At Kaiser Maximilian in Puerto Vallarta, traditional elements of European cuisine merge with local ingredients to forge existing new alliances, beside of some classic Austrian dishes.

This unique restaurant’s menu is a reflection of its owner’s heritage, his appreciation for Mexico’s rich culinary history, and the best of contemporary international dining.

APPETIZERS & SALADAS: — From 6 to 14 USD —

  • Ravioli with fennel filling, wild mushrooms and tarragon sauce
  • Foie Gras en croute with fig-sherry reduction
  • Crab cake with avocado purée and glass leeks
  • Yellow fin tuna, crispy fingerling potatoes and haricots verts
  • Escargots with puff pastry and creamy pernod sauce
  • Celery salad with sautéed veal sweetbreads
  • Tossed garden lettuce with fresh herbs and pumpkin seeds
  • Spinach Srrudel with mixed greens and tomatoes
  • Avocado and tomatoes with greens and country cheese totopos
  • Sautéed squid and shrimp on wilted spinach and garlic sauce
  • Caesar Salad with crispy potato croutons
  • Goatcheese with tomato ragout, fine greens and beet

SOUPS: — 6 USD —

  • Potato cream soup with mushrooms, fine herbs and dark bread croutons
  • Garlic and herb bread soup
  • Onion soup with toast and gratined cheese
  • Red cabbage cream soup with potato dumpling

MAIN CURSES — From 15 to 24 USD —

  • Filet of trot with sautéed spinach, celery purée, tomato and almond ragout
  • Grilled red-snapper filet with baby potatoes, fresh vegetables and lemon-cilantro oil
  • Roasted sea bass with beet vinaigrette and potato pancake
  • Salmon filet with warm green bean salad and tomato-crab sauce
  • Sautéed shrimp, grilled fish filet and chicken, rice stuffed sweet pepper, chipotle sauce
  • Seared diver scallops with butternut squash puree and pine nuts, truffle sauce
  • Breast of chicken on mashed potatoes, mustardseed-sauce and garlic roasted vegetables
  • Beef tenderloin with red flannel hash, green peppercorn and hollandaise sauce
  • Duo of duck breast and duck confit with Spätzle, duck reduction and fois grass oil
  • Roasted leg of veal on glazed vegetables, potato noodles and mushroom cream oil
  • Veal Scaloppini with twice baked potatoes and creamed spinach
  • Rack of lamb with horseradish mustard crust, polenta and bell pepper purée
  • Wienerschnitzel, breaded pork-loin with potatoes and Austrian salad
  • Zwieberlrostbraten, flat pounded beef-loin with Austrian onion rings
  • Rahmschnitzel, pork-loin escalopes with homemade noodles and cream mushroom sauce
  • Venison medallions with celery foam, snow peas and Cumberland sauce
  • Roasted rabbit with rosemary, polenta and ratatouile

DESSERTS: — From 5 to 6 USD —

  • Fried crepe with peach cream and flamed cherries
  • Warm chocolate gooey cake with mint ice cream
  • Panna cotta and bitter sweet chocolate tarte
  • Warm chocolate bourbon tart with vanilla ice cream
  • Vanilla ice cream covered with hot crepe and chocolate sauce
  • Sacher chocolate cake and apple pastry
  • Creme Brulée
  • Copa Maximilian, vanilla ice cream, bananas and Kahlúa

For reservations please click here



 Olas Altas 380-B Downtown Romantic Zone Puerto Vallarta Mexico
Phones: (322) 223-0760 & (322) 222-5058   Open from 8 am to 11 pm Monday – Saturday


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