‘ENTREVINS’, AMONG THE TOP TEN SPARKLING WINE CELLARS IN SPAIN

The Valencian restaurant is in the running for one of the nine Gold Stars of the Star Wine List of the Year Spain 2026/27, the international competition that recognizes excellence in great wine lists. Sergio Perales’ sommelier service is today the foundation of one of Valencia’s essential gastronomic houses, which has continued to grow since it opened 20 years ago. ‘Entrevins’ once again places Valencia on the map of national wine excellence. The Valencian restaurant has been selected among the ten finalists for Best Sparkling Wine List (Best Sparkling Wine List category of the Star Wine List of the Year Spain 2026/27), making it the only wine list in the Valencian Community to enter this category. The nomination places Entrevins’ proposal among a selection of reference establishments in Spanish gastronomy and puts the spotlight on one of the house’s great specialties: its extraordinary collection of sparkling wines. In total, Entrevins has 250 champagne references.

The third Spanish edition of these awards will hold its award ceremony on November 23 in Barcelona, at Libertine, within the Casa Bonay hotel. The jury is made up of professionals of internationally recognized prestige: Pilar Cavero, Best Sommelier of Spain 2013; Paz Levinson, Best Sommelier of the Americas 2015 by ASI; and Stephen Wong, Master of Wine. The Gold Star winners will subsequently compete in the Star Wine List global final, scheduled for June 2027.

Behind this nomination lie two decades of continuous work around wine. The management of Gema Roig, the kitchen of Alberto Lozano and the sommelier service of Sergio Perales today sustain one of the essential houses of Valencian gastronomy, which has grown year after year without losing its identity. The distinctive feature of Entrevins’ cellar is how it is built.

The restaurant regularly visits a range of winegrowers, small producers and maisons. This relationship with producers’ houses aims to understand the winemaking process of the wines from the inside, which fosters a deeper knowledge of them. This has led Entrevins to build a cellar of unique, highly exclusive champagnes available in very limited quantities. In this regard, Entrevins will receive more than 800 bottles from 13 small-producer maisons, a new addition that reflects the constant search for singular references.

“This is the prize for doing consistent work over many years selecting small wineries. It isn’t done overnight. Right now we work with up to 250 champagne references,” explains sommelier Sergio Perales.

A distinctive feature of the restaurant is the sale of wines and champagnes through a catalogue. Entrevins also offers this direct relationship with customers who wish to purchase some of the cellar’s wines, regardless of dining at the restaurant itself. “Every year I prepare a selection for new clients who want to discover champagnes that are hard to find,” Perales details.

Sparkling wine as a specialty: 250 Champagne references

One of the cellar’s most distinctive chapters is its Champagne collection, which brings together more than a hundred selected references. The selection pays attention both to the great maisons and to the vignerons, small producers who work in direct relationship with their vineyards and offer particular interpretations of each plot, vintage and terroir.

This breadth of styles and origins makes the sparkling wine list one of Entrevins’ hallmarks. The selection allows guests to explore different expressions of Champagne, from the creations of historic houses to the wines of small growers, with special interest in the personality of the wines, their provenance and their capacity to evolve.

To this collection is added another of the restaurant’s great distinctions: its fund of historic wines, incorporated in 2022, which preserves around a hundred classic bottles in optimal condition, mainly from the 1950s and 1960s. This part of Entrevins’ oenological heritage makes it possible to approach vintages and wines from other eras… and to share with diners wines that have evolved for more than half a century.

A cellar built over twenty years in a historic space

Born in 2006 in the Ruzafa neighborhood, ‘Entrevins’ has built its identity over two decades. From its early years it became a reference point for those seeking seasonal cuisine, crafted with technique, sensitivity and respect for the product, alongside a cellar of great personality. In 2016, the restaurant moved its activity to Calle de la Paz, where it occupies three floors of a modernist building in the heart of Valencia. The move allowed for expanded spaces and the development of a hospitality proposal in which elegance, tranquility and personalized service are essential parts of the experience.

With more than 1,000 references gathered over twenty years, Entrevins has one of the most outstanding cellars in Valencian restaurant dining. Part of Entrevins’ cellar is located on the basement level of the restaurant, a former Civil War shelter. In this space there are two private rooms built over a floor where part of the ancient Roman circus of the city of Valencia lies.

As for the gastronomic offering, Entrevins maintains a close bond with the market and seasonality. Leading the kitchen is Alberto Lozano. Their cuisine stems from a well-established classical technique, incorporating a contemporary reading without losing sight of the fundamentals of the craft. Stocks simmered for hours, escabeches, marinades, salt-curing and spoon dishes coexist in a proposal that changes with the seasons and is expressed both on the à la carte menu and in the daily menus and dishes. A product-driven cuisine in which mastery of traditional techniques allows for the creation of deep, balanced flavours.