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Jorge Chávez
Chief Editor

A fan of docuseries and an eccentric food lover who is always in search of coexisting with Mother Nature.

  jclovetronic

Trio: Mediterranean Food Cooked with Love

By  Jorge Chávez
Nov. 1, 2018
270 views

Headed by German chef Bernhard Güth and Swedish chef Ulf Henriksson, Trio Restaurant opened its doors in 1997 with the aim of bringing Mediterranean food to Banderas Bay. Today, with more than 20 years of experience and culinary specialties based on classic European recipes prepared with Mexican ingredients, it is a favorite among both residents and visitors looking for honest, delicious food, with no pretensions.

Trio can accommodate 140 guests, distributed among the air-conditioned main floor, the gallery on the second floor and the terrace on the third. With its concept and culinary legacy, Trio has contributed to positioning Puerto Vallarta in the gastronomic scene where our destination is renowned internationally.

“Undoubtedly, the cuisine of Puerto Vallarta is booming. I believe that the cradle of the new Mexican cuisine occurred in our destination because it is a cosmopolitan place where, little by little, chefs from all over the world were arriving with a lot of influences and new ideas, but they found a small town where it was difficult to get the products they were looking for. This challenged them, or at least me, to cook with unfamiliar ingredients to merge them with their different heritages,” explains our passionate host, German chef Bernhard Güth.

During our visit to Trio, Güth prepared two Mediterranean dinners, but with distinctive Mexican touches. As appetizers, he offered the Ostiones Gratinados con Hinojo (Oysters Gratin with Fennel), served with béchamel sauce and gratin of Parmesan cheese, and the always delicious Lebanese Salad (baked beet slices with parsley, marinated goat cheese and vinaigrette).

As main courses, Güth opted for the Ravioli de Camarón (Shrimp Ravioli), served with lobster sauce with chipotle chile and asparagus, as well as one of his classics, the Baked Huachinango (red snapper), prepared with ratatouille vegetables, cilantro sauce with green chile and lemon. To accompany these magnificent dinners, the sommelier recommended a sauvignon blanc from the Casablanca Valley, with very accentuated citrus notes, and the barman offered us a Strawberry Martini with macerated basil and pomegranate liqueur.

Although specials are continually offered, its annual season of hot and savory soufflés prepared with the freshest ingredients of the season will be available until November 10, 2018.

Before concluding our visit, Güth told us that for the International Gourmet Festival, Trio’s guest chef will be Xchel González, who is passionate about the typical ancestral flavors of Mexico and will prepare an à la carte menu from November 24 to December 2, 2018.

Trio Restaurant
Guerrero 264, El Centro
Monday to Sunday from 6:00pm to 11:30pm
Reservations suggested: (322) 222-2196
Facebook: @trio.mediterranean

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Jorge Chávez
Chief Editor

A fan of docuseries and an eccentric food lover who is always in search of coexisting with Mother Nature.

  jclovetronic

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