The Best Mendoza Restaurants to Visit This Spring

In the intimacy of Matías Michelini’s estate in Gualtallary, CAL is a restaurant with just five tables—an intimate space where gastronomy is both understood and crafted. Led by Daniela Ovejero Michelini and Enzo González Petra, this family project draws from its surroundings and shares a philosophy with local small-scale producers. Each step of the tasting menu is inspired by nature’s rhythm and the ingredients grown on the estate, resulting in a cuisine that connects territory, memory, and the present.

This spring, the garden yields vegetables like asparagus, Brussels sprouts, cabbage, and cauliflower. Dishes such as roasted asparagus with Brussels sprout leaves, wild fennel, mint, and vermouth foam, evoke the purity of a river, while fermented almond milk with fresh fava beans, dill, garlic slices, and Osaka mustard offer a play of textures and freshness. Pairings revolve around Matías Michelini’s wines, such as Agua de Roca 2024 (Sauvignon Blanc)—a mountain-inspired expression—or Caos Chardonnay 2018, whose multiple fermentations amplify the vermouth foam. The experience also features international labels like GarnaChe from Navarra and closes with herbal infusions from the estate.

Insider tip: Before lunch, guests are invited to tour Sitio La Estocada (vineyards, gardens, apiary, herb dryer), connecting them directly to what will later appear on their plates.

Where: Los Europeos and Ruta 89, Tupungato, Mendoza.

In Luján de Cuyo, Osadía de Crear, the signature restaurant of Susana Balbo Wines, redefines wine tourism with a proposal that blends innovation, sustainability, and culinary artistry. The kitchen focuses on seasonal ingredients and avant-garde techniques, creating tasting menus that pair with the winery’s most iconic lines—Signature, Nosotros, and 25 Años—alongside a refreshing non-alcoholic tea pairing. The restaurant’s own gardens and a network of local producers reinforce the idea of terroir-based cuisine that tells the story of Mendoza from the table.

The culinary direction is led by Flavia Amad, executive chef of the Balbo universe, who guides a team driven by creativity and grounded in tradition. Under her leadership, Osadía de Crear earned a Green Michelin Star in 2025 for its commitment to sustainability, through practices like recycling, composting, water reuse, and collaboration with local suppliers. It’s an experience that fuses haute cuisine, environmental awareness, and the pioneering spirit of Susana Balbo.

Insider tip: This season, they’ve launched a seven-course tea-based pairing, the only one of its kind in the region—a refreshingly original way to experience Mendoza.

Where: Cochabamba 7801, Mendoza.

At the heart of Luján de Cuyo, 5 Suelos – Cocina de Finca, the gastronomic proposal led by Patricia Courtois en Durigutti Winemakers, offers a unique dialogue between seasonal cuisine and wine. The restaurant features three simultaneous menus: the 5 Suelos Menu, which changes seasonally using fresh organic garden produce; the Historia Menu, a 14-course, 14-wine journey through over two decades of the winery’s history; and the Albedrío Menu, designed especially for spring-summer, with seven courses built around special microvinified whites.

They also offer signature vermouths and a premium grappa, adding character to each pairing.

Recommendation: Try the 5 Suelos or Albedrío menus for perfectly balanced seasonal flavors and carefully chosen pairings.

Insider tip: Finca Victoria features two guesthouses surrounded by vineyards—Casa Victoria and Casa del Viticultor—ideal for an immersive winery stay.

Where: Finca Victoria, Pasaje La Reta S/N°, Las Compuertas, Luján de Cuyo.

In the heart of Mendoza City, Auténtico offers heartfelt cuisine that celebrates both regional ingredients and the dedication of local producers. The concept is simple: share dishes in the center of the table, like a Sunday lunch with family or friends.

Also of interest: 10 wellness experiences to live Mendoza from a different perspective

Diners can order à la carte or enjoy 4- or 6-course tasting menus designed around seasonal products. Pairings include wines, cocktails, and mocktails crafted with equal creativity, ensuring everyone enjoys a full experience. The restaurant sources from an urban herb and sprout garden, plus a family-run organic garden.

Insider tip: Auténtico was the only Mendoza restaurant to win two awards at the Best Of Wine Tourism 2026—Bronze in Sustainability and Bronze in Restaurants.

Where: Av. Sarmiento 777, Mendoza.

Located inside Entre Cielos Wine & Wellness Hotel in Vistalba, Nube is more than just a restaurant—it’s a serene pause to reconnect with nature and pleasure. Executive chef Martín Luchetti reinterprets Mendocine cuisine with a contemporary, healthy, and creative approach.

