Tuna Blanca by Thierry Blouet — Restaurant in Nayarit

Maybe I had a one off experience, but I don't understand. For having prices that rival Canadian & American restaurants of a similar ilk, this was terribly disappointing. I may not have enjoyed the flavours and textures of this establishment, but that can be boiled down to a preference of palate so does not weigh heavily on my score. The ambiance was an odd pairing of attempted elegance with a mix of modern tik tok flare accompanied by children running around aimlessly, ball caps and ball gowns all in the same location on a beach while the dining room is empty. The music, a mix of piano classics, then when the pianist takes a break, beach club techno beats to match the bewildering atmosphere this evening. It seemed as lost as the menu.

The bread was nice to have, but the profiteroles with cream cheese stuffing seemed like an odd pairing. The butter left much to be desired. The cold soft-shelled crab would have been nice warm and freshly fried. The cream of prawn and pumpkin soup was more unfresh prawn bisque, stirred in a raw pumpkin before service to end up without any pumpkin flavour and tasting of overripe seafood that was barely palatable. There seems to be a reliance on sous-vide which is fine, but there should be differences in texture and adjustment for salinity, which baffles me was seemingly not considered. The soft octopus was covered in a mash of burnt, oversalted flavouring that had no balance and was barely edible. The pork belly, perhaps baked per the menu listing (maybe kissed by a grill at most), but must have been sous-vide soft to the point that those without teeth could easily consume it, but the beauty of pork belly, the fat, the flavour, was devoid in the small portion provided. The light sweetness of the tamarind caramel was pleasant, but could not make up for the lack of needed crisp pork skin. The catch of the day zarandeado had the best flavour of the three, but could have used a bit of char per the requirements of the traditional recipe (though I admit, this feedback is of my personal annoyance). Then there was the service. For the price point it was quite poor. Not once in the 2+hrs were we checked on to inquire of feedback, just left to wave for help or for plates to be cleared or for additions or other needs. So, we left without an opportunity to leave feedback or have any concerns dealt with. Then, when the bill came, the server was adamant to let us know that there was no tip, and he made sure to stare at the terminal to see how much extra he would make. Then, as if only to receive if the tip amount was adequate, the accoutrements that would usually come with the bill arrived once the tip was audited, 3 sad macarons, fresh from the fridge and plopped on a plate. This experience will surely make it so I never return, and never consider cafe des artistes either. There are too many quality restaurants in the area to waste your time...

Being Yelp Elite for almost a full calendar year now and having recently finished Anthony Bourdain's Kitchen Confidential, I think, or rather I know, that I am a moral authority on upscale dining establishments. When I saw that THE Thierry Blouet had a restaurant in Punta Mita, I couldn't start the electric golf cart fast enough to get over there. A TB restaurant in Punta Mita?! It couldn't be......Just kidding I have no idea who that is, but I'm gonna do a quick google search on him. Stay with me......................................

Okay damn his grandpa spent 30 years as General Manager of George V in Paris that's actually beast. Ok ok ok I hear you: "But Johnny isn't this just another classic case of nepotism?" A good question indeed my dear reader as we must ask these hard hitting questions to have a clearer picture of the truth. But I assure you, as I am Yelp Elite for almost a full calendar year and having finished Kitchen Confidential in under a month, this couldn't be further from the truth. This was one of the most creative, delicious, and fun meals I have had in a long time.

The Pumpkin Soup was served out of a literal Pumpkin. The Temezcal Shrimp was fire grilled tableside. The Tuna Tostada was OUT OF THIS MF WORLD! WOW! CLAP IT UP FOR THAT TUNA TOSTADA! Even a simple dish like my Catch of the Day was plated and presented in a passionate, inviting way that brought a smile to my face and a flood of anticipation to my empty belly.

The food had me so enamored that I haven't even mentioned we were sitting outside about 20 feet from the water, hearing the waves crash just beyond the elevated seating. There was also a guy playing guitar and singing taking song requests. I requested Danny's Song but he didn't know it. That's alright though, I was just ready to belt "EVEN THOUGH, WE AIN'T GOT MONAAYYYY, IM SO IN LOVE WITH YA HONNEEEYYYY!!!" My parents requested "Can't Help Falling in Love'' by Elvis as it was their wedding song so it was actually a really cute moment as they sat there swaying to the guitar chords and softly mouthing the lyrics with a slight content smile on their faces just taking in the vibe hehehe.

All in all, I'm finding it rarer and rarer to find people putting passion in their work in any area of life. Movies seem to be all superhero movies or reboots of old classics. Music has become all about getting songs to catch for Tiktok. I get it, it makes money and that's great. I see no evil in that. But where has all the passion gone? Where has all the love gone? Where has all the fun gone? As one of my favorite writers, Millan Verma puts it, where has all the "art for arts sake" gone?

I'll tell ya where it's gone, it's gone right here to Av. El Anclote S/N 63734 Punta de Mita where Tuna Blanca by my guy Thierry Blouet stands tall! THANK YOU TB, YOUDA MAN MI AMIGO!! I KNOW YOU NOW AND I WON'T FORGET!

IG...

Looking for a slice of culinary heaven with a side of sand between your toes? Look no further than Tuna Blanca in Punta Mita. This gem of a restaurant is like a hidden treasure chest, except instead of gold, it's filled with tantalizing dishes that'll make your taste buds do a happy dance.

First off, let's talk ambiance. Picture this: your feet buried in the soft sand, a gentle breeze caressing your face, and a view of the Bay of Banderas so stunning it could make a sunset jealous. Yeah, it's that good.

Now, onto the main event: the food. We dove headfirst into the five-course culinary menu, and boy, were we in for a treat. Each dish was like a work of art on a plate, bursting with flavor and creativity. And just when we thought it couldn't get any better, we decided to go all-in with the wine pairing. Let's just say, we were on cloud wine.

Sure, Tuna Blanca might be a bit on the pricey side, but trust me when I say it's worth every penny. After all, where else can you celebrate life's milestones in such style? And let's not forget about the dynamic duo of Gabriel and Alejandro, who made sure our dining experience was nothing short of spectacular. They were like culinary ninjas, always one step ahead and oh-so-attentive.

So, if you're looking to elevate your dining game and create memories that'll last a lifetime, do yourself a favor and book a table at Tuna Blanca. Your taste buds will thank you, and you might just find yourself planning your next celebration before you've even finished dessert. Cheers to good food, good company, and good vibes!

Btw, here's an interesting fact about Thierry Blouet who's the mastermind behind each dishes : Did you know that he's not just a renowned chef, but also a talented artist? Alongside his culinary expertise, Blouet is known for his passion for painting. He often incorporates elements of art into his dishes, creating visually stunning presentations that are as pleasing to the eye as they are to the palate. It's like dining at a gallery where every plate is a masterpiece! Have a look at our dessert plate and you'll understand what...