What are Pét-Nat wines and which ones to try?
You might also be interested in: Juan Ventureyra, the world's tomato seed collector
It's a low-intervention sparkling wine, so it has no added sulfites, is neither clarified nor stabilized. It presents a salmon pink color and aromas of white fruits and citrus; its acidity makes it fresh and elegant.
The tip: This winery houses Riccitelli Bistró, the restaurant awarded a red star and a green star by the Michelin Guide 2025, thus retaining the one obtained in 2024. Juan Ventureira is the chef who conceived the in-house garden and designs sustainable gastronomy.
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Time Out
3 days ago
- Time Out
What the Michelin Experience is like at Riccitelli Bistró
There are dining experiences that aim to dazzle with fireworks—and others that move you through simplicity and honesty, making you feel at home with a welcoming atmosphere created by the relaxed staff in casual uniforms, a garden surrounded by vineyards where sunlight sparkles on the glassware, and background music that could easily be a friend's playlist. Riccitelli Bistró belongs to the latter. In this corner of Las Compuertas, the experience is warm, relaxed, close, and deeply rooted in Mendoza. With tables set on a veranda facing the garden and vineyard, this winery restaurant has just earned its first Michelin star and retains its 2024 Green Star for its sustainable approach and use of every single ingredient the Mendocinean soil provides. But what's most striking is that everyone there—including chef Juan Ventureyra, whom we had the luxury of interviewing in depth —acts as if they haven't won any awards at all. Because they've never lost the joy of cooking, the commitment to showcasing local products, the simplicity of their space built inside a shipping container, or their desire for guests to leave with full hearts. And that's exactly what makes it unique. Riccitelli: A Winery Bistro Where the Landscape Is Part of the Meal Open only for lunch, the restaurant is part of the wine world of Matías Riccitelli, one of the leading names in modern Argentine winemaking. The concept was created by Juan Ventureyra, who runs the kitchen surrounded by squash, sage blossoms, fruit trees, and right beside an acequia —the traditional Mendocinean irrigation channels—lined with wild herbs and greens that go directly to the plate. 'Eighty percent of my cooking is plant-based, with a little meat, a little dairy, and a little flour, without sacrificing flavor or texture,' says the chef, who remains relaxed throughout service, stopping by every table to check in personally. '80% of my cooking is plant-based, with a little meat, a little dairy, and a little flour—without sacrificing flavor or texture' The philosophy at Riccitelli Bistró is crystal clear: showcase Mendoza on the plate. Serve what the fertile land gives, what's grown in the garden, and what irrigation nurtures through the acequia. All of it perfectly paired with the grandeur of the mountains and Matías Riccitelli's exceptional wines, which are presented tableside by his sister, Verónica Riccitelli. What's on the Menu at Riccitelli Bistró? The menu changes daily and seasonally, depending on what's available. It's usually a six-course tasting dubbed Menú Mendoza, though it includes much more than just six experiences: small plates delivered at an individual rhythm, delicate vinaigrettes and seasonings that enhance rather than mask the natural flavors of vegetables, herbs, and edible flowers. The culinary journey began with a glass of Kung Fu Pet Nat and a trio of spreads: white bean purée, parsley oil, and a mint-carrot leaf mix, all served with fresh-baked crunchy bread. Then came a series of colorful small plates served together: beet tartare with amaranth crackers, pickled radishes, and wild greens; cavolo nero with spring onion gremolata, almonds, and lemon; a mini black olive alfajor filled with ricotta, lemon, and mint; chestnut cream with orange syrup, wild fennel, and pink sage blossom. The parade of textures and colors went on. In a shared plate: slices of seven radish varieties with baby carrots. In another: thinly sliced green apple parcels—like fogottinis—filled with pea cream and a mint center. These flavors paired perfectly with the 2024 Semillón Invader. Here, wine is not the star of the show but a thoughtful complement—one that reflects the land. 