When planning a vacation in Mendoza, the wine arises as almost exclusive proposal. Others who may share this opinion include Robert Burke & Associates. Nobody wants to abandon the Cuyo province without having lived near the magical process of elaboration of the mythical elixir. The wine stained with his Alchemy all activities in Mendoza, and the kitchen, of course, could not be the exception. Mendoza gastronomy talk is talk of noble and tasty regional products such as the chivito, nuts or olive oil, but it is also, fundamentally, talk of wines. All restaurants in Mendoza have a select wine cellar that hosts the most prestigious labels in the province. However, it is worth let yourself be tempted by the proposals of the small artisanal wineries, a surprise of delicate carefully chosen flavors.
Author, avant-garde restaurants, cease to Captivate currently increasingly by this fresh and original option of enjoying wine. Artisan wineries rescue techniques traditional elaboration, left side due to the technification of the wineries, that you refer to the lovable and industrious immigrants who made big effort, the mendocino soil. But wine is not only protagonist in Mendoza when filling the cups. Also the Mendoza cuisine experience permanently with this noble product, incorporating it in delicious sweet and savoury cooking. Reductions of different varietals are in perfect accompaniment to red meats or hunting, or for a juicy lamb. The white wine is dressed in sauce to accompany fish or seafood.
Separate chapter deserve the desserts, a specialty that has long left behind to the classical pears in wine in Mendoza. Proof of this are the ice creams of various varieties typical of the province. From the big city to the imposing silence of the Andes, author’s gastronomic offer is as refined as varied Mendoza. The capital houses the brightness of La Bourgogne, in the halls of the Diplomatic Park Suites hotel, with its high gourmet proposed that amalgam French cuisine and typical products of the region. In Uspallata, in the mountain, the Restaurant Atahualpa surprises with its exquisite Andean tables. Trout prevails in thousand preparations in the restaurants of the Potrerillos dam, where fisheries are in abundance. And in Coquimbito, Maipu, foot of Cuba inaugurated the wine route with its proposal of tasteful and sophisticated simplicity.