Kaiser Maximilian Puerto Vallarta
Mother’s Day in Mexico is taken to the next level. It is an observance and not a public holiday but some public offices have been known to close early in the afternoon so employees can spend some of the day with their mothers and schools usually have special programs.
Mothers and mother figures are given flowers, cards, candy and other gifts that symbolize appreciation, respect and love. This is also an opportunity to take your favorite female figure out for a fabulous meal.
Austrian restaurant Kaiser Maximilian in Puerto Vallarta is offering a wonderful three course dinner for $466 pesos. Executive Chef Juan Carlos Palomer has created some wonderful selections especially for the occasion.
This special menu is served from noon to 11pm at Espresso Bar and 6 to 11pm in The Main Dining Room. The regular a la carte menu is also available.
Mother’s Day Feast
Select one from each category:
Tuna carpaccio with mixed greens, cucumber, tomatoes
Ravioli with fennel filling, prosciutto, mushrooms and tarragon sauce
Roasted quail with mushroom risotto and parmesan
Coffee spiced beef tenderloin, sauce Foyot, grilled vegetables, potatoes au gratin
Red snapper fillet with shrimp sauce, celery and fennel
Veal Scaloppini with twice-baked potato and creamed spinach
Chocolate pot de crème, caramel mousse and sea salt
Vanilla ice cream covered with a hot crepe and chocolate sauce with pecans
Sacher chocolate cake with mint ice cream
Treat mom and let her know what she means to you by letting her be your guest at Kaiser Maximilian.
It was an evening of glittering gowns, lively entertainment and a culinary feast. The 2018 Becas Ball was recently held at Club Regina in Puerto Vallarta. Over 200 attended the festive event that featured a historical Austrian theme. This fund raising event benefits the non-profit, Becas Vallarta. A school scholarship fund.
The beach resort was transformed into Austria’s Schönbrunn Palace. In 1742 it was commissioned by Emperor Leopold I and it was designed by a Baroque architect who received his training in Rome. It was originally an imperial hunting lodge. It eventually grew into the palatial summer residence over the course of the eighteenth century.
For the Becas Ball the Regina’s grounds were elegantly decorated and jugglers and stilt walkers made their way through the venue during the cocktail hour. Bartenders were mixing specialty drinks including dark chocolate martinis and basil kiwi cocktails. The music of Johann Strauss, the famous Austrian composer, filled the air.
After about an hour guests filed into the dining area, where all the tables were decorated with elaborate fresh flower displays, candles and crystal. In keeping with the royal theme, the ladies were crowned as they entered. Large posters of Austrian royalty Kaiser Franz Josef and Queen Sissi were highlighted.
He was emperor of Austria from 1848 to 1916 and king of Hungary from 1867 to 1916. He divided his empire into a dual monarch in which Austria and Hungary coexisted as equal partners. Franz has been described as a gentleman of irresistible charm who loved his wife to a degree that bordered on infatuation. He had the third longest reign in the history of Europe. In keeping with the theme the owner of Puerto Vallarta’s only Austrian restaurant, Kaiser Maximilian, named in honor for Fran Joseph’s brother Maximilian emperor of Mexico, was consulted for the menu. The four course meal was spectacular.
First Course – Smoked Trout with Horseradish and Cucumber Salad
Second Course – Red Cabbage Cream Soup with Potato Dumpling
Third Course – Roasted Leg of Veal, Spätzle, Vegetables with Mushroom Sauce
Fourth Course – Linzer Tart with Yogurt Ice Cream
During dinner the show by Farra Group included live music and dancers. A special appearance by Franz and Sissi kicked off the special entertainment. The royal couple took the stage and watched performers from all over the world, by Prana Show. There was a contortionist, crystal ball handlers, a fire dancer and a hoop artist. The evening ended with a spectacular fireworks display and then it was live music and dancing for all.
Monies raised go to Becas Vallarta, Changing Lives Through Education. There are over 400 students in the program and they have been assisting children with limited economic resources for over 50 years. Scholarships start during the second year of junior high and run through senior high and then, hopefully through university.
Once a student is accepted into the program, they promise to fund his or her education until the goal is reached, even if the goal is to become a doctor. Tuition is paid along with school uniforms, proper shoes and school supplies such as the notebooks and pencils, pens, etc. that are required.
The student must maintain a grade point average of 8.5, be a good citizen in school and at home, live in Puerto Vallarta and help with events when asked. Becas Vallarta improves the students and their families with a better quality of life so they can become self-sufficient and contribute to the progress of the community.
Becas Ball 2018 Sponsors:
Fours Seasons Hotel & Resorts
The Reef Homes by the Sea
Oceana Boutique Residences
Anfitriónde México Vinos
Coldwell Banker Realty
For more information: BecasVallarta.com
The origins of Mardi Gras can be traced to medieval Europe, passing through Rome and Venice in the 17th and 18th centuries to the French House of the Bourbons. From here, the traditional revelry of “Boeuf Gras,” or the fatted calf can be followed to France.
It went through some changes over the centuries until it hit a stride in the new world. New Orleans was established in 1718 by Bienville. By the 1730s, Mardi Gras was celebrated openly in New Orleans, but not with the parades we know today. In the early 1740s, Louisiana’s governor, the Marquis de Vaudreuil, established elegant society balls, which became the model for the New Orleans Mardi Gras balls of today.
