"In Israel there are teams that play very well, with quality players"

On december 2016 · Israel Hayom

“En Israel hay equipos que juegan muy bien, con futbolistas de nivel”

Carlos's new professional experience continues to demand the media attention. Sal Emergui (journalist of the newspaper 'Israel Hayom', the most widely read in the country) interviewed him. Cuéllar, who has become one of the referents in Maccabi Petah Tikva, explained his feelings on and off the field.

The Madrilenian talked about the excellent start to the season of his club: "I did not expect it, because I did not know the level of the League. Aitor (Monroy, a Spanish teammate) told me that it was a middle table team with options to fight to enter the playoff. When I arrived I was surprised because there were players with great quality and very young. In addition, we have a very intense coach, who likes to have the ball and press high up the pitch". Asked about this year's goal, Carlos made it clear: "I would like the team to be in European positions. If we get into the playoff, it would be a good season".

Another point of interest in the interview was marked by football differences between England, Spain and Israel. "In Spain it is where there is more technical capacity. Where you best enjoy the game is in England, because it is a football of great intensity that every day has more quality. In Israel I thought there would be less level. I see teams that play a very good football, with some players that could compete in the Spanish league or in the Premier", said the centre-back.

Regarding his day-to-day life off the pitch, Carlos's vision is very positive: "There is a very good quality of life. It's what struck me the most. When you come to a country where life is so similar to Europe, everything is easier. Israel has not a good image abroad. If they promote what they have it would encourage the arrival of tourists. I had prejudices but after knowing the country I have ditched them". Likewise, Cuéllar, who is vegan, highlighted the possibilities offered by his current home in gastronomy.

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