Casa Mayabela - 45906 Ajijic

Es una gran experiencia, cada semana hay un menú distinto con tema específico, los ingredientes con el el Chef Karl trabaja son ingredientes frescos que el encontrar en la región, es una cena privada para aproximadamente 14 personas, el ambiente esta padre porque puedes conocer otras personas, generalmente norteamericanos o canadienses, pero me he topado con la sorpresa de Mexicanos viviendo la experiencia, el menú es muy bueno y tienes la opción de comprar el vino por botella, algunos por copa y lo mejor es que el chef hace una selección de vino para el menú y también se puede comprar aparte “Wine Paring”, gran opción, yo siempre lo hago. Great Chef! Gran experiencia.

Siempre Disfrutamos la compañía, la comida, el vino. Todo una experiencia inigualable en la Ribera de Chapala. Cheff Karl te hace sentir como en casa. Además de que cuida mucho cada detalle, para que te sientas muy cómodo en cada visita. En estos tiempos hay que cuidar donde come uno, y su lugar es ideal para cenas privadas!

The best!!

Every dish is great with nice company

This club is amazing, don’t miss Thursday burgers, Juicy Lucy is the best patty on the riviera! ??

We just finished our Juicy Lucy burgers and they were so good, done perfectly. Only things was I ordered the Zihua burgers and and got the classic. But no problem the were good. Will order your next week burgers hey sound very tasty. Karl thank you for all you do and for you. Judith

Went last night, February 4 for a special Argentinian 5 course meal. Restaurant accommodates only 28 people by reservation. The venue is a rooftop in Riberas. First course was a trout salad. Arugula bits scattered on a plate, with 3 apple slices topped with a walnut sized trout infused cream cheese, topped with a half a potato chip finished with a blueberry vinaigrette. Interesting presentation but too” fishy” for me. Second course was a Locro, presented with a zucchini Flower, pork rind, white corn and bacon in a small bowl Waitstaff. Poured a cream soup over items in the bowl. Interesting presentation, small portion, maybe 2 ounces. Needed pepper in my opinion. Third course was a rabbit cammarta or to me lasagne. Someone started smoking and that smell soured me on the Cammarta. So no comment, except don’t smoke. Main course that I was looking forward to—Grilled Lamb. With sweet and white roasted potatoes and asparagus. Sadly the lamb was one small slice ( maybe 2 ounces)of overcooked, more than well done lamb( leg probably ) and not warm even . Sadly disappointing. Dessert, stuffed strawberries with a chocolate mousse was delicious. Drinks were a tad pricy, Mexican LaCetto for $125 a glass. Requested Rum Anejo wasn’t, but presented as such. Would have to think about returning. Total cost of evening $2000items in bowl. poured a cream soup

Last night I was invited to attend a Supper Club event at Casa MayaBela and I'm obsessing over how amazing it was. The theme of the event was Huevos and Chef Karl Gerzan took the idea of eggs and put them on a whole new level. We're talking caviar, quail eggs, organic chicken eggs, and a sauce made from duck eggs. Honestly, I'm not even sure how he comes up with these menus but I'm so terribly glad he does. Chef Karl is an innovative chef who takes great risks and those risks give those of us who are dining on his foods great rewards and I intend to enjoy many more of them. Ok, so you've seen the menu and the pictures are below but now I want to share what the experience was like for me. When I arrived, I followed other attendees up a staircase that led to a rooftop dining space that was so inviting. There's plenty of spaced seating so no one has to feel "too close" to other guests during COVID but I understand that when there isn't a pandemic putting a damper on the style, there's big family style seating area where everyone can see Chef Karl preparing and plating the food. Once we were seated, our drink order was taken by their really lovely waitress (who I oddly can't remember her name) and then the fun got started. The wine list is extensive and full of options for everyone which I enjoyed thoroughly. Each course was plated so beautifully and as topping on the cake, was brought to your table by Chef Karl's young daughters, who you could tell really enjoy sharing this event with their dad. They were there to take your plate away when you were finished but never rushing you at all. For such young girls (ages 10 and 11) they could teach other servers a thing or two! When they were done serving, they sat at the table with us and we enjoyed so many laughs and stories. If you get a chance to talk to them I suggest you take it, you'll be reminded about how great this younger generation can be. One of the special things about last nights event was that he partnered with Juan Mata of Rangers BBQ and showcased his BBQ smoked salmon and BBQ smoked beef belly in two of the dishes to everyone's delight. I've been following Chef Karl since before we moved to Mexico and have always been impressed with his desire to showcase local people and local products. His dedication to this effort shows and it pays off for those of us who get to enjoy it. Not only does he have these amazing Supper Club events, he also has a weekly Juicy Lucy Burger where he's just as creative. We fell in love with the Caprese Juicy Lucy when he had it last time and I cant wait for the next one which happens to be November 12th! It's nice big burger stuffed with mozzarella cheese, topped with even more mozzarella cheese (can you ever really get enough?) basil aioli, roma tomatoes and fresh basil. They are for pick up only and you need to order in advance but he makes it easy for you to do on his website and you can even pay via PayPal. He's made it so easy for you to get one, I'd suggest doing it....you won't regret it at all. Great, now I'm craving one. Guess I'll have to get my order in and have something to look forward to! As you can probably guess, I would highly recommend just about anything coming out of the Casa MayaBela kitchen and hope that you'll let me know how you enjoyed it when you get a chance to try it. This sort of concept was something that I really wanted to do when I was still working and it's really fun to be able to enjoy it here....without the work on my end. It's a win win.