Kaiser Maximilian, Festival Gourmet 2017

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Stefan Glantschnig  Guest Chef 

Fresh from his win as one of the best young chefs in Western Europe, Stefan Glantschnig will be preparing innovative cuisine at the 23rd Annual Festival Gourmet. He will be featured at Restaurant Kaiser Maximilian, Olas Altas 380-B in Old Town Puerto Vallarta. The event runs November 10 through 19, 2017. There are almost 30 restaurants and hotels participating, featuring chefs from all over the world.

Stefan won Junge Wilde 2017 in Hamburg, Germany. This contest showcases chefs under 30 years of age and had over 2400 participants. The award translates to Young and Wild and he says he is taking local cuisine to the next level.  This contest is intense and is sponsored by the magazine and website RollingPin. Not only do chefs have to create innovative dishes with a four-course meal, they must produce a recipe book, marketing ideas, only source products within 40 kilometers of their restaurant, limited spending and photos.

“This was a great way to get my name out there,” says Stefan, “What a wonderful chance to network with many great people in the restaurant industry.”

Stefan says he is really looking forward to his first trip to Mexico, especially since Puerto Vallarta looks like a beautiful place. “I am curious about the people and what types of foods are available. I cannot wait to sample the famous tacos and tequila,” says Stefan.

Andreas Rupprechter, owner of Kaiser Maximilian, got in touch with Stefan while he was on vacation in Austria visiting his family. His sister saw an article in the local newspaper about Stefan and from there the spot was secured for Stefan’s trip to Mexico.

“I think the festival is a great opportunity to bring many different chefs together,” says Stefan, “We will be celebrating food at its best.” Stefan will be accompanied by his Sous Chef Daniel Thür.

Stefan is currently the executive chef at the Waldhof Resort in Scheffau am Walden Kaiser, Austria. A magical resort in the Alps. It has been in existence since 1920 and is situated at the base of the mountains. Originally a holiday home that transformed from a small feeding stable, it is now a great hotel. It has been a family business since the beginning. Every year since the 1950s the family has been delighted to host travelers. There’s incredible skiing during the winter and glorious hiking during the summer, plus incredible meals in their restaurant.

Tyrol, which refers to a region in Austria, cuisine is Stefan’s specialty. Pure spring waters, natural green Alpine pastures and a commitment to nature and organic farming are the ingredients that make Tyrolean cuisine so unique. He will delight clients with his wide variety of cooking styles.

Don’t forget to make your reservations for Tuesday, November 14, 2017, at 8pm, because it is the night of the chef’s table, Culinary Art by Stefan and Daniel, a six-course dinner with wine pairings at the restaurant and the cost is $1650 pesos per person. This event is usually sold out, so make your reservations today, 223 0760.


If you cannot attend Festival Gourmet, Kaiser Maximilian will be featuring Stefan’s special menu through December 16, 2017. A tasty addition to the regular a la carte menu.



Kaiser Maximilian Chef’s Table

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It’s a feast for all the senses and you can take part in this experience by attending Theme Night at Kaiser Maximilian Restaurant in Puerto Vallarta during the 22nd Annual Festival Gourmet.

Traditional Austrian cuisine with a modern twist will be featured by Guest Chefs Johannes Weinberger and Lida Zebedin. Johannes and Lida work under Master Chef Martin Sieberer  at the Trofana Royal Hotel, which is the only 5-star hotel in Austria. They have also worked in great restaurants in Carinthia and Styria before joining the team at the hotel.

The Chef’s Theme Dinner includes a variety of dishes and wine pairings that will entice any foodie. The meal is on Tuesday, November 15, 2016, at 8pm sharp. The cost is $1500 pesos per person, which does not include gratuity.



