Le 101 Restaurant
$$$Modern Cuisine
Here in the lively Saint-Roch neighbourhood, chef Charles Gignac draws on solid experience that has taken him from Charlevoix to Tokyo, where he worked at Beige Alain Ducasse. The large open kitchen to the rear, which fosters direct contact with diners, serves creative, finely crafted dishes with roots in modern French cuisine: leek, stracciatella and jalapeño; smoked duck foie gras, confit and apple; striped bass with cococha sauce; black sesame, coffee and lemon dessert, are shining examples of this precise, refined cuisine dotted with original touches and carefully presented.
Kundah Hôtel
$$Indian
Picture a warm interior with an eye-catching bar where cocktails are deftly mixed, stirred and shaken. While devoid of accommodation, Kundah Hotel is nonetheless a model of hospitality and the spot-on front-of-house team is justly one of its claims to fame. The varied repertory rolls out vegetarian dishes (grilled sabzi, tandoori cauliflower) and new takes on a few classics: crispy pakoras, comforting dal, braised lamb in a velvety, ginger-laced korma sauce. The tasting menu provides a splendid opportunity to explore a mild version of Indian cuisine made with local produce.
Le Hobbit
$$Modern Cuisine
This bistro on the outskirts of the city center has been around for such a long time it is practically an institution. Tables are laid out in two large rooms, where an excellent brunch is served until 2pm; at lunchtime, a handful of mains are available in addition to the brunch menu (Silesian dumplings, pan-fried lake perch, Cornish chicken). But it is in the evening that things really get going. The eggs Benedict is almost legendary; the desserts, such as the succulent fig tart, are a must, so save some room. A fine selection of beers and ciders lends itself to a multitude of original pairing
🕐 Mo-Fr 08:00-22:00; Sa,Su 09:00-22:00
La Planque
$$Modern Cuisine
In the buzzing neighborhood of Limoilou, La Planque is hidden away among the bohemian shops and cafés. The short menu evolves regularly and features comforting bistro dishes alongside the chef's inventive creations. The eclectic wine list is cleverly put together (minor appellations at various price points, ciders, and craft beers). An enthusiastic young team provides the service—all in all, an ideal place for a relaxed evening with friends.
Le Parlementaire
$$Modern Cuisine
This restaurant on the first floor of the historical building of the National Assembly of Quebec is accessed via a superb solid-oak staircase. Framed by some 20 columns, the large dining room has retained a traditional style for a grandiose feel. Chef Sébastien Laframboise uses only local produce, such as honey from the institution's beehives and vegetables from the kitchen garden. The set menu, which is inspired by Indigenous cultures, is always a good bet. Take a tour of the parliament building and grounds while you are here!
Chez Boulay - Bistro Boréal
$$$Regional Cuisine, Traditional Cuisine
This restaurant is run by chefs Jean-Luc Boulay – a judge on Canadian TV show Les Chefs!) – and Arnaud Marchand, who showcase boreal cuisine through produce and spices from the terroir. The inviting decor has a French-influenced "contemporary bistro" vibe. The menu is concise and wallet-friendly at lunchtime on weekdays, and brunch is served on weekends. In the evening, a longer version of the menu features more complex dishes that are just as hearty and indulgent: pâté en croûte with a seasonal vegetable marinade, braised Quebec beef cheek with a Burgundy-style garnish featuring dune pepper,
Le Saint-Amour
$$$$French, Traditional Cuisine
Jean-Luc Boulay's iconic restaurant features a spacious Art Nouveau dining room with a 10m-high glass ceiling. The cuisine – classically French and masterfully executed – showcases Quebec's terroir through meats such as venison, calf sweetbreads and lamb. The house foie gras and pigeon count among its signature dishes. From start to finish, the food is consistently excellent. Attentive service and an extensive wine list round off the experience.
