We are always excited by new restaurants opening in Mendoza and a new bodega in Tupungato, Atamisque, has opened a beautiful new restaurant featuring locally grown ingredients and river trout from their own nearby river.

Owned by a French family, they are able to mix old world traditions with rustic charm, emblematic of their heritage. This combined with the cutting edge architecture of the ultra modern winery designed by famed Argentine architects Bormida and Yanzon, this property is both picturesque and innovative.

They purchased the property in 1998 and have 70 hectares planted with a winery that has a capacity of 500,000 liters. The winery that is both beautiful in its simplicity and stark for its high tech winemaking technology.

The restaurant contrasts sharply the bodega with old world charm and soft accents. From the entrance, to the details, such as such as cowhide stools and the ubiquitous outdoor parrilla, it is commodious and lovely. The Vines of Mendoza Team was treated to a decadent tasting and luxurious lunch in their beautiful gardens with the soft sounds of fall all around. A lazy breeze, fresh leaves falling, and the golden sunlight hinting at the approach of winter.

We started with a succulent smoked trout with a lightly seasoned olive oil with freshly cracked pepper on mini toasts. This was paired with their sparkling wine, Extreme, which married well with the trout, combining creamy, honey and vanilla notes, with a vibrant acidity.

We also tasted their 2007 Chardonnay, 2008 Rose Malbec, 2007 Calapa Malbec throughout the meal which paired well with all of the courses and showcased the terroir of Tupungato and The Uco Valley with the complex integration of the aromas and flavors.

The second course was traditional Argentine carne empanadas with traditional pan casero, or homemade, all made in-house.

Next was an absolutely heavenly trout ceviche. Fresh with delicate citrus notes, the freshness of the trout was exceedingly apparent. Integrated with diced red pepper and onion, this dish is one not to be missed.

The main dish was a pan fried trout with a lemon cream sauce with sauteed fresh vegetables straight from the garden.

And to think we were not full yet.... but were presented with a fresh  grilled peach accompanied by homemade peach ice cream with a rose de malbec salsa.

Delicious!


For more information on Atamisque check out: http://www.atamisque.com/

The Vines team can be fairly famous on all of our outings and were captured by Diario Los Andes on this weekend adventure. See full article

We recently shared this bodega’s treasures with The Vines of Mendoza tasting room guests by hosting Atamisque at our weekly winemaker event. For those spanish speakers check out the article or just click to look at the pictures for those that have not yet mastered the Spanish language.