Here’s the menu:

First Course

“Thunfisch” Tuna carpaccio with mixed greens, cucumber, dried tomatoes
Paired with Weingut Huber, Hugo, Grüner Veltliner 2015, Austria





Second Course

“Wachtel” Roasted quail with risotto, parmesan and foie gras
Paired with Weingut Reinisch Johanneshof, Pinot Noir 2014, Thermenregion,  Austria

Third Course
“Klare Steinpilzsuppe” Warm, clear porcini consommé served in a different way

Fourth Course
¨Lachsforelle” salmon trout fillet with speck raisin nage, herbs and celery purée
Paired with Weingut Huber, Riesling Terrassen 2014, Traisental, Austria

Fifth Course
“Hirsch” Venison with onion crust, chestnut custard and saffron apples
Paired with Reinisch Johanneshof, St. Laurent 2012, Tattendorf, Austria

Sixth Course
“Mozartkugeln” with Berry Ragout
This is similar to a chocolate truffle originally created in 1890 by Confectioner Paul Fürst from Salzburg and named after Wolfgang Amadeus Mozart
Paired with Champagne Veuve Clicquot

There will be also be live music by the famous, local musical group Los Bambinos.

Reservations are required, please call the restaurant at 223 0760 or 222 5058.

Austrian cuisine is influenced by the greatly by the former Austro-Hungarian Empire and Martin is one of those artists who is dedicated to the emphasis and reinterpretation of his regional cuisine. This combination of traditional, well-known and indigenous with interesting, new forms of preparation, some playfulness and unusual effects characterizes the Tyrolean’s cuisine style. His Sous Chefs Johannes and Lida will interpret his dishes nicely.

Experience this meal at Kaiser Maximilian.

22nd Festival Gourmet Puerto Vallarta at Kaiser Maximilian

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A true master passes on all he knows to his students and they transform this education into ideas of their own. During the 22nd Annual Festival Gourmet at Kaiser Maximilian Restaurant in Puerto Vallarta, two assistants to one of Austria’s most decorated chefs will be guest chefs during the event, which runs November 12 to 20, 2016.

hotel_trofana_royal_ansicht_winterChef Martin Sieberer is the culinary artist at the Trofana Royal Hotel, which is the only 5-star hotel in Austria. He is Tyrol’s most decorated chef. Tyrol is a western Austrian state in the Alps that’s known for its ski resorts, historic sites and folk traditions.

In 1996 he began working at the Trofana Royal and just two years later began receiving awards. Gault Millau is an influential French restaurant guide and it rates on the quality of the food, service, price and atmosphere. This prestigious magazine made him Newcomer of the Year in 1998 and they continue to award him highly, including Chef of the Year in 2000. He has also received a Michelin star.paznaunerstube_trofana

Martin has published three cook books, A la Carte and VIP Gourmet Guide rate him with almost perfect scores. He makes television appearances on Austria’s most popular cooking show Freshly Cooked. In 2005 he was appointed Lufthansa Star Chef and pampers business and first class passengers on long-haul flights with his creations. Martin is considered one of the most innovative chefs in Europe and his restaurant in the Tofana Royal, Paznaunerstube, is a fixture for gourmets. Now you know his protégés will be serving you some of the best Austrian cuisine ever available in Puerto Vallarta.


Johannes Weinberger and Lida Zebedin will interpret the culinary art of Martin Sieberer. Both Johannes and Lida have worked in great Austrian restaurants in Carinthia and Styria before joining Martin Sieberer.

The Festival Gourmet Menu will be available from noon to 11pm, November 12 to December 17, 2016, and includes:



“Garnelen” Jumbo Shrimp Diavolo with chile, garlic bread and zucchini

“Thunfisch” Tuna carpaccio with mixed greens, cucumber and sun dried tomatoes

“Backhendl” Fried Chicken, potato salad, mixed greens with pumpkin seed oil vinaigrette

“Wachtel” Roasted Quail with porcini risotto and parmesan

“Kalbsgelee” Veal Terrine with horseradish, tomatoes and mixed greens with pumpkin seeds

