Here, in Achaval Ferrer, 28km from Mendoza, the team at Quimera Bistró consider themselves as the “guardians of a legacy”, a sentiment that goes far beyond the production of wine and is further demonstrated in a restaurant that adds to the wine experience. Once you’ve reached the estate via a dirt track between the vineyards, you come to a landscaped area with a small duck pond, and then the winery with the restaurant on the first floor. The latter features a bright, rustic-cum-contemporary dining room that is particularly striking as a result of the glass floor, through which the wooden wine barrels can be seen on the floor below. The bistro is run by a young, dynamic team who showcase their talents on a single, traditionally inspired 3-course menu featuring highly original seasonal options that champion small-scale producers from the Mendoza region – the kitchen team particularly enjoys working with fruit and vegetables that are home grown and sourced daily, cheeses from La Linqueñita, vinegars from Alquería, Andean oyster mushrooms etc.