Brindillas

Everything began many years ago. According to Chef Mariano, he and his wife, Florencia, decided to open Brindillas in an old property that belonged to her parents. It was a project that took them four years to restore, and they finally opened it in 2001. However, three years later, they decided to close the restaurant because they felt they needed to learn more. So, they traveled to Spain and Japan to gain more experience, and three years later, they returned to Mendoza to reopen Brindillas. They have now been in this second phase for about 13 or 14 years.

The menu at Brindillas changes significantly depending on seasonal products. For example, they currently have a dish with peas that they only prepare when they're at their peak. Chef Mariano greatly enjoys pastry making and working with fish, something he learned in Japan. One dish he has always liked is a very simple pre-dessert they make from scratch: lemon ice cream with yerba mate infusion. It is a refreshing dessert that perfectly represents simplicity, which, according to him, is often the hardest thing to achieve.

Although Chef Mariano admits he’s not very good at talking about himself, he believes that what defines Brindillas is their honest cuisine. They don’t aim to do anything exaggerated or invented; they work with quality products and offer a service that pays attention to every detail, ensuring the experience is complete from beginning to end.

Chosen as one of the best restaurants in Mendoza, Argentina by the Fine Dining Table team