Located next to the Convento del Carmen, this majestic space was part of the garden of the same convent; After an amazing architectural intervention, it was set up as a restaurant and today it is heading for its second anniversary.

In his letter we see the tendency to propose the use of simple and traditional elements of typical Mexican cuisine, such as verdolagas and quintoniles, to mention just a few, but with different preparations. The gimmicky has no place here; The purpose is to pamper the guest with recipes prepared with ingredients from different regions, which allows a unique culinary fusion. The incorporation of fresh seasonal elements also makes the menu of this place more varied.

"Pears, apples, and perones, as well as the many flowers and vegetables that were sown in it, irrigated by the waters of the Magdalena River, made San Ángel the creditor of a well-deserved reputation for a pleasant and healthy place, proper for the summer vacation. "

To start, the chef Édgar Delgado It delights us with a Jurel Ceviche in Nixtamal with Mango, decorated with Thought and Tostada de Arroz Infladowhose presentation is so beautiful that it looks like a painting; we continue with a Dorado in Clemole de Hierbas y Chayote, of delicate flavor and perfect cooking, and to finish a A Thousand Leaves of Apple, Dulce de Leche and Nut Cake.

The chef Edgar Delgado From Mexico he worked with the famous chef Arsak that has three stars Michelin , also with Zuberoa with three stars Michelin and with Martin Berasategui with three stars too. Your passion for Mexico took him to work in the Embassy of the United States en Mexico as Executive chef.



Our stay in this spacious restaurant with high ceilings reminds us that we are in Saint Angel, in a place that has 400 years of history and was in charge of Fray Andrés de San Miguel and what is said was barracks of Emperor Maximilian and refuge of the Empress Carlota.

This place is part of the orchard of Convento del Carmen which was founded in the 17th century by the monks Carmelitas. In 1891 at the time of Porphyria a house was built that is currently occupied by the restaurant Carlota.

The recovery of the summer place by the architect Rodrigo Becerra The company from start to finish followed the INAH guidelines. It was not a simple task since the house was in very bad condition. Each action of the architect Becerra It was done respecting the materials of the time, style and trends. The design of the pasta floors is spectacular and the pastel shades used in the walls contrast with the large stone walls.

Taking a tour of the terrace and the garden allows us to enjoy a beautiful view that is increasingly difficult to find in the Mexico City.

D. Carmen Museum #4, Colonia San Angel, Mexico City 01000

W. restaurantcarlota.com


  • Monday to Wednesday: 08: 00 - 23: 00
  • Thursday to Saturday: 08: 00 - 23: 30
  • Sunday: 08: 00 - 19: 00