Two hours flight from Buenos Aires or just about one hour from Santiago and you end up at one of the biggest winemaking regions in the world – Mendoza. You will finally arrive at Cavas Wine Lodge after approximately 30 minutes, first on a motorway and later on some seriously dirt roads south of Mendoza. It is worth the trip because you arrive at one of the best hotels and restaurants in the region.

Cecilia Díaz Chuit and her husband Martin Rigal have really accomplished something impressive with their Cavas Wine Lodge. Their property offers something unique compared to the alternatives and you have a delicious meal not far from the best local wine producers, like the Catena Zapata and Achaval Ferrer to just mention two of many.

You have impressive views of the snowcapped Andes during your meal either in the main dining room with an impressive ceiling painting or outside at the terrace. And of course you have an impressive wine cellar just below you with the region’s best. Sommelier Maria Carolina Boyatjian has a fantastic job offering the best Argentinean wines from an impeccable cava.

The main building of the property is a Spanish colonial style looking mansion located in the middle of a 35-acre vineyard. The surrounding vineyard is planted with Italian light red Bonarda grapes from Piedmont and not the typical Argentinean Malbec grapes due to the simple fact that the Italian makes the setting looks prettier. Cavas Wine Lodge produces 2,000 bottles exclusively for their guests of the Bonarda wine and you should try it even if the competition from the cava downstairs is fierce.

The young, but talented and skilled Head Chef Martin Dolz makes a great effort in the kitchen and his cuisine sparkles with potential that this is just the beginning. The Chef’s inventive and delicious cuisine can just as well be the next big thing in Argentina so the competition should watch out and you should seriously consider making a reservation because you will probably leave Cavas Wine Lodge with a big smile on your face.

Written by Andy