{"id":277,"date":"2018-11-22T20:03:34","date_gmt":"2018-11-22T20:03:34","guid":{"rendered":"http:\/\/gapasai.server1.valordigital.com.ar\/posada\/?p=277"},"modified":"2018-11-22T20:03:34","modified_gmt":"2018-11-22T20:03:34","slug":"wine-food-and-nature-an-argentine-tasting-tour","status":"publish","type":"post","link":"https:\/\/gapasai.com.ar\/posada\/?p=277","title":{"rendered":"WINE, FOOD AND NATURE: AN ARGENTINE TASTING TOUR"},"content":{"rendered":"

Enjoy a gastronomic road trip through Argentina with Fine Dining Lovers: from C\u00f3rdoba to the province of Mendoza, until Patagonia and Puerto Iguaz\u00fa.<\/strong><\/p>\n

BY\u00a0SORREL MOSELEY-WILLIAMS<\/a>\u00a0ON\u00a0

The world\u2019s eighth-largest country, Argentina, has very much to offer fine dining lovers hungry for meals also outside of the capital\u00a0Buenos Aires<\/a>\u00a0and also beyond\u00a0steak<\/a>.\u00a0Fine Dining Lovers<\/em>\u00a0has checked out C\u00f3rdoba, wine-producing province of\u00a0Mendoza, Patagonia and Puerto Iguaz\u00fa\u00a0<\/strong>\u2013 home to the awe-inspiring waterfalls \u2013 for meals worth travelling for.\u00a0As\u00a0<\/strong>the\u00a0Latin<\/a><\/em><\/strong>\u00a0America\u2019s 50 Best Restaurants<\/a><\/em>\u00a0are getting closer<\/strong>, discover with us the best places to explore Argentina and where to try the typical delicacies of the country.<\/p>\n

MENDOZA CITY AND PROVINCE<\/h2>\n

With a profusion of wineries offering epic lunch tasting menus and plenty of orchards and local products to draw from, it\u2019s difficult to make a wrong eating move in Mendoza. After an 18-month hiatus, chef\u00a0Pablo Del R\u00edo<\/strong>\u00a0reopened\u00a0Siete Cocinas<\/em><\/a><\/strong>\u00a0in February, ditching his previous tasting menu format for\u00a0\u00e0 la carte<\/em>. Drawing inspiration from seven key regions, standout dishes include kid goat\u00a0<\/strong>slow-cooked for 15 hours in a clay oven.<\/p>\n

Also try his other spots, casual Italo-Argentine spot\u00a0Fuente & Fonda<\/em>\u00a0<\/strong><\/a>for the abundant pasta to share, and\u00a0Zampa<\/em><\/strong><\/a>\u00a0for small plates such as bone marrow on toast. Mendoza city is also home to\u00a0Mar\u00eda Antonieta bistro<\/em><\/strong><\/a>\u00a0led by\u00a0Vanina Chimeno<\/strong>; her culinary B side is\u00a0Or\u00e9gano<\/em><\/strong><\/a>\u00a0that she runs with another half\u00a0Francis Mallmann<\/strong>: go for the clay-oven roasted pizza topped with goat\u2019s cheese,\u00a0pesto<\/em>, and broccoli. The Netflix star continues to wow diners with his fiery skills at\u00a01884<\/em><\/strong><\/a>, housed at centenary bodega Escorihuela Gasc\u00f3n.<\/p>\n

As for those winery options, lunch musts in Malbec heartland Luj\u00e1n de Cuyo include the tasting menu starring tomato textures and braised fillet at\u00a0Fog\u00f3n<\/em><\/a>; lap up the four steps at a table next to 70-year-old Malbec vines.\u00a0Osad\u00eda de Crear<\/em><\/strong><\/a>, meanwhile, whips up a fantastic braised veal cheek, while the roasted pear and blue cheese at\u00a0Rosell Boher Lodge<\/em><\/strong><\/a>\u00a0is moreish. Over the motorway in Maip\u00fa,\u00a0Soledad Nardelli<\/strong>\u00a0keeps matters local at\u00a0Tapiz<\/em><\/strong><\/a>, sourcing many ingredients from the\u00a0bodega<\/em>\u2019s organic garden. On a winery dash? Tuck into an enormous home-cured Serrano-style ham sandwich from\u00a0Ezequiel<\/strong>\u2019s<\/em>\u00a0food truck on the road to Chile in Ugarteche.<\/p>\n

As for Uco Valley,\u00a0Piedra\u00a0<\/em>Infinita<\/em><\/strong><\/a>\u00a0is an epic affair dealing in local ingredients such as slow-roasted kid goat, while Mallmann pops up again, this time at\u00a0Siete Fuegos<\/em>\u00a0housed at<\/a><\/strong>\u00a0The Vines of Mendoza<\/em><\/strong><\/a>; groups should book the communal table for a smoking meal, close to the seven fire pits. For a relaxed experience, grab a sofa under the weeping willows at\u00a0La Azul<\/em>\u00a0<\/strong><\/a>and tuck into succulent beef\u00a0empanadas<\/em>\u00a0followed up with braised pork.<\/p>\n

C\u00d3RDOBA CITY AND PROVINCE<\/h2>\n

\"\"<\/p>\n

Housed in the most narrow of spaces in C\u00f3rdoba city, chef\u00a0Javier Rodr\u00edguez\u00a0<\/strong>taps into experience honed at\u00a0Noma<\/em>\u00a0at his own\u00a0El Papagayo<\/em><\/strong><\/a>. Don\u2019t miss the pork belly with\u00a0baba ganoush<\/em>\u00a0and\u00a0miso<\/em>, or the excellent wine list curated by sommelier\u00a0Mariano Moreno<\/strong>.<\/p>\n

