MICHELIN Green Star Community in Argentina: Inspiring Actions Across the Country

"In a region where meat usually rules, this bodega restaurant takes a different path: roughly 80% of the menu is vegetable-based. Chef Juan Ventureyra has spent a decade cultivating three gardens (at Riccitelli, and larger plots in Maipú and Pedriel) and amassing seeds from more than 380 species, yielding dozens of tomato varieties, over ten types of aubergine, multicolored chiles, pumpkins and squash, greens, herbs, string beans, watermelon, Jerusalem artichoke, salicornia, peaches, and more. Wild plants are equally important: after hiring two biologists to survey the estate for a year, he now cooks with 16 edible native species and chooses not just which ingredient, but which part—fruit, flower, leaf, stem, seed, or root—to best express it." - The MICHELIN Guide