“Klare Steinpilzsuppe” Warm, Clear Porcini Consommé served in a different way

Main Courses


“Fischfillet” Fish fillet sautéed with egg and parmesan, tomato risotto and shallots

“Lachsforelle” Salmon Trout Fillet with Speck raisin nage, herbs and celery purée

“Rindsfillet” Beef Fillet with potato au gratin, shallot ravioli, fine vegetables and red wine sauce

“Lammschnitzel” Sautéed Lamb Escalops with prosciutto and sage with polenta & green beans

“Hirsch” Venison with onion crust, chestnut custard and saffron apples



“Mangopalatschinken” Hot Crepe with mango and chocolate sauce

“Eisreindling” Apple Dumplings with cranberries, raisins and honey parfait

Cottage cheese dumpling with berries

The regular a la carte menu will also be available.

Kaiser Maximilian will have its special Chef’s Table on Tuesday, November 15, 2016. It is a six course dinner with wine pairings. This wonderful evening will begin at 8 pm. There is only one seating and the cost is $1500 pesos per person. Reservations are recommended, 223 0760.

Martin is one of those artists who is dedicated to the emphasis and reinterpretation of regional cuisine. This combination of traditional foods with new forms of preparation, some playfulness and unusual effects characterizes the Tyrolean’s cuisine style. You will have the chance to enjoy it all during Festival Gourmet at Kaiser Maximilian.

Gourmand: No todos los que lo desean lo son.

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La velada comenzó con un refrescante aperitivo de origen austriaco: vino espumoso, limón y licor de flor de sauco. De sabor extraño pero agradable. Fue la primera sorpresa de la cena. Habíamos acudido a cenar a un pequeño restaurante donde buscábamos “el placer de la mesa”. Es decir, encontrar en comunión no únicamente buena comida sino todo un entorno en armonía con los platos, la compañía, la ocasión y la cultura gastronómica.

La gastronomía está de moda, y con ello la confusión en cuanto a su verdadero significado. Término asociado a la comida, con demasiada frecuencia se le confunde con la coquinaria. En cuanto que un cocinero práctica la coquinaria y un gastrónomo degusta los alimentos preparados por aquel. Sin embargo…

En su concepto actual, un gastrónomo es una persona conocedora del arte de la gastronomía, idea que abarca el conocimiento profundo de las cualidades de las materias, los productos, las fórmulas, los procedimientos, el gusto y la estética en la presentación de los alimentos

Simplificando la idea podríamos afirmar que un cocinero trabaja frente al fogón mientras un gastrónomo lo hace en la mesa. Avanzando en la noción, la razón de ser del cocinero es la satisfacción del gastrónomo.

La cosa no es tan fácil, sin embargo, los gastrónomos son también gourmand, gourmet y sibaritas, amén de otras clasificaciones que tienden a los extremos. Todos estos términos nos llegan del francés o del latín, como es el caso de sibarita. Ni que decir del diletante que alcanza gustos más allá de lo gastronómico.

Para confundir aún más, dado que la gastronomía es materia de estudio puede ser una ciencia o un arte. Así pues a los estudiantes de gastronomía en nuestras escuelas  al graduarse se les pretende llamar gastrónomos, lo cual aunque técnicamente lo sean, fisiológicamente no lo son pues nadie garantiza que posean la cualidad del gusto, que sepan comer y que encuentren placer en la cultura de  la  buena mesa.

El pan es bueno: de superficie crocante y caliente como recién salido del horno. La mantequilla, de excelente calidad. Un poco de pan con mantequilla puede ser el mejor “amuse bouche” como dicen los franceses. Un tentempié para el apetito.

Existen individuos a quienes la naturaleza les ha negado la delicadeza en algunos órganos, o aquellos que por falta de interés miran pasar platos suculentos sin verlos. La fisiología ha reconocido a los primeros mediante la lengua de esos infortunados seres, inhabilitados de las papillas nerviosas destinadas a inhalar y apreciar los sabores; lo único que pueden discernir son sensaciones obtusas. Esas personas son en cuanto al gusto lo que lo ciegos a la luz.

