Wine Regions Restaurants

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Wine Regions Restaurant Reviews

Most of the region follows national culinary trends—beef, lamb, chicken, and pork a la parrilla (grilled). Second- and third-generation Italian restaurants serve family recipes enhanced with fresh ingredients like wild asparagus and mushrooms. Olive oil, garlic, melons (ripe February–March), and many other fruits and vegetables are grown locally. Hearty Spanish soups, stews, and casseroles are a connection to the region's past, as is clérico, a white-wine version of sangria. You may also have the opportunity to attend an asado (a traditional outdoor barbecue) while you're here. Malargüe, southwest of San Rafael, is famous for its chivito (goat)—cooked a la parrilla or al asador (skewered on a metal cross stuck in the ground aslant a bed of hot coals).

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