Puerto Vallarta and Riviera Nayarit are set to delight food enthusiasts with the 21st edition of Restaurant Week, running from May 15 through June 10. With an unprecedented 51 establishments on board, this year’s festival marks the largest participation since the COVID-19 pandemic disrupted the local hospitality scene. The culinary celebration promises a wide array of prix-fixe menus designed to make the region’s gourmet offerings accessible to both residents and visitors, reinforcing the destination’s reputation as a leading gastronomic hub on Mexico’s Pacific coast.
The official press conference took place at Barcelona Tapas, a stylish downtown Puerto Vallarta venue, where Juan Pablo Hernández, operations director, and Jorge Chávez, executive director of Restaurant Week, addressed media and culinary stakeholders. Hernández highlighted the event’s growing impact on local diners: “We conduct a survey every time the event concludes. In the first surveys, local attendees represented around 30 percent, and in the most recent, it was already 58 percent, which means the work is having an impact.” The shift toward greater local participation underscores a deepening community engagement with the festival’s affordable gourmet experiences.
Jorge Chávez expressed pride at reaching a new high in restaurant participation: “This is the largest number of participating restaurants since the pandemic. We are very happy to celebrate another edition of our culinary festival. The goal is to bring the best of Vallarta’s gastronomy to residents and visitors at affordable prices; that’s its spirit.” By offering set-price menus, the festival encourages diners to explore a range of culinary styles—from traditional Mexican fare to international fusion—without the premium usually associated with high-end dining.
To accommodate different budgets, Restaurant Week features three fixed price categories: 495 pesos, 575 pesos, and 690 pesos. These prices apply per person and exclude beverages and gratuities. Diners can compare and select from prix-fixe offerings such as multi-course Mexican tasting menus, seafood specialties reflecting the region’s coastal heritage, and contemporary international dishes. Menus vary by restaurant and are available for preview at restaurantweekpv.com/participants, enabling guests to plan their culinary itinerary in advance.
Among the veteran participants returning this year are Café des Artistes, renowned for its fusion of French techniques and Mexican ingredients; La Leche, celebrated for its avant-garde white-themed dining experience; and Hacienda San Ángel Gourmet, which pairs panoramic city views with gourmet cuisine. Other stalwarts include Bocados Steak House, DAO Contemporary Chinese Cuisine, Di Vino Dante, and Joe Jack’s Fish Shack, each offering signature menus tailored to the festival’s pricing tiers.
Newcomers and longtime attendees alike will find ample variety. Asian cuisine aficionados can visit Siam Cocina Thai and Archie’s Wok, while those craving Mediterranean flavors might opt for Opa Greek Bistro or Barcelona Tapas. Seafood lovers have options such as Parroth Fish and Tuna Blanca, while fans of Latin American flavors can explore Raíces or Frida’s Kitchen. Rounding out the list are international spots like Olive by Rubén, Zumo (champagne and tapas), and innovative local concepts including Itamar and Karuma Gourmet Grill.
Beyond individual restaurant menus, Restaurant Week serves as an economic boost for the broader tourism sector. The event is supported by the Public Trust for Tourism Promotion and Advertising of the Municipality of Puerto Vallarta alongside the Riviera Nayarit Tourism Development and Promotion Directorate. Their backing underscores the festival’s role in promoting the region as a world-class culinary destination and in stimulating off-peak travel, as the late-spring dates bridge the gap between peak high-season and the quieter summer months.
Industry observers note that the festival’s structure—featuring accessible pricing tiers—encourages risk-averse diners to sample establishments they might otherwise consider too costly. This “democratization” of fine dining has become a hallmark of Restaurant Week events worldwide, from New York City to London, and Puerto Vallarta’s version faithfully follows suit while drawing on the region’s unique coastal ingredients and cultural heritage.
Local restaurateurs see the event as a chance to showcase creative menu development. Many chefs design special dishes exclusively for Restaurant Week, experimenting with regional products such as fresh seafood from the Bay of Banderas, farm-fresh produce from the surrounding highlands, and artisanal cheeses and mezcals. For guests, these menus provide a snapshot of the destination’s culinary evolution and an invitation to explore beyond the tourist-centered establishments along the Malecón.
In addition to culinary exploration, Restaurant Week events often include special promotions—such as wine and mezcal pairings, chef meet-and-greets, and cooking demonstrations—that foster a deeper connection between diners and the local food culture. Although participation in these ancillary activities varies by restaurant, visitors are encouraged to inquire when making reservations, ensuring a more immersive experience.
As the event approaches, both organizers and participants are preparing for the surge in reservations that typically accompanies Restaurant Week. Hernández advises diners to plan early: “With 51 restaurants participating, availability can fill up quickly—especially at our most popular spots. We recommend booking as soon as possible to secure your preferred date and time.” Restaurants typically handle reservations directly, with many offering online booking via their own websites or third-party reservation platforms.
Looking ahead, the success of this 21st edition will help shape the festival’s future, including potential expansions such as themed food trails, partnerships with beverage producers for curated pairing menus, and community outreach programs that involve cooking workshops or charity fundraising dinners. For now, however, the focus remains on delivering an unforgettable culinary experience that celebrates the best of Puerto Vallarta and Riviera Nayarit at approachable prices.
From May 15 to June 10, residents and visitors are invited to embark on a gastronomic journey through the region’s diverse restaurant scene. With record participation, a broad range of price options, and the support of local tourism authorities, this year’s Restaurant Week promises to be both a feast for the palate and a boon for the local economy. For more details and to view participating venues and their menus, visit restaurantweekpv.com/participants.
Puerto Vallarta and Riviera Nayarit are set to delight food enthusiasts with the 21st edition of Restaurant Week, running from May 15 through June 10. With an unprecedented 51 establishments on board, this year’s festival marks the largest participation since the COVID-19 pandemic disrupted the local hospitality scene. The culinary celebration promises a wide array of prix-fixe menus designed to make the region’s gourmet offerings accessible to both residents and visitors, reinforcing the destination’s reputation as a leading gastronomic hub on Mexico’s Pacific coast.
