Address: Calle Guerrero 264, Colonia centro
Hours: Monday – Sunday, 5:00 – 10:30 p.m.
Reservations: +52 322 1207624
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.
Bernhard Guth, born in Breisach am Rhein, between Alsace and the Black Forest in Germany, began his culinary journey as an apprentice and soon joined some of Europe’s top kitchens, including Gualtiero Marchesi in Italy and Tantris in Munich under the legendary Heinz Winkler. In 1991, he moved to New York City, where he worked at the acclaimed Bouley restaurant in Tribeca and later opened his own bistro, Jean Claude, on Sullivan Street in Soho—a creative period he fondly recalls as “no rules, only flavors.”
Driven by curiosity for Latin cuisine, Bernhard traveled to Puerto Vallarta in 1993 to learn about traditional Mexican cooking. What began as a short stay became a lifelong journey. In 1997, he opened Trio, a restaurant that beautifully blends Mediterranean cuisine with Mexican spices, earning him recognition as one of the city’s most influential chefs.
In 2003, alongside his partner Ulf Henriksson, he launched Vitea Oceanfront Bistro, inspired by the French Riviera. Both restaurants have become culinary landmarks in Puerto Vallarta, known for their refined flavors and exquisite wine pairings. Today, after decades in Mexico, Chef Guth continues to share his passion for food, creating Mediterranean cuisine made with love.
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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