Tag: international restaurant in Puerto Vallarta

Great for Bahía de Banderas sunsets and drinks. Chef Miguel Ramírez, the originator of “Another lousy sunset in Paradise” in 1972, offers shrimp crêpes; stuffed mushrooms, Aztec [tortilla] soup; shrimp with Gouda or tamarind sauce; whole huachinango; breaded mahi mahi; salmon (Diablo or garlic); seafood platter; prime rib; lamb El Set; and broiled lobster. For dessert—tiramisu, profiteroles, bananas flambé and crêpes Suzette. Piano and live jazz often. No CC. Famous for the Sunday Buffet overlooking the cliffs! Puerto Vallarta and Bahía de Banderas (Banderas Bay)  are a foodie’s feasting grounds with hundreds of restaurants including: establishments within hotels; independently operated; cenadurías (modest family-owned establishments) and comida corridas (simple places with fixed price menus); and taquerías (taco stands). Gaypv.com uses Puerto Vallarta Restaurant Guide Beck’s Best ©2016 A Guide for Food Lovers by Gary Beck as the basis for these condensed descriptions which we have limited to some of the independently operated restaurants. Our listing will help you get started. You can search by cuisine, area, or name. We’ve detailed about 100 restaurants in some of the more accessible tourist areas. For a comprehensive, more inclusive guide to the Bay food wise = food-wise, please purchase Beck’s Best on Amazon. Also, join one of Gary’s free Facebook groups for more real-time info: https://www.facebook.com/DiningwithGary.sGroupies https://www.facebook.com/Puerto-Vallarta-Restaurant-Guide-Becks-Best-92531634141/timeline

This sister restaurant of Trío receives the same attentive care of chefs/owners Bernhard Güth and Ulf Henriksson having been the recipient of the prestigious  5* Diamond Award from American Academy of Hospitality Sciences award in 2012, a few years after the bistro opened in 2005. Their casual, Art Deco bay front eatery with outside dining under an awning and inside (a/c) tables and banquettes reminds you of the Riviera. For breakfast, lunch and/or brunch there are a myriad of choices— crêpes with shredded chicken and salsa verde; homemade brioche French toast; choco-chip pancakes; chorizo omelet; smoked salmon with brioche; and portobello frittata. There are molletes, sopes, bruschetta, seafood enchiladas or burrito, ceviche tostadas, and sandwiches (turkey, Black Forest ham or vegetarian). Good soups (onion soup au gratin and gazpacho) and salads (Bistro, Greek or arugula) are great on their own or to start your dinner. There’s something for everyone on their evening menu—  chicken croquettes with fontina; turkey ham or spinach quiche; and mussel stew. Several entrées are offered with half-servings. Travel the world with their changing menu: pumpkin-seed crusted shrimp tempura; lamb osso bucco; Italian cazuela; Thai seafood; huitlacoche and goat cheese stuffed salmon poblano; and filet mignon chipotle. Maybe when you visit, there will be duck cannelloni; penne Bolognese;  sweet potato ravioli with pulled pork; linguine with mushroom pasilla; or seafood fettuccine. Desserts also rotate— perhaps there’sCoupe Gotland (vanilla ice cream with strawberries and caramel); Coupe St. Tropez (poached pear and Italian-style sorbets as mango, lime mint and forest fruits); or caramelized bread pudding. Great place for people-watching and sunsets. Live music some nights. Courtesy parking. Pet friendly.   Puerto Vallarta and Bahía de Banderas (Banderas Bay)  are a foodie’s feasting grounds with hundreds of restaurants including: establishments within hotels; independently operated; cenadurías (modest family-owned establishments) and comida corridas (simple places with fixed price menus); and taquerías (taco stands). Gaypv.com uses Puerto Vallarta Restaurant Guide Beck’s Best ©2016 A Guide for Food Lovers by Gary Beck as the basis for these condensed descriptions which we have limited to some of the independently operated restaurants. Our listing will help you get started. You can search by cuisine, area, or name. We’ve detailed about 100 restaurants in some of the more accessible tourist areas. For a comprehensive, more inclusive guide to the Bay food wise = food-wise, please purchase Beck’s Best on Amazon. Also, join one of Gary’s free Facebook groups for more real-time info: https://www.facebook.com/DiningwithGary.sGroupies https://www.facebook.com/Puerto-Vallarta-Restaurant-Guide-Becks-Best-92531634141/timeline

