Our restaurant, the first chosen by tourists in Luján de Cuyo according to Trip Advisor, awaits spring this month with a new menu paired with the wines of the winery.
Celmira Escudero, the restaurant's chef, has developed an innovative proposal based seasonal ingredients. In which other options are also added at each step for variety.
The starter of the three-course menu is a pumpkin flatbread with seeds, broad beans, green leaves, garden flowers and crispy prawns, which can be replaced by boconccinos for the vegetarian option. Served with our fresh Punto Final Sauvignon Blanc 2020, sourced from the Casablanca Valley in Chile.
The second course is accompanied by Punto Final Reserva Malbec, and has three options. One is a chorizo steak with creamy white corn, black aioli and herb gremolata, the other option is olive-smoked lamb kebab with artisan plum yoghurt and pico de gallo sauce. The vegetarian alternative is carrot cannelloni with vegetables, mushroom béchamel and toasted almonds.
Dessert is a lemon parfait with almond streusel and burnt meringue, or a variety of cheeses and homemade jams with spiced pudding. Along with the visitors' favourite, Milamore.
We offer a 5-course menu also with local and seasonal ingredients, this proposal is excellent for a more complete experience of our portfolio with unique flavours.
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