Reinterpreting Mendoza
Centauro is a map built as a team — it begins in creative development and takes shape through a journey across the terroir, led by its chef.
It aims to connect Mendoza's productive network through an enogastronomic development.
Aris Pabón
Chef Aris Pabón trained at Gato Dumas and honed his craft under Pedro Bargero at Chila.
He participated in the Amarra cycle alongside Azafrán, Ruda, Animá, Herencia and Darío Gualtieri. He completed stages at Disfrutar (Barcelona) and Boragó (Chile). In 2024 he arrived in Mendoza to create Flor del Desierto, designing its menu from scratch.
In 2025 he took on the role of executive chef at Centauro, where he designed its first menu for a Michelin-recognised restaurant.
Gastronomic Lab
A space where we facilitate the flow of ideas to drive innovation.
It has three pillars: an influence map, the dimensions of a dish, and the set of Mendoza products and producers.
Influence Map
An internal dynamic at Centauro where we engage in conversation with the world. What does it mean to converse with the world? To mirror the trends that speak to us: these trends may include Chefs, Movements, Artists, Musicians, and other influences that move us and lead us to develop ideas in an interactive flow.
In the case of Sol Naranja, we observe a pastry influence in Jesús Escalera — in terms of conceptual construction and textures — a seasonal influence in autumn, and a musical influence in Babasónicos.
The entire team contributes to the initial idea, collectively building toward the full potential of the final dish.
Dish Dimensions
A framework that allows us to tell a story and better understand a dish. In the case of Sol Naranja, we find two flavour profiles: sweet and savoury, with a predominance of sweetness. In terms of texture, we have a creamy component and a crunchy one. Reading the dimensions gives us tools to understand dishes from a purely technical perspective. Here is how it is presented:
On a kabocha powder base, we present two quenelles of ice cream — one made from kabocha squash and one from tambo milk — accompanied by a pepper and cacao crumble, kabocha sponge cake, and kabocha tuile. Finished with house-made dulce de leche (from the same tambo milk).
Products & Producers
We source our milk from Tambo Guercio — a family-run dairy located in Bermejo, Mendoza, founded in 1972. It is widely recognised for its artisan dairy production and enjoys a strong reputation both locally and provincially. They are known for their years of quality work, warmth, and commitment to wholesome, natural food free from additives.
In this dessert, the work of recovering every part of the squash is fully developed: from the skins for kabocha powder, to candied kabocha seeds, pickled kabocha, kabocha tuile, and kabocha sponge. Using every component of the squash contributes to sustainability by reducing organic waste that ends up in landfills, where it can generate methane — a potent greenhouse gas. Furthermore, by maximising the use of ingredients, a circular economy is promoted within the kitchen, where everything has purpose and value.
Local Economy
«Centauro» works with more than 20 local suppliers, incorporating fruits, vegetables, meats, mushrooms, honeys, cheeses and charcuterie into its menu. This approach promotes the use of local products in fine dining and encourages research into new product development, strengthening regional economies.
Collaboration with local producers and communities
Interaction between Creators
The Orange Economy reaches its full potential when it exists within an ecosystem — that is, when a complex interaction, interdependence and collaboration among all its members is present.
There is no single optimal formula for fostering interaction between different agents of the creative ecosystem. What is truly essential is ensuring that all players participate and are taken into account so the ecosystem can thrive.
Local Viticulture
With more than 200 labels from Mendoza wineries, "Centauro" offers a wine cellar that reflects the diversity of the province's terroirs, supporting local producers and providing a unique enological experience to its guests.
Wine Cellar Purpose
To curate an exceptional selection of regional wines that complement and elevate the gastronomic experience offered by the restaurant, turning the cellar into a destination in its own right for wine lovers.
Regeneration & Sustainability
Centauro is carbon neutral.
We measured the impact of our restaurant over its first 8 months and offset our footprint. At Centauro, the connection to the land beneath us and its biodiversity runs through everything we do — we are committed to the Mendoza terroir, its communities, and the creation of enogastronomic experiences that respect our environment.
Technological Innovation in Traceability
Gastronomy 3.0 is a cooperative project between Agrojusto, Centauro and Huerta Roma.
Its purpose is to bring transparency to product traceability using Blockchain technology.
To document agricultural best practices and measure their impact in the finest detail.
Guests at Centauro will be able to access detailed information about each appetiser: When was it grown? When was it irrigated? When was it harvested? When did it arrive at the restaurant? And finally: when does it reach the table?