Siete Cocinas - Wine & Spirits Magazine

Siete Cocinas

Since it opened in 2010, Siete Cocinas has been the meeting point for Mendoza winemakers. Run by Pablo del Río of Fuente y Fonda, the restaurant has one of the most extensive wine lists in the city. Here you’ll find reds to chill in an ice bucket on a warm day—like the Bonarda Serie A from Zuccardi or the Lunta Malbec from Mendel—as well as ambitious bottlings, such as the Yacochuya Malbec from San Pedro de Yacochuya in the north, or classics like Selección de Bodega de Doña Paula. On the food front, del Río’s menu aims to summarize the cuisine of the seven provinces of Argentina, going well beyond steaks and empanadas. Take, for instance, his signature dish, a clay-oven roast goat with chile-spiced potatoes. Or the fried haddock cheeks in a deeply flavored warm corn soup, a nod to Argentina’s coast. It’s delicious with a wine like the floral, creamy torrontés from winemaker José Luis Mounier at Finca Las Nubes.

Av. Bartolomé Mitre 794, Mendoza, Argentina



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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