Appart-Hôtel L'UNI

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

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.

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

This bistro has reopened after a full-scale makeover that sports more comfort and elegance, new furnishings, modern light fixtures and a glazed wine cellar. The vibe is as warm and welcoming as ever, depicted by an open-plan kitchen offering a splendid view of the team at work. The chef now focuses on smaller but ever indulgent helpings, in a more forthright and less Gallic vein, but always courtesy of high-flying ingredients and attractive plating: steamed cod, caponata and puttanesca seasoning; lamb’s sweetbread sausages and foie gras; biscuit, ganache and chocolate ice cream. The owner’s ma

Every month since 2016, this restaurant's 24 seats have been snapped up within minutes. The menu showcases authentic and utterly indulgent Italian cooking made with impeccable skill (Apulian burrata with salsa rossa and pepper, ratatouille and fresh basil leaves). They make all ingredients in-house, from ciabatta grilled on the barbecue and cold cuts to pasta and ice cream. The wine list is streamlined but thoughtfully composed, combining little-known labels with prestigious names, with a penchant for Italy and France. The atmosphere is convivial, and the counter seats afford front-row views o

The name Ouroboros, like the mythological snake that symbolizes an eternal circle, reflects the way this restaurant works: from market to plate (and even composting), their approach forms a perfect cycle. The cozy bistro has comfortable seating at tables and a counter, and a concise menu that prioritizes fresh seasonal and regional ingredients, such as delicious pork gyozas served with a stout beer sauce, flavorsome chicken, Jerusalem artichokes and salsify, and an excellent apple strudel. There is no wine list here; ask owner Daniel for recommendations.

This restaurant has preserved some fine features – original tiled floor and elegant woodwork – from its previous incarnation as a bank. But gone are the safes of old, replaced by a wine cellar and pantry, and the cash counter area is now the open kitchen. With a perfect mastery of classic techniques, the chef demonstrates flair as he cooks up modern and lively market-fresh cuisine, in which refinement and indulgence come together. The wine list allows you to treat yourself without breaking the bank; the cocktails – alcoholic or virgin – provide the perfect start to the evening. Remember to boo