On a historic night for Argentine gastronomy, the prestigious MICHELIN Guide presented its 2025 selection for Buenos Aires and Mendoza in an incredible setting: Bodega Susana Balbo, at the foot of the Andes. With over 80 restaurants selected – 56 in Buenos Aires and 24 in Mendoza – the second edition reaffirmed the culinary identity and commitment to sustainability of the Argentine food scene.
Restaurants in Mendoza, a wine capital that is also a capital of great eating
Renowned across the world as a great wine capital, the province is also cementing its reputation in the world of haute cuisine: among the restaurants in Mendoza, six were awarded MICHELIN stars – two for the first time – and five also received GREEN stars, which are handed out to establishments that are committed to sustainability, local production and good environmental practices.
The new addition of the restaurants in Mendoza Riccitelli Bistró (Riccitelli Wines, Las Compuertas) and Angélica Cocina Maestra (Bodega Catena Zapata, Agrelo) on the MICHELIN star list is a demonstration of the vitality of the local scene and the evolution of an industry that is ever more focused on products, territory and the dialogue between ingredients and Argentine wine.
They join Azafrán, Brindillas, Casa Vigil and Zonda Cocina de Paisaje (Bodega Lagarde), who consolidated their status among the best in the country for the second time. Simultaneously, Osadía de Crear, the restaurant at Susana Balbo Wines, joined the group of restaurants who received GREEN stars thanks to their work with organic products, their vegetable garden and their holistic vision of gastronomy as an expression of the land.
Green star: an honor that tastes of the future
In all, five restaurants in Mendoza have now received the MICHELIN GREEN star. It’s an honor that transcends technical skills and service: an award for those who seek to reduce their environmental footprint by working with nearby suppliers, using non-GM seeds and cooking with what the earth supplies in harmony with their surroundings.
In that regard, Angélica Cocina Maestra, who is in charge of the chefs Josefina Diana and Juan Manuel Feijoo, represents the spirit of Mendoza like few others: wine is the conceptual focus with the organic vegetable garden as the driver and reforestation with native species a material act to conserve the ecosystem (among many others implemented during the year).
Others to receive the award are Casa Vigil, where wine and food combine to produce an emotional and sensory experience, Zonda Cocina de Paisaje, a contemporary table that celebrates local geography and biodiversity, Riccitelli Bistró, whose concept is straightforward refinement, and Osadía de Crear, who reinterpret luxury from a sustainable perspective.
The new names in the guide
In addition to restaurants awarded a star, the 2025 edition also features several restaurants in Mendoza among its Guide Recommendations: Anna Bistró, Assemblage, Brutal, La Vid – Bodega Norton, Los Bocheros (Lamadrid Wines), and Martino Wines join those chosen last year: 5 Suelos – Cocina de Finca (Durigutti Family Winemakers), 1884 Francis Mallmann, Abrasado (Bodega Los Toneles), Centauro, Espacio Trapiche (Bodega Trapiche), Fogón Cocina de Viñedo (Bodega Lagarde), La Vida, Quimera Bistro (Achával Ferrer), Renacer (Bodega Renacer), Ruca Malen (Bodega Ruca Malen) and Soberana.
These restaurants in Mendoza represent different expressions of local cuisine: auteur cookery, contemporary parrilla, farm to table, winery tables and identity experiences.
This recognition reaffirms the work that wineries, cooks, sommeliers and producers have been doing at a local level to construct a first class gastronomic tourist destination rooted in wine culture and the landscape as a source of inspiration.
Honors that put Mendoza on the global map
The MICHELIN Guide doesn’t just enhance the visibility of the selected restaurants, it also positions the region as an internationally recognized gastronomic hub. In that regard, this is a very important honor for Mendoza – where wine and cooking are a key part of the cultural and economic identity. The synergy between oenology and gastronomy has become a powerful tool with which to attract tourists and drive regional development.
The fact that a growing number of local projects have received MICHELIN stars is no coincidence: it is the result of a collective vision that seeks to bring together sustainability, hospitality and excellence. It is also an invitation to more diners across the country and the entire world to discover the sensual richness of the vineyards, kitchens and mountains of Mendoza.
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