High-end gastronomy in Mendoza – 09/19/2024 – Barbecue Nation

A restaurant that works with fresh and matured black angus meats and has an important difference: its wines, olive oil, balsamic vinegar, spices and meats are produced in-house.

Regarding beef, its fields are located in the south of Córdoba, where cattle are raised in open pastures. This natural production system guarantees excellent quality, flavor and tenderness of cuts. The slaughter is carried out under excellent conditions of care and control, prioritizing the healthiness of the process. Afterwards, the raw material is received in a special warehouse, with controls certified by Senasa (Argentina’s National Service for Agri-Food Health and Quality). There, the cuts are made and transported daily to the kitchen, to later be served to diners.

During the maturation process, the meat begins to dehydrate and its fibers disintegrate, enhancing the flavors of both the meat and the fat, modifying the tenderness, leaving the end result a premium product.

The restaurant works with three types of meat maturation.

The first is vacuum-aged, also known as wet aged, where the meat is vacuum-sealed and aged in its own juice.

The second type is dry aged for 45 days, in which the steak – a whole piece of meat with bone that includes the ojo de bife, also called rib eye – is aged in a refrigerator with strict temperature control (between 1 and 3 degrees Celsius), humidity (from 50% to 70%) and continuous ventilation. During this process, the pieces, which weigh around 12 kg, lose approximately 30% of their weight.

The third type is called interventional aging, a more elaborate process in which the chef actively participates, adding special flavors. Examples include the T-bone, injected twice a week with olive oil and black garlic for a month, the whiskey steak, a steak aged for 30 days in whiskey, and the kombu filet, a filet mignon wrapped in kombu seaweed, which has a high dehydration power and is aged for 15 days, adding herbaceous notes to the meat.

Located very close to the provincial capital of Mendoza, Abrasado Restaurante had already won the international gold medal in the Best Of Wine Tourism category in 2022. In addition, thanks to the refurbishment and remodeling works, in 2008, Bodega Los Toneles was declared a cultural heritage site of the province. And in 2023, it was included in the Michelin Guide, for its quality of service, unique proposal and infrastructure, adding yet another reason to be proud. It is a must-see place for those visiting the province in search of high-quality gastronomic and wine offerings.

Matías Gutiérrez, executive chef at Abrasado Restaurante, talks about the emotion that this recognition generates. “For me and the entire team that works in the kitchen, it is a great honor to have received this recognition, which marks our quality and strengthens our desire and enthusiasm to achieve a star in the near future and work towards it.”

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