1884 Restaurant

"Thank you for this evening. It was perfect.
Food and service and atmosphere !
We had to eat course meal and we’re talking and eating and served attentive with care and love this very beautiful food
We got a professional explanation of each dishes, and we ordered 6 dishes before , so we had no worries or disturbances , while keeping our own conversation fluent !
Thank you for that .
Tasty food we really loved it
We were sitting inside and the interior was after my liking
I will come back again if we are in Mendoza
Thank you
Great team thanks 💕"

Janka Dolezal

"Mixed Experience at Françoise Malman & 1884

Our experience at this restaurant was a bit unusual from the very start. When making the reservation, we were required to pay a significant amount upfront, and when we couldn’t attend due to health reasons, they outright refused to refund us. I generally dislike paying for reservations in advance, and in this case, it was a particularly high charge. Their approach was rigid, insisting that the amount would be forfeited, so we had no choice but to go.

The setting of the restaurant is undeniably beautiful, creating a perfect ambiance. However, when it comes to the food, there are plenty of restaurants in the area that serve meals of a similar quality and taste for half the price. I honestly don’t think we received a dining experience worth $200 per person (excluding wine).

On a positive note, their wine selection is excellent, and the atmosphere is truly top-notch. However, given the poor price-to-value ratio, I don’t see myself returning."

Petr Janoušek

"My recent dining experience at 1884, Francis Mallmann's restaurant, was unfortunately a disappointment, especially considering its reputation and price point. I chose 1884 over Mr. Mallmann's 7 Fuegos restaurant due to recent negative reviews of the latter. However, the 8-course tasting menu with wine pairing fell far short of expectations. Ironically, the highlights of the meal were the warm bread selection, the cheese plate, and the dessert assortment – not exactly what one expects from a high-end restaurant.

The humita was surprisingly bland and simple, tasting like something easily replicated at home of ingredients from a convenience store. The octopus, a prime opportunity to showcase the chef's expertise with open-fire cooking and achieve a delightful char, was disappointingly uniform in texture and lacked any of the desired smoky and charred bits and notes. The accompanying potato was equally uninspiring and remained largely untouched.

The slow-cooked lamb, which should have been the star of the evening, was a good illustration of how a meat can simultaneously achieve a tender and dry texture. It was served with a rather ordinary potato purée. This pairing seemed like non-sense; why serve a tender meat dish with an equally soft purée? A contrasting element, such as some charred and crunchy vegetables, would have better complemented the lamb's tenderness and elevated the dish.

From the wine paring, only the Jerez deserves a mention.

While I understand the urge of dining at a Francis Mallmann restaurant when visiting Mendoza, as I myself felt, I recommend to skip it. Mendoza has numerous excellent alternatives offering comparable or superior cuisine at a fraction of the cost. I would encourage fellow travelers to explore these other options before committing to 1884."

Zoltán Stekkelpak