Argentina: Chef Sebastián Weigandt’s Favourite Haunts in Mendoza

"What Juan Ventureyra is doing here is really amazing: a true trailblazer who put vegetables at the forefront seven years ago, he’s earned a MICHELIN Green Star for a cuisine served via two tasting menus (six or eight courses) with dishes like duck with peach and beetroot, and alubia beans with almonds, aubergines, corn, and peperonata; based on the ‘from the soil to the table’ concept and surrounded by its own vegetable garden against the Andes, it’s one of the few places I visit four or five times a year, and we’ve even exchanged ingredients thanks to our shared love of vegetables." - The MICHELIN Guide