Since 1997, chefs/owners Bernhard Güth and Ulf Henriksson [who also own Vitea on the Malecón in El Centro] have operated this popular, fine-dining restaurant, a proud recipient of the 5* Diamond Award from American Academy of Hospitality Sciences every year since 2002. Their devoted clientele rave about the Euro-Mediterranean haute cuisine from this Chaîne des Rôtisseurs kitchen. Three levels of dining— elegant main hall; the gallery, featuring local art (both with a/c); and a rooftop garden terrace open in high season. Lebanese beet and goat cheese salad, beef carpaccio, cilantro-ginger calamari; foie gras; or homemade cheeses. The soup course is provocative—for example, think about artichoke with roasted pine nuts. But wait! Don’t forget the pastas such as an exotic lime risotto; ricotta spinach ravioli with sun dried tomato coulis; or papardelle with garlic shrimp. Entrées, both meat and seafood, will excite the foodie’s palate with selections such as: chile roasted red snapper over vegetable ratatouille; rosemary grilled chicken breast with cauliflower; grilled beef tenderloin with Dijon, rack of lamb; and Trilogy. There’s no way you can appreciate the complexity of the cooking in one visit (Don’t forget December’s Duck Festival). The chefs understand your dilemma and many dishes are offered as half-servings as well as the chef’s 4-course special menu. Wine cellar contains over 200 international wines. After dinner, choose from a variety of coffees, liquors, and desserts which range from homemade coffee ice cream with dark chocolate sauce to panna cotta and crème brûlees. In addition to numerous local awards and those mentioned above, the restaurant also  received Gourmand Magazine 2011 Guide to Restaurants “18th Best Restaurant in Mexico.” Sometimes live music.  Catering private events offered. This restaurant participates in both November International Gourmet Festival and May Restaurant Week.   Puerto Vallarta and Bahía de Banderas (Banderas Bay)  are a foodie’s feasting grounds with hundreds of restaurants including: establishments within hotels; independently operated; cenadurías (modest family-owned establishments) and comida corridas (simple places with fixed price menus); and taquerías (taco stands). Gaypv.com uses Puerto Vallarta Restaurant Guide Beck’s Best ©2016 A Guide for Food Lovers by Gary Beck as the basis for these condensed descriptions which we have limited to some of the independently operated restaurants. Our listing will help you get started. You can search by cuisine, area, or name. We’ve detailed about 100 restaurants in some of the more accessible tourist areas. For a comprehensive, more inclusive guide to the Bay food wise = food-wise, please purchase Beck’s Best on Amazon. Also, join one of Gary’s free Facebook groups for more real-time info: https://www.facebook.com/DiningwithGary.sGroupies https://www.facebook.com/Puerto-Vallarta-Restaurant-Guide-Becks-Best-92531634141/timeline

Breakfast is served until 1pm and features Mexican and American favorites including chilaquiles with egg; eggs al gusto and omelets (ham, vegetarian, mushrooms or spinach with cheese). Later in the day, you’ll enjoy Serrano’s version of a NYC-style Steak House. Top-quality, wood grilled steaks (arrachera, filet medallion, rib eye, flank, New York or t-bone) and bbq ribs with all the traditional trimmings— from asparagus, to baked potatoes with sour cream, to creamed spinach). Of course, there’s chicken, a nice salmon fillet, and pastas with several different sauces plus lighter lunch fare including salads, chicken fajitas, Angus burgers, chicken wings, chistorra, tacos and quesadillas with housemade tortillas. Pet friendly, WiFi. Terrace seating within view of the bay.

Adalberto Enrique García Pérez’s [nephew of Alberto of La Palapa and Vista Grill] small Bohemian-type neighborhood café  offers delicious breakfast— French toast, hot cakes, crêpes, huevos al gusto, omelets, chilaquiles and lunch— great salads (shrimp mango noodle; strawberry, apple, and pecan topped with goat cheese; grilled chicken; or Caesar). Tasty sandwiches on your choice of ciabatta, foacaccia or bagels— chicken or tuna salad, sliced chicken breast, salmón,  roast beef and Serrano ham. Also, rajas poblana with quesadillas, burrito de machaca, and pesto-sundried tomato burger. Do a little walking around and explore the neighborhood and the large market nearby. Puerto Vallarta and Bahía de Banderas (Banderas Bay)  are a foodie’s feasting grounds with hundreds of restaurants including: establishments within hotels; independently operated; cenadurías (modest family-owned establishments) and comida corridas (simple places with fixed price menus); and taquerías (taco stands). Gaypv.com uses Puerto Vallarta Restaurant Guide Beck’s Best ©2016 A Guide for Food Lovers by Gary Beck as the basis for these condensed descriptions which we have limited to some of the independently operated restaurants. Our listing will help you get started. You can search by cuisine, area, or name. We’ve detailed about 100 restaurants in some of the more accessible tourist areas. For a comprehensive, more inclusive guide to the Bay food wise = food-wise, please purchase Beck’s Best on Amazon. Also, join one of Gary’s free Facebook groups for more real-time info: https://www.facebook.com/DiningwithGary.sGroupies https://www.facebook.com/Puerto-Vallarta-Restaurant-Guide-Becks-Best-92531634141/timeline

