Fuente y Fonda - Wine & Spirits Magazine

Fuente y Fonda

Pablo del Río is a force in the Mendoza dining scene, having opened Siete Cocinas, one of the best restaurants in town. Fuente y Fonda is his latest project, opened this past August in an old house on the Plaza Italia—one of the most beautiful squares in Mendoza. Fittingly, he’s using his new kitchen to explore the Italian influence on Argentine cuisine. “It’s not just what you eat but how you eat,” he says, referring to the large tables and abundant spreads he serves family style. The star dish on the menu is the cannelloni stuffed with ricotta, spinach and parmesan cheese, smothered in a tomato sauce and cooked gently for about four hours. Or the tomaticán, an old Andean dish of scrambled eggs, onions, red peppers, tomatoes and onions that fuels the grape harvesters in the fall. The wine list is similarly informal. “I like to have wines that are easy to drink, that disappear within twenty minutes of opening,” says del Río—wines like the Colonia Las Liebres Bonarda from Alto Las Hormigas or the Diverso Syrah from Passionate Wines, two juicy and generous choices to complement his abundant, honest cuisine.

Calle Montevideo 675, Mendoza, Argentina

Argentine, Italian


is the author of Descorchados, an annual guide to the wines of South America, and covers Chile for W&S.

This story appears in the print issue of February 2015.
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