Located in Luján de Cuyo, just 30 minutes from the city of Mendoza, Martino celebrates the month of June with a proposal specially designed for key dates such as Flag Day and Father’s Day, combining tradition, creativity and quality on each dish.
On the weekends of June they dress with flavors, encounters and memorable moments. The chef’s author cuisine proposes a tour of regional products, contemporary techniques and carefully selected pairings.
Martino Menu of the Month
AVAILABLE ALL THE JUNE OF JUNE
Input: veal cupcake. Main: Pork Back Point + Andean Paps + Fungi. Dessert: Éclair + Orange + Chocolate. Wine: Martino bottle (every 2 people).
Value: $ 49,000 per person
Flag Day Menu
Available on Friday, June 20 at noon
Input: Tomatican + field bread. MAIN: DISK TERNERA + POPE + HUERTA
Dessert: Cañoncito de Dulce de Leche. Wine: Andean Molteni bottle (every 2 people).
Value: 52,000 per person
Father’s Day Menu
Sunday, June 15 at noon
Entrance: Pumpkin soup + pickled + orchard. Principal: Porchetta + Sweet potato + apple. Dessert: pear crumble. Wine: bottle of Andino Molteni (every 2 people)
Value: $ 52,000 per person
Recognized by the Michelin guide
Meanwhile, the Michelin guide included the Martino Wines restaurant among the “recommended” establishments for its gastronomic proposal. This distinction values the commitment to quality, local identity and enogastronomic experience.
In this regard, Fernanda Martinodirector of the winery, said: “We are proud; this is another step in the path of excellence.”
The restaurant, led by the chef Javier Quinterosproposes a traditional cuisine with a contemporary approach, based on station products from its garden and regional producers. His proposal stands out for two menus – one of four steps and another of seven – designed to pair with the labels of the house: Martino Varietal, Molteni, Superior and Baldomir. In addition, it has a more decontracted option of “tissues”, where the diner can choose different married dishes with a glass of wine.
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In his review, the Michelin guide stands out: “A traditional, well -updated cuisine, which far from trying to impress seeks for its honesty, with well -executed elaborations that are always built from the pillars of chosen raw materials (veal, trout, vegetables in the area …).”
Javier Quinteros, restaurant chef, comments: “This mention is wonderful and reflects the effort and commitment that Martino is day by day.”
The recommendation in the Michelin guide positions Martino Wines as one of the reference gastronomic destinations in the region, reinforcing the link between haute cuisine and the world of wine.
Source: Ambito
I am an author and journalist who has worked in the entertainment industry for over a decade. I currently work as a news editor at a major news website, and my focus is on covering the latest trends in entertainment. I also write occasional pieces for other outlets, and have authored two books about the entertainment industry.
