Recommend October 2010 - (Page 52)

Rooftop dining at the Marival Residences & World Spa. A SAvory DeStination The cheeky freshness of Riviera Nayarit extends to linen-clad tables and on-the-run stands on your way to catch the next wave. The flavors of the region have yet to be discovered by the international “experts,” but that’s bound to change very soon. Whether it’s a typical sarandeado fish, the cream of corn with shrimp and truffle oil at Bahia at Four Seasons Punta Mita (which also has an ice cream cart for the kiddies and a taco cart on the way), the shrimp corn dogs at Marival Residences’ Inzu or even Sayulita’s signature treat—a frozen banana covered in chocolate and coconut—clients will find themselves wondering why they haven’t heard about Riviera Nayarit as a foodie “must.” You heard it here first. The region’s rich culture and international influences from past and present keep inspiring grand creations and novel combinations that please the palate. Says Le Cordon Bleu-trained chef, Betty Vazquez, “You can have beautiful meals in every single restaurant in the area—it doesn’t matter if it’s a taco stand on the corner or a cottage on the beach or if you go to a gourmet restaurant.” With fishing a way of life, there’s always something just off the panga or a netful of shrimp on the way to the kitchen. One of the leading personalities in Riviera Nayarit’s culinary landscape is Thierry Blouet, owner of the seafood-based and much talked about Cafe des Artistes del Mar and Maitre Cuisinier de France. Over the years, however, the region has blossomed into a gastronomic powerhouse with AAA four-diamond restaurants such as Piaf at Grand Velas and Aramara at Four Seasons Punta Mita. The food of Riviera Nayarit is also varied and R14 october 2010 / recommend.com eclectic. In sleepy San Pancho there’s the bakery La Bottega dei Sapori with its decadent pastries. In La Cruz de Huanacaxtle, Frascati Ristorante serves Italian specialties, including homemade pastas, while Black Forest Restaurant brings German staples such as cabbage rolls and sauerkraut and sausage to Riviera Nayarit. In boho-chic Sayulita, there’s Don Pedro’s, which prepares Mediterranean specialties with Mexican and Californian influences. This year, San Blas and Tepic, the capital of the state of Nayarit, are making their debut at the 16th Annual Gourmet Festival International, taking place Nov. 12-22. San Blas is being represented by chef Vazquez and her restaurant, El Delfin. Her culinary prowess alone is worth the trip to San Blas, with seafood almost jumping out of the sea into her kitchen and produce having been grabbed from the vine or tree just a few hours prior—guests will taste it immediately. If they’re lucky enough to try her octopus carpaccio with red peppers and a sprinkle of chopped apple bits on top, they’ll be weepy after the first bite. The festival promotes the wide array of high-caliber dining options and culinary novelties available in both Riviera Nayarit and Puerto Vallarta. Host restaurants collaborate with invited chefs; guests can also enjoy wine and cheese events, chef’s table and winemaker meals and tequila tastings. Other participating Riviera Nayarit restaurants include Marival Residences’ Omaggio, Grand Mayan’s Tramonto, Cafe des Aristes del Mar, La Cruz Bistro Grill, Nicksan, Grand Velas’ Luca, Dreams Villamagna’s Porto Fino, Four Seasons’ Ketsi, and Villa La Estancia’s La Casona. ✹ http://www.recommend.com

Table of Contents for the Digital Edition of Recommend October 2010

Editor's Notes/Agent Speak
Hotel Desk
Tour Talk
Luxurious India by Rail, Plane and Boat
The Heavenly Taj Hotels, Resorts & Palaces
Experiencing the High Life in Kenya
Savoring the North of England
Riviera Nayarit Travel Planner
Marival Residences & World Spa
Wildly Luxurious––High-End Vacations
The Ritz-Carlton, Grand Cayman Does it Again
Guadeloupe
Five High-End Villa Stays
Compagnie du Ponant's Le Boreal
Palm Beach: Playground for the Rich and Famous
Hawks Cay Resort, Florida Keys
La Costa Resort and Spa, California

Recommend October 2010