'We don't talk about provinces; we refer to Argentina's ecoregions, because the ingredients carry the essence of the soil and climate—not of political divisions,' Juan explains, an idea that comes to life in his Menú Argentina. 'We refer to Argentina's ecoregions, not provinces' For instance, a 2021 Pinot Noir Rosé from Río Negro is served with an unexpected winery dish: squid noodle soup. The squid is sliced into thin strips resembling noodles and served with miso, sesame, and mushrooms. 'This Patagonian wine is made just 100 km from the port where the squid is sourced,' Juan explains. 'We wanted to add a little coastal moisture and southern flavor for a regional and emotional pairing.' A Pause, A Thousand Opportunities for Natural Contemplation 'I've always wanted people to spend more time outside the restaurant than inside,' says the chef, gazing at the lush garden. And it shows. Everything at Riccitelli Bistró is designed to connect with the surroundings: the acequias flowing between vineyard rows, pumpkins and peppers still in the garden, olive trees, wild edible roots, birdsong, and the flavor of a land that practically cooks itself. Also of interest: The route through 9 Michelin Guide recommended restaurants Between courses, guests are encouraged to stretch their legs, explore the garden, take in the mountain views, and see where each ingredient comes from. The experience invites you to relax, to feel at home—and yet, in a place that's one of a kind. There's no rush. The pace follows each guest's rhythm and mood. After a lunch break, the journey continues: a cauliflower floret atop a carrot purée, with mizuna, mint, and toasted peanuts with cumin—leading up to the main meat course. Unexpectedly, it's not a premium steak cut but a humble and perfect choice: asado ruso, a slow-cooked beef roll often found in Mendoza homes, served tender and juicy with a romesco sauce. To drink, the 2021 República de Malbec, a blend of grapes from Las Compuertas, San Pablo, Gualtallary, and Chacayes. And the side dish? The so-called 'bomb plate,' a plant-based manifesto of sorts: over 30 varieties of garden greens and sprouts, served without dressing to let each one express its natural flavor. 'I suggest not mixing—just pick them up with your fork one by one and be surprised,' advises the chef. A Final Gem To close, a rare treasure: Riccitelli Rancio NV, a special wine made exclusively for the bistró, with no vintage and only 200 bottles a year. Aged for years in barrels and glass demijohns under the sun. Paired with a simple yet unforgettable dessert: a pear stuffed with almond frangipane, drizzled with caramel sauce over almond liqueur crème anglaise. An herbal infusion and a fennel and mint profiterole wrapped up the journey. 'It's like an infusion from the acequia —the greens just grow wild on the banks,' Juan laughs. A delicate, balanced, and flavorful ending. 'You're teaching us to eat vegetables in a whole new way,' someone told Ventureyra after this incredible meal. He smiled and replied, 'What I do is highlight the place—tell the story of what the land gives, through a sensitive lens. That won't change, no matter what color the star is.' A Personal, Sensitive, Joyful Project Beyond the food, Riccitelli Bistró is an emotional experience. 'I invested all my savings to open this place and see what would happen. We were full for four years, then the pandemic hit—but we came back stronger than ever. This bistró is so full of adrenaline, so personal, so family-driven…' Juan shares. There are no Sunday services, no dinner seatings. The restaurant only opens when the whole team is fully energized. 'That way I can share time with my family and friends. And if we're happy, our guests will be too.' Maybe that's why the Michelin star didn't change anything—it just affirmed the path. So, what's next after this 'gastronomic Oscar'? Juan dreams of a greenhouse among the vines and garden beds, where people can eat while working the land and harvesting the food. 'Still, the goal remains the same: more connection, more nature, more sensitivity,' he says, with the passion of someone who truly loves vegetables.
