Azafran Restaurant

"Over the course of more than 25 years, Azafrán built a following from its home in a historic building in downtown Mendoza by serving elevated Argentine standards. When it reopened after a two-year closure, the restaurant looked the same, but offered an all-new experience. Now a dinner-only, fine dining destination, it serves a six-course menu created entirely with Mendocino ingredients and a 10-course menu utilizing ingredients from around the country. Headed by chef Sebastián Weigandt, who sports a tattoo on his wrist of the Michelin star that he and his slick staff earned, Azafrán now turns out dishes like tender cured prawns covered in beet slice “scales” on a bed of cashew cream. Wine pairings are equally creative (a brilliant 30-year-old riesling, for example), and there’s a mocktail menu that’s not merely a teetotaling afterthought." - Karen Catchpole

"Azafrán is a MICHELIN Star restaurant managed by chef Sebastián Weigandt who offers a fine-dining experience with ingredients sourced from across the province." - The MICHELIN Guide

"Chef Sebastián Weigandt showcases authentic Mendoza cooking, with a focus on ingredients from across the region and his close relationship with trusted small-scale local producers. He strongly believes that the extraordinary ingredients from this area can be enjoyed in different ways and, based around this idea, his daily aim is to delight his guests’ taste buds." - MICHELIN Guide

"Chef Sebastián Weigandt showcases authentic Mendoza cooking, with a focus on ingredients from across the region and his close relationship with trusted small-scale local producers." - MICHELIN Guide

"At Azafrán (“Saffron” in English), discover the true essence of Mendoza’s cuisine just a couple of blocks from the Plaza Independencia in the centre of the city. Having gained experienced in numerous restaurants and wineries, chef Sebastián Weigandt has found a true state of contentment here. In his view, the secret to his cuisine lies in the quality of his ingredients – and in this respect Mendoza is a gastronomic paradise. Fully committed to the region, he works with local suppliers and is part of a historical project called DOP that studies foodstuffs that existed in the area’s early settlements. In his contemporary-style eatery, he offers three tasting menus with a touch of modern creativity. On two of these you can select dishes that showcase traditional recipes, such as Weigandt’s version of Mendoza-style Tomaticán stew, and black rice with trout and apple, both with a strong focus on vegetables as well as presentation, with the chef serving some his dishes personally. As you would expect, the restaurant also offers a superb array of wines." - Michelin Inspector