Restaurante Abrasado

"Abrasado, the Michelin-recognised restaurant at the Los Toneles bodega in Mendoza, where chef Matías Gutiérrez works with Black Aberdeen Angus cattle and practices dry-aging of meats for 45 days." - The MICHELIN Guide

"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

"If you rely on a restaurant’s list of awards when it comes to booking a table and if the delicious flavour of aged meats brings tears to your eyes, then the Abrasado restaurant (part of the Los Toneles winery not far from the centre of Mendoza - the recipient of various Best of Wine Tourism awards over the years) is the place for you! The dining room, located next to the spaces reserved for tastings and events, boasts a contemporary design and high ceilings, along with a maturing cabinet at the entrance and a bar to the rear with a resident bartender. Although Abrasado offers an extensive à la carte with an impressive array of fresh and aged meats (dry-aged ribeye, T-bone aged in black garlic, fillet steak aged in kombu) designed for sharing, the vast majority of guests opt for its set menus (Andes, 100 Aniversario and Abrasado) as they all include a wine pairing option." - Michelin Inspector