Puerto Vallarta, Mexico – Trio, a culinary gem nestled in the heart of El Centro just on the cusp of Gringo Gulch, beckons patrons with a promise of gastronomic delights – a promise it has never once broken for me. After a hiatus of six months, I revisited, hoping my beloved haven retained its charm.
From the moment you step into Trio, there’s an ambiance of understated elegance – a welcoming warmth that reminds me of a fine European restaurant. The seasoned service staff, among the town’s finest, ensures that you dictate the tempo and tenor of your dining experience.
Our culinary journey commenced with two stellar appetizers. The Foie Gras Terrine ($395 pesos) graced with Late Harvest Jelly is a must. The silky opulence of the foie gras, juxtaposed with the fruitiness of the jelly, crafts a harmonious ballet of flavors on the palate. Following this, the Beef Carpaccio ($255 pesos) drizzled with Balsamic Vinegar and adorned with Parmesan Flakes took the stage. Trio has added an intangible finesse to this age-old delicacy, elevating it to a rendition I’ve never tasted before.
Transitioning from the appetizers, we ventured into entrée territory. While the allure of their sumptuous Beef Fillet ($395/$555 pesos) usually proves irresistible, I opted for the Baked Rack of Lamb ($425/$665 pesos) this time – a masterful blend of garlic, ginger, and rosemary, accompanied by Greek-style baked vegetables, mint jus, arugula, and potatoes. One glance at the accompanying photograph will echo my sentiments. Their dual portion/price options for select entrées also afford flexibility to satiate varying appetites.
Across the table, the Pan-fried Fish of the Day ($525 pesos) was executed to a sublime golden hue, infused with whispers of garlic and parsley. The accompanying green pea ravioli and chayotes, bound by a fragrant muscatel wine sauce, were so captivating that I almost ordered another side of the ravioli.
While Trio’s desserts stand as timeless tributes, especially for momentous occasions, we concluded our meal with perfectly brewed coffee and cappuccino – the quintessential curtain call to our culinary theatre.
For those venturing during the high season, a word to the wise: Trio is in high demand, so early reservations are paramount.
I give Trio:
Guerrero 264, Centro, 48300
Open Daily 5:30 to 11:00 PM
Reservations: 322-222-2196 or opentable.com.mx
I welcome your comments or suggestions of restaurants to try at TheHungryCriticPV(at)gmail.com.
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