Brindillas

It all 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 ingredients. For example, they currently offer a dish featuring peas that they only prepare when the peas are at their peak. Chef Mariano greatly enjoys pastry making and working with fish, skills 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 embodies 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 sets Brindillas apart is its authentic cuisine. They don’t aim to do anything extravagant or contrived; they work with high-quality ingredients and provide service that pays attention to every detail, ensuring a complete experience from start to finish.

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