In Mendoza, a glass of wine can be the beginning of a much larger story. For pioneering Argentine winemaker Susana Balbo and her daughter, Ana Lovaglio Balbo, that story now encompasses a seven-suite hotel, private wellness experiences and restaurants that explore the relationship between the vineyard and the table.
Their latest milestone is La VidA’s first Michelin Star in the 2026 guide. Located at Susana Balbo Winemaker’s House & Spa Suites in Chacras de Coria, the restaurant builds its tasting menu around the process of making wine. Nearby, Osadía de Crear at the family’s winery retained its Michelin Green Star and place in the guide’s recommended selection.
For travelers, the appeal extends beyond the awards. Together, mother and daughter have created a way to experience Mendoza through the people, ingredients and traditions behind its wines, with room to linger between tastings.
From a Winemaking Legacy to a Family Welcome
Known as Argentina’s first female winemaker and a champion of Torrontés, Susana Balbo has spent more than four decades helping shape the country’s wine identity. Her work has brought particular attention to Argentine white wines, offering another perspective on a destination often associated with Malbec.
The next generation remains closely involved. Her son, José Lovaglio Balbo, leads winemaking, while Ana oversees marketing and hospitality. Ana’s influence is especially visible in the family’s expansion into restaurants and accommodations, where wine becomes the starting point for experiences involving food, art, wellness and the surrounding countryside.
Opened in 2022, the Winemaker’s House gives that vision a home. The historic residence has just seven suites, creating an intimate setting for guests who want to explore the family’s world at a slower pace.
La VidA: A Michelin-Starred Dinner Told Through Wine
La VidA’s name plays on two Spanish words: vida, meaning life, and vid, meaning vine. That connection carries through to the seven-course “Winemaker Driven” tasting menu, led by Mendoza-born Executive Chef Flavia Amad.
The meal follows the stages of wine production: Terroir, Harvest, Fermentation, Extraction, Aging, Blend and Expression. Each theme gives the kitchen a framework for exploring Argentine ingredients and contemporary techniques, bringing the vocabulary of the cellar into the dining room.
Seasonal dishes described in the latest menu include kabocha squash with fennel and hazelnuts, and duck with shio koji and Jerusalem artichoke. Cheese, artisanal sweets and petits fours round out the experience. As the menu evolves, the relationship between wine, season and place remains its organizing idea.
For a more intimate evening, the private Chef’s Table beside the kitchen offers a pairing drawn from Susana’s personal wine library. Historical vintages no longer commercially available connect dinner to earlier chapters of her career, while the chef introduces the courses throughout the meal.
Osadía de Crear: Dining Connected to the Land
At the nearby Susana Balbo winery, Osadía de Crear offers a different setting for the same conversation. Vineyards, gardens and views of the Andes frame a seasonal dining experience grounded in the estate and its producers.
The restaurant’s own garden supplies ingredients, supported by relationships with local growers. Recent menu highlights include zucchini tempura with yogurt, beef with aged rice and tomato, and ricotta-filled pasta with asparagus.
Its Michelin Green Star reflects practices that extend beyond sourcing. Organic waste is composted, greywater is treated for irrigation, and recycling and upcycling form part of daily operations. These are practical connections between the restaurant and the land supporting it.
Visitors seeking a more informal experience can also explore Crios, the seasonal outdoor concept centered on Argentine open-fire cooking and vineyard picnics overlooking the Andes.
The Chef Bringing Both Experiences Together
Flavia Amad provides the culinary link between the hotel and winery. Trained in Argentina and at Le Cordon Bleu in Miami, she worked in New York, including at Minetta Tavern, before returning to Mendoza.
Her cooking draws on Italian and Arab family influences alongside local produce, fermentation and wine. At La VidA, those ideas unfold through a structured tasting menu. At Osadía de Crear, they respond to the garden and vineyard setting. The two restaurants give travelers complementary ways to explore her interpretation of Mendoza.
Where to Stay: A Seven-Suite Wine and Wellness Retreat
At the Winemaker’s House, every suite incorporates private spa amenities, including a steam room, sensory shower and massage table. Four suites also have a dry sauna. Local art, gardens, a wine cellar and a heated swimming pool create reasons to spend time at the property between outings.
Wine tastings, Argentine cooking and grilling experiences, and personalized excursions connect a stay to the region. DRIFT has previously covered Susana Balbo Winemaker’s House joining Relais & Châteaux, recognition that complements its focus on food, hospitality and local culture.
Guests interested in extending their exploration can also read about experiencing Mendoza through the elements, an approach that brings the surrounding landscape into the itinerary.
Planning a Stay Around Food and Wine
A visit can bring together a wine tasting at the family’s bodega, a seasonal meal at Osadía de Crear and an evening at La VidA, with time reserved for the hotel’s wellness experiences. Discuss restaurant reservations, dietary requirements and current excursion options with the property when planning your stay.
For Susana and Ana, hospitality is an extension of the family’s work in wine. For travelers, it offers the chance to experience Mendoza through a shared vision: the vineyard supplies the foundation, the kitchen interprets it, and the house makes space to stay awhile.
Details and reservations are available through Susana Balbo Winemaker’s House & Spa Suites.
