argentina
Clockwise from far left: Tractor at Bodega Lagarde; outdoor seating area at Fogón; a bottle of Malbec with dinner at Fogón
Start at Bodegas López for a winemaking history lesson that dates back to the 19th century and, after a guided visit among its 90-year old casks, refuel with lunch at award-winning Casa Vigil or Mil Suelos for Argentinian-style barbecue.
Due to Uco Valley’ s sheer size, be sure to allow plenty of time to explore its many notable geographical indications, such as Los Chacayes and Paraje Altamira, as well as the surrounding mountains on a horseback expedition. The more adventurous can follow in the footsteps of General José de San Martín and undertake a five-day crossing of the Andes.
DINING OUT
In 2023, Michelin launched its debut guide to Argentina, which focused on Buenos Aires and Mendoza, and it was the wine region’ s restaurants that picked up more stars than their counterparts in the regional capital. Michelin’ s big winery winners were Casa Vigil and Zonda Cocina de Pasaje at Bodega Lagarde, which were both awarded single stars as well a green one for their commitment to sustainability; restaurants Brindillas and Azafrán picked up stars, too. Other commended establishments included 1884 Francis Mallmann at the Escorihuela Gascón, Espacio Trapiche, 5 Suelos— Cocina de Finca at Familia Durigutti, Quimera Bistró at Achaval Ferrer, green-starred Riccitelli Bistró, Fogón( also at Lagarde) and Osadía de Crear at Susana Balbo Wines.“ There’ s been a huge boom in winery restaurant openings over the past decade,” says Sofia Pescarmona, the third generation to run Lagarde.
“ When we opened Fogón in 2011, visitors were offered a simple barbecue in our courtyard,” she says.
“ Upscaling four years later, we then began searching for our gastronomical identity, a mission for excellence to show Mendoza in other ways.”
Lagarde’ s two restaurants serve different menus that bear a common denominator of regional cuisine and products at their core; Mendoza is renowned for heirloom tomatoes and roast kid goat. With the bodega’ s second venture, Zonda, named after the warm yet often destructive Andean wind, Sofia drew inspiration from her family’ s 1897-constructed winery and the surrounding landscape, a treasure trove of 100-year-old vines and olive trees, to develop an immersive tasting menu experience that goes beyond the pleasures of eating and drinking. Michelin’ s arrival has put Mendoza on the haute cuisine map, she says, and the guide’ s annual inspections encourage her team to keep striving.
“ Brazilians already knew what was on offer in Mendoza’ s restaurants and wineries,” she says.“ Now, the Michelin Guide has opened us up to a broader global audience, which creates an enormous challenge. Not only does it generate more demanding diners who have made specific detours to eat in Mendoza, but it raises the hospitality bar big time, but in a good way.
“ We stand out, though, with our relaxed attitude and sobremesa( the table talk that follows a highly enjoyable meal). Having a good time is part of our DNA— plus, we’ ll never kick you out!” Sofia adds.
spring 2025 • 55