La segunda categoría se compone de individuos distraídos, con la mente ocupada en los negocios y la ambición y que creen que nutrirse es suficiente. Pero existen los predestinados para disfrutar el placer del gusto. Aceptando que existen personas que han venido a este mundo para ver mal, caminar con dificultad y escuchar con esfuerzo ya que han nacido con miopía, con capacidades diferentes o medio sordos, ¿por qué no habría otros con la predisposición de sentir más, en especial ciertas sensaciones de placer?


Ordenamos un Spatzle casero con Pato confitado y queso y una Sopa de Vino para comenzar. El restaurante celebraba con discreción el Oktoberfest de los alemanes con ciertos platos austriacos, una buena selección de cervezas y vinos del mismo origen. La pasta, delicada, bien mezclada con la carne deshebrada del pato y sus jugos con el queso fundido. En cuanto a la sopa, inaudita como suena, servida en plato hondo, de densidad cremosa, salpicada con crotones de canela y  napeada con sabayón. Su sabor dulzón aromado a la canela combinaba bien con el fino vino que sirvió de base para su preparación.

La ocasión demandaba un vino tinto fino, ligero pero con fuerte carácter: un clarete como les gustaba a los ingleses llamar a este tipo de vinos de Burdeos. Los mejores tintos de esa región de Francia están hechos con uva Merlot. Nos hicimos servir este vino noble para acompañar una cena esplendida.

La historia reciente de la gastronomía nos lleva por dos caminos al mismo fin: la creación de una cultura de la mesa. Si por un lado siempre han existido los grandes cocineros, por otro, han sido los gastrónomos quienes han fomentado su evolución. El gran gourmet Brillat-Savarin, hace ya más de doscientos  años, escribe en su “Fisiología del gusto”, lo siguiente: La gourmandise es una predilección apasionante, razonada y habitual por todo cuanto halaga al paladar. La gourmandise es enemiga de cualquier exceso: toda persona que coma o beba demasiado, corre el peligro de ser borrado de la lista de la cofradía. (Uno de los principios de la Chaine des Rotisseurs) La mayor virtud del verdadero “paladar fino” –gourmand- consiste en no comer nunca más de lo que pueda digerir con cordura y no beber más de lo que pueda soportar con plena conciencia.

La cocinas se desbordan, no reconocen lindes políticos y a veces se aferran a viejas naciones. Así, lo alemán se involucra con lo austriaco y con ello lo húngaro, teniendo en mente el Imperio Austro-Húngaro de la antigua Europa. Las cocinas son polinizadas por los ejércitos y los comerciantes y los productos adquieren carta de naturalización en tierras lejanas a su origen. Fue así como nuestros chiles mexicanos al aclimatarse en el país de los magiares se convirtió en paprika: la especia nacional de Hungría. Llegaron allá llevados por los comerciantes turcos cuando el Imperio turco dominaba el comercio en el mar tirreno.


Goulash de Ternera: ¿Algo más típicamente húngaro? Imposible. Los fértiles valles del país producen esta carne que sólo en esa parte de Europa se aprecia bien. Compartimos de común acuerdo un plato de Goulash de Ternera con papas hervidas. Somos adictos a la ternera, carne poco favorecida en nuestros restaurantes ya que no es fácil encontrarla de buena calidad. Los trozos de carne rosada, todavía con el terno  dorado de la sartén, debían bañarse con la excelsa salsa de paprika húngara para consolidar un sabor que dignifica el plato.

Los húngaros han hecho de este descendiente de nuestros chiles una variedad de sabores que van de lo dulce a lo picante. En este caso el sabor exquisito de la salsa provenía de una paprika dulzona pero con la apariencia y la densidad de alguno de nuestros adobos mexicanos.

