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  • Hoteles Boutique de México - A curated collection for the discerning traveler

    1 855 223 6061 / + 52 (322) 221 2277
    reserve now with the best rate! guaranteed


    1 855 223 6061
    +52 442 212 0522
    House chef

    With a privilege location in the historic downtown, Erlum signature cuisine and contemporary, a young and family restaurant that borns from the idea to find a place where to settle in the beautiful Mexico; Brendan Clancy and Carla Pérez found the perfec place in the historic downtown of Querétaro, to create exquisite dishes that give as a result Erlum signature cuisine.

    Their love for Mexico goes beyond the expectations, all the products that they use to elaborate their dishes are from the region, 100% naturals and of national brand. This always gives a new and fresh menu as they renew it according to the seaons.

    Homemade, a particular and traditional characteristic that distinguishes Erlum, along with the antique house that has been renovated and hosts their creations everyday.

    15 years experience from the chefs of the house, their inventions are the result of experience and learning that guarantee quality in every dish.



    A mouthwatering Tomatoe Bread, jams, house sausages, mustard, loin, bacons, donuts, are some of the products that Erlum Signature Cuisine produce in their kitchen with the guarantee of freshnes, everyday the bread is bake, for every palate. You can also buy them directly in the restaurant to take some back home.

    We cannot leave behind the beverages that they offer, from a cold beer to an excellent selection of wines of the region.


    "Feeling like being in Home", emblem of Erlum ad textual words from the Chef and owner Carla Pérez are the main objectives of the house. Every client is attended by a member of the family, essencial detail of modestly and freshness that Erlum expresses.



    The trout that is prepare in Erlum has no comparisson, as to keep their fresh quality they look for suppliers near the region and in seasons, which enhance their variety of dishes specially in October; the Trout with a carrot puree, spinach, almonds sauce and creme fraiche. Smoked, a salmon coloured trout, creme fraiche with fennel , house mustard, pickle onions and bagel chips.



    Soups & Salads

    Pea Salad
    Fresh summer peas,  house cured ham, almonds, spring onion, frisee, brown butter vinaigrette

    Watercress Salad
    Pear, pomegranate, almonds, sheep’s milk ricotta cheese from RSJM, mustard and honey vinaigrette

    Pickled Beet Salad
    Goat cheese cream, pecans, pursulane and mandarin orange vinaigrette

    House Salad
    Mixed greens, seasonal vegetables, croutons, house vinaigrette

    Smoked Tomato  Soup
    House crème fraiche, cilantro, cheese crostini

    Cream Carrot
    Coriander seed, fresh cilantro and cheese crostini


    Pork Belly
    Roasted apple pure, candied pecans, pork sauce and black pepper

    Apple Sausage 
    Homemade pork, hause cured ham and apple sausage, fresh thyme, braised cabbage and house mustard

    Cheese & Meat Plate
    Regional cheeses, house cured charcuterie served with homemade mustard and jam, honey and crostini

    Pork Terrine
    Blueberries, lemon confit, mustard crème fraiche, pickled asparagus, toast points

    Head  Cheese  
    Home made headcheese, house pickles, mustard, crostini, watercress

    Smoked Trout
    Served with house crème fraiche with fennel tops, house mustard, pickled vegetables and bagel chips

    Oyster Mushroom
    Roasted oyster mushrooms, house cured bacon, goat cheese

    Fresh tomato sauce, house italian sausage, mushrooms, red onion

    To Share


    Tomato, mozzarella, fresh basil

    Roasted garlic cream, house cured bacon, fresh rosemary, red onion, mozzarella

    Summer Squash
    Spinach, oven roasted tomato, local fresh goat cheese, basil

    House cured ham, fresh sheep ricotta, spinach, fresh tomato sauce, arugula

    Main Courses

    Pork Chop
    Thyme dumplings, brussel sprouts, caramelized onion and house bacon

    Roasted Chicken
    Boneless leg and thigh, white bean pure, served with a mushroom, peas and cream ragu

    Rainbow Trout    
    Local trout, stuffed with sheep’s milk ricotta and parsley, served with carrot pure, sautéed spinach and an almond cream sauce

    Erlum Hamburger
    100% sirloin, caramelized onion, house bacon, smoked provolone, served with german style potato salad

    Roasted Pork Sandwich
    Wood fired pork neck, pear compote, aged sheep cheese, on rye bread served with pasta salad

    Pork Shank
    Pumpkin pure, braised swiss chard, pork sauce and pumpkin seeds


    brownie de chocolate oscuro, helado de vainilla, caramelo y nuez de la india

    Cheese Cake de Ricotta
    servido con zarzamoras

    Pastel Almendras 
    pastel de almendra de vainilla y de chocolate relleno de fresas cubierto de chocolate oscuro

    Tarta de Toronja  
    relleno de chocolate blanco, mermelada de toronja y  merengues

    Rol de Canela 
    volteado de manzana y pera, servido calientito con helado de vainilla

    una prueba de cada uno de los postres

    Nieve  del  Día

    erlum-expresiones-culinarias-hoteles-boutique-de-mexico- chef-1

    Brendan Clancy, with 17 years of profesional experience in restaurants, hotels and banquets. With a great passion for food, its cooking and origen. Iniciative for new experiences and learning. A wide experience in French cuisine, classic Italian and American contemporary.

    Carla Pérez,  with experience in pastry and over ten years experience working in hotels, restaurants, bakeries and in the chocolate industry. She is aleays looking for new culinary experiences with creativity, detail and a specialattention to each one of its creations.

    For them cooking is not just a profession. Is a form of living. They are thrill, motivated and passionated about food. They enjoy not just the preparation but also to see the expresion of people tasting it.

     “As more people there is to feed and dishes to prepare, even better"


    The Erlum burguer, cattle farm meat, caramelized onion, bacon of the house, provolone cheese accompanied with german potatoe salad. Also the House Salad with a mix of lettuces, seasonal veggies, crutons and house vinaigrette. As dessert and grapefruit tart filled with white chocolate, grapefruit jam and meringue.


    Excellence Cetification 2014 - Trip Advisor


    *includes juice or fresh fruit, coffee or tea*

    Sunny Side Up  Eggs
    House cured canadian bacon, green sauce, tortilla, refried beans

    Egg Sandwich   
    Eggs sunny side up, over homemade bagels, house bacon, provolone cheese, pickled red onions, watercress and house potatoes

    French Toast  
    Homemade cinnamon raisin brioche, served with bacon or sausage and maple syrup

    Eggs Benedict   
    House cured canadian bacon, bisquets, holandaise sauce and house potatoes

    Spinach, roasted mushrooms, goat cheese, house cured canadian bacon and house potatoes

    Braised pork belly, green sauce, crème fraiche, ranchero cheese and refried beans

    Huevos en Cazuela  
    Chile pasilla sauce, homemade sausage, white beans, watercress salad

    Extra Sweet Bread Basket 

    Tuesday -Saturday: 13:00 hrs. – 22:00 hrs. Sundays: 10:00 hrs. – 18:00 hrs.
    Price Range
    Average Check $250 pesos M.N.
    1 855 223 6061
    +52 442 212 0522
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