The world famous wines of Mendoza and the attraction for tourism, have enhanced gastronomy and restaurant proposals for travelers, inside and outside the wineries.
Among the new, for its avant-garde and enhancement of the gastronomy of an identity product it is Authentic Contemporary Cuisine (@autentico.mendoza). It is an urban and modern restaurant, on Avenida San Martín Sur 2500, in front of the Palmares gastronomic center, in the municipality of Godoy Cruz, Gran Mendoza.
The pillars of Auténtico’s cuisine are innovationthe social conscience y environmental. The gastronomic proposal, with a step-by-step and à la carte menu, highlights the identity products and the idiosyncrasy of Mendoza, based on revised classic recipes.
What is the Autentico menu like?
Chef Martín Luchetti designed a menu with a variety of small dishes and a menu inspired by the mountain valleysroots and environmental awareness.
It includes meat and fish, kilometer zero products, artisanal baked goods and desserts with personality. Has many options for vegetarian and gluten free dishes.
Those looking for a complete experience of a variety of flavors, combined with wines and spirits, can opt for the six step menua proposal that most winery restaurants have.
This proposal starts with snacks: for example, a mushroom croquette and spicy quince, accompanied with a house vermouth.
Pairing is an essential part of the experience. Photo AuthenticThe second step with roasted beets, almond pâté, pollen and apple, peanut and cherry vinaigrette, paired with a blend of white grapes. The third step, portion of trout, turnip puree, crunchy geese and seaweed, candied carrots, tangerine and smoked tomato. It comes accompanied by a Pinot Noir wine.
The fourth step, a tip of back pastrami, quince and malamado sauce, pumpkin noisette, textures of onions and pumpkin in lime. The vegetarian option is a plate of grilled gnocchi, mushroom puree, blue cheese cream and roasted pears, with a glass of Cabernet Sauvignon.
The last two dishes are a “pre-dessert” with raspberry sorbet, blackberry sauce and amaranth pop. And the dessert, quince chajá with a Chardonnay wine.
Wine tourism is a trend in Mendoza. Photos AuthenticPairing, local producers and inclusion
He Pairing is a central point of Auténtico’s cuisine: You can try wines from the main wineries in Mendoza and alternate with signature wines or small batches from independent productions. There are a variety of strains and styles: reds, whites, rosés, and sparkling wines.
The restaurant supplies only local products. A part of the raw material comes from own gardenslocated in agricultural towns of Maipú, Valle de Uco and Luján de Cuyo.
The rest of the products are purchased from local producers, to whom they guarantee purchases throughout the year to help them be sustainable. “We know that everything comes together to create that unique and sustainable gastronomic experience,” says Luan Fernández, one of its owners.
And the team, made up of young people, stands out: “We care about providing a positive and lasting work experience. We are committed to labor inclusionwe provide opportunities and training to those who have chronic barriers to accessing work.
Being in a strategic location in the main Argentine wine region; The restaurant’s proposal includes winery experiences and a menu for events.
The motivation of its creators has been accompany the transformation that the gastronomic culture of Argentina and, in particular, Mendoza is experiencingto achieve more relevance at a national and international level.