Casa Agustin | Restaurante | Casa De Carnes

Nestled within the Barrancas vineyards, Casa Agostino delivers a sophisticated Mediterranean thesis punctuated by the primal intensity of Mendocinian terroir. Chef Edward Holloway orchestrates a multi-step journey where the aroma of wood-smoke from the outdoor fires mingles with the perfume of sun-ripened herbs. The menu highlights an organic garden-to-table philosophy, featuring house-made pasta and local proteins handled with Michelin-starred discipline. A standout signature is the rainbow trout, prepared with a precise sous-vide technique to achieve a silken, melt-in-the-mouth texture, then finished with a pungent saffron cream and smoked ginger. Another highlight includes tender goat paired with a rich Malbec reduction, showcasing the region’s viticultural heritage. Each plate is a study in balance, often incorporating charred seasonal vegetables or fermented elements that provide a sharp, contemporary edge. The experience concludes with refreshing desserts like strawberry ice cream accented by an unexpected umami tang of wasabi, served in a setting that is both intimate and grandly architectural.