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Wineries and mountains are the main tourist attractions we have in Mendoza. Hundreds of thousands of people, from all over the world, arrive to our lands to visit both destinations. And while wineries and mountains are in all regions of our province, the best and most important are just a few. However, we arrive here with the theme of mountains , now we take care of the wineries and their services that, beyond wines, also offer the opportunity to eat well.
The vast majority of Mendoza's wineries have annexed, for some time, luxurious restaurants for your visitors. Thus, they themselves make the perfect meals to highlight better than anyone else the quality of their wines. They are usually services and gourmet dishes, of those that fill your eyes, but leave some spaces on your tummy . However, the customer does not seek to eat heaps, but to be satisfied with quality. No matter, either, the price you have to pay.
Clear this, here are the top 5 restaurants of wineries in Mendoza.
Built in a combination of stone, steel and concrete, the restaurant was inaugurated four years ago, along with the winery that the Zuccardi family has in Paraje Altamira (Valle de Uco). From its floor-to-ceiling windows, you can appreciate the vineyards framed by the mountain range, while enjoying the dishes prepared by chef Matías Aldasoro.
The star of the four-step menu, which is served with wines from the farm, is theT-bonewith baked potatoes . In addition, before or after meals, you can visit the facilities and access the aromatic garden.
Among the alternatives, there are also the Visitor's House and Pan de Oliva (both in Maipú), where the proposal is based on enjoying a good wine on a full table.
With a name that pays homage to Don Enrico Petrini, an Italian who, after arriving in Mendoza, started a family wine tradition , this restaurant offers visits to the winery and stays at the spa or resort of eight modules. Located in the vicinity of Villa Tupungato, Casa Petrini's boutique winery estate is surrounded by Cordón del Plata and crossed by the Las Tunas River.
Here, chef Carla Ruggieri leads a team that prepares delicious dishes, including pasta, smoked salmon with grilled vegetables and saffron sauce, and pork carré with sweet potato puree and honey.
The space has a gallery overlooking a small lagoon and a garden of xerophilic and native plants that is usually enabled on days of good weather.
“ What you can not miss with a good glass of wine is a good meal,” the owner of the winery La Azul , Ezequiel Hinojosa, told himself when he decided to open his restaurant. In the menu, which was made with the slogan of the Creole cuisine, there are also plenty of clay baked dishes and grills.
Here, five young people from Tupungato make up the team in charge of the kitchen, guaranteeing the local imprint on all their elaborations, to live the experience of eating well. The steps menu consists of humita, choripan with reduction of honey and thyme, and baked empanadas, while as main course different options are served, among which sorrentinos stuffed with wild boar and risotto are recommended.
At the beginning of 2000, the Franco-Belgian businessman John Du Monceau acquired this estate, which at some point was part of the great Jesuit estancia in San José, to plant more than 100 hectares of vineyard and design a winery, where currently three lines are produced. own wine, called Serbal, Catalpa and Atamisque.
With a lodge designed for those who want to delay the visit, the restaurant Rincón Atamisque , led by chef Rodrigo Gonzalo Lucero, offers a menu that appeals to fresh ingredients and trout that is caught daily in the local farm . On sunny days, tables usually open in a gallery that opens onto a beautiful garden where you can eat well and at ease.
Although Roberto Bonfanti settled in Mendoza in 1915, only in 2004 he was able to build his cellar in Perdriel, where the Maris restaurant operates.
With a glazed design that gives tourists the typical mendocina postcard in which the valley is intermingled with the mountain, the kitchen is in charge of the chef César Freites who, accompanied by Blanca Espinosa, offers a menu full of traditional dishes made with products from the vegetable garden, which paired with with wines from the winery.
Publication Date: 01/08/2020
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