Two tall doors open into this colonial building owned by the Spanish Club since 1910. There's nothing old-fashioned, however, about the menu. The owners are committed to regional cuisine, using fresh ingredients in recipes handed down from local families. Tomaticán, for instance, is a blend of fresh tomatoes and spices pureéd over toast with melted cheeses. Roasted goat from nearby Malargüe, trout from the Río Atuel, and quinoa (originally planted by the Incas) are used creatively.
Comandante Salas at Colonel Day, San Rafael, Mendoza, 5600, Argentina