Vallarta Lifestyles’ Restaurant Week, the annual reduced-price restaurant fest in Puerto Vallarta and Riviera Nayarit has confirmed 35 participants for its upcoming 2015 edition, the same number as last year. “We are thrilled with the response that we received this year, including six restaurants participating for the first time,” commented Paco Ojeda, one of the event coordinators.
This will be the 11th annual edition of Restaurant Week, which takes place every year in Puerto Vallarta and Riviera Nayarit on May 15 – 31. During the event, participating restaurants offer a fixed-price, three-course menu (appetizer, main course and dessert) with three choices per course. Restaurants can choose to offer their menu at $199 or $299 pesos per person, tips and beverages not included. The event is produced by Vallarta Lifestyles Publishing Group, who oversees event promotion and produces printed and digital menus for participating restaurants. In addition, Restaurant Week relies on important sponsors, whose promotional efforts are essential to publicize the event in the region, Mexico, and internationally: Puerto Vallarta’s Tourism Bureau (FIDETUR), Riviera Nayarit, and Bay Vallarta Magazine.
[divider style=”solid” top=”20″ bottom=”20″]Restaurant Week 2016 returns to Puerto Vallarta[divider style=”solid” top=”20″ bottom=”20″]
There are six restaurants participating for the first time: Añejo Limón, Di Vino Dante, La Vaca Argentina, Las Adelitas, Pancho Villa Burger and Señor Frog’s (not including previous participants who may have modified their menu, concept or name). Six very successful restaurants, Archie’s Wok, Café des Artistes, Daiquiri Dick’s, El Arrayán, The River Café and Trio, have participated in all 11 editions of Restaurant Week. Also, 27 restaurants have participated at least twice, including this coming edition, establishing Vallarta Lifestyles’ Restaurant Week as a “must participate” culinary event in the region.
A topic of heated debate in recent years has been the menu prices. Several restaurants argue that it is very difficult to provide their guests with a genuine experience at current prices. That said, many other restaurants appreciate that Restaurant Week, as an event, is designed more as a calling card, an invitation for visitors and locals to experience a taste of new or different restaurants; so designing a successful “introductory” menu becomes a creative challenge for each participating restaurant. And providing an unforgettable experience becomes an incentive for foodies to return for subsequent visits.
“We receive useful feedback throughout the year from participating restaurants and the public at large in order to determine a fine balance between a price that works for the restaurants, and one that the public is actually willing to pay,” explains Ojeda. “In the end, it is next to impossible to please everyone, but we strive to produce the best event possible, regardless, and encourage each participating restaurant to offer top-notch service and experiences that will leave their guests wanting to return for more.”
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