This spring, asparagus, artichokes, and peas take center stage, complemented by preparations like a homemade vinegar made from blooming pine cones, adding freshness and uniqueness. Guests can choose 3- or 5-course menus with curated pairings from a cellar of over 70 local labels, or order à la carte.

Insider tip: Ask about packages that combine gastronomy with spa circuits—the hotel features the first traditional Hamam spa in Latin America.

Where: Guardia Vieja 1998, Vistalba, Luján de Cuyo.

Open for over two years, Centauro has become a must-visit on the local culinary scene. Recognized by the Michelin Guide, UN Tourism, and awarded in 2023 as one of Argentina’s top gastronomic experiences, this restaurant merges creativity with the authentic flavors of Mendoza.

Each visit is crafted as an unforgettable experience. The cuisine draws on the concept of Mendoza’s productive oases, celebrating local diversity through dishes made with sustainable ingredients and paired with over 220 Argentine wines. Chef Aris Pabón, one of the region’s rising stars, leads the kitchen. This spring, don’t miss “Bitter Sweet,” a dish of beet textures, fresh strawberries, and satay sauce paired with 45 Rugientes Pinot Noir from Bodega Otronia.

Insider tip: Pay attention to the art adorning the walls—and especially the bathroom. An Instagram-worthy surprise awaits!

Where: Av. Perú 1156, Mendoza.

In Tupungato, nestled at the foot of the Andes and far from the city buzz, Ruda Cocina offers a direct journey into Mendoza’s agricultural diversity. Run by Camila Cerezo (sommelier) and Gastón Trama (chef), the restaurant serves a seasonal, shareable menu built around its own garden, enhanced by creative use of preserves and ferments—a house signature.

Flavors evolve throughout the year: from roasted vegetable salads that highlight freshness, to fermented stews, kimchi, and pickles that add depth and character. The experience is rounded off with vermouths from around the country, traditional beverages, and Camila’s spot-on pairing advice.

Insider tip: Their chipá stuffed with pork shoulder has become a local legend—don’t leave without trying it.

Where: La Costa S/N, Gualtallary, Tupungato, Mendoza.

A trendsetting bar known for its design, architecture, and signature cocktails, Charco Andino is also a fantastic spot for flavorful, seasonal small plates crafted by chef Diego Salvador. The menu evolves naturally with each season.

Also of interest: 10 Instagrammable spots to explore the city of Mendoza on foot

This spring, expect dishes featuring fresh asparagus and artichokes—symbols of the Mendocine harvest. There’s no fixed pairing here; instead, guests are encouraged to experiment with the bar’s extensive cocktail list, one of Mendoza’s most innovative.

Insider tip: Their in-house mixology lab creates custom-designed cocktail ingredients. Discover Mendoza’s must-try spirits beyond wine.

Where: Chacras Park, Chacras, Mendoza.

At the heart of Parque General San Martín, in Hábitat, Cocina Gardenia, led by chef Ginella Mazzocca, delivers a fresh, creative dining experience surrounded by trees and colorful murals. The menu changes seasonally, showcasing local produce in imaginative combinations.

Standouts include pea and mint hummus with focaccia, heirloom tomato salad with burrata, seasonal fruit, and apricot vinaigrette, and lemon and asparagus risotto—all celebrating the arrival of spring on the plate.

Insider tip: This terrace is the perfect spot to enjoy a sunset cocktail after strolling through the park.

Where: Av. del Prado Español 0, Mendoza.

The culinary gem at Achaval Ferrer Winery, Quimera Bistró builds each menu in sync with the seasons—first conceptualized, then refined as products become available. For spring, expect strawberries, zucchini, asparagus, peas, and artichokes, alongside preserved candied kumquats from winter.

Led by Cons Cerezo Pawlak, a young and talented chef, the cuisine is colorful, textured, and designed for sharing—encouraging diners to interact as they would at a lively lunch among friends. Pairings feature Achaval Ferrer’s full wine range, plus homemade non-alcoholic drinks made with garden syrups. Their garden grows rare ingredients like okra and cosmos flowers, which inspire dishes that surprise in every season.

Insider tip: Recognized by the Michelin Guide and Best Of Mendoza’s Wine Tourism 2026, Quimera Bistró stands out for its unique garden and ingredient-driven creativity.

Where: Cochabamba s/n, Agrelo, Bodega Quimera, Luján de Cuyo, Mendoza.