The Culinaria Mexicana publishing house has awarded Tintoque as one of the 120 best restaurants in Mexico in its “Guía de México Gastronómico 2019, 2020, 2021, 2022 & 2023 “ being the only place in the city with such a distinctive award.
The meaning of “Palo Tinto” from Cuyuteco, the first documented native chieftainship in the history of the northern part of Bahía de Banderas.
Inspired and driven by our love for our beloved bay and its history, Tintoque aims to be a gastronomic experience that will leave a lasting memory and delight your taste buds, with a firm commitment to constant innovation based on study, experimentation, trial and error.
We are a project where taste is paramount. With no pretensions or artifices, wine and hospitality are just as important as our cuisine.
The menu is developed using seasonal ingredients, with the seafood sourced directly from our bay and obtained through cutting-edge sacrifice techniques. At the same time, we take pride in using the highest quality ingredients that Mexico has to offer.
Joel Ornelas CEO and creator of the Tintoque.
Originally from Puerto Vallarta, with a trajectory of more than 20 years in the gastronomic world, he has worked in some of the most renowned haute cuisine restaurants in Mexico, Spain and England.
In his career, he has won medals as a young (Millesime talent in 2019), and has been included for 5 consecutive years in the list of the best restaurants in Mexico, according to Culinaria Mexicana.
In Tintoque, Joel Ornelas and his team offer an interesting gastronomic proposal inspired by the culinary vestige spilled from China’s LA Nao also known as the Manila Galleon.
Mexican creative cuisine. Flavors of the world with local ingredients and international techniques, the menu changes every season and all creations are interpretations of what Chef Ornelas think it´s delicious, fun and original food.
GM & Wine Director
Originally from Cabos San Lucas, Felix López Somm certified (Court Master Somm), starting the Tintoque group in 2020.
Chef de Cuisine
11 years in the kitchen, Aaron Castañeda mexican chef. Disciplin is the key to my day, I like daily challenges and stay creative and innovative.
Kitchen Assistant Chef
Originally from San Luis Potosi, Rafael Orta Sous chef. Dedicated to the service, always seeks to give satisfy diners
Communication and Logistics
Tourism college graduate, Olga Tenorio began her professional career at Grupo Tintoque in 2017, carrying out Logistics and Public Relations in the reception, events and catering area.
Tintoque is located at Aquiles Serdan 445 col Emiliano zapata. Zona romántica