Mendoza, Argentina: a journey exploring its best cuisine and wines

"Set in a 1912 bodega beside the old railway tracks, the sleek dining room frames adobe and brick scenery through picture windows while chef Lucas Bustos and wine expert Sergio Casé fuse fire cooking with kitchen‑garden produce. You can opt for 5‑ or 9‑course tasting menus or go à la carte; highlights range from loin of veal paired with Gran Medalla Malbec to squid with vegetables served with Costa y Pampa Chardonnay. I also recommend asking for off‑list pours, as Casé and team often pour experimental, non‑traditional varieties and techniques available only here." - The MICHELIN Guide