Bodega Finca Agostino - San Andrés

We met pablo in la anita, where he made an amazing 5-stage leek, who paired the teller to cry, and today we followed him to his other government agostino. he has the ability to make simple dishes amazing! not too much flavor where they. can really taste any of the components, be it kartoffels, beet, cauliflower, sweet potatoes, eggplants, pears. make complex dishes from simple ingredients!

We were booked here to make a cooking class. what we have received exceeded our expectations. this weingut is located in a beautiful environment, with a look at a few that he planted from weinbergen with a background of the others. we were greeted with a glass of sparkling wine from alejandro. then the chef, charlie, greeted us, and brought us into their private, extensive garden where we tried a series of fresh herbs, their flowers and crumbs. then we prepared this lunch while we were sleeping weeping and learning about a lot of humans. when abandoned were our stomachs and hearts full of experience.

We just finished a tour, lunch and wine tasting at finca agostino. I can only say that the afternoon and the whole visit were fabulous. the weeping and eating were excellent. the man who gave us the tour was so knowledgeable. we all have one. great part learned about wine production. if they are in the mendoza, this is a must. so they miss finca agostino.

What a perfect day, 5-course lunch, paired weine from the weinberg in the low earlylingssonne. the chef brings his verbal recipe to the table with every teller, he builds his chorizo in 4 long weeks. easy pairings and presentations. great aromen! on site...Garden offers seasonal dishes. views of the other, a meal long lined. professional, superior server, laundry service, a great value!

We had a wine pairing lunch at Finca Agostino as part of a tour. This was definitely the highlight of the tour. We were welcome with a glass of sparkling wine and taken to the viewing terrace that has great views of the mountains and...the vineyards. The restaurant building is bright and beautiful. Chef Charlie Torres came out to describe each dish as they came out, along with a little story about how he was inspired to make them. Lots of inspiration from his grandmother and childhood memories. Fresh local products, some grown in their own garden. The dishes were very creative and perfectly executed and presented. Along with fresh bread and local olive oil, we were offered an amuse bouche of tender pieces of pork in a creamy cheese sauce, followed by a local bean puree with a chimichurri sauce, followed by fried cakes filled with a chicken mixture served with a radish salsa and aioli, followed by a beef carpacio with sliced beets and a soy base sauce, followed by hake fish encrusted in a ground local grain similar to popcorn and herbs, served with a mixed green salad with a citrus dressing and quince puree, then a palate cleanser of Campari granita, and dessert was what I might describe as an inside out canoli , a thin layer of cheese filled with caramelized spaghetti squash and floating in a quince sauce. Service was flawless and friendly. The wine selection was perfectly matched to the dishes. In my humble opinion, chef Charlie Torres and his co-chef Pablo Torres deserves a Michelin star and their cuisine is a lot more interesting than Francis Mallman 's who gets all the fame and attention locally.