Finca Agostino, Maipu

#6 of 29 in Museums in Province of Mendoza
Art Gallery · Hidden Gem · Winery / Vineyard
Finca Agostino is located in Maipu. Using our international travel planner, Maipu attractions like Finca Agostino can form part of a personalized travel itinerary.
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Finca Agostino reviews

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TripAdvisor traveler rating 5.0
124 reviews
  • Came simply for the lunch and wine pairings. Very glad we did. The chef came and presented each entree, and sommelier did an amazing job of pairing each course with an excellent wine. Filet Mignon...  more »
  • Stayed for 3 days at the Vineyard Finca Agostino because I work in the wine industry. Because of my Birthday, they organized a tour, a tasting and a lunch with the winemaker and a business analyst...  more »
  • one of the most astounding meals prepared with an amazing chef and everyone was a perfect accompaniment
  • Wish I could add a 6th star. We had a wine pairing lunch at Finca Agostino as part of a tour. This was definitely the highlight of the tour. We were welcome with a glass of sparkling wine and taken to the viewing terrace that has great views of the mountains and the vineyards. The restaurant building is bright and beautiful. Chef Charlie Torres came out to describe each dish as they came out, along with a little story about how he was inspired to make them. Lots of inspiration from his grandmother and childhood memories. Fresh local products, some grown in their own garden. The dishes were very creative and perfectly executed and presented. Along with fresh bread and local olive oil, we were offered an amuse bouche of tender pieces of pork in a creamy cheese sauce, followed by a local bean puree with a chimichurri sauce, followed by fried cakes filled with a chicken mixture served with a radish salsa and aioli, followed by a beef carpacio with sliced beets and a soy base sauce, followed by hake fish encrusted in a ground local grain similar to popcorn and herbs, served with a mixed green salad with a citrus dressing and quince puree, then a palate cleanser of Campari granita, and dessert was what I might describe as an "inside out canoli", a thin layer of cheese filled with caramelized spaghetti squash and floating in a quince sauce. Service was flawless and friendly. The wine selection was perfectly matched to the dishes. In my humble opinion, chef Charlie Torres and his co-chef Pablo Torres deserves a Michelin star and their cuisine is a lot more interesting than Francis Mallman's who gets all the fame and attention locally.
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