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At the Riccitelli Bistró, they have gone one step further to bring together fine cuisine, an appreciation of wine, and sustainability. The Matias Riccitelli Wines bodega in Luján de Cuyo has created this restaurant, built out of remodelled containers and “planted” amid old wines, to enhance its wine experience. Chef Juan Ventureyra’s cuisine, which can be sampled in the informal dining room or on the lower terrace, explores Mendoza’s culinary roots on two menus (one with 6 courses, the other with 7) with a strong focus on native, locally sourced produce and ingredients mainly from its own gardens. Vegetables play a starring role here, hence the vegetarian influence in its “farm to table” concept (in summer, it grows over 80 varieties of tomato from seed), enhanced by adding protein to its dishes. A unique experience and a place that is well worth a visit.