Andeluna's dining room sits at about 1,300 metres in Gualtallary, the high, stony sub-zone of the Uco Valley, where chef Juan Pablo Miguez cooks a tasting lunch matched to the estate's mountain wines. The winery was founded in 2003 by the American Ward Lay with Michel Rolland advising on the vines, and the restaurant has since become one of the most-recommended winery tables in the world. A multi-course pairing lunch runs around USD 80 a head, opening on Argentine staples, with Tupungato and the Andes filling the glass.
The Kitchen
Juan Pablo Miguez cooks an Argentine menu rooted in the Uco Valley larder, much of it from the estate's own organic garden, and builds it to pour against Andeluna's wines. The winery was founded in 2003 by Ward Lay, of the American snack-food family, who picked the high Gualtallary land on the advice of the oenologist Michel Rolland; the restaurant came later and has been recognised by the World Tourism Organization as a model wine-tourism experience and by Tripadvisor's Travelers' Choice in 2023.
The format is a multi-step tasting matched to the cellar, offered as menus such as the four-step Menú 4 Estaciones and a longer mountain menu, each course harmonised to a different glass. Signature plates run to a cauliflower soup with goat mousse and a filet mignon with pine mushrooms, finishing on a seasonal chocolate or citrus dessert; the wines pour from the 1300 and Altitud ranges that take their names from the altitude. A pairing lunch runs around USD 80 per person. The address is the bodega on Ruta Provincial 89 at Km 11 in Gualtallary, Tupungato, about ninety minutes from Mendoza city, with a cooking class offered before lunch for those who book it.
The Room
The dining room is a glass-fronted space that looks across the vines to Tupungato and the Andes, with the altitude giving the light a hard, clear quality at midday. Tables are well spaced, the noise level stays low and conversational, and service paces the courses to the pours. The estate garden and the cellar are part of the visit, and many guests take the cooking class first. Dress is smart-casual leaning country, with no jacket needed. The setting is the reason to come, so ask for a table on the glass when you book and leave time to walk the grounds.
Best for First Date
Book Andeluna for a first date because the day frames itself. The drive into the Uco Valley is part of the occasion, the optional cooking class before lunch gives you something to do together and breaks the ice, and a paced pairing menu at a window table keeps the conversation going with the mountains in view. Take the shorter tasting if you want a lighter afternoon, and let the staff lead the pours. For more rooms that suit a first meeting, see Best for a first date and the Mendoza dining guide.
Not for an evening out or a quick stop. Andeluna serves a paced midday tasting about ninety minutes from Mendoza city, and there is no dinner service.
Frequently Asked Questions
Is Andeluna worth it?
Yes, for the Uco Valley setting and the pairing as much as the food. Chef Juan Pablo Miguez cooks an Argentine tasting menu at 1,300 metres in Gualtallary, matched to the estate's mountain wines, and the restaurant has been named a model wine-tourism experience and a Tripadvisor Travelers' Choice. A pairing lunch runs about USD 80 a head. Go for the view of Tupungato, the 1300-range wines and the unhurried afternoon.
How do you get to Andeluna and how far is it?
Andeluna is on Ruta Provincial 89 at Km 11 in Gualtallary, Tupungato, in the Uco Valley, about ninety minutes south of Mendoza city. You need a car, a taxi or a wine-tour transfer, and the road runs through the high vineyards on the way. Book ahead, as the lunch is limited and popular, and consider the cooking class offered before the meal if you want to make a half-day of it.
What should I order at Andeluna?
The kitchen serves multi-step tasting menus matched to the wines, such as the four-step Menú 4 Estaciones and a longer mountain menu, so the choice is which pairing you take. Look for the cauliflower soup with goat mousse and the filet mignon with pine mushrooms among the signatures, finishing on a seasonal dessert. The wines pour from the 1300 and Altitud ranges; let the staff pace each glass against the courses.
Is Andeluna good for a first date?
Yes, the day frames itself for an easy first date. The drive into the Uco Valley sets the scene, the optional cooking class before lunch breaks the ice, and a paced pairing menu at a window table keeps the conversation going with Tupungato in view. Take the shorter tasting for a lighter afternoon. See our first-date picks for more rooms that suit a relaxed first meeting.