Creative, artistic dishes featuring local ingredients, paired with wine
Cochabamba s/n, Agrelo, Bodega Quimera, M5509 Luján de Cuyo, Mendoza, Argentina Get directions
ARS 20,000+ · Menu
"The playful yet perfectly executed dishes at Quimera Bistro, located at Bodega Achaval Ferrer in Agrelo, are a delightful expression of the ambitions of young chef Constanza Cerezo Pawlak. The seasonal multi-course lunch menus might start with a platter of small dishes, such as local ricotta in pear syrup or house-cured wild boar. Mains consist of amped up asado, featuring house-made blood sausage, mollejas with cured apricots and orange rind, beef marinated in shio koji, and more. Desserts tend toward fruits paired with assertive spices. It’s all ably matched by the bodega’s wines." - Karen Catchpole
"As expected, many of these restaurants are centred around traditional and local cuisine, with a special focus on meat and the popular ‘parrilla’, such as at Benedetta, Duhau Restaurant & Vinoteca, El Preferido de Palermo and La Carniceria in Buenos Aires and Abrasado, Fogón Cocina de Viñedo, Quimera Bistró and Renacer in Mendoza." - MICHELIN Guide
"Here, in Achaval Ferrer, 28km from Mendoza, the team at Quimera Bistró consider themselves as the “guardians of a legacy”, a sentiment that goes far beyond the production of wine and is further demonstrated in a restaurant that adds to the wine experience. Once you’ve reached the estate via a dirt track between the vineyards, you come to a landscaped area with a small duck pond, and then the winery with the restaurant on the first floor. The latter features a bright, rustic-cum-contemporary dining room that is particularly striking as a result of the glass floor, through which the wooden wine barrels can be seen on the floor below. The bistro is run by a young, dynamic team who showcase their talents on a single, traditionally inspired 3-course menu featuring highly original seasonal options that champion small-scale producers from the Mendoza region – the kitchen team particularly enjoys working with fruit and vegetables that are home grown and sourced daily, cheeses from La Linqueñita, vinegars from Alquería, Andean oyster mushrooms etc." - Michelin Inspector
John Shaw
Nicole B
peter avery
S G
Ivan Del Hierro Vega
Ricardo Polisel Alves
Katrin Kourtoff
Stephen Kaplan
