Restaurant Festival: Di Vino Dante

Di Vino Dante is located in Puerto Vallarta, on the second floor above the esteemed Galleria Dante which features original local and national artwork in paintings, sculptures and figurines. The space is safely open-air with some tables overlooking the first-floor garden area.

One of each course – $399 pesos without beverage and tips

5-10 pm, Monday – Saturday

Basilio Badillo 269-A, Colonia Emiliano Zapata.

322 223 3734

www.divinodante.com    info.divinodante@gmail.com

APPETIZERS and SALADS

Grilled baby romaine with corn, bacon, cherry tomatoes and mushroom vinaigrette

Honey-soy marinated pork brochettes, onion mayonnaise and bacon, served with a green salad

Chunks of pork were skewered, grilled and served with a mixed green salad and cherry tomatoes wrapped in a thin slice of cucumber encircling as a bowl. The meat was dry.

Quail egg crostini with tomato mousse, sun-dried tomatoes and Serrano ham

This was a creative combination of flavors and textures, with a poached egg atop crusty toasts spread with a delicious tomato mousse and slices of Serrano ham. A light cream sauce was drizzled over the portions.

MAIN COURSES

Pork Belly (150 g)

Baked for 8 hours with beer sauce, served with Brussels sprouts, radish and onion pearls.

The chef molded the lean meat into a loaf of shredded pork which flaked when cut. Small pieces of radish and onion accompanied the presentation. Two sauces circled the meat and grilled halves of Brussel sprouts.

Salmon with cream of garlic, vegetables, croutons and purslane

The fillet was thick and moist, perfectly prepared. The sauce melded well with the fish flavors.

Three pepper steak with vegetables and rosemary potatoes

A large tender fillet had accents of a mild pepper sauce with miniature grilled al dente vegetables adding crunch and flavors. The herbed potatoes were well-seasoned.

DESSERTS

Gluten-free chocolate cake with Baileys and vanilla ice cream

This masterpiece was a moist layered cake enriched by light, smooth ice cream and garnished

with tiny red and green sauce droplets. The portion was very generous.

Guava cheesecake

Crystalized fig and cheese tart with creamy vanilla

This avant garde circular mousse-like round tart featured light fig flavors and cheese garnished with a light vanilla sauce, strawberries and tiny droplets of flavored red and green sauces. It was dense but smooth and light to the touch of the fork.

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