Bad Brothers
Wine & fine cuisine 
In an old mansion, half a block from the main square of Cafayate, a hallway welcomes the flagship establishment of Agustín Lanús' wines. It is Bad Brothers Wine & Food Experience.
Low lights welcome guests, either in the few enclosed rooms or in the patios and galleries where the tables are set for dinner. Gray walls and the almost always starry Cafayate sky create the perfect atmosphere for the culinary fusion.
The menu proposes dishes that blend the contemporary with products from the Calchaquí Valleys. The kitchen has the guidance of a chef whose name currently resonates strongly in northern Argentina: Walter Leal. This is evident in details such as the use of aguaribay twigs to present some welcome rolls or the generosity of typical foods such as Andean potatoes, corn and -of course- goat cheese, which abounds in all Salta's gastronomy and which, I must confess, I am not fond of. And here's a fact: usually in the Valleys almost everything with "cheese" is goat cheese... so for those who do not appreciate it, as is my case, always consult before ordering!
The wines on the menu are exclusively produced and manufactured by Agustín Lanús, whether they are of extreme altitude, baptized with the name of its creator in reverse, Sunal, or of great altitude, homonymous with the bar. In the case of Sunal, they come from vineyards located more than 2,000 meters above sea level, in Luracatao and Pucará in Salta, Amaicha in Tucumán and Hualfín and Santa María in Catamarca. Bad Brothers wines come from vineyards in Cafayate and Tolombón. The tasting proposal is not only by the bottle, but also in glasses poured from the tanks containing future productions.
The menu offers a sequence of three courses plus dessert. That cold, early spring evening, we decided to share the trio of empanadas from the Calchaquíes Valleys; a knife-cut entraña, a caprese with quinoa and a cheese empanada... with the famous goat cheese.
The main courses were a memorable osso buco braised in tannat with creamed potatoes and a kind of pearl wheat risotto with cream of beets, orange, parmesan and grilled vegetables. By then, the musical duo El Camino began to add a folkloric touch to the experience.
Just before the bottle of Sunal Salvaje began to empty, a great dessert (as the menu said) arrived at the table, typical of Salta with a gourmet twist: sugar cane honey nougat, roasted peaches with oranges and amaranth popcorn.
For those who dare, the evening can be topped off with a Grandy (a little grappa and a little brandy).