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[title]What do Michelin-starred chefs pick when they’re not running their kitchens? Far from tasting menus, carefully curated tableware, and the pace of service, eight leading chefs from Mendoza answer straightforwardly. The plan might be garlic pasta at home, a beer with friends, or a pizza that never fails. For them, simplicity is key. In this article, we explore the personal tastes of the chef couple Josefina Diana and Juan Manuel Feijoo, Juan Ventureyra, Flavia Amad, Sebastián Weigandt, Mariano Gallego, Augusto García and Iván Azar.
You might also be interested in: These are the Mendoza restaurants with Michelin stars
Josefina Diana and Juan Manuel Feijoo – chefs at Angélica Cocina Maestra
Josefina Diana and Juan Manuel Feijoo lead Angélica Cocina Maestra, the restaurant at Bodega Catena Zapata where they cook together and design a menu that dialogues with the house wines. This year the restaurant earned two Michelin stars — one green and one red. In this interview with Time Out, they share their favorite places to eat out in Mendoza and the flavors they seek when visiting Buenos Aires, the city where one of them was born. A journey through their personal choices beyond the restaurant, including affections, memories, and dishes that stand out.
What are your favorite places to eat when you’re not in your kitchen?
In Mendoza, we usually go to Anastasio el Pollo in Chacras de Coria, a classic spot we share with our friends Ale Vigil, María Sance, and Juanma Santamaría. We even have a sticker called the “Anastasio signal.” We always order the same: grilled chicken with lemon and chimichurri, with fries on the side. For drinks, cold beer and still water. On our day off, it’s a sure thing. We also go to Smash Club — definitely the Gollum burger — at least once a week at night. Another place we really enjoy, not only for the food but also the hospitality, is Casa Vigil at lunchtime. Whenever we can, we escape to Tupungato to visit friends: Enzo González Petra and Dani Ovejero from Sitio La Estocada, and Gastón Trama and Cami Cerezo from Ruda.
Where do you go when you need to reconnect with simple, homemade flavors?
We have barbecues at home and invite colleagues and friends, which happens quite often. It’s a way to keep hold of many basic things and the principles we always want to keep in mind. Everything starts with mate, continues with wine, and ends with fernet.
Is there a drink that brings back a good memory? Which one?
Wine keeps us close to Jose’s mother, who is a dentist and a wine enthusiast for years. And fernet, without fail. Always for dessert. It brings family Sunday memories. Jose is from Córdoba, I’m not, but my friends probably drink it more than water.
Is there a place you can’t miss when visiting Buenos Aires?
We loved Fico, we’d go back anytime. We also went to Costa 7070, which has a very fun dinner experience. And we can’t leave Mendoza without a barbecue at Igna’s — a friend who’s not a chef but is a 10 at the grill. No matter what protein you give him, he nails it perfectly. For years we joked about having a beach bar in Brazil as a hobby.
Flavia Amad – Osadía
Flavia Amad heads the kitchens at La Vida, Osadía de Crear, and Espacio Críos, restaurants of Susana Balbo Wines in Mendoza. In 2024, the first two were recommended by the Michelin Guide, and this year Osadía received a Green Star. In this interview, she shares where she chooses to eat out, the flavors that shaped her childhood, and the restaurants she’s frequented recently amid work, memories, and family life.
Where do you go to eat on your day off when you have a moment?
I don’t go out much because I have little time, and when I do, I prefer to enjoy being at home. But if I had to choose, I like casual places where the food is well made. The flavors should be clear and straightforward. I loved going to Cocina Gardenia when it was on Palero street, I went often; I haven’t been to the new one yet. Cariñito surprised me; I ordered a “banderita” with corn pudding, salad with pickles, everything very well done—from cooking points to product quality. I also liked Guchini; I bought a sandwich like the ones they sell in Florence (Italy), with mortadella, pistachios, and a cheese I can’t recall but it was excellent. Another good option is Bigalia pizzeria; the product is well made, the dough is tasty, and the quality is noticeable. In Maipú, I went once to Al Rescoldo for milanesas and it was quite good.
What place or situation connects you with the most intimate cooking, what shaped you?
