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La Vid - Bodega Norton
Modern American
Lunch at a winery restaurant with the Andes sitting just behind the vines tends to put you in a good mood before the food arrives. This tasting-menu spot on the Norton wine estate leans into Mendoza's pantry, cured trout, river crab, goat's cheese, and marinated pork built into menus that pair each course with wines from the cellar below. A post-lunch visit to that cellar, reportedly the largest underground one in South America, is not a bad way to spend an afternoon.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Cured trout
“this restaurant, which showcases Mendoza’s local recipes and native ingredients and products (cured trout, marinated pork, river crab, goat’s cheese, and more)”
Michelin Guide -
Marinated pork
“this restaurant, which showcases Mendoza’s local recipes and native ingredients and products (cured trout, marinated pork, river crab, goat’s cheese, and more)”
Michelin Guide -
River crab
“this restaurant, which showcases Mendoza’s local recipes and native ingredients and products (cured trout, marinated pork, river crab, goat’s cheese, and more)”
Michelin Guide -
Goat's cheese
“this restaurant, which showcases Mendoza’s local recipes and native ingredients and products (cured trout, marinated pork, river crab, goat’s cheese, and more)”
Michelin Guide
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