Vince Lombardi

“The achievements of an organisation are the results of the combined efforts of each individual”.


Alma Ambivium is the gastronomic side of Alma Carraovejas.
Ambivium Peñafiel is the first restaurant which supports other future projects. Why not transfer this crossroads to other places throughout Spain? We are pointing towards places where Alma Carraovejas has a presence with wine projects to bring Ambivium’s spirit there.

At Alma Ambivium we continue creating unforgettable experiences around wine, supporting unique projects seeking for a higher purpose, with the commitment to build a unique legacy. Under the management of a team formed by David Robledo in charge of the dining room, Cristóbal Muñoz is the chef, Diego González the sommeliers manager and Guillermo Ortega is in charge of the creativity.

Ambivium Equipo

the HIVE

Our team is a talented ecosystem. Each person has a different profile and comes from different disciplines. They are bringing to the project the richness of their experience and their high professional qualifications.

The staff have all of our values: honesty, coherence, authenticity, innovative spirit, passion and integrity. Our philosophy requires us to have a dynamic and agile team.

Ambivium’s team is a hive that feeds of each other to enable each part to function as part of a complex unity.

We developed this structure based on the three pilars: sommelier-kitchen-room, which is the working basis of the Ambivium team’s proposal.

The creative environment, the concept of the elaborations, the development and the staging are born from the pillars understood as a whole; wine and gastronomy are the axis, the beginning and the ultimate end of what we understand as singularity.

David Robledo

David Robledo

His experience in prestigious restaurants, in Spain and abroad, endorses a career full of awards, such as the ‘National Gastronomy Award for Best Sommelier 2014’ or ‘Best Sommelier 2016’ for the readers of Club de Gourmets magazine.

David Robledo is a certified educator in Sherry wines, distinguished as an ‘Officer’ of the ‘Ordre des Coteaux de Champagne’, and he also teaches several courses, where he illustrates the figure and profession of sommelier. The Sommelier Training Course of the Chamber of Commerce of Madrid or the Master’s Degree in Winery Management of the Chamber of Commerce of Valladolid count on the participation of the Segovian.

Ambivium is the honest perspective of gastronomy and wine.

Cristóbal Muñoz

Cristóbal Muñoz

Cristóbal Muñoz Ortega took over the kitchen of Ambivium after two years developing the creativity of the proposals. His cuisine is sincere and without artifice, honest and with wine as the main character.

Cristóbal is a dynamic, creative and methodical chef who ambitiously takes on the challenge of creating dishes with personality through a cuisine based on the product. His dishes are a tribute to the territory and he claims the origin of his products by highlighting their value. Gastronomy has always been part of his life.

Cristóbal stands out for his enthusiasm, hard work, perseverance and his profound culinary knowledge despite his youth. A restlessness that led him to win the National Award for Promises of Haute Cuisine (Le Cordon Bleu) and to acquire great national and international experience alongside great chefs such as Dani García (Restaurante Calima), Paco Pérez (Restaurante Terra 1* Michelin Star), or Francis Paniego (Resturante Tondeluna).

Ambivium is a journey through unique and singular terroirs.

Diego González

Diego González

Best Sommelier in Spain in 2019, Diego González leads a team of sommeliers who are capable of communicating the essence of each terroir and each bottle to the customer.

Diego has a permanent and constant spirit of learning and improvement, and has accumulated a great expertise in restaurants such as Cobo Vintage, Core by Clare Smyth (London), ‘The Vineyard’ hotel in Newbury or Atrio, among others. Diego is ‘Certified Sommelier’ by the Court of Master Sommelier, WSET Level 3 by The Wine Studio and Professional Sommelier by the Chamber of Commerce of Burgos.

Ambivium has more than 4,000 bottled landscapes.

Diego González

Diego González

Guillermo Ortega’s career has always been linked with cuisine at as dynamic level. Since he trained in kitchen management, he has held different roles both in the kitchen and in the coordination of events, as well as in investigation, gastronomic trips and studies that demonstrate his restless and innovative spirit. His background includes experiences in restaurants such as the legendary Santceloni, where he was head chef; international adventures, such as in the Coya My Fair Restaurant for the Cannes Film Festival; or in Cantina Roo project as Chef.
Creativity, learning, design and leadership are some of the words that define the man who is now at the head of the team based in our Harmonies Laboratory.

Ambivium is imagination and creation.

Manuel Gimeno

Manuel Gimeno

Host for our diners: observant, detail-oriented, friendly and dynamic. He is responsible for the organisation and supervision of multiple teams, an essential part of the smooth running of the restaurant’s service and the interaction with the customer.

With national and international experience as a “team leader”, “supervisor” and “manager” in the bar area, in the cocktail bar and in the dining room. An expert who has returned to Valladolid to offer excellent service to Ambivium customers.

Ambivium is a 360º experience.

Work with us

If you want to join our Ambivium team, leave us your details in the following link:

Alma Carraovejas Job Opportunities website