When I want to reconnect with the simple and essential, I go to my uncle’s house. He cooks like my grandmother, like my mother, like my aunt. That takes me straight to the origin of my love for cooking: homemade, family food, full of love. I love it.
Is there a drink that brings back a happy memory?
I was never much of a drinker, but I remember when I was little my grandmother used to give us a mix of soda, grapefruit juice, and a splash of wine. It’s a very particular flavor; I haven’t tasted it in a long time, but reading your question brought that memory back instantly. I loved it.
What types of wines do you like today?
I like reds, but lighter ones. Garnacha, Criollas, Pinot Noir. I really like what Ver Sacrum does, for example.
Sebastián Weigandt – Azafrán
Seba is chef and partner of Azafrán, a restaurant that earned its first Michelin star in Mendoza City in 2024 and retained it in 2025. In November 2024, the restaurant ranked 84th in Latin America 's 50 Best Restaurants. That same year, Weigandt was honored in the Excellence category at The Best Chef Awards in Dubai. We had the pleasure of interviewing him for an in-depth talk about his role as one of the country’s top chefs. Now he shares where he chooses to eat in Mendoza and Buenos Aires, flavors that connect him to simplicity, and drinks tied to personal memories.
A place you choose to eat out in Mendoza?
Today I’m a big fan of Bigalia. I think they’ve created a unique product, unmatched in Mendoza. When it comes to pizza, there’s no competition. I like that they don’t settle, that they keep evolving and growing. I really appreciate that in a restaurant. In Buenos Aires, Mengano is my favorite place. They recreate traditional “bodegón” dishes but with a very high aesthetic and flavor level. They have a stuffed chipá with brie and sweet potato that drives me crazy. It’s my go-to there.
Is there a dish or place that reconnects you with simple, homemade food?
Great question! It’s increasingly hard to find, but if I have to say one: Montecatini, with their Capeletis alla Caruso.
A drink that brings back a good memory?
Whisky. In all its forms. I’m a fan of the Penicillin cocktail and the best I had was at The Garnish Bar. We go with the team a couple of times a month and I always enjoy it. It makes me feel at home, brings me peace, a very nice moment in my head.
Do you prefer wine, beer, cocktails...?
I’m pretty versatile. I like white wine — I’m in love with white wine right now — I really enjoy cocktails, industrial beer too, but I don’t drink soda or tonic. I believe there’s a moment for every kind of drink: wine in the mountains, whisky at the bar… whatever you feel, that’s what you should drink.
Mariano Gallego – Brindillas
Mariano is chef and owner of Brindillas, a restaurant he founded with Florencia D’Amico in 2005 in Vistalba, Luján de Cuyo. After working with Carmen Ruscalleda in Spain and Japan, they returned to Mendoza to reopen their project in 2011. In 2024, they earned their first Michelin star, which they kept in 2025. Outside his kitchen, Gallego chooses restaurants like Azafrán, Criolla, Chipirón, among others. He finds “homemade” in simple, home-cooked food. He prefers wine, gin, whisky, and “sodeado” (wine with soda). For him, every drink has its moment, and if there’s an occasion, he enjoys it.
What are your favorite places to eat when you’re not in your kitchen?
It depends on the occasion. If it’s a quiet night out with Flor and we have time, we go to Azafrán. If it’s something more family-oriented, we like Criolla, Chipirón, or Omoi. Each has its own style, and the food is good.
Where do you go—or to what flavors do you return—when you need to reconnect with simple, homemade food?
More than a particular place, it’s that moment at home, with something made with love and no pretensions. Food that comforts through simplicity, shared without rush.
A drink that brings back a good memory?
Gin and tonic is one of my favorites. It always makes me travel to places and moments. Whisky too… it has something special.
Are you more into wine, cocktails, beer, or a cold soda?
I love wine, I also really enjoy “sodeado.” I like gin, whisky, and beer too. Every drink has its moment. And I enjoy it if there’s an occasion.
Juan Ventureyra – Riccitelli Bistró
Juan Ventureyra, chef at Riccitelli Bistró, has turned his interest in plant-based cuisine into a gastronomic concept. His restaurant (holding a red Michelin star and a green one), located in Las Compuertas, Luján de Cuyo, surrounded by Riccitelli Wines vineyards, prioritizes sustainability, using local, seasonal products. Most of the ingredients he uses are homegrown, enabling a close relationship with the environment.
