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Located in Los Chacayes, Tunuyan, Uco Valley, the restaurant is placed in the same site as the winery. It offers a wide variety of vegetarian and vegan dishes and is known for its 7-course menu with most of its dishes prepared in front of its customers, on the grill that is in the same lounge where the tables are. Some of the courses are accompanied by more than one wine which allows the customer to experience different sensations by making different pairings in the same bite. It should also be noted that the wines they offer along with each course include the signature wines of the winemaker Pablo Martorell with his line Tierra de Dioses and Marcos Pizarro, whose labels bear his name. In addition, this place offers overnight accommodation so one can enjoy a delicious dinner and stay back to enjoy a unique sunrise while savouring a delicious American style breakfast.
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It is located in Tupungato, a Department which is part of Uco Valley. The architecture was meant to be integrated into the environment, making it harmonic and pleasing to the eye. Regarding the lounge, it has the main sector and a gallery where you can also have lunch and enjoy the open air (depending on the weather conditions). Their menu is very well balanced in regards to the intensity of vegetables and meat. It is very interesting to hear what they tell¿ about the incidence of the volcanic rocks on their wines and some of their dishes.
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The restaurant is in the winery, located in Tupungato, Mendoza, at about 80 km from the capital city. The lounge is enormous and is divided into the main sector (the biggest one) and another one closer to the kitchen. Here is where I recommend you ask for a table as you can see the whole process of each dish almost in-person. Another added value is that one of its menus includes a smoked wild boar when brought to the table, they cover it with a one-half bottle of wine to preserve all the smoke from the cooking. In addition, their philosophy aims to find untraditional textures in usual ingredients, which is an interesting aspect; for example, olive ice cream, tangerine granite or jarilla gel (jarilla is a flowering plant from South America, also known as larrea).
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Restaurant of the winemaker Alejandro Vigil. Located in Maipu, Mendoza, they offer top-notch cuisine, with traditional, vegetarian, vegan and celiac options. One of the peculiarities of this place is that as soon as we arrive at the table we find seven glasses with wine, and at the base, there is a description telling what you have in each of them. The concept is to leave open to the guests the possibility to choose the best pairing according to their personal tastes. Regarding the food, each dish they offer is hearty. You must book in advance. Moreover, if you want to meet Alejandro Vigil, this is the right place to find him.
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Belonging to the urban winery of the same name and located in the heart of Chacras de Coria, Lujan de Cuyo; this restaurant offers us innovative dishes where the chef plays with different textures in all the ingredients. A real experience if it is about trying new things. They offer two alternatives: one of 3 courses and another one of 6 courses, both at lunch and dinner. It is ideal for those who have little time as it is only 15 minutes from the center of Mendoza. Do not let go the chance to visit them especially in summer, as you can opt for an outdoor deck next to a lagoon full of colourful fish.
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The natural environment and flame cooking make this place a mandatory stop for those who visit Tunuyan. The place is an open quincho (a covered patio that typically has a barbecue grill) that is inside the property of the winery (also known as Lurton), in the middle of the vineyards and surrounded by the native flora from which they take out many of the ingredients used in the menu of 6 courses they offer. They cook everything on flame and in clay ovens, and they do not use any type of fire that does not come from local logs. Don’t forget to try the roasted beets with strawberry and goat cheese. In addition, the cooking points of the different types of meats (pork, lamb and cow) are excellently well worked.
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The boutique winery, with a rather peculiar architecture, offers an option for lunch based on the premise that everything must be cooked outdoors (fire or charcoal) and with ingredients from local producers. It is located in the village of Perdriel, Luján de Cuyo. During seasons with warm temperatures, lunches are outdoors, taking advantage of a willow that is more than 100 years old. Cut-beef empanadas cooked in clay oven are their speciality. Additionally, one of their highlights is the possibility of pairing some of their dishes with wines from Hungary.
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Placed in Lujan de Cuyo at about 15 minutes from the center of Mendoza, they offer extraordinary characteristics that go beyond the restaurant, just like owning the only aroma room in Argentina. The restaurant is on one of the upper floors of the winery, allowing you to have a panoramic view of the entire entrance with its vineyards. So I recommend that when you book, order a table that is close to one of the windows. The menu options are varied according to the season, with the characteristic of always harmonizing them so that each dish is impeccable to pair with the wines of the winery. Generally, the dessert is paired with an Ice Wine that ages for 24 months in barrels. This kind of wine cannot always be made because the winery depends on the snowfall that sometimes happens in time but on other occasions, it delays the harvest.
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Located in the Department of Tupungato (Uco Valley), this restaurant offers two types of menus: one of 4 courses and another one of 6 courses. It is worth noting that they also offer options for vegetarians, celiac and children. The property is truly beautiful. Surrounded by vineyards, the winery Domaine Bousquet itself, a huge water mirror and the mountain range in the background make this an unforgettable
postcard. Gaia is located in altitude, where the first thing you see when climbing is the terrace where you can have lunch. Personally, I recommend option number one: to have lunch outdoors (as long as the weather is good, of course). Be sure to try the Malbec ice cream with the chocolate mousse that accompanies one of the top desserts of the place.
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This is the only restaurant in Argentina whose menu is fully paired with sparkling wines. Located in Agrelo, alongside the provincial road N° 15, it is in the same site as the winery that belongs to the group Moët Chandon. There is a place to have lunch inside the main lounge in which you can find a very striking decoration. Here, they offer a menu with different courses. In the case you want to enjoy being in the open air, you need to choose a different kind of gastronomy more oriented to a picnic. Please keep in mind that at the time of dessert they offer a sparkling wine to which we can add slices of cucumber or grapefruit to make it fresher.
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Winemaker graduated at Don Bosco school, wine communicator and editor of the blog www.thebigwinetheory.com
He used to work, from 2005 to 2013, in different wineries in Mendoza, participating in the technical area of elaboration, microbiology, fractionation and quality control. Some of them are La Rural, Familia Zuccardi, Escorihuela Gascón and Finca La Celia. In parallel, since 2010, he began his career as wine communicator. In 2012 he created his blog “The Big Wine Theory” and since then he has collaborated with several digital channels.
He currently works as Wine Communicator of Bodega Gimenez Riili and is responsible for the content management for social networks of Santa Julia Winery, Cassone Family Winery, Benegas Winery, Clos de Chacras Winery, Compuertas Negras Winery, Arpex Argentina and Wine Institute (where he also works as a teacher).