At La VidA, the story behind the meal begins long before the first course arrives. It begins with Susana Balbo, whose pioneering career helped shape Argentina’s modern winemaking landscape.

La VidA — located in Chacras de Coria, within Susana Balbo Winemaker’s House & Spa Suites — there is an à la carte menu, with starters, main courses and desserts prepared using local products and a contemporary approach. Guests can choose their own sequence and select beverages separately, including wines from the family portfolio and other regions. One of La VidA’s more distinctive options is its non-alcoholic pairing. The restaurant has developed a tea pairing using selections from the Uco Valley and Asia, chosen to accompany the courses.

It offers an alternative for guests who prefer not to drink alcohol, while keeping the relationship between the menu and its accompanying drinks central to the experience. This is a practical expression of hospitality. Guests can engage with the tasting menu without having to follow a conventional wine pairing, and the alternative has its own point of view rather than being an afterthought. The choice also broadens the restaurant’s appeal. A wine-focused destination can still make room for visitors whose interests, preferences or circumstances call for a different approach to the table.

The Michelin Guide announcement of four new one-star restaurants in its 2026 Argentina selection included La VidA. Fellow Mendoza additions are Centauro and Cal, which was featured in Thursday Food on October 22, 2026. The guide assesses restaurants against five established criteria: The quality of ingredients, mastery of cooking techniques, harmony of flavours, the expression of the chef’s personality through the cuisine, and consistency over time.

For La VidA, the star brings international attention to a dining experience built around the relationship between a winemaker’s perspective and the work of the kitchen. It also gives travellers a clear reference when planning a visit to Mendoza. The award should be understood on its own terms. It recognises the restaurant’s cooking, while the hotel and winery provide the broader context in which that cooking can be experienced. The three are connected, but each has a distinct role.

La VidA offers an argument for looking at Mendoza beyond a sequence of winery visits and tastings. A meal can become a way to explore the region’s food culture, while a stay at the hotel creates room for the experience to extend beyond dinner. Guests can combine the restaurant with the property’s wellness facilities and wine experiences, including opportunities to explore wineries selected by the Susana Balbo family. For visitors planning a trip around food and wine, that combination can simplify the itinerary while providing several perspectives on the region.

For Jamaican travellers considering Argentina, Mendoza offers a different way to encounter South American hospitality. The mountain setting, wine culture and local ingredients create an experience distinct from the Caribbean, yet the pleasure of a well-considered meal remains familiar: People, place and the attention given to a guest all contribute to the memory. La VidA’s Michelin Star is the immediate reason to notice the restaurant. Its deeper interest lies in the relationship between the family’s winemaking history and the choices made at the table.

At the winery, Susana Balbo’s story is told through the wines. At La VidA, that story continues through the menu, the pairings and the experience of dining in the place her family has created. For a traveller seeking to understand Mendoza through its food as well as its wine, that is a worthwhile place to begin. Salud!

Photos courtesy of La Vida Restaurant & Susana Balbo Wines

Chef Flavia Amad Di Leo explores the connections between cooking and winemaking. (Photo by La Vida Restaurant)

Tea pairings carefully consider dining experiences that extend beyond traditional wine pairings. (Photo by La Vida Restaurant)

Susana Balbo Wines provide a distinctive perspective on Mendoza’s winemaking culture. (Photo by Susana Balbo Wines)

The Nosotros by Susana Balbo Wines features (from left) the Single Vineyard Nómade Malbec, Corcel Malbec and Sofita red blend. (Photo by Susana Balbo Wines)

Local ingredients and thoughtful technique meet at La VidA. (Photo by La Vida Restaurant)

Susana Balbo Signature Rosé is made in the Provençal style, resulting in an unbeatable fresh, citrusy, and mineral wine with sweet aromas of red fruit. (Photo by Susana Balbo Wines)