The beautiful building which houses EMILIANO COMIDA Y VINO dates back from the XVIII century and opens its doors to offer the delicious cuisine that is based on the use of local seasonal products. The Restaurant offers the dinners the agreeable experience that reminds us of the traditional Nayarit and Mexico cuisine. The elegant atmosphere and its professional selection of wines along with the hospitable warmth of its people combine to offer the best place in town.
CULINARY THEME Product Kitchen
Israel Montero was born in the city of Caracas, Venezuela. He is known for the use of Mexican ingredients, defines his style as “Market Cuisine” and “Product Cuisine”. He studied Culinary Arts and Restaurant Administration at the Paul Bocouse Institute in Lyon, France.
In 2010 he returned from Paris, and shortly thereafter, founded the restaurant KaahSiis and the canteen La Excéntrica, both in CDMX, where he currently owns and Root Executive Chef.
At Emiliano Comida y Vino restaurant, we aimed at putting on high the gastronomy of our region; Marco Valdivia, Executive Chef, likes to cook with fresh fish that abound in Nayarit and offer to the diner those who are not well known, such as esmedregal or quelites, which are not very consumed but when preparing them differently convince anyone’s taste.
With ten years as chef of the place, he has managed to position himself as a talent within the gastronomic circle; he has trained based on work and dedication, which has led him to participate in several events such as the Puerto Vallarta-Riviera Nayarit Gourmet Festival.