At the Riccitelli Bistró, they have gone one step further to bring together fine cuisine, an appreciation of wine, and sustainability. The Matias Riccitelli Wines bodega in Luján de Cuyo has created this restaurant, built out of remodelled containers and “planted” amid old vineyards, to enhance its wine experience. Chef Juan Ventureyra’s cuisine, which can be sampled in an informal dining room or on the lower terrace, explores Mendoza’s culinary roots on two menus (Mendoza and Argentina, both of which include a visit to the winery) with a strong focus on native, locally sourced produce and ingredients mainly from its own gardens. Vegetables play a starring role here, hence the vegetarian influence in its “farm to table” concept (in summer, it grows over 90 varieties of tomato from seed), enhanced by adding protein to its dishes. We particularly enjoyed the snacks here as well as the dish entitled “Espinal” (duck, cauliflower, apricot and mustard).