We are waiting for you! Whether spending the day visiting our winery, exploring our vineyards, tasting our wines or enjoying our exquisite cuisine by Chef Andrés Isura, who developed a special gluten-free menu for Finca La Anita.

“We make regional mountain cuisine,” explains Isura when talking about the identity of Finca La Anita's menu. This implies that only fresh seasonal products are used, much of them from the farm's own garden. The cheeses are from Gustavo Suriani, the master cheesemaker of
Lunlunta, the matured meats of Eria, which come from La Carrera in Tupungato, even the tableware has the regional tone, since it was made with sand from Las Vegas. It is 100% natural and reusable ceramic, since every time it breaks it can be repaired with gold threads (Kintsugi technique).

Chef Isura makes all the doughs (breads, pastas, empanada doughs), all the creams and desserts.
The director of Finca La Anita, Richard Bonvin, placed the emphasis on providing a proposal that makes a difference. “Here they can come and choose their wine, the winery is open, it is not necessary to do the four steps with four different wines, everything will depend on what the diner wants. There is wine by the bottle and by the glass and a welcome glass, courtesy of the house.”

Paula Suárez and Natalia Pérez, both in charge of tourism, explained that the open-air restaurant allows you to breathe the pure air of the countryside, under a pergola, or on the gallery next to the garden and this year it incorporated fun for the little ones: there is places to paint, a foosball and board games for them.