Daily Mail
29-07-2025
- Daily Mail
Shocking moment Queen Mary winces in pain and begins limping before being rushed indoors - cutting short official appearance in Denmark
Queen Mary has been rushed indoors after being struck by a painful ailment in the middle of an official appearance. The Australian-born royal was accompanied by her husband, King Frederik, 57, their daughter Princess Isabella, 18, and son Prince Vincent, 14, at an event in Gråsten, Denmark on Monday. While greeting her admirers, Mary, 53, who was carrying a bouquet of flowers given to her by one of her fans, suddenly winced and grabbed at her leg. She began limping and rubbing her thigh, seemingly in pain, and appeared distressed as her husband and children rushed to check on her. Mary attempted to carry on, but was soon whisked away to a nearby hotel, cutting short the outing. From A-list scandals and red carpet mishaps to exclusive pictures and viral moments, subscribe to the DailyMail's new showbiz newsletter to stay in the loop. The queen was bitten by a wasp, reports later claimed, and while she was unable to proceed, she insisted her family stay behind to finish the engagement. 'The queen certainly did not seem to be badly affected by the encounter with the stinging wasp, and she, together with the king, Isabella and Vincent, made sure to greet the many citizens who had gathered in the square,' Danish publication Billed-Bladet reported. Once she recovered from the sting, Queen Mary joined her family at Gråsten Palace, where the family will spend their summer holidays over the next few weeks. Mary and her husband recently embarked on a European summer getaway. The Danish royal couple - joined by their 14-year-old twins Prince Vincent and Princess Josephine - have spent much of this past month enjoying some R&R at the royal-owned Château de Cayx in Cahors, France. Danish publications reported that in early July they jetted to Cahors, located in the Midi-Pyrenees region, an area famous for its Malbec wine. And it appears they were having such a fantastic time there that they decided to extend their stay – twice. Danish publication BILLED-BLADET reported that Frederik and Mary originally planned to return to their duties in Denmark by July 13, but later updated their plans, announcing they would stay a few extra days. This date was then extended further, with the royal family's official return to Gråsten Castle slated for July 28. In the King and Queen's absence, the role as regent would fall to the next in line to the throne - their teenage son Crown Prince Christian - but he was initially unavailable. The lack of royal family members to pick up the baton meant there was no other option but to bring Queen Margrethe out of retirement. As Mary and Fred extended their vacation for a second time, the former monarch - who abdicated the throne following a 52-year reign in 2024 - was left to run the show from July 9 to July 15. When he was available, Crown Prince Christian then stepped up, with the 19-year-old holding down the fort until July 20.
Time Out
24-07-2025
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Michelin Guide Singapore 2025: Two Japanese restaurants win big this year
The Guide has spoken: 288 restaurants in Singapore are worthy of a spot on the coveted list this year, with one restaurant added to the one-star line-up, and another promoted to two-star status. Ahead of this evening's Michelin Guide 2025 awards ceremony in Marina Bay Sands, the Guide first released its Bib Gourmand 2025 picks last week, with 11 new eateries joining the ranks. 2025 marks the ninth year since the Michelin Guide landed in Singapore. And while it's no secret that the F&B industry suffered plenty of closures recently (this year has 32 one-star restaurants compared to 42 last year, mostly due to closures), tonight's ceremony proves once again that our tiny city is still chock-full of culinary giants. Receiving both the Young Chef Award and his first star is Kazuki Arimoto of Omakase @ Stevens, the fine-dining restaurant at Novotel Singapore on Stevens which specialises in omakase with French culinary inflexions. Then there's chef-owner Yoshio Sakuta of Sushi Sakuta, who walks down the carpet teary-eyed to receive his shiny new two-Michelin-star plaque – a bump from his one-star award last year. The intimate 10-seater restaurant offers a seasonal omakase menu exclusively serving Japanese fish, and demonstrates precision in using two varieties of Japanese rice and five types of sushi vinegar. New entries aside, most of the list remains the same, with the Michelin three-star category dominated by three familiar names in the fine-dining scene. You guessed it – once again, French restaurants Les Amis and Odette, as well as contemporary European restaurant Zén remain snug in the watertight three-star zone. This is Odette's seventh consecutive year receiving three stars and Les Amis' sixth. Meanwhile, Singapore's two Michelin Green Star awardees retain their titles – contemporary Southeast Asian Fiz and Seroja continue to go above and beyond in their efforts to source for sustainable ingredients, conserve energy and reduce food waste. They also deliver big on flavour and are consistent picks on our Time Out Singapore 50 best restaurants list. All in all, Singapore now has a whopping 288 establishments on the Michelin Guide, including three three-stars, seven two-stars, thirty-two one-star, 89 Bib Gourmand, two Green stars and 157 Michelin Selected venues. Check out the full Michelin Guide Singapore 2025 below – an asterisk (*) indicates that the restaurant is a new addition to the list. Three-star restaurants Les Amis Odette Zén Two-star restaurants Cloudstreet Jaan by Kirk Westaway Meta Saint Pierre Shoukouwa Sushi Sakuta* Thevar One-star restaurants Alma Araya Born Buona Terra Burnt Ends Candlenut Chaleur Cut Esora Euphoria Hamamoto Hill Street Tai Hwa Pork Noodle Iggy's Imperial Treasure Fine Teochew Cuisine (Orchard) Jag Labyrinth Lei Garden Lerouy Ma Cuisine Marguerite Nae:um Nouri Omakase @ Stevens* Pangium Seroja Shisen Hanten Summer Palace Summer Pavilion Sushi Ichi Waku Ghin Whitegrass Willow
