Loft Deluxe & Fun - Downtown Quebec
·Apartments
Air conditioningParkingDartsShared lounge/TV areaCoffee Shop on siteStaff adhere to local safety protocolsAll 23 facilities +
04
Guest scores & sentiment
From — guest reviews · multi-source
Dimension scores · cross-source
Service9.9
Rooms9.8
Cleanliness9.8
Surroundings9.8
Facilities9.7
Value9.6
Wi-Fi9.4
Location9.3
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Room types · 1
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Two-Bedroom Apartment
1 × Extra-large double bed (Super-king size)130 ㎡up to 6
Boasting a private entrance, this spacious apartment also includes 2 bedrooms, a seating area and 2 bathrooms with a shower and a hairdryer. In the well-equipped kitchen, guests will find a stovetop, a refrigerator, a dishwasher and kitchenware. The air-conditioned apartment offers a flat-screen TV, a washing machine, a tea and coffee maker and a dining area. The unit has 3 beds.
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Facilities · 23
All facilities & services listed by the hotel (aggregated across sources).
Air conditioningParkingDartsShared lounge/TV areaCoffee Shop on siteStaff adhere to local safety protocolsGuest rooms disinfected between staysCleaning standards that are effective against CoronavirusPhysical distancing rules followedFire extinguishersFirst aid kit availableSanitized tableware & silverwareContactless check-in/check-outSmoke alarmsProperty cleaned by professional cleaning companiesPhysical distancing in dining areasFood delivered to guest roomInternet accessFree wired internetFront desk (limited hours)GamesNon-smoking roomsNon-smoking throughout
N
Nearby & map
DiningSights
1
Kebec Club Privé
Creative · ★ Michelin
$$$$
Cassandre and Pierre-Olivier are a gifted young couple. Originally from France and Quebec, respectively, they met at restaurant Laurie Raphaël. They went on to transform this hairdressing salon with an industrial vibe into a unique table d'hôte. The concept: to welcome 10 guests at a fixed time, in a friendly atmosphere, around a majestic central table. Their cuisine, strictly Québécois, showcases local ingredients with delicate simplicity. The dishes are a testament to precise cooking, whether of the cod marinated in smoked oil, scallops in a herring bone jus or roasted quail breast. Herbs –
78m
2
Légende
Creative, Regional Cuisine · ★ Michelin
$$$$
In a contemporary setting characterized by clean lines, Elliot Beaudoin—once a finalist of TV's Les Chefs! and former associate of the restaurant Tanière³ —serves up a cuisine that is rooted in Québec's terroirs. This establishment sets itself apart with its strictly locavore approach, which sees it using only local ingredients and eschewing exotic ingredients such as chocolate, pepper, citrus fruit, and vanilla. The menu celebrates little-known indigenous ingredients, which are put to clever and creative use. Each dish is thoughtfully composed, demonstrating the chef's keen sensibility in put
810m
3
ARVI
Modern Cuisine, Creative · ★ Michelin
$$$$
On bustling Third Avenue in the neighborhood of Limoilou, ARVI is the stomping ground of chef Julien Masia, a Frenchman from Lyon, who cut his teeth in kitchens in the French Alps. As for the decor in this open-plan space, urban edginess meets contemporary design (exposed brick and concrete). The chefs move between the kitchen and tables, as a trendy playlist sets the mood. Over the course of the set menu (available in "regular" and vegetarian versions), ingredients from Quebec's terroir enjoy their moment: scallops from the Magdalen Islands, lacto-fermented Jerusalem artichoke and local yuzu;
1.0km
4
Tanière³
Creative · ★★