What are your favorite places to eat when you’re not in your kitchen?
Picaron or Anchoita Cava in Buenos Aires, and Bigalia in Mendoza.
Where do you go when you need to reconnect with simple, homemade flavors
Cariñito Fonda, on Perú street, Mendoza City.
A drink that brings back a good memory?
Gin and tonic. It takes me back to late nights after work.
Are you more into wine, cocktails, beer, or soda?
I’m more into wine. 90% of the time I choose white, fresh, and lightly oaked.
Any bar you go to when you can in Mendoza?
Do you have a favorite cocktail?
Negroni.
A dish you eat a lot?
Pasta with lots of golden garlic and pomodoro.
What do you prefer to treat yourself?
Simple Italian food, with few ingredients, and a good wine.
And a non-alcoholic drink?
Still natural water. I don’t like it very cold.
Iván Azar – Casa Vigil
Iván Azar, chef at Casa Vigil in Mendoza, gained recognition with his restaurant in Chachingo, Maipú, receiving in 2024 a Michelin Star and a Green Star, distinctions renewed in 2025. From Buenos Aires to Mendoza, Azar built a proposal where traceability is the menu’s purpose. In this chat, he tells us his favorite places to eat outside his kitchen and enjoy with family and friends.
What are your favorite places to eat when you’re not in your kitchen?
First and foremost, I like eating at home with family and friends. I really enjoy cooking for them, and on Sundays sometimes I get a bit crazy and make something super elaborate. When I go out, I enjoy sushi. Today, Chipirón is a different place that brings a bit of my Buenos Aires here, and I really enjoy it! I also like Bigalía, Marchigiana (when the day calls for pasta), and Don Mario when I don’t want to cook: I like their service and everything always comes out perfect. Ah, and the burger tour: Burgang always has a place in my heart, and also those of Fabricio Terrera, chef at República and our master baker. Whenever a new spot pops up, I go.
Where do you go when you need to reconnect with simple, homemade flavors
Always home. My family is far away, but we cook at home with that same love.
When I was in Buenos Aires, I often went to bodegones with friends and try to find that classic here in Mendoza.
A drink that brings back a good memory?
It could be vermouth with soda. And then, straight wine.
Are you more into wine, cocktails, beer, or soda?
Depends on the time of day, honestly. When it’s very hot, the body asks for beer. And at home, every night: cold soda.
Augusto García – Zonda Cocina de Paisaje
Augusto García, chef of Zonda Cocina de Paisaje, located at Bodega Lagarde, earned his first Michelin star in the 2024 edition, along with the prestigious Green Star. His cooking is characterized by reinterpreting native ingredients. In this interview, García tells us where he eats, whether he prefers cooking at home or going out, and his favorite burger.
What guides you when choosing what and where to eat?
To give some context, I think looking for a place or something to eat depends a lot on my mood and how much time I have that day.
Do you cook at home or prefer to eat out?
I usually cook about 3 or 4 times a week to try to maintain a diet. On days I don’t, I look for comfort food, something that makes me feel comfortable and happy.
What’s your favorite food?
I clarify that my favorite food is pizza, and based on that I became a fan of Canotto, a pizzeria that started in the Bombal neighborhood and now has another branch in Carrodilla, near my home. I go there at least once a week.
What other places do you usually frequent?
After that, it varies a lot. I go to wineries or restaurants for inspiration, but I also go to McDonald’s to relax my head. Among the places I often visit are Azafrán, Centauro, Auténtico, Ruda and La Central Vermutería.
Do you have a family ritual related to food?
When it comes to homemade food, I always keep my mother in mind. It’s a classic to go on Sundays at midday to eat one of her dishes.
And regarding drinks?
It’s well known that I’m a fan of the Negroni, a well-balanced drink to enjoy for a long time. Without alcohol, I always prefer still water, which is my daily drink.
What kind of wines do you prefer?
It depends on the weather. In summer, I fell in love with high-acidity whites. On the contrary, in autumn and winter I prefer something fuller-bodied, a bit heavier, and I switch to reds.