Cundo Cocina
Warm up with a tasting of Uco region wines at Cundo’s cellar door before taking your seat at the table. Adhering to local terroir philosophy, chef Seba Juez prepares three- and six-course, paired tasting menus using only Uco Valley–sourced ingredients in his al fresco kitchen (even in winter), which sits neatly in front of Malbec vines. A wintry starter might include roasted beets with grilled ricotta, or seared mollejas (sweetbreads).