Puerto Vallarta has been celebrating the festive holiday since 2009 and the celebration has grown every year. There is a parade that winds through centro and old town that is attended by several thousand.
Kaiser Maximilian restaurant is on the parade route and you can have a front row seat while enjoying a special three course meal with choices for each course. Join their party on Tuesday 13 February 2018 starting at 5pm and running to 11pm. The regular a la carte menu will not be available on this night.
Mardi Gras Menu
Appetizers (choose one)
Marinated Beets and Goat Cheese Salad
Duck Confit Salad
Roasted Quail with Risotto
Ravioli with Tarragon Sauce
Red Cabbage Cream Soup
Main Course (choose one)
Salmon Trout with Celery Purée
Red Snapper with Shrimp Sauce
Combo with Shrimp, Fish and Chicken with Rice and Chipotle Sauce
Coffee Spiced Beef Tenderloin
Zwiebelrostbraten – Beef Loin with Onions
Spiced Duck Breast with Farro Risotto
Chicken Breast with Rosemary Mashed Potatoes
Roasted Leg of Veal
Veal Scaloppini with Twice Baked Potato & Creamed Spinach
Pork Chop with Nut Chutney & Sautéed Endives
Wienerschnitzel – Breaded Pork Loin & Potatoes
Rahmschnitzel – Sautéed Pork Loin with Noodles & a Mushroom Cream Sauce
Warm Pecan Chocolate Tart & Vanilla Ice Cream
Chocolate Pot de Crème
Sour Cream Cheesecake with Pineapple & Strawberries
Austrian Apple Strudel with Vanilla Ice Cream
Sacher – Chocolate Cake with Mint Ice Cream
Panna Cotta with Mixed Berries
Linzer Tart with Frozen Yogurt
Vanilla Ice Cream Hot Crepe with Chocolate Sauce
Strawberry Royal Sundae
The price per person is $620 pesos, gratuity is not included. If you prefer to have the rack of lamb, diver scallops or braised short rips, as a main course, the price for the is $720 Pesos per person.
Reservations are a must. Please call 222 5058 or 223 0760.
Be sure to join the Kaiser Maximilian team for a wonderful celebration.
The restaurant featured Executive Chef Stefan Glantschnig and his Sous Chef Daniel Thür from the Waldhof Resort in Scheffau am Walden Kaiser, Austria. 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.
“I think the festival was a great opportunity that brought many different chefs together,” said Stefan, “We celebrated food at its best.” Stefan throughly enjoyed his first trip to Mexico and hopes to visit again.
Here is his Austrian inspired menu, which is a la carte.
Vorspeisen – Appetizers
- Paprika, goat cheese, cumin & turnip
- Carpaccio vom Thunfisch – Tuna carpaccio, oranges, quince with pita bread
- Jakobsmuschel – Diver scallops, dashi, celery, ginger and parsley
- Entenleber – Fois gras, brioche, melon, pumpkin and orange
Zwischengerichte – Second Appetizers
- Goldfisch – Mahi Mahi, radish, camomile, cardamom vinaigrette and olives
- Gnocchi, pumpkin, nut butter foam and walnuts
- Ravioli with mushrooms, chile, almonds and celery
Hauptgänge – Main Courses
- Wachtel – Quail served with plum, mashed potatoes, roasted onions and tantori massala
- Rotbarsch – Red Snapper served with faba beans, clear fish soup, purslane and lemon
- Lamm – Lamb, cous cous, peking duck lack, fermented pepper and celery purée
- Rosini – Beef fillet, duck liver, truffel, mashed potatoes and baby carrots
- Kalbsbries – Veal sweetbreads, beets, pumpkin and curry sauce
Nachtisch – Desserts
- Zitronen Tarte – Lemon tart with ricotta, confit and walnuts
- Joghurt withberries and short bread
The regular a la carte menu will also be available. The special menu is served from noon until 11pm at Kaiser Maximilian Espresso Bar, Olas Altas 380-C and from 6 to 11pm in The Main Dining Room, Olas Altas 380-B. Sample some of Austria’s most innovating and best-tasting inventions at Kaiser Maximilian.
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:
“Wachtel” Roasted quail with risotto, parmesan and foie gras
Paired with Weingut Reinisch Johanneshof, Pinot Noir 2014, Thermenregion, Austria
“Klare Steinpilzsuppe” Warm, clear porcini consommé served in a different way
¨Lachsforelle” salmon trout fillet with speck raisin nage, herbs and celery purée
Paired with Weingut Huber, Riesling Terrassen 2014, Traisental, Austria
“Hirsch” Venison with onion crust, chestnut custard and saffron apples
Paired with Reinisch Johanneshof, St. Laurent 2012, Tattendorf, Austria
“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.
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
*Fried calamari with mixed greens, olives and tzatziki
*Horiatiki, A Greek Salad with tomato, cucumber, feta cheese, onions, olives
*Beef Carpaccio with mixed greens, cherry tomatoes, mustard and honey dressing
*Gazpacho with goat cheese and bread croutons
*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