Wine Regions Restaurants
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).
Browse Wine Regions Restaurants
FODOR'S GO LIST
These are the top 25 trips we're looking to book right now -- and we hope you'll join us!More
View deals in Wine Regions for vacation packages, hotels, airfare, and more from our partners!More