Plant-forward dishes curated over white quebracho embers, low-intervention wine cellar labels, and a frictionless dining room where technology meets warm hospitality.
Chef's Pick
Golden king oyster medallions seared in brown hazelnut butter, smoked cauliflower velvet purée, and reduced Malbec glaze.
Sustainable white quebracho charcoal and live-fire ember roasting, bringing unmatched smoky depth, caramelized textures, and complexity to seasonal heirloom produce.
Over 60 biodynamic and low-intervention natural wine labels paired with mountain botanicals distilled in-house for a multisensory pairing in every course.
Every table features its own Digital Table Passport. Call your server, browse the menu, or request the bill in seconds directly from your phone—no apps or passwords required.
Every ingredient sourced from local organic growers. Updated in real time from Sanity CMS.
Ember-roasted organic beets, artisanal Traslasierra goat cheese, toasted pistachios, Torrontés grape reduction, and wild fresh microgreens.
Golden king oyster medallions seared in brown hazelnut butter, smoked cauliflower velvet purée, charred lemon emulsion, and reduced Malbec glaze.
Tender young leeks slow-braised over quebracho coals, romesco sauce, crispy capers, fermented garlic emulsion, and puffed wild rice crunch.
Slow-caramelized Savoy cabbage hearth-roasted on embers, toasted pumpkin seed romesco, charred chimichurri verde, and whipped almond ricotta.
Crisp flame-kissed maitake and portobello clusters over stone-ground creamy polenta, aged pecorino, brown butter jus, and winter truffle essence.
Fire-roasted kabocha pumpkin over creamy Andean sweet corn humita, charred bell peppers, Cachi smoked paprika oil, and aromatic leek ash.
Fresh handmade pasta folded over glazed pine, oyster, and portobello mushrooms, 24-month Parmigiano-Reggiano velouté, and cured farm egg yolk.
Velvety Ecuadorian single-origin dark chocolate, Chubut sea salt flakes, and artisanal Bourbon vanilla bean gelato.
Crafted with 12 pasture-raised egg yolks, slow infusion of Tahitian vanilla beans, golden blonde caramel, and thick whipped double cream.
Gin infused with wild jarilla and native eucalyptus, craft vermouth rosso, botanic bitters, served under a dense quebracho wood smoke dome.
Artisanal espadín mezcal, pink grapefruit liqueur clarified with coconut milk, kaffir lime cordial, and black volcanic salt rim.
Uco Valley, Mendoza. Whole-cluster natural fermentation in concrete eggs. Fresh red fruit tension, vibrant acidity, and mineral finish.
San Pablo, 1,400 meters altitude. Mountain herbs, flint minerality, chalky soil texture, and razor-sharp freshness.
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