By Miguel Camacho F. Blanca Blue is a wonderful international cuisine restaurant located inside the Garza Blanca Preserve Resort and Spa. The restaurant is one of the recent additions to the Puerto Vallarta gastronomic scene.
It is a beautiful setting, of luxurious contemporary architecture, and it is located right on the water. It takes on the idea of a semicircular thatched roof palapa and interprets it on iron and stone. From the outdoor terrace there is a view of the downtown area of Puerto Vallarta in the distance, and the large windows afford an ocean view and the enjoyment of the sea breeze. Chef Patrick Robertson of New York has created an excellent menu that captures the essence of Puerto Vallarta’s gastronomy. It is an international contemporary cuisine menu with local influence.
The menu is presented in a single double letter sheet; a nice, informal touch that is appreciated.
Besides, the menu is divided into non traditional sections, thus providing diners with a great freedom of choice. Our dining experience started with exquisite appetizers. A Guacamole quenelle with crispy red snapper chips made Letty’s delight. We also enjoyed tuna pizza, thin slices of fresh tuna with eel sauce and anchovy aioli on grilled tortilla and an appetizer of sea scallops with fennel citrus salad, fresh and delicious.
At second courses, I indulged in Blanca Blue Style Ravioli, baked pasta filled with braised ribs and wild mushroom sauce. It’s a true delight, and I accompanied my dish with a glass of Riesling that only made it better. Letty ordered Shrimp Costalitos, crêpes filled with tarragon shrimp and carrot sauce. She was fascinated. She paired her dish to a Rosé which she found stupendous.
At main courses, I found Steak Frites Vallarta simply irresistible. Broiled Steak Bavette served with cactus, chile guajillo, veal sauce, and maple-marinated, baked sweet potato. This is a robust dish of well defined flavor, a real treat. Letty is loyal to her love of seafood, and ordered seared tuna with spices; fresh tuna from Baja with slow cooked leek and veal emulsion. She loved it, and she sent her compliments to the chef.
Blanca Blue boasts a superb 1700-bottle wine cellar. Every section of the menu comes with paring suggestions. I found a stupendous William Cole Carmenere that perfectly matched my Steak Frites Vallarta.
Blanca Blue is open for dinner from 6:00 to 11:00 p.m. The bar opens at 5:30 p.m. Closed Sundays.
Blanca Blue Restaurant and Lounge at Garza Blanca Preserve, Oceanfront Resort & Spa. Carretera a Mismaloya km 7.5 Tel. 176 0700
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Chef Patrick Robertson of New York has created an excellent menu that captures the essence of Puerto Vallarta’s gastronomy. It is an international contemporary cuisine menu with local influence.
Our dining experience started with exquisite appetizers. A Guacamole quenelle with crispy red snapper chips made Letty’s delight. We also enjoyed tuna pizza, thin slices of fresh tuna with eel sauce and anchovy aioli on grilled tortilla and an appetizer of sea scallops with fennel citrus salad, fresh and delicious. 
Letty is loyal to her love of seafood, and ordered seared tuna with spices; fresh tuna from Baja with slow cooked leek and veal emulsion. She loved it, and she sent her compliments to the chef.