Local Restaurants in
This fabulous restaurant brings the best tastes and flavors
of Italy and blends it with the aromatic and spicy nuances
For almost 60 years, the culinary expertise of the chefs and
cooks have added their unique cuisine to the extensive menu
that is offered today.
It is a reflection of the exquisite tastes of South
America and the flavors of old Europe.
Some of the entries include; ham with pineapple,
matambre with Russian salad, vithel tonne, palmitos sauce
golf, grilled provolone, crushing Roquefort cheese,
antipasta Marchigiana, lemon squid, rabas, calamaretti
fritti, shrimp sauce golf, 4 cold cuts which is ham,
matambre, sopressata and provolone or 5 cold cuts with
Salad items include; lettuce, tomato, chicory, watercress,
carrots and apples, beets, carrots, beets, carrots and hard
egg, caprese which is tomato, mozzarella and basil, pasta
Italian is fussilli, ham, chicken, cheese and peas, aida
which is apple, carrot, orange, lettuce and pineapple.
Light dishes include; pascualina cake, ricotta and
spinach cake, spinach or chard and mozzarella pancakes,
green riso with fresh champignones, green lasagna, half
lemon chicken, mediterranea sole, conger lemon fillet.
Rice dishes are; with chicken, shellfish, peceto and
mushrooms, squid and chard, Valencian paella and green riso
Pasta dishes include; pasticciata to the gratin,
paglia and papalina fieno, papardelle with pavita and
mushrooms, ravioli to the bolognesa, tomato gnocchi, pesto
spaghetti, puttanesca spaghetti, frutti di mare spaghetti,
all use nostro gnocchi, tagliatelle with champignones to the
Provencal, lasagna Marchigiana, ricotta and spinach with
mushroom lasagna, four cheeses lasagna, choclo canelloni,
canelloni ricotta and spinach, cappelletti caruso and
agnelotti ricotta and spinach to cream.
Poultry includes; half boneless chicken, half chicken
with champignones, quarter baked chicken with potatoes,
quarter chicken with wine and mushrooms, chicken with corn
cream Milanese, Maryland supreme and supreme with
Fish offered is; conger with tomato, conger with Roquefort,
Roman conger, Marchigiana conger, seafood pot, squid with
wine, squid with tomato, squid, trout with almond sauce,
sole with orange sauce, Mediterrean sole and sole with
The Milion is a wonderful restaurant in Mendoza, Argentina
that serves the finest dishes that represent the flavors and
spices of Argentina, with some Italian influence.
For starters they offer a great aromatic salad that
includes; dill, radish sprouts, celery leaves, dandelion
leaves, devil's leaf, fresh mangos, angel's leaf, tomatoes,
celery, arugula, flower petals, with mustard and orange
Prawns or chicken is available for the salad also.
Ceviche or cocktails offered is a classic Peruvian
recipe with cancha kernel corn, sweet potatoes, rocto pepper
emulsion and corn cob.
Gilthead sandwich with mixed green leaves, fried
cassava, tamarind sauce, cucumbers and onions and hot sauce.
Soup trio is with grappa, bacon and cassava,
potatoes, quinoa grains, coriander leaves, lime, vegetables
Northern empanadas are the baked spicy pastries full of
potatoes and meat with roasted tomatoes and lime sauce.
Main courses include; Patagonian deer grilled
tenderloin with Andean potatoes, mushroom block, apples with
malberries and rosehip and berries sauce; peanuts and
pistachios crusted chicken is baby chicken in a peanuts and
pistachios crust with mush potatoes with cinnamon, mix of
huacatay and soil watercress with tamarind sauce; baby goat
stew with home made curry is stewed baby goat, with
plantain, carrots and cassava with spicy rice and a tumeric
crispy pastry; Margret coated with chocolate and chili is a
duck breast covered with chocolate and chipotle chili,
sesame seeds, almonds, coriander leaves, cinnamon and lime,
baby corn and cabbage couscous, green leaves, stuffed
peppers and stewed beans; Porteno steak is grilled beef
tenderloin with crunchy potatoes, criolla salad and red
onions emulsion; vegetable tamales is zucchini and eggplants
filled with tomatoes, tofu, mushrooms and herbs with squash
and legumes sauce; lamb ravioli is pasta filled with lamb
confit, with potato, two-color cabbage and yellow pepper
emulsion sauce; lacquered pork in kumquats sauce is a pork
loin lacquered in tangerine and ginger, refried beans
fritter, chicory salad, caramelized quinces and kumquats
sauce; sole with a mantle of herbs and citrus is a sole
filet marinated with garlic, parsley, lime and lemon,
coriander leaves, with Huancaina potatoes and sweet
potatoes, sautÃ©ed rice and shrimps with soy sauce.
Desserts are scrumptious with a warm chocolate soup
with toffee flan and sesame seeds crispy pastry; chocolate
and hazelnut delight with white chocolate cream and
caramelized hazelnuts and syrupy squash segments and sweet
potatoes with goat cheese mousse.