By Raphaël Simon, Sunday 1 March 2026.
At the heart of a Paris where world cuisines wage a permanent battle for the attention of the most demanding palates, a discreet yet luminous address has just emerged as an obvious choice. Bicla, open since October 2025 at 46 rue Monsieur le Prince in the 6th arrondissement, carries a project as singular as it is ambitious: to introduce Parisians to “tacos de canasta”, a Mexican street food specialty still confidential in the capital, elevated here to the rank of a fully-fledged gastronomic experience. Behind this name, derived from Mexican slang for bicicleta, the traditional bicycle of street vendors, lies an establishment steeped in sincerity, driven by the vision of a bold chef and a deeply human commitment. A revelation that La Revue des Restaurants could not let pass.
Bicla, a place with real character
On Rue Monsieur le Prince, a stone’s throw from the Luxembourg Gardens, the Sorbonne and the nocturnal buzz of Odéon, Bicla has slipped into the urban fabric of the 6th with a humility that commands respect. No flashy facade, no loud sign: just a house that exudes authenticity and generosity. The dining room, in its assumed modesty, feels like a Parisian mercado, squeezed tight between corridor and counter, lively, vibrant, almost electric. The walls are adorned with natural materials and carefully chosen Mexican artworks, instilling a warm atmosphere where modernity and Mexican tradition converse with a rare coherence. We didn’t come for the decor, admittedly, but we leave with the precious feeling of having been somewhere real.
Otto, the Chef who transforms ingredients into stories
The soul of Bicla bears a first name: Othoniel. Othoniel Alvarez Castaneda, affectionately known to his close ones as Otto, is the architect of this entire adventure. Trained first by his grandmother in Mexico, the noblest of schools, and then in France, this chef in his forties has forged a culinary vision where Mexican heritage blends elegantly with French technical rigour and Asian subtleties. His style is defined by a harmonious fusion: fresh, seasonal products, locally sourced, revisited with Mexican accents without ever betraying their essence. His dishes, designed for sharing, oscillate between tradition and innovation with a confidence that surprises and delights. Featured in the book “Les 109” by Gault & Millau 2024, and a regular contributor to the Parisian festival “Qué Gusto”, Othoniel Alvarez is much more than a talented cook: he is a cultural bridge, a storyteller whose every plate is a chapter.
The Taco de Canasta: Cult Street Food Elevated to an Art Form
Let’s talk about the essentials. “Tacos de canasta”, those steamed little wonders, kept warm for hours in a cloth-covered basket, born in the streets of central Mexico in the mid-20th century, are the beating heart of Bicla.
And what a revelation. The cochinita pibil, this pulled pork with red achiote, is unbelievably smooth: plump, sweet, complex, it envelops the palate with the tenderness of a Mexican childhood memory. The taco birria with shredded beef and chillies, on the other hand, plays in a completely different register: tonic, deep, vibrant, it leaves a lingering aromatic footprint long after the last bite. As for the frijoles, the red beans in their soft tortilla, they rightly remind us that greatness is often born from the simplest of ingredients. To start, the corn esquites with tempura and chipotle mayo offer a crispy, smoky diversion, both familiar and surprising; you find yourself won over before you even realise what has happened.
And to close this feast, the Pastel de Tres Leches, a sponge cake soaked in milk syrup and topped with whipped cream, is a sweet tribute to Mexican indulgence. Decadent, unapologetic, unforgettable.
Bicla, a restaurant and a house with heart
What sets Bicla apart from the multitude of concepts that flourish and fade in gastronomic Paris is the depth of its commitment.
Our video on the restaurant Bicla:
@larevuedesrestaurants We found the best Mexican in Paris 🇲🇽😍 📍 It’s @BICLA_RESTAURANT in the 6th. #paris #mexicain #mexique #restaurant #quefaireparis ♬ original sound – La Revue des Restaurants
The menu changes with the seasons, ingredients are locally sourced, and packaging is biodegradable. But the commitment goes even further: Othoniel Alvarez leads chocolate discovery workshops for the visually impaired, teaches cooking classes in reintegration schools, and invests in his community with a generosity that goes far beyond the bounds of catering. A carefully selected delicatessen corner, featuring artisanal hot sauces, corn tortillas, spices and Mexican sweets, allows you to take a little of this magic home with you. Here, cooking is a political, social and cultural act. A philosophy that can be felt in every dish.
Our full review of Bicla, by La Revue des Restaurants
Bicla is one of those rare addresses that prove great cuisine doesn’t need to show off. Everything is just right, sincere and generous, offering smart value for money. Othoniel Alvarez Castaneda delivers a deeply human culinary work, where every bite is a journey to the heart of the most authentic Mexico. While the dining room, in its architectural modesty, may not have the presence of grand Parisian restaurants, it carries the spirit of a lively, warm, pulsating mercado. An address to add to your list immediately, before the whole of Paris rushes there.
🏆 La Revue des Restaurants score: 9.7 / 10
Practical Information
Set Menus:
Lunch menu from 20 euros
Full lunch menu: 25 euros
Evening à la carte: between 30 and 40 euros
Address: 46 rue Monsieur le Prince, 75006 Paris VIe
Opening hours: Every day except Sunday evening, Monday and Tuesday
Metro: Odéon
Phone: 07 56 95 71 66
Reservations: www.bicla.fr
