FLAVORS, TERROIR, AND CULINARY ART IN URUGUAY & CHILE
Contributor - Ximena Lascurain | Lifestyle Consultant • 8/20/26
Why Argentinians Love Uruguay: A Fall & Winter Culinary Hideaway
There is a reason food and wine connoisseurs from Buenos Aires quietly cross the Río de la Plata the moment temperatures cool: Uruguay in the fall and winter transforms into an intimate, epicurean paradise.
Without peak-season summer crowds, José Ignacio reveals its true charm. The crisp Atlantic air sets the scene for lingering fireside lunches, long tastings, and open fire asados. Navigating the coastal countryside and visiting nearby boutique wineries—such as Alto de la Ballena for Tannat and Viognier tastings—is effortless during these serene months.
At Four Hundred, we love curating seamless, taste-driven journeys across the region so you can experience the very best of South American gastronomy without friction.
THE WORLD OF VIK GASTRONOMY & WINE
VIK Retreats is defined by a singular philosophy: uniting world-class viticulture, architectural design, and hyper-local culinary craft.
The Coastal Flavors of VIK José Ignacio (Uruguay)
In José Ignacio, dining revolves around ocean-fresh seafood, farm-to-table produce, and authentic Uruguayan open-fire cooking.
La Susana: Iconic beachfront dining featuring fresh Atlantic catches, organic produce, and sunset cocktails right on the sand.
El Asador at Estancia Vik: Traditional Uruguayan parrilla (BBQ) served in a brick-vaulted dining room or poolside, celebrating local grass-fed meats paired with bold red wines.
Zodíaco & Cielomar: Refined, contemporary menus highlighting seasonal harvest from the retreat's private gardens and local purveyors.
The Holistic Terroir of VIK Chile (Colchagua Valley)
Two hours from Santiago, VIK Chile sits at the pinnacle of international wine tourism—recently named Best Vineyard in the World 2025 by World’s 50 Best Vineyards and honored with Two Michelin Keys.
Vineyard-to-Table Dining: Powered by a two-hectare organic culinary garden boasting over 250 varieties of produce.
Exceptional Pairing Restaurants: Venues like Milla Milla, Vik Zero, and Pavilion offer seasonal tasting menus crafted by Executive Chef Pablo Cáceres, designed to elevate iconic VIK wines.
World-Class Cellars: Exclusive access to barrel-vaulted tastings of VIK's premier holistic vintages.
TASTE IT ALL WITH FOUR HUNDRED
Whether booking private barrel tastings, securing front-row tables at La Susana, or coordinating seamless transfers between the vineyards of Chile and the coast of Uruguay, Four Hundred ensures every meal and glass of wine is unforgettable.
Contributor — Ximena Lascurain | Lifestyle Consultant
From Mexico City, Ximena Lascurain brings to the Four Hundred Team a Latin flair. Growing up and attending Culinary School there, she has always been interested in the culture and gastronomy of her country. When she moved to NYC she attended the International Culinary Center where she certified as a Sommelier under the Court of Master Sommeliers. Prior to Four Hundred she worked in the kitchens of several Michelin star restaurants throughout Mexico, Spain and NY. What she enjoys the most when it comes to travel, is doing a lot of research. Specially when it comes to the "hidden gems" for local food and specialty coffee.