South America Living

Francis Mallmann 1884

Mendoza, Argentina

Open-flame cooking in the heart of wine country


Francis Mallmann is arguably Argentina’s most high-profile chef and his flagship restaurant typifies his rustic, open-fire approach to cooking meat. Housed in the Bodega Escorihuela winery in Mendoza, at the heart of Latin America’s largest winemaking region, the restaurant takes the latter part of its name from the year in which the building was erected. It incorporates a cool, spacious marble-floored dining room as well a beautiful garden courtyard, complete with wood-fired grill and clay oven.

The chef – author of regional cooking bible Seven Fires: Grilling the Argentine Way – draws on his Patagonian roots with dishes that epitomise the earthiness of the country’s culinary ethos: salted whole chickens, baby goat, suckling pig and, of course, enormous cuts of prime beef.

The accompanying wine pairings are as big-hitting as you’d expect, with malbecs and syrahs to the fore, though there is something for every taste within the 75-page wine list. If you’re heading to Argentina’s west, make this your gastro-destination.

On the pass:

Orlando Díaz Masa, Chef de Cuisine

Style of food:

Gutsy meat-led cooking

Standout dish:

Rib eye with chimichurri and Patagonia style potatoes


1188 Belgrano, Godoy Cruz, Mendoza

+54 261 424 3336/424 2698


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