Vitea: Restaurant Festival

[Gary R. Beck]

As this 2018 restaurant festival rolls along approaching another ten days in June, we visited one of our favorite places in the Bay Area, Vitea. The bistro sits on the Malecon with outdoor and inside dining for viewing the constant activities of passersby, the constant waves, the music and overall elegance. 

Caesar salad with chicken was marvelous. The romaine lettuce was laid out in spears as designed and the chicken was presented on two skewers. The meat was moist and very tender. Components are tossed with a superb garlic dressing and croutons enlivening the salad into a work of creative success. Topping the dish were thick shavings of Reggiano Parmesano cheese.

Roast beef carpaccio was described by the waiter as raw beef of the roasting sort. In actuality, it was slow-roasted meat, then thinly sliced. The meat appeared red and was very tender and well-seasoned. Ulf Henriksson was present and very sociable, answering all our queries in depth resembling a classroom course. He and Bernhard Güth are not only owners of this place and Trio on Guerrero but both are vastly accomplished chefs. The dishes which exit their kitchens are measured up to their standards time and time again.  

Ricotta Ravioli distinguished by the distinctive huitlacoche which was mixed with poblano cream sauce. Grazed leeks were an added surprising detail. The light pasta was filled with cheese and the sauce lent itself superbly. Delicate but tasty.

12 hours roasted lamb was an intriguing offering which could not be passed by. The shoulder roast was slowly cooked and cut into chunks. The au jus sauce was composed of the meat juices, vegetables, herbs and seasonings. Housemade fresh potatoes were mashed with butter and absorbed the plate's sauce. Al dente green beans accompanied.

Vitea has been known for a long time for their creative desserts, uniting ingredients unexpectedly. Lemon pie with Italian meringue, custard-like, was based on a fine, flaky crust, then a thick custard límon layer colored light yellow from egg yolks. The pie combined tartness with plentiful sweet flavors. Coffee and hazelnut dense brownie brought a parfait glass [coupe] with scoops of three housemade ice creams mixed with chunks of the brownie. Topped with sweetened whipped cream and strawberries, the treat was reminiscent of delights found in the soda fountain drug stores of yesteryear.

Gary R. Beck 

Puerto Vallarta, JAL.

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