Gastronomy in wineries

Since the prestigious chef Francis Mallman did Escorihuela foot, over a decade ago, are increasingly incorporating holds a restaurant to their facilities as an additional attraction for wine tourism. In most menus offer several steps, specially designed to pair each course with wines from winery
In the 70’s, traditional Bodega del 900, a restaurant owned by Familia Tittarelli representing a 4 million Dollar investment, attracted visitors and locals. Its early 20th century ornamentation, underground cellars, buffet-style dinner and live entertainment explained that. In recent years, we have witnessed the opening of tens of wine-oriented, high-end theme restaurants.
In La Consulta, Tunuyan there is a top 400-hectare winery owned by Spanish wine-maker José Manuel Ortega Gil-Fournier. This winery combines wine-making with architectural beauty, which is particularly evident in their 14 m deep, 4000 m2 cellar. Their restaurant, where visitors can enjoy terrific views of the Andes, has retrieved dishes that had not been prepared for a long time neither in Spain nor in Argentina such as salmorejo, humita, pumpking soup, and French toast. Meals are accompanied by awarded wines such as Acrux, which is among the 86 best wines in the world according to prestigious American magazine Wine Spectator.
In the exceptional wine-making region of Maipu, Casa del Vistante, at Bodega Zuccardi offers very peculiar lunch meals in the finca (no previous booking required!) Lunch includes three varieties of olive oil made at the winery: manzanilla, frantoio and arauco. Visitors can also tour around the vineyards, the cellar and they may also taste a few varieties directly from the barrel.
When it comes to great restaurants, there is one in this tour visitors should not miss. La Bourgogne, at Bodega Vistalba overlooks 53 hectares of neat malbec vineyards and has a menu featuring French cuisine and local-style dishes, a fusion that caused it to be declared the world’s best restaurant-winery in the Best of The Great Wine Capitals contest.
In Bodega Cecchin, lunch consists of a complete menu, the entrance of which is the typical Tomaticán, the main dish is beef made with Muscat of Alexandria and the dessert consists of pears and apples reduced in Malbec accompanied by organic wines of the Bodega Cecchin.
Faithful to its style, Familia López offers you a fixed gourmet menu (fine elaboration food) or à la carte, accompanied by its classic wines and champagnes. The Restaurant, with large openings and terraces, offers a view of the mountains, the winery and the gardens of the Casona.
The restaurant La Casona in Bodega Lagarde offers you a seasonal menu, with creations that include the seasonal products and a wide variety of dishes adapted to personal needs and tastes à la carte.

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