Address: Calle Guerrero 264, Colonia centro
Hours: Monday – Sunday, 5:00 – 10:30 p.m.
Reservations: +52 322 1207624
Here’s the English translation with a fluent, professional, and evocative tone:
A Great Culinary Experience in the Heart of Puerto Vallarta!
TRIO is a cosmopolitan, casual-elegant restaurant located in the heart of Puerto Vallarta. Its multi-level architectural design features a charming open-air garden with a water fountain, surrounded by lush tropical plants and a permanent exhibition of works by local artists. On the ground floor, the walls display frescoes painted by a renowned master, complemented by a hand-carved mahogany bar and Tiffany-style lamps, evoking the timeless charm of Southern Europe.
TRIO offers a warm and inviting atmosphere that invites guests to savor the exquisite gourmet cuisine of Chef Bernhard Güth, creating a dining experience where art and gastronomy come together in perfect harmony.
Mexican Chef Xchel González discovered his passion for cooking as a child, inspired by fire and nature. His career took a decisive turn when he worked alongside master chef Ricardo Muñoz Zurita at Azul y Oro, where he deepened his understanding of the richness and complexity of Mexican gastronomy.
Winner of the San Pellegrino Young Chef Academy 2022 for Social Responsibility, Xchel has made nature his muse, crafting menus that change with the seasons. Among his favorite ingredients are corn, chiles, and quelites—symbols of Mexico’s culinary biodiversity.
At his restaurant Nuni, located in the historic center of Puebla, he offers a contemporary proposal that honors traditional roots. His recent sustainable menu, developed for the Bosque Comestible project at Reserva Santa Fe, reflects his commitment to conscious cuisine, using garden-grown ingredients and preservation methods that promote sustainability.
For Xchel, gastronomy is limitless, and his mission is to inspire a positive transformation in the way people connect with food and the environment.
Born on November 3, 1966, in Breisach am Rhein—nestled between Alsace and the Black Forest in Germany—Chef Bernhard Güth began his culinary journey as an apprentice in his hometown. His talent soon took him to some of Europe’s most prestigious kitchens, including Gualtiero Marchesi in Italy and Tantris in Munich with Heinz Winkler.
In 1991, eager to venture beyond the Old World, he moved to New York City, working as a chef at Bouley in Tribeca before opening his own bistro, Jean Claude, in SoHo—a space of pure creativity, free from rules and filled with bold flavors.
By 1993, Bernhard arrived in Puerto Vallarta intending to stay only a few months, but the allure of Mexican country cooking captivated him. In 1997, he opened Trio, a restaurant that has since earned acclaim for its outstanding interpretation of Mediterranean cuisine infused with delicate Mexican spices.
Having spent more than half of his professional career in Puerto Vallarta, Bernhard masterfully blends classical techniques with unexpected ingredients, creating dishes that are elegant, inventive, and irresistibly flavorful.
Set against the breathtaking backdrops of Puerto Vallarta, Riviera Nayarit, and Tepic, with perfect weather and spectacular views, the Gourmet Festival is more than an event: it is a celebration of culture, flavor, and community since 1995.
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