St Jo'Studio
·Apartments
Air conditioningFamily roomsLift / ElevatorParkingPrivate check-in/check-outBoard games/puzzlesAll 22 facilities +
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Room types · 1
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Studio
1 × Queen bed40 ㎡up to 2
The studio has a private bathroom fitted with a bath or a shower and a hairdryer. In the kitchen, guests will find a stovetop, a refrigerator, kitchenware and an oven. The air-conditioned studio features a flat-screen TV with streaming services, a coffee machine, a wardrobe, a sofa as well as city views. The unit has 1 bed.
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Facilities · 22
All facilities & services listed by the hotel (aggregated across sources).
Air conditioningFamily roomsLift / ElevatorParkingPrivate check-in/check-outBoard games/puzzlesStaff adhere to local safety protocolsGuest rooms disinfected between staysCleaning standards that are effective against CoronavirusFire extinguishersFirst aid kit availableSmoke alarmsShared stationery like menus, pens are removedProperty cleaned by professional cleaning companiesCCTV outside property24-hour securitySecurity alarmInternet accessTelevision in common areasFree wired internetNon-smoking roomsNon-smoking throughout
N
Nearby & map
DiningSights
1
Kebec Club Privé
Creative · ★ Michelin
$$$$
Cassandre and Pierre-Olivier are a gifted young couple. Originally from France and Quebec, respectively, they met at restaurant Laurie Raphaël. They went on to transform this hairdressing salon with an industrial vibe into a unique table d'hôte. The concept: to welcome 10 guests at a fixed time, in a friendly atmosphere, around a majestic central table. Their cuisine, strictly Québécois, showcases local ingredients with delicate simplicity. The dishes are a testament to precise cooking, whether of the cod marinated in smoked oil, scallops in a herring bone jus or roasted quail breast. Herbs –
490m
2
ARVI
Modern Cuisine, Creative · ★ Michelin
$$$$
On bustling Third Avenue in the neighborhood of Limoilou, ARVI is the stomping ground of chef Julien Masia, a Frenchman from Lyon, who cut his teeth in kitchens in the French Alps. As for the decor in this open-plan space, urban edginess meets contemporary design (exposed brick and concrete). The chefs move between the kitchen and tables, as a trendy playlist sets the mood. Over the course of the set menu (available in "regular" and vegetarian versions), ingredients from Quebec's terroir enjoy their moment: scallops from the Magdalen Islands, lacto-fermented Jerusalem artichoke and local yuzu;
1.1km
3
Légende
Creative, Regional Cuisine · ★ Michelin
$$$$
In a contemporary setting characterized by clean lines, Elliot Beaudoin—once a finalist of TV's Les Chefs! and former associate of the restaurant Tanière³ —serves up a cuisine that is rooted in Québec's terroirs. This establishment sets itself apart with its strictly locavore approach, which sees it using only local ingredients and eschewing exotic ingredients such as chocolate, pepper, citrus fruit, and vanilla. The menu celebrates little-known indigenous ingredients, which are put to clever and creative use. Each dish is thoughtfully composed, demonstrating the chef's keen sensibility in put
1.2km
4
Tanière³
Creative · ★★ Michelin
$$$$
This "den" (tanière) has, beneath its ancestral vaults, a series of four rooms, one of which affords views of the brigade at work, plus a counter surrounding the open kitchen. In what might be described as his gastronomic research laboratory, avant-garde chef François-Emmanuel Nicol explores all of the nuances to be derived from the immense terroir of Québec's boreal zone. All the ingredients are sourced from small-scale producers. Mushrooms, herbs, plants, and roots are an integral part of this creative cuisine. Sophisticated cooking methods, succulent sauces and a rigorous balance of flavors
1.8km
5
Le Clan
Regional Cuisine, Modern Cuisine · ★ Michelin
$$$$
Catalan chef Stéphane Modat has set up shop in this historical house in Old Québec. Above its glass-fronted kitchen on the ground floor, it has dining rooms decorated with hunting and fishing trophies (in keeping with the chef's passions). Leaning on fish, game and red meats, the tasting menu champions ingredients from Quebec and celebrates boreal traditions: Arctic char, smoked salmon, seal, seaweed and suvalik pay homage to the fishermen of Salluit (Quebec's northernmost village). The medallion of grain-fed veal with porcini, butternut squash and nettle showcases his creativity. It's enough
1.4km
6
Le Clocher Penché
Modern Cuisine · Bib
$$
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
252m
7
Ouroboros
Modern Cuisine · Bib
$$
The name Ouroboros, like the mythological snake that symbolizes an eternal circle, reflects the way this restaurant works: from market to plate (and even composting), their approach forms a perfect cycle. The cozy bistro has comfortable seating at tables and a counter, and a concise menu that prioritizes fresh seasonal and regional ingredients, such as delicious pork gyozas served with a stout beer sauce, flavorsome chicken, Jerusalem artichokes and salsify, and an excellent apple strudel. There is no wine list here; ask owner Daniel for recommendations.
334m
8
Honō Izakaya
Japanese, Izakaya · Bib
$$
At Honō Izakaya – honō means "flame" in Japanese – the grill reigns supreme. In a minimalist interior softened by pale wood, diners enjoy Japanese cuisine at wallet-friendly prices – tataki, sashimi, tempura and a fine selection of yakitori, which is the house speciality: miso-marinated salmon, artisan chicken sausage and confit duck heart. Presented on small plates for sharing, the dishes stand out for the quality of the ingredients and perfect cuissons. An interior access leads to sister restaurant Honō Ramen, a ramen bar.
367m
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.