Subscribe to RSSLa Palapa’s Executive Chef Daniel Perez, who following culinary school worked at Four Seasons Punta Mita before joining the La Palapa team, worked in tandem with chef Ryan Steyn during the 2014 ten day 2014 gastronomique festival to create a unique menu for festival guests visiting the historic venue. The island style palapa sits just off the beach, and is brightly colored and inviting, featuring indoor or on-the-beach dining.
La Palapa DiningRoom
The history of La Palapa is shared by family owner Rodolfo Gonzales, who states that in 1957 Rodelinda & Guy Dickey had a dream to open the first restaurant on the beach, and with the help of an investor they pursued their dream. Local people thought them crazy to open a place so far away from town and at that time there was no bridge to cross the Rio Cuale river to travel to the restaurant; however, they worked hard and were successful. Guests were served hand blown glassware filled with exotic drinks, enjoyed live music and freshly caught seafood prepared with local recipes. In 1987, the restaurant was redesigned and continues to be one of the most popular restaurants in Puerto Vallarta.
La Palapa Chef Daniel Perez & Guest Chef Ryan Steyn
What a surreal experience it was for us to chill out at the beach and enjoy an amazing once-in-a-lifetime gourmet luncheon prepared by visiting XX Anniversary Festival Gourmet International chef Ryan Steyn, a graduate of the Swiss Institute of Hospitality who cooked for Archbishop Desmond Tutu, Nelson Mandela, and is currently opening El Jardin de Adobe Restaurant in Baja, California.
Ahi Tuna Plate
Lunch began with fried plantains and mango salsa appetizer, followed by a beautiful beet and seafood salad presentation and several main courses which included amazing fresh seafood dishes. The Ahi tuna plate was outstanding, and octopus lovers in the crowd ate up every morsel of this delectable dish, as well as a unique uni dish that was photo perfect in presentation. Beverage pairings included Freixenet sparkling wine and margaritas. A very artistic and eclectic dessert of fresh fruit and ice cream with chocolate, chili and marshmallow puffs was a wondrous sweet ending to a memorable lunch at this iconic restaurant on the beach in Puerto Vallarta.
Uni Presentation
It’s clear this a dreamy venue was made for those of us who want to lollygag on the beach, savor the best in Mexican seafood, and watch the waves break. Live music has always been on the menu at La Palapa and at night it becomes a special escape to listen to great music and enjoy island cocktails. For information visit: www.lapalapapv.com.
Bonnie Carroll
