Mexico Dinners
Bailliage of Puerto Vallarta
Puerto Vallarta, October 13 & 15, 2020
Two outstanding dining experiences
At Kaiser Maximilian and Restaurante Trio

Tuesday, October 13th
Careful to comply with all safety measures, the first in the duo of dinners in Puerto Vallarta was held at Kaiser Maximilian.


Foie gras with crust
Parmigiano cheese, reduction of fig and sherry
Champagne Moët & Chandon Rosé Imperial

White wine soup
cinnamon croutons, sabayon

Trout fillet and scallops
celery, bacon, herbs, raisins purée
Ca’Momim Heartcraft Chardonnay 2018
Napa Valley, California

Short rib
parsley, green beans, mashed potatoes, croutons
Pintia 2015
Toro DOC, Tempos Vega Sicilia, Valladolid, Spain

Curd strudel
peach compote, vanilla ice cream

Kaiser Maximilian is an oasis of Old World charm in the midst of the tourist bustle in Old Vallarta. The restaurant’s true distinction as an authentic Austrian bistro experience comes from the Old World hospitality of host Bailli Andreas Rupprechter, who uses his impressive experience and credentials in the European and Mexican hospitality industry to ensure that every detail of the dining experience is perfect.

All the elements are there: bow-tied, bistro-aproned wait staff deliver a European standard of service in a dining room adorned with mirrored column, white linens, gleaming tableware and elegant glass-shaded lamps. The only difference from Old World authenticity is where traditional elements of Austrian cuisine merge with local ingredients to forge exciting new alliances.

Thursday, October 15th
The second event in the duo of dining experiences was at the Restaurante Trio with its cuisine featuring an excellent blend of Mediterranean flavours - especially from Catalonia in Spain - with hints of Mexican spices.


Marinated marlin, olive tapenade
Rosée Pandevalles 2017 - Leon, Spain

Fisherman’s soup with shellfish
Pardas Rupestris - Penedés DO, Spain

Smoked magret of duck, grilled lettuce
Maquinon Garnaxha 2015 - Priorat DOC

Roasted rack of lamb with herbs

Tamarind and Raicilla sorbet
[Ed. Raicilla is made from the agave plant
like Tequila and Mezcal. It is roasted
like Mezcal not steamed like Tequila]

Peach and almond cake
Mexican orange chocolate
Barbadillo 12 year old Oloroso Sherry
Jerez de la Frontera

And so concluded and action-packed pair of dining opportunities for Puerto Vallarta members and their guests.

Vive la Chaîne!

Marco Albarrán
Chargé de Presse