Fine Dining Table: Hello, Mariano! Thank you so much for having us here today. We're excited to learn more about your career and about Brindillas Restaurant. To start, tell us a little about your early days in the kitchen and how Brindillas got its start.
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 to restore, 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’ve been in this second phase 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 city grow, and what impact has that had on its culinary scene?
Chef Mariano: Mendoza has grown significantly, and viticulture has been a major driver of the local culinary scene. Wine culture is deeply ingrained in the local people, and that has helped the culinary scene flourish. There are more high-quality local products available, which allows us chefs to work with better ingredients. Although there is still a lot of work to be done, it’s exciting to see how far we’ve come.
Fine Dining Table: You've 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 had a huge influence on my career. Another chef I greatly admire is Michel Bras. His cooking has inspired me, even though it’s 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 using it in cooking?
Chef Mariano: Dulce de leche is part of our daily life, just like mate or meat. It’s a product found in many kitchens, even outside of Argentina—something that wasn’t the case just a few years ago. Although we use it at Brindillas, we try not to overuse it, just as we do with all our 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: To be honest, I like everything. Our menu changes a lot depending on seasonal ingredients. For example, right now we have a dish with peas that we only make while they’re at their best. I really enjoy pastries and also working with fish, something I learned in Japan. One dish I’ve always loved is a very simple pre-dessert that we make from scratch: lemon ice cream with yerba mate infusion. It’s refreshing and perfectly embodies the simplicity that is sometimes the hardest thing to achieve.
Fine Dining Table: How many diners can Brindillas currently seat?
Chef Mariano: We can seat 18 guests, and we do not change the cutlery. We like to offer a more intimate and thoughtful experience.
Fine Dining Table: For those visiting Mendoza, how many days would you recommend for exploring the region?
Chef Mariano: I'd say 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 when it comes to wineries.
Fine Dining Table: Finally, what makes Brindillas a must-see destination for visitors to Mendoza?
Chef Mariano: I’m not very good at talking about ourselves, but I think what defines us is our authentic cuisine. We don’t do anything over-the-top or contrived. We work with high-quality ingredients and offer service that pays attention to every detail, ensuring a well-rounded experience from start to finish.
Fine Dining Table: Thank you, Mariano, for sharing your time and experience with us. We're sure that anyone who reads this interview will put 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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