Entertainment | Restaurants & Dining
|Restaurant Week at Kaiser Maximilian|
Gary R. Beck - PVNN
May 16, 2010
The Sixth Annual Restaurant Week(s) Festival started on May 15, and we chose Kaiser Maximilian to usher us into the 17 night-long sojourn. Owner Andreas Rupprechter greeted us warmly as he oft does people who frequent his fine dining establishment.
|Once you've tried the delectable dishes at this award-winning eatery, it is sure to become one of your favorite restaurants in Puerto Vallarta. Visit the website at KaiserMaximilian.com.|
After starting beverages, we got serious concerning what to choose for each of the three courses. There was no worry of overlapping since he offers many options on his special menu, unlike most other spots, which present only three dishes per course.
For starters, two signature dishes of this destination since 1995 had to be experienced. Red Cabbage Cream Soup with potato dumpling was deep red and puréed, his golden flaky Spinach Strudel was accompanied with mixed fancy greens, lightly dressed. Both excellent, as on prior visits.
Hearts of Palm were artistically presented drizzled with a white tea and honey mixture producing a gentle sweet and sour compliment. Firm, yet tender, Housemade Raviolis with fennel, wild mushrooms and tarragon sauce were delicate and had a slight zing.
Entrées decided upon included a generous Beef Tenderloin with green peppercorn and Hollandaise sauces with red flannel hash made of small chunks of potato, beet, green bean and tomato. The two sauces worked together well, one adding picante flavors, the other smoothness. Fork-tender Veal Scallopini with a light au jus-based sauce was delicate, served with twice-baked potato and fresh spinach.
Of several schnitzel options, Rahmschnitzel was recommended and sampled: sautéed pork loin scallops with homemade fettuccine noodles, tossed and topped with a creamy mushroom sauce. A not-often offered fish was filet of Fresh Pink Trout atop creamy mashed potatoes with white wine, spinach and a sprinkle of almonds, the meat being moist, sweet and flaky.
Eleven desserts made our decision quite dear. Fried Crêpe stuffed with peach cream, Flamed Cherries and yogurt ice cream was classic, and a combination of Austrian Apple layered pastry and dense, rich Sacher Chocolate Torte represented the fine accomplishments of the kitchen pastry staff.
A Southerner present insisted on warm Pecan Chocolate Bourbon Tart with vanilla ice cream and Chantilly cream, the chocolate serving as a top layer. His approval was greatly respected. Copa Maximilian is vanilla and pecan ice cream, bananas, Kahlúa and whipped cream layered in a clear glass ice cream sundae dish. The flavors and textures blended nicely.
Instead of a cup of American coffee, some opted for Einspänner Café, a large cup of steaming hot deeply rich espresso topped with a large dollop of whipped cream. Scrumptious.
The service was top notch, attentive but not obtrusive. Although some neighboring restaurants were nearly empty, this 'hot' upscale café was bustling with happy diners. Satiated, our tastebuds remembering the various flavors, we sadly said our goodbyes but were happy knowing that Kaiser Maximilian will continue to please its guests and bring them, and us, back for encores.
The author was supplied one choice in each of the 3 courses on the special Restaurant Week menu and this review is in no way connected to his independent restaurant guide, "Puerto Vallarta Restaurant Guide Beck's Best", where write-ups receive no compensation.
Restaurant Week continues through May 31st at some of the most recognized restaurants in Puerto Vallarta. For a list of participating restaurants and Restaurant Week 2010 reviews click HERE.
Open Monday-Saturday from 8 am to 11 pm for breakfast, lunch and dinner, Kaiser Maximilian Restaurant & Cafe is located at Olas Altas #38B in the Zona Romántica of Puerto Vallarta. For reservations call (322) 222-7981 or visit KaiserMaximilian.com
Click HERE to read more about Kaiser Maximilian.