Chef Juan Lopez Luna and sommelier Lindsay Brennan have created an intimate restaurant centred on modern Mexican cuisine, Catalan wines and seasonal Quebec ingredients. Lopez Luna’s approach is rooted in tradition but embraces innovation, challenging perceptions of what Mexican food can be and seamlessly weaving his roots in Tlaxcala with local ingredients. The Carte Blanche menu, a nine-course experience inspired by the concept of mar y montaña — where the mountains meet the sea — changes monthly. A five-course option offers a preview of the full tasting. Tostadas made from white heirloom corn arrive topped with fresh Quebec snow crab, guacachile and oxalis. Aguachile verde highlights Gaspé bluefin tuna, tomatillo, caviar and nasturtium. Chileatole verde — a masa-based soup infused with coriander, jalapeño, pumpkin seeds and marigold flowers — is a delicious taste of Mexico’s rich culinary heritage. The wine list leans natural, highlighting Spanish winemakers whom Brennan works with directly through her import agency, Vin i Vida. Soft lighting, a long brick wall and a lively yet intimate setting help the space feel warm and inviting. In the summer, a shaded terrace extends the experience outdoors. Alma may be tucked into a quiet corner of Montreal, but its reputation extends far beyond.