Brindillas

Situated in an uninteresting and not particularly attractive area to the south of Mendoza (Vistalba, in the department of Luján de Cuyo), Brindillas is one of those intimate settings with excellent service that will win over food-lovers. Through dishes such as roasted aubergines with a Romesco sauce and salted anchovies, succulent grilled veal with ground pepper, sweet potato and chard, and caramelised peach with amaretto, a light mascarpone foam and home-made almond ice-cream, chef Mariano Gallego, who has worked with famous Spanish chef Carme Ruscalleda and was at the helm in one of her restaurants (Sant Pau, in Tokio), showcases his imagination and modern approach, which ensures that local ingredients are always to the fore. Choose between two tasting menus (short and long options) that will definitely leave a lasting impression thanks to their high levels of technique, delicacy and pleasant textures.

Intimate Dining Experience

• Brindillas offers a unique dining experience by serving only 18 guests per service, ensuring personalized attention and a cozy atmosphere.

Pioneer of Tasting Menus in Mendoza

• The restaurant was a trailblazer in introducing the tasting menu format in Mendoza, showcasing a blend of local ingredients and international culinary techniques.

Commitment to Authenticity

• Chef Mariano Gallego and Florencia D'Amico emphasize honesty in their culinary offerings, avoiding trends and social media hype, focusing instead on quality ingredients and traditional flavors.

Signature Ingredients

• Local Lamb from Lavalle: This high-quality lamb is a staple in the restaurant's offerings, known for its rich flavor and tenderness. It is often featured in dishes like the succulent lamb rack served with a delicate demi-glace, showcasing traditional cooking techniques.
• Sweet Corn: Used in a unique corn chawanmushi, this ingredient highlights the restaurant's focus on local produce and seasonal flavors, providing a sweet and creamy texture that complements various dishes.
• Pumpkin: Featured in multiple forms, including a pumpkin sopaipilla and pumpkin ice cream, this ingredient is celebrated for its versatility and is often paired with goat cheese and caramelized seeds, creating a balance of flavors and textures.
• Yerba Mate: Incorporated into a lemon sorbet, this traditional Argentine ingredient adds a unique bitterness and complexity, serving as a palate cleanser between courses and reflecting the chef's dedication to local culinary traditions.
• Atlantic Fish: Sourced from the Atlantic, this ingredient is used in various seafood dishes, emphasizing the restaurant's commitment to quality and freshness, while also incorporating international influences into the menu.

Tasting Menus

• 8 Courses: $44
• 11 Courses: $60

Extended Tasting Menus

• 7 Courses: $25,800 (with pairing: $48,700)
• 10 Courses: $37,400 (with pairing: $72,000)