El placer de comer lo compartimos con los animales, y presupone el hambre y lo que es necesario para satisfacerla. El placer de la mesa es peculiar del ser humano, pues supone el cuidado previo en la preparación de los platillos del menú, en la selección del lugar, los acompañantes y los complementos. El placer de comer requiere, si no hambre por lo menos apetito, mientras que el placer de la mesa es independiente de ambos.


En Kaiser Maximilian el ambiente es elegante y la atmosfera invitante. La música gravada instrumental permite la conversación y con ello la comunión. El escenario está puesto para una cena agradable. Compartimos la conversación con los propietarios hablando de comida. ¿De que más se puede hablar en un templo de Gasterea?

Un pequeño trozo de estrudel de requesón acompañado por buen helado de vainilla cerró el ágape que plenamente disfrutamos habiendo salido a buscar el placer de la mesa. Algo que está más allá de “salir a cenar”. Un café expreso para el caballero acompañado de una copa de grapa de buenas familias italianas fue el broche de oro para cerrar una velada placentera.A No todos   oro para cerrar un dias fue el broche de oro para cerrar undmesa. Algo que estla de la mejor calidad. Pan y mantequ

La cocina es, indiscutiblemente un arte. Pero también una técnica: Técnica y arte, articulados y presididos ambos conceptos por el gusto. Más el gusto no es sino la poética conjunción de una singular voluptuosidad de los sentidos, provocada por el aspecto, la presentación, la fragancia y el sabor que cada manjar despierta en la vista, en el olfato y las delicadas papilas de nuestro paladar.

El cocinero se hace, el gourmand nace.  Los aprendices del  oficio de cocinero deberían conocer sus habilidades gustativas pues quien no tiene gusto no sabrá bien comer y sin saber comer jamás se aprenderá a bien cocinar.

El autor es analista gastronómico



Our Specials from the Mediterranean at Kaiser Maximilian

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Mild winters and warm summers are just some of the characteristics of the Mediterranean. Its history has contributed greatly to its collective cuisine. Several important ancient civilizations flourished in the region which was dominated for centuries by Phoenicia, Carthage, Greece, Rome and the Byzantine, Arab and Ottoman empires.


These historical connections and influences, as well as the impact of the Mediterranean Sea on the region’s climate mean have resulted in a melding like no where else on earth. Plus countries with strong culinary traditions, like Italy, Spain and France have also affected the cuisine.

You can sample some flavorful Mediterranean dishes at Kaiser Maximilian Restaurant in Puerto Vallarta during August 2016. Executive Chef Juan Carlos Palomera and owner Andreas Rupprechter have developed this special menu featuring wonderful dishes from the region.

The Mediterranean menu is served from noon to 11pm at Espresso Bar and 6 to 11pm in The Main Dining Room. Both restaurants have outdoor seating and interior seating with air-conditioning.

Flavors of the Mediterranean

*Gnocchi with a braised short rib, creamy polenta, bell pepper and red wine sauce

Mediterranean specials
*Fried calamari with mixed greens, olives and tzatziki
*Horiatiki, A Greek Salad with tomato, cucumber, feta cheese, onions, olives

Greek salad, Horatiki August 2016
*Beef Carpaccio with mixed greens, cherry tomatoes, mustard and honey dressing
*Gazpacho with goat cheese and bread croutons

Gazpacho Agosto 2016

Main Courses
*Veal Scaloppini with Angel hair pasta, Caprese and red wine sauce

*Panna cotta with passionfruit sorbet and berry compote

The regular a la carte menu will also be available.

Kaiser Maximilian features a touch of Europe in downtown Puerto Vallarta. The casually elegant restaurant offers a respite from the beach and is a great place to observe the area.


Kaiser Maximilian Restaurant & Café
Olas Altas 380-B, Downtown South;
Puerto Vallarta , Jalisco, México.
Tel. (322) 223-0760 – (322) 222-5058
Monday – Saturday 8 am – 11 pm

Kaiser Maximilian 21st Anniversary

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Gourmet dining in a European atmosphere along with casual elegance describes this world-class dining experience. Thousands of satisfied clients and many more meals and drinks served make Kaiser Maximilian Restaurant a very important part of the dining scene in Puerto Vallarta.
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They are celebrating 21 years of serving delicious Austrian and European cuisine in one of the area’s premiere dining establishments.

