By Miguel Camacho F. Last week I dined at Caio 3, a relatively new restaurant downtown Puerto Vallarta. I had been there, but not for dinner, but on the occasion of a press conference. I tried some of the appetizers right off their kitchen, and ever since had wanted to return. So I did, with high expectations.
Caio 3 is an original place, which flirts with styles and tendencies without really compromising, but rather taking universally accepted concepts as a departure point from which to develop their own style of cuisine, which is at the same time innovative and delicious.
The restaurant occupies what used to be Cayo Curiel’s home; he is one of the best known grocery wholesalers in Puerto Vallarta. It is a beautiful house in the architectural style of mid 20th century, with an ample corridor and arcade and an interior courtyard. The original architecture was respected and little remodeling was needed.
The atmosphere is casual, with up-to-date minimalist and lounge tendencies. World and lounge music can be heard in the background, making the dining experience even more pleasurable. The restaurant has an air-conditioned area, for an even more pleasant atmosphere.
The restaurant’s menu has been renovated and expanded. It admits to influences from various cuisines from the world, such as the Italian and Thai, which when coming in contact with the Mexican cuisine result in original, imaginative meals, creation of the award-winning kitchen staff. Chef Oscar is the winner of the National Aztec Cup, and the local Vallarta Cup. His sous-chef, in turn, won third place in the same local contest last year.
The restaurant also features an extensive list of house cocktails.
Mi experience began with Salmon Crouton with citric salad. Redefine crouton. This is a long slice of home made bread topped with round slices of cured salmon, accompanied of a perfectly integrated lettuce mix with basil and citrus vinaigrette.
At main courses I chose Baked chuck lamb with garlic and mint mash potato and bell pepper comfit. This is an impressive dish! The lamb is baked slowly and served bathed with a delicious sauce. The pepper comfit is served on mash potato with a balsamic reduction. It’s a delicious combination of color, flavor and texture. I paired it to a Chilean Cabernet-Merlot that enhanced the pleasure of tasting.
My expectations were surpassed by my wonderful dining experience at Caio 3. Morelos No. 726, Downtown. Reservations at telephones: 222-6789 y 222-6790
L
The restaurant occupies what used to be Cayo Curiel’s home; he is one of the best known grocery wholesalers in Puerto Vallarta. It is a beautiful house in the architectural style of mid 20th century, with an ample corridor and arcade and an interior courtyard. The original architecture was respected and little remodeling was needed.
The restaurant’s menu has been renovated and expanded. It admits to influences from various cuisines from the world, such as the Italian and Thai, which when coming in contact with the Mexican cuisine result in original, imaginative meals, creation of the award-winning kitchen staff. Chef Oscar is the winner of the National Aztec Cup, and the local Vallarta Cup. His sous-chef, in turn, won third place in the same local contest last year. 
Mi experience began with Salmon Crouton with citric salad. Redefine crouton. This is a long slice of home made bread topped with round slices of cured salmon, accompanied of a perfectly integrated lettuce mix with basil and citrus vinaigrette.