Located in a Neo-colonial property decorated in a modern style , it offers a maximum capacity of 120 guests. The restaurant has rooms for private sessions, a patio and a private cellar.
The chef in charge is Diego Tapia and he focuses in local produce treated in innovative ways to offer unique and surprising dishes.
The menu showcases the richness of the three main oases of Mendoza: North, Centre and South.
They buy their ingredients from more than 20 local producers and produce some of the funghi in their premises.Their cellar displays more than 200 labels from the mentioned oases.
Photo credits: Ministry of Culture and Tourism of Mendoza and Centauro’s instagram profile