Olinka - 76020 Santiago de Querétaro

We are a creative cuisine led by Chef Emiliano Ayala. The purpose of our restaurant is to highlight the quality of the ingredients we use.

Olinka means “place of movement” in Nahuatl and it can also be translated to “where the movement emerges”. The restaurant first opened its doors on January 10th, 2020. With it, Nadia and Emiliano wanted to create a welcoming atmosphere as well as a superior culinary experience.

In Olinka we seek to intervene the least possible in the products in order for the ingredients to stand out for their quality and to preserve their original flavor. It is a place for people to relax and enjoy themselves. An elegant space that maintains its simplicity.

Our suppliers

• Tortillas are sourced directly from señoras who nixtamalize their locally grown corn to make tortillas by hand. Let’s preserve the basis from our roots for better sourcing of foods, the tortilla.

• All bread and pastries on our menu come from our friends and neighbors Saint Honoré Panadería, who take particular care in their processes, from the ingredients they use to their commitment to delivering bread as it should be.

• La Gallinita Chula organic eggs, come from a farm in Celaya where they take care of their chickens’ growing conditions (free-range) in order to produce the best eggs; hormone and antibiotic-free.

• We support the best cheese producers of the region of the Bajío, our selection is only a small sample of what is available. Dairies from La Factoría, La Grande Chèvre, Flor de Alfalfa and Cava de Quesos Boca Negra. Congratulations on showing that we are doing things right with lots of flavors!

• Vegetables are brought by Distribuidora de Alimentos Xochimilco, who select and deal directly with national producers. They do fair trade in order to bring recognition to the labor from Mexican farmers.

• Fish and seafood are freshly flown to us once to twice a week depending on the time of the year. El Sargazo guarantees their freshest supply when they get delivered to the restaurant and most importantly, fishermen follow the catching season of each product, in order to ensure the breeding of the species.