"For setting and a sense of history, you can’t beat this sleek glass cube of a restaurant at the Trapiche Winery in Maipú. The flagship restaurant of one of Argentina’s largest wine producers opened in 2016 next to an imposing brick winemaking facility that dates back to 1912. Chef Lucas Bustos — who gained formative experience at Daniel in New York City — has been at the helm for years, ensuring a consistent vision of farm to table, Andean-inspired cuisine. The restaurant’s lunch and dinner menus (tasting and a la carte) are made using ingredients from the restaurant’s own farm, which raises cattle, goats, sheep, and fowl in addition to fruits, vegetables, and herbs." - Karen Catchpole