Andreas Rupprechter, the restaurant’s founding chef and owner opened on Olas Altas in 1995. It remains the area’s only Austrian restaurant. “I would like to welcome all of our long time clients to the anniversary celebration,” says Andreas, “I hope this special menu encourages others to try our restaurant for the first time and hopefully become regulars.”

“I was part of the restaurant’s opening team, says Executive Chef Juan Carlos Palomera, “I’m proud to be part of the restaurant’s 21st anniversary, too. It is always a pleasure to cook great food.”

Andreas and Juan have created a wonderful a la carte menu which runs from May 4 to June 2, 2016. This special menu is available starting at noon at Espresso Bar and is served there until 11pm. You can eat in The Main Dining room from 5 to 11pm.

Here’s the anniversary menu:

*Cold cucumber cream with mango, radish and red & black caviar
*Gnocchi, bacon, smoked tomato and clams
gnocchi revisado mayo 2016
Main Courses:
*Coffee-spiced beef, sauce Foyot, grilled vegetables & potato croquettes
*Veal Scaloppini with angel hair pasta, mozzarella, asparagus and red wine sauce
*Roasted duck breast, butternut squash purée and buckwheat risotto
pato con buckwheat risotto mayo 2016 - copia
*Chocolate cup with chocolate mousse & hazelnut cream along with passion fruit sorbet

Celebrate Kaiser Maximilian’s 21st Anniversary with innovative dishes that merge new and old world cuisine. The regular a la carte menu and the Restaurant Week menus will also be available.

Restaurant Week Puerto Vallarta at Kaiser Maximilian

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There’s a touch of Europe in Puerto Vallarta where elegant dishes are expertly prepared with quality ingredients. Kaiser Maximilian is celebrating 21 years as one of the cities finest restaurants and you can join in the festivities.

Restaurant-Week-Puerto-Vallarta-2016It is the 12th year for Restaurant Week, which runs May 15 to 31, 2016 and it gives people a chance to sample some of the best food in Banderas Bay at exceptional prices. Kaiser Maximilian has participated every year and this year offers three courses for $349 pesos and there are choices for each course. They are also extending their end date, which will be June 3, 2016.The food brings a certain creative flare, and at its heart, Kaiser Maximilian is about familiar flavors crafted by their expert culinary team and served in a European bistro atmosphere.

Here is the Restaurant Week Menu and it is served at Espresso Bar from noon until 11pm and in the Main Dining Room from 6 to 11pm.
*Tossed Garden Salad with fresh herbs and toasted pumpkin seeds
*Fennel Ravioli with prosciutto, mushrooms and tarragon sauce
*Onion Soup au Gratin with white wine and toast

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Main Courses
*Chicken breast with rosemary on mashed potatoes, mustard-seed sauce and garlic roasted vegetables
*Zwiebelrostbraten, flat pounded beef loin covered with Austrian onion rings and sautéed potatoes

*Sautéed shrimp, grilled fish fillet and chicken with rice-stuffed bell pepper and chipotle sauce

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*Strawberry Royal, yogurt ice cream with fresh strawberries and whipped cream
*Crème Brulée, vanilla cream under a caramelized sugar crust
*Austrian Apple Strudel with vanilla ice cream

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The regular a la carte menu will also be available along with the 21st Anniversary a la carte menu, neither is included in Restaurant Week.

The restaurant will be closed for vacation and renovations from June 3 to July 12, 2016 and both Espresso Bar and The Main Dining Room will reopen on July 13, 2016.

Kaiser Maximilian features mouth watering Austrian and European cuisine developed from authentic family recipes. Restaurant Week gives you a chance to try many of the dishes offered at an excellent price.