The concept of ‘country cooking’ is anything but trivial! It is, perhaps, a little surprising to find two brothers and wine experts Héctor and Pablo Durigutti at the helm, both of whom had the clear idea of focusing their efforts on fine dining as the perfect complement to their unique microcosmos at Finca Victoria, a family-run winery with two charming guest houses. The restaurant itself, located just a few metres from the winery’s HQ and totally surrounded by vineyards, is set in an elegant glass cube with a thatched roof and takes its name from the different types of soil found on the property. They offer three tasting menus: 5 Suelos (starter, main course, and dessert), beginning with a welcome from Chef Patricia Courtois and a tasting of two house-made vermouths (Guardianes del Cerro); Historia (14 courses and 14 wines) and the one they call Albedrío (7 courses paired with unique white wines). What caught our attention? The bread course with dense balsamic vinegar and, for its intensity, the Raw trout in a green vegetable and fruit aguachile.