Fine Dining Table: Hello, Mariano! Thank you so much for having us today. We are excited to learn more about your career and about Brindillas Restaurant. To start, tell us a little about your beginnings in the kitchen and how Brindillas was born.
Chef Mariano: Hello, thank you for coming. Well, it all started many years ago. My wife, Florencia, and I decided to open Brindillas in an old property that belonged to her parents. It was a project that took us four years of restoration, and we finally opened in 2001. However, after three years we decided to close the restaurant because we felt we needed to learn more. We went to Spain and Japan to gain experience, and after three years we returned to Mendoza and reopened Brindillas. We have been in this second stage for 13 or 14 years now.
Fine Dining Table: What an interesting story! Mendoza has changed a lot in recent years, especially with the wine boom. How have you seen the growth of the city and its impact on gastronomy?
Chef Mariano: Mendoza has grown a lot and viticulture has been a big driver of gastronomy here. The wine culture is deeply rooted in the people, and that has helped gastronomy develop. There are more quality local products and that allows us chefs to work with better ingredients. Although there is still a lot to do, it is exciting to see how we have advanced.
Fine Dining Table: You worked with some very well-known chefs. Is there anyone in particular who has influenced your career?
Chef Mariano: Yes, I worked in Spain with Carmen Ruscalleda at the Sant Pau restaurant, which had three Michelin stars. I also worked at Sant Pau in Tokyo. Carmen taught me a lot and was a great influence on my career. Another chef I greatly admire is Michel Bras. His cooking has inspired me, although it is not exactly what I do.
Fine Dining Table: Changing the subject a little, dulce de leche is an iconic product in Argentina. What do you think of its use in cooking?
Chef Mariano: Dulce de leche is part of our daily life, like mate or meat. It is a product that is present in many kitchens, even outside of Argentina, something that was not seen a few years ago. Although we use it at Brindillas, we try not to abuse it, as we do with all products.
Fine Dining Table: We understand that the Brindillas menu is very dynamic. Is there any dish that you particularly like to cook?
Chef Mariano: I like everything, to be honest. Our menu changes a lot depending on the seasonal products. For example, now we have a dish with peas that we only make while they are at their best. I really enjoy pastries and also working with fish, something I learned in Japan. A dish that I have always liked is a very simple pre-dessert that we make from scratch: lemon ice cream with yerba mate infusion. It is refreshing and represents very well the simplicity that is sometimes the most difficult thing to achieve.
Fine Dining Table: How many diners can Brindillas currently accommodate?
Chef Mariano: We have capacity for 18 diners and we don’t change cutlery. We like to offer a more intimate and careful experience.
Fine Dining Table: For those visiting Mendoza, how many days would you recommend to explore the region?
Chef Mariano: I would say that a week is ideal. That way you can enjoy the wineries, the high mountains, and places like San Rafael and the Atuel Canyon. Mendoza has a lot to offer, especially in terms of wineries.
Fine Dining Table: Finally, what makes Brindillas a must-see place for those visiting Mendoza?
Chef Mariano: I’m not very good at talking about ourselves, but I think what defines us is our honest cuisine. We don’t do anything over-the-top or made-up. We work with quality products and offer a service that takes care of every detail so that the experience is well-rounded from start to finish.
Fine Dining Table: Thank you, Mariano, for sharing your time and experience with us. We are sure that those who read this interview will have Brindillas at the top of their list when they visit Mendoza.
Chef Mariano: Thank you for visiting us. We look forward to seeing you in Brindillas!
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