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A terrace over a carp-filled lake in Valle de Uco, about an hour from Mendoza, sets the scene for this winery restaurant at Alfa Crux. The Irish chef runs a six-course tasting menu built around fire and local product, with meat doing most of the heavy lifting. The Mendoza landscape and a tour of the cellar with three pours come folded into the experience, which makes the drive feel less like a commitment and more like the point.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Double-cooked ribeye
“For its texture and flavour, we especially liked the double-cooked ribeye, chives, Mendoza potato cake, crispy egg yolk and demi-glace sauce.”
Michelin Guide
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