David Gradzik

I completed the IHK Sommeliers School in Berlin 4 years ago and simultaneously achieved the WSET Level 3 qualification. Since April 2023, I have been working as a sommelier at the restaurant Bandol Sur Mer (1 Michelin star). About 12 years ago, I undertook a classical apprenticeship as a hotel specialist and have always had a passion for food and drink. When I moved to Berlin 6 years ago, I became increasingly interested in wine during my first position in Berlin (Restaurant Golvet). At the last restaurant where I worked for 3 years, I started sommeliers school and became a junior sommelier at Restaurant Irma La Douce. There, I learned a lot about the absolute classics of the wine world and, of course, was also able to taste a great deal. Despite the beauty of these classics, my current focus at Bandol Sur Mer is on smaller, lesser-known winemakers – but big names can also be found – so it's a good mixture. Working close to nature with respect for the environment is important to me. This means that almost all the wines on my list come from winemakers who work biodynamically, but still produce rather classic wines (practically no orange wines, etc.). The focus is on Germany and France, with smaller excursions to Italy, Spain, and Austria. Wine pairing also plays a major role for us, and I place great value on it.