The story
Carla Kirsch Lopez grew up in northern Veracruz, Mexico. After culinary studies in her home country, she moved to Lyon in 2013 and trained at Institut Paul Bocuse. Her subsequent experience in kitchens such as Troisgros, La Reserve à Ramatuelle, and Monsieur P gave her a deep understanding of French gastronomy. In 2021 she won the Gault & Millau Dotation Jeunes Talents, and in 2023 the restaurant earned a Bib Gourmand. Today, Alebrije holds a Michelin recommendation in Lyon.
The restaurant’s cooking is a deliberate fusion of Mexican and French culinary traditions – both UNESCO-recognised. The menus follow the seasons, local producers, and Mexican customs. Chillies, coriander, citrus, and nuts are integral, and cannot be removed. The chef describes her work as a respectful, nuanced use of chillies, bridging the exuberance of Mexican folk art (the alebrijes sculptures that give the place its name) with French precision.
Three tasting menus are offered: a four-step “Balade en Terres Mexicaines” (€65, Tuesday–Thursday only), a six-step “Excursion Mexicaine” (€75), and an eight-step “Échappée Gastronomique” (€85). Each can be paired with 8cl wine glasses. Sample dishes include a tostada with veal tartare, hazelnut, apricot, and chipotle; empanada with artichoke, black garlic, and sheep’s brousse; birria of octopus with turnips, radish, and sweet potato; and pintade in Yucatán escabeche with citrus and Roscoff onions. A vegetarian menu is available on request.
Alebrije is situated at 1 rue Justin-Godart in Lyon’s 4th arrondissement. The atmosphere is described as convivial and colourful. The space can be privatised for events, and the kitchen welcomes dietary accommodations with advance notice. It is a place where Mexican street-food traditions meet French fine dining, with every plate reflecting the chef’s sincerity and creativity.
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