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Sustainable Gastronomy Day: Casa Vigil and its sustainable revolution
Every June 18th marks Sustainable Gastronomy Day, a date to reflect on the environmental, social, and cultural impact of what we eat. This year, we chose to highlight Casa Vigil in Mendoza, Maipú — a winery restaurant that not only shines in its plates and glasses but also strongly commits to the triple bottom line: environmental care, circular economy, and social responsibility.
The restaurant, part of winemaker Alejandro Vigil 's universe, maintained its dual Michelin distinction: a red star for excellence in gastronomy and service, and a green star for sustainable practices. Located in the town of Chachingo, this space blends art, wine, and product-driven cuisine, taking guests on a journey that starts from the earth and ingredients and ends on the palate. And we experienced it firsthand.
How did Casa Vigil in Mendoza come about?
Casa Vigil was born in Alejandro Vigil and María Sance 's family quincho (outdoor dining area), where they hosted dinners for 30 people using products from their own garden. Alejandro cooked, served his wines, and chatted with diners while María gathered herbs and flowers to finish the dishes.
Over time, that intimate backyard transformed into a restaurant, winery, and cultural space that still preserves the spirit of home. In fact, the family still lives there, and it's common to see Alejandro strolling around with a glass in hand, sharing stories.
The experience begins among vineyards and local art —featuring works by Chiavazza, Rigattieri, and Tachuela— and draws inspiration from The Divine Comedy, a book that marked Alejandro since childhood. This narrative is reflected in the names of the spaces (such as Hell, an underground cellar, or Heaven, an intimate room), and in every detail that fuses cuisine, wine, and literature into an unforgettable emotional journey.
Why is Alejandro Vigil's restaurant a sustainable project?
Casa Vigil not only stands out for its product-driven cuisine led by executive chef Iván Azar, but also for its commitment to sustainability. Under the Triple Impact Direction, led by María Sance, the restaurant implements concrete actions that earned it the Michelin green star and the Argentine Sustainability Seal.
They separate waste at the source and allocate nearly 5 tons monthly to cooperatives, properly manage batteries, oils, and electronics, and compost 100% of raw vegetable waste, producing 2.5 tons of fertilizer per month.
Their own garden —part of the Proyecto Labrar — supplies part of the kitchen, preserves native seeds, and promotes fair trade. They also measure their carbon and water footprints to apply improvements and have 136 solar panels covering 86% of their energy needs, avoiding emissions equivalent to more than a thousand trees per year.
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Casa Vigil's kitchen focuses on flavor but also on the future: they plan the menu according to the season, minimize waste, and optimize every ingredient. 'The hardest part is not getting the star, but maintaining it,' admits Iván Azar. The recipe: honesty, consistency, and hard work.
Casa Vigil, an eco-friendly restaurant
On Sustainable Gastronomy Day, Casa Vigil represents an exemplary model where wine, cuisine, and territory intertwine with respect and creativity. In times when sustainability is no longer a trend but a necessity, this Mendoza house reminds us that another way to enjoy —and create— gastronomy is possible.
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For those visiting Mendoza, Casa Vigil is a must-visit. Not only for its award-winning wines or product-driven cuisine but for the comprehensive experience it offers: art, nature, history, hospitality, and above all, an identity that honors its origins. It's not just about going out to eat: it's about entering a home that vibrates, breathes, and transforms.