Janice Chatterton’s gorgeous antique-filled, luxury boutique hotel offers courtyard, candlelit garden, and roof top terrace dining with Bahía vistas. Executive Chef Eduardo Michaga Lucero’s Mexican mestizo and international cuisine will tempt your palate as much as the ambiance will spark your romantic soul. First courses may include: arugula with balsamic vinaigrette; shrimp and coconut cream soup; gazpacho; smoked salmon carpaccio or shrimp al pastor. Entrees change frequently and may include: herb-crusted fish fillet with guajillo cream; cheese ravioli with shrimp; and grilled pork chops. Crêpes Suzette and crème brûlees with awaken your French heart and Mariachi La Joya de México (Monday-Friday in high season; Friday in low season) will set your Mexican feet tapping. Sunday brunch in the open-air Puerta del Cielo across the street is a Puerto Vallarta must. Changing menus feature prime rib, smoked salmon, shrimp cocktail, made-to-order omelets, cheeses, crêpes flambé,and much more. A strolling violinist completes the scene. No shorts or t-shirts. Reservations and credit card required. This restaurant may participate in May Restaurant Week. Puerto Vallarta and Bahía de Banderas (Banderas Bay)  are a foodie’s feasting grounds with hundreds of restaurants including: establishments within hotels; independently operated; cenadurías (modest family-owned establishments) and comida corridas (simple places with fixed price menus); and taquerías (taco stands). Gaypv.com uses Puerto Vallarta Restaurant Guide Beck’s Best ©2016 A Guide for Food Lovers by Gary Beck as the basis for these condensed descriptions which we have limited to some of the independently operated restaurants. Our listing will help you get started. You can search by cuisine, area, or name. We’ve detailed about 100 restaurants in some of the more accessible tourist areas. For a comprehensive, more inclusive guide to the Bay food wise = food-wise, please purchase Beck’s Best on Amazon. Also, join one of Gary’s free Facebook groups for more real-time info: https://www.facebook.com/DiningwithGary.sGroupies https://www.facebook.com/Puerto-Vallarta-Restaurant-Guide-Becks-Best-92531634141/timeline

Swiss owner/chef Heinz E. Reize’s elegant beachfront bistro since 1997 offers a marvelous sunset setting and traditional European cuisine with the Mediterranean influence of José Guadalupe Altamirano. Tasty appetizers include: escargot Bourguignon con sombrero  (mushroom caps): smoked salmon with Brie; and French onion gratin or tortilla soup. Renown for osso buco and risotto, the kitchen offers spaghetti, both pomodoro and pesto; coconut banana mango shrimp; chicken, mango or cacciatore; teriyaki tuna; pork tips with mushrooms; braised veal shank; pepper steak; and Wienerschnitzel (a nod to Reize’s Germanic Swiss heritage). Several desserts including zabaglione and apple fritters (another nod to the owner’s home country). A friendly bar offers cocktail and daily small plate specials. Live music during season; then sometimes on weekends. The restaurant participates in the International Gourmet Festival and May Restaurant Week.

In an open square near Hotel San Marino, owner Sol Rosenshein offers a varied menu with pleasant al fresco open air dining. Mexican and American fare with a NYC flair. Rib eye, steamed mussels, chicken or fish fingers, grilled whole huachinango (red snapper) or fish fillet. Mexican fajitas, coconut shrimp with mango, and enchiladas mole poblano tempt your Mexican taste buds; chicken saté, chicken cordon bleu, cherry cola bbq ribs, hearty meatloaf, and Cuban pork chops mojo will take you around the world. Homemade soups du jour—don’t miss the matzo ball or chicken soup, if offered.  Good desserts feature a sinful brownie sundae. No CC.