Chez Rioux & Pettigrew
$$$Traditional Cuisine
Within spitting distance of the Old Port, this restaurant still displays old photos of former owners, Mr. Rioux and Mr. Pettigrew, who occupied the premises in the late 19th century. The rustic decor (wooden floorboards, exposed brick, and stone walls, plus antique preserve tins on the shelves) exudes an appealing, vintage vibe. Chef-owner Dominic Jacques treats his guests to hearty fare that, although in a traditional vein, is not without its creative moments. In the evening, the restaurant serves more extensive menus in which Québec's terroir is the star of the show (think beef carpaccio sea
Champlain
$$$$Modern Cuisine
On the ground floor of the landmark Chateau Frontenac, this restaurant blends charm and history courtesy of four, individually appointed dining rooms. The conservatory commands a drop-dead view of the city and the majestic St Lawrence River. The “Signature” and “Discovery” menus are packed with seasonal ingredients from Quebec and there is always a vegetarian option. The wine cellar will make even the most discerning wine buffs drool with pleasure.
Échaudé
$$French
In the Lower Town, near the Old Port and Bassin Louise, this traditional French restaurant established in 1984 continues to uphold a commitment to quality and a spirit of conviviality. Taken over by its employees some 10 years ago, it remains true to its origins. In the elegant dining room with white tablecloths and mirrors, ponder which glass of wine to choose from the 20 or so listed. The evening à la carte menu highlights French classics: Wagyu beef tartare, halibut with Nantes butter, or magret de canard with Choron sauce. The simplier lunch menu offers a good value for money. The service
L'Orygine
$$$$Creative
In a historical building in Old Quebec, a stone's throw from Place Royale, this refined restaurant shares its premises with Tanière³, which is located just below. The contemporary, elegant and serene interior opens onto a terrace, whose tables are coveted in summer. At the helm, chef Sabrina Lemay cooks up creative cuisine with a commitment to using local ingredients. The multi-course tasting menu, which is accompanied by a short seasonal menu, prioritises vegetables without excluding meat and fish – and can always be adapted for a vegan version.
Coteau
$$$$Modern Cuisine
In a prime location in Old Québec, a short distance from the Petit Champlain neighborhood, the St Lawrence River, and the Musée de la Civilisation, this hotel restaurant has a unique asset: a biodynamic farm located just a few kilometers away. Some 30 fruits, vegetables, aromatic herbs, and wild plants are harvested there, before ending up on their plates, in chef's creations. The experience is enhanced by an excellent wine list comprising more than 700 different labels.
Saison
$$$Regional Cuisine
This converted pub has retained its unpolished, pared-down decor in a space that has lots of character and a long counter. Local produce takes centre stage on the menu: rainbow trout, creamy white wine sauce, celery and Granny Smith apple; beef fillet with a gastrique and fried shallots... Attentive staff, rock music and a fine selection of cocktails, plus a wine list showcasing exclusively Quebec picks, curated by an enthusiastic sommelier. Book for one of two sittings. N.B. Tips are included.
Verre Pickl’
$$$Modern Cuisine
Born and bred in Guadalajara, Alexandra Romero has an impressive command of traditional Mexican cooking. Jérôme Gilpin, meanwhile, originally from Portneuf, brings to the table his French flair for making jus and sauces. In their small house in Sillery, which they have converted into a table d'hôte, guests all sit at the same table in the name of conviviality. Quebec produce meets Mexican condiments and European techniques in colourful, perfectly seasoned dishes. Showcasing vegetables from organic market gardeners, the menu is updated every month, adapting its Mexican-inspired fare to the chan
Ambre.
$$$Modern Cuisine
Located in Sainte-Foy, at a remove from the historical centre, this restaurant wins you over with its laid-back and inviting atmosphere. The setting is simple, but the welcome is warm. The restaurant showcases ingredients from Quebec's terroir. The indulgent, meticulously prepared cuisine can be enjoyed in the form of a tasting menu consisting of a dozen small plates to share: Gaspé Peninsula lobster ravioli and cauliflower with a fragrant bisque, house-made beer sausages and Migneron de Charlevoix cheese aligot, or Paris-Brest made according to time-honoured tradition. A 100% Quebec wine list
Myranel
$$$Modern Cuisine
In a charming village on the banks of the St. Lawrence, Myranel is surrounded by picturesque shops (antique dealers, bakery, and a renowned chocolate shop). This delightful late 19th-century house, complete with lovely original ceiling beams, is home to this Biosphere-certified restaurant run by a young couple. Chef Mathieu Janes, a strong believer in eating local, works exclusively with small-scale producers, sourcing the majority of his ingredients from Portneuf County (except coffee, some citrus fruits, and fish). The set menu, which changes every two months or so, comes in two versions; on