Gastronomy

At Verde Oliva, the table begins with the same land that surrounds the rooms. Oil from the historic grove, Vallesi Malbec, sourdough bread and seasonal produce come together in warm Mendoza cooking, made to be enjoyed in the quiet of Coquimbito.

The estate kitchen

Restaurante Verde Oliva

Seasonal Mendoza cooking, à la carte and guided by what the estate and its surroundings provide. Estate olive oil, bread, olives and wine accompany a dinner reserved for those staying at Verde Oliva.

Guests only

Gathering around the fire

Abrasa Viva

A participatory Argentine asado beside the more than 300-year-old aguaribay. Martín Vallesi and his team share the cuts, techniques and timing of the fire.

Made every morning

Breakfast

Estate-baked sourdough bread, homemade yoghurt, freshly squeezed juice and eggs cooked to order. A buffet and à-la-carte choices for an unhurried start to the day.

Guests only

Around the clock

Honesty Bar

Drinks, wines, coffee, infusions, fruit and snacks available around the clock on a self-service basis.

Guests only

Experiences and special requirements

Private Dinner in the CavaGuests only+

An intimate alternative for Cava Experience guests. Dinner must be booked in advance and is served in the room, following the restaurant's menu and opening hours.

Private Dinner in the VillaGuests only+

A private alternative for Villa Verde Oliva guests. Dinner must be booked in advance and is served in the house's dining room or veranda, following the restaurant's menu and opening hours.

Dietary RequirementsGuests only+

Vegetarian, vegan, gluten-free and lactose-free options, with adaptations assessed for each guest. Allergies and special requirements must be shared when booking.

Ingredients can be checked with the restaurant team, and most restrictions are assessed individually. Adapting a dish does not carry an additional charge.