Our Table

 

Our table at Olas has a history – it was handcrafted by Mayans and has been built to outlast us. It’s here our guests will gather for years to come, sharing stories and tips for the day with our team while vibrant plates make their way out of our Mexican kitchen, a few steps away.

 
 
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Breakfast

So what does breakfast at Olas look like? Totally complimentary, all local and all organic. Freshly squeezed orange juice and steaming French press coffee sourced from the rainforest state of Chiapas. Crunchy homemade granola with freshly-whipped coconut yoghurt and fresh fruits from the pueblo, followed by a plato fuerte that changes daily - sometimes peppery chilaquiles or huevos rancheros.

Lunch

For lunch, we pay tribute to all of our favorite regional dishes. Warm batches of homemade tortilla chips served alongside pepita guacamole, tostadas that crackle beneath line-caught tuna with spice-infused sesame, baja style prawn tacos with chipotle aioli, and soft flautas topped with green tomatillo salsa. Salads are rich in local produce, like our very own Olas coconut to toasted pepitas and Yucatan honey.

 

Breakfast Served Daily: 8am-10am

Lunch & Light Snacks: 12pm-2pm

Dinners Upon Request

Breakfast platter with chilaquiles, diced tropical fruits, and yogurt with granola on a wooden table.
Person cutting a green coconut with a machete on a wooden table; coconuts in a crate labeled "Coco's 30 pesos" in the background.
Person pouring tea from a French press into a mug on a table with plates of food and small bowls, alongside a vase with green branches.
Top view of a variety of dishes on a rustic stone surface, including a salad with cucumbers and radishes, ceviche in a red sauce, grilled vegetables, tacos with greens and sauce, a small bowl of dipping sauce, lime wedges, and toasted bread slices.
Fried shrimp tacos with purple cabbage slaw on blue corn tortillas, lime wedges, and sauces in small bowls.
Plate of fresh salad with greens, grilled pineapple, coconut slices, and a small bowl of white dressing on a rustic surface with coconut husks.
Grilled octopus tentacles on blue corn tortillas with sauce, served on a ceramic plate. A drink in a small cup is visible nearby.
Ingredients for guacamole on a wooden table, including avocado, lime, chopped vegetables, chili peppers, and a molcajete in a natural outdoor setting.
A bowl of seafood cocktail with diced vegetables and octopus in a tomato-based sauce, accompanied by tortilla chips on the side and lime wedges on a textured surface.
A wooden table with a bowl of tortilla chips, a plate of avocado salad with seeds, two small bowls of green and orange salsa, and a beer being poured into a glass.
Group of people enjoying an outdoor meal at a tropical table setting with various dishes and drinks on the table.
Plate with huevos rancheros, featuring a poached egg topped with salsa, jalapeños, caramelized onions, and served on a tortilla with black beans.
Fresh salad with mixed greens, sliced radishes, hemp seeds, and microgreens on a ceramic plate.

Our Executive Chef: Michelin-Trained Gastronomy Meets Barefoot Luxury in Tulum

Meet our Executive Chef Gabriel Solis Gutierrez, a Mexican culinary visionary who brings over 15 years of world-class experience to the Tulum sand. Trained in Michelin-starred kitchens like San Francisco’s Coi and Gary Danko, his foundation is in global fine dining—from French to Asian—but his passion is elevating authentic Mexican Gastronomy.

After five years as a private chef creating bespoke culinary journeys, he now anchors our kitchen, dedicated to the freshest, most sustainable local ingredients. Expect world-class, personalized plates of peppery chilaquiles and perfect ceviche served right here, around one table in the sand.