Menu Changes at Market Restaurant

coming up next week. Green-, Snow- & Sugar Snap Peas, Green & White Asparagus & Rhubarb are the shining star ingredients on our menu now.

El Arte de los 11

… 11 of the best chefs in Los Cabos, “EmBAJAdores Culinarios” = CABO CHEFS CLUB created a delicious menu to blow all the 400 Guests away…







Alex Theil - Market, Jean Georges at OneandOnly Palmilla from Austria
Angel Carbajal, Nick San form Mexico
Armando Montano, El Chilar from Mexico
Drew Deckman, Deckman’s at HAVANA from USA
Edgar Roman, Grupo “Mi Casa” from Mexico
Emanuele Oliviero, DOC Wine Bar from Italy
Gerardo Rivera, Fiesta Americana from Mexico
Jacobo Turquie, La Panga Antigua from Mexico
Ricardo Lujan, Grupo Villa from Mexico
Tadd Chapman, Don Sanchez / Habaneros from Canada
Volker Romeike, Pithayas from Germany



Many Thanks to PUNTO.D / eventos con causa

Wachau meets Pacific kitchen

The opening event of the Wachau Gourmet Festival, inside the romanesque church with breath-taking colorful lighting was a total success.



I brought a lot of chiles & spices for our chorizo sope’s from Los Cabos.
Sope is like a Mexican corn flour tarte with beans and some kind of topping.



We did prepare some Guajillo chile chorizo and used some tradional garnishes like pickled oninons and jalpaeno chlie, cilantro and fresh cheese. My personal final touch was the passion fruit havanero chilli sauce for the perfect spicy - sweet & sour harmony.



My Mexican compañeros Carlos & Miguel and I where exited to try the delicious preparations from the Danish star chef Mads Refslund and the other famous Austrian chefs around.



Now… we are getting ready for our big event on Friday, April 8th in the modern styled restaurant “WESTSIDE”, where “Wachau will meet Pacific kitchen & new world wines”.

click here for reservations

We brought also for this “noche caliente” many treasures from Mexico.
Maseca flour, Achiote Seeds, Ancho-, Chipotle-, Guajillo-, Arbol-, Mulata- Chiles and some outstanding Tequila…
Local Vegetables, Fish and Meat will be brought from the Wachau, Niederösterreich and the surrounding regions for the great fusion of quality and flavors.
Having grown up in Vienna I knew that the “Wiener Naschmarkt” is also a great spot to buy a few of the imported stuff which we will be using.