Tucked into the rolling hills of La Cumbre, an hour\u2019s drive north of C\u00f3rdoba city, an ultra-local nine-step tasting menu and stunning views await at\u00a0Gapasai<\/em><\/strong><\/a>.\u00a0Santiago Blondel<\/strong>\u00a0forages for local products such as\u00a0carob\u00a0<\/em>and\u00a0paico<\/em>\u00a0(a local herb): a must is the smoked wood pigeon. Bonus track: eat and drink the evening away, then stumble upstairs to stay at the three-room B&B.<\/p>\n

In San Javier, three hours southwest of C\u00f3rdoba city,\u00a0DeAdobe<\/em><\/strong><\/a>\u00a0deals in organic and biodynamic ingredients, many sourced from its own orchard and the surrounding Traslasierra valley: goat\u2019s cheese comes directly from its on-site herd. Wash down with the biodynamic in-house Malbec-Cabernet Sauvignon-Tannat blend made by star winemaker\u00a0Mat\u00edas Michelini<\/strong>.<\/p>\n

PATAGONIA<\/h2>\n

In popular skiing destination San Carlos de Bariloche,\u00a0Butterfly<\/em><\/strong><\/a>\u00a0offers up spectacular lake views; sample a souped-up breakfast featuring locally picked mushrooms and egg cooked at 62\u00baC then dusted with bacon powder. A more personal experience, given that Cassis is based at her home,\u00a0Mariana M\u00fcller<\/strong>\u00a0\u2013 who produces her own vinegar line \u2013 concocts a delectable seven-step tasting menu: try the fillet of hare with borage.<\/p>\n

In La Pampa,\u00a0Pampa Roja<\/em><\/strong><\/a>, helmed by sommelier-and-chef, husband-and-wife team\u00a0Mariano Braga<\/strong>\u00a0and\u00a0Flor Borsani<\/strong>, stands out. This dynamic duo focuses on regional produce such as chard and thistle snacks teamed with crude cow\u2019s milk\u00a0aioli<\/em>. Braga\u2019s creative wine list has picked up several awards, too.<\/p>\n

In Neuqu\u00e9n city,\u00a0Mauricio Couly<\/strong>\u00a0has a passion for cheese-making, using milk from his own herds to make\u00a0Patagonzola<\/em>, his version of Gorgonzola. Sample that and others at his establishment\u00a0La Toscana<\/em><\/strong><\/a>.<\/p>\n

PUERTO IGUAZ\u00da, MISIONES<\/h2>\n

Small town Puerto Iguaz\u00fa in Misiones province is one of Argentina\u2019s most popular tourist destinations and while many restaurants churn out food for the visiting masses, there are some gems.<\/p>\n

Aqva<\/em><\/strong><\/a>\u00a0makes a concerted effort to use ingredients from Misiones such as surub\u00ed river fish,\u00a0yerba mate<\/em>tea and manioc. Order the grilled\u00a0dorado<\/em>, closing matters with mate cr\u00e8me br\u00fbl\u00e9e. While\u00a0La Rueda<\/em><\/strong><\/a>mainly deals in beef, the steakhouse has a strong line in fish: try the abundant pac\u00fa, a meaty river fish offering up white and dark meat. Over at\u00a0El Jard\u00edn<\/em><\/strong><\/a>, sous chef Cristi\u00e1n Lugo\u2019s autumn 2018 menu tips the wink to Misiones:\u00a0mbej\u00fa<\/em>\u00a0starch cake with freshwater shrimp, avocado and peach is one example, while caramelized pineapple \u2013 teamed with lime cream and maize crumble \u2013 deceptively looks like a fillet steak.<\/p>\n

NOTA ORIGINAL: FINEDININGLOVERS\u00a0https:\/\/www.finedininglovers.com\/stories\/where-to-eat-in-argentina\/<\/p>\n","protected":false},"excerpt":{"rendered":"

Enjoy a gastronomic road trip through Argentina with Fine Dining Lovers: from C\u00f3rdoba to the province of Mendoza, until Patagonia and Puerto Iguaz\u00fa. BY\u00a0SORREL MOSELEY-WILLIAMS\u00a0ON\u00a0OCTOBER 01, 2018 The world\u2019s eighth-largest country, Argentina, has very much to offer fine dining lovers hungry for meals also outside of the capital\u00a0Buenos Aires\u00a0and also beyond\u00a0steak.\u00a0Fine Dining Lovers\u00a0has checked out […]<\/p>\n","protected":false},"author":1,"featured_media":278,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25],"tags":[26,28,27,29],"class_list":["post-277","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-medios-digitales","tag-blondel","tag-cheff","tag-cocina","tag-gapasai"],"_links":{"self":[{"href":"https:\/\/gapasai.com.ar\/posada\/index.php?rest_route=\/wp\/v2\/posts\/277","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gapasai.com.ar\/posada\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gapasai.com.ar\/posada\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gapasai.com.ar\/posada\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/gapasai.com.ar\/posada\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=277"}],"version-history":[{"count":1,"href":"https:\/\/gapasai.com.ar\/posada\/index.php?rest_route=\/wp\/v2\/posts\/277\/revisions"}],"predecessor-version":[{"id":279,"href":"https:\/\/gapasai.com.ar\/posada\/index.php?rest_route=\/wp\/v2\/posts\/277\/revisions\/279"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gapasai.com.ar\/posada\/index.php?rest_route=\/wp\/v2\/media\/278"}],"wp:attachment":[{"href":"https:\/\/gapasai.com.ar\/posada\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=277"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gapasai.com.ar\/posada\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=277"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gapasai.com.ar\/posada\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=277"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}