Address: Carretera a Barra de Navidad Km. 17.5. C.P. 48394 – Pto. Vallarta. Centro, 48300. Puerto Vallarta, Jal.
Hours: Monday – Sunday, 5:00 p.m. – 10:00 p.m.
Resertions: +52 (322) 228 0300
Located on an imposing cliff facing the sea and only 25 minutes south of Puerto Vallarta, Le Kliff offers a unique romantic atmosphere amid tropical gardens, sheltered by one of the largest palapas in the world.
Its service and cuisine have allowed it to position itself as one of the top restaurants in Mexico with multiple international awards. Two of its main attractions are: La Terraza del Amor and La Mesa del Amor, witnesses of hundreds of weddings and romantic dinners.
LOCAL CHEF
Hernán Montiel
Originally from Teziutlán, Puebla, he graduated with a degree in gastronomy in 2015. His connection to cooking comes from watching the passion with which his grandmother cooked and respected the processes, as well as from seeing the crops his parents grew, such as corn, beans, squash, bananas, and lemons, practically in the backyard of their home. He has worked in several states across the country, including Baja California Sur, Quintana Roo, Jalisco, Guanajuato, and Puebla, and has cooked alongside renowned chefs such as Oswaldo Oliva, Diego Telles, and Oscar Segundo. His career took off in 2020 at Aperi in San Miguel de Allende. His passion for cooking brought him back to Puebla, where, with determination and responsibility—two of his greatest virtues—he obtained the position of head chef at the restaurant Maizal, run by Daniel Nates, for three years. During this time, he participated in events such as the Festival de la Milpa in 2021 at Hacienda San Andrés and the Festival Gourmet Internacional in 2022. In 2024, he became the chef at the restaurant Augurio of Ángel Vázquez, showcasing his deep love for respecting Poblano traditions.
GUEST CHEF
Freddy Monteros
Freddy, originally from Ciudad Juárez and trained in hospitality at UVM Guadalajara, found his passion for cooking while studying at Glion University in Switzerland. His culinary journey took him to Dubai’s Grosvenor House Hotel and The Westin in Beijing, where he developed a love for wines and coastal cuisine while working at Casa Marín Winery in Chile. He further honed his skills at the three-Michelin-star restaurant Quique Dacosta in Spain.
Freddy’s path eventually led him to Corazón de Tierra in Valle de Guadalupe, Baja California, where he collaborated with chef Diego Hernández. This experience, combined with the rich culinary offerings of “La Baja,” shaped his concept for Erizo de Mar in Guadalajara. Inspired by the pandemic, Freddy created a menu that highlights Mexican ingredients like sea urchin and sardines through creative dishes, reflecting a blend of diverse techniques and the belief that great food comes from the finest available ingredients.
