Ana Soraíz
SommelierI studied a Bachelor’s in Restaurant management in Mexico City, also Advance Chef from Le Cordon Bleu. I have worked in a couple of the best restaurants in the world. I studied a Masters in Bordeaux to become a Sommelier and Wine Consultant. Now I’m restaurant manager at Hija de Sánchez Cantina.
Veranda
They always have an amazing wine list, nice staff, and vibe. It's one of my favorites.
The Barking Dog
I’m in need of their cocktails and what they have been working on during lockdown. For an all-nighter!
Hija de Sanchez
To have authentic Mexican food with a friendly vibe always brings happiness.
Fiskebaren
Fresh and great recipes — my go-to during summer. They serve great food and it's always nice to have with rosé or a nice beer.
Apollo Bar
Their seasonal menu just gives a fresh and perfect pairing for their great cocktails and wine offers.
Ana Soraíz
Sommelier
I studied a Bachelor’s in Restaurant management in Mexico City, also Advance Chef from Le Cordon Bleu. I have worked in a couple of the best restaurants in the world. I studied a Masters in Bordeaux to become a Sommelier and Wine Consultant. Now I’m restaurant manager at Hija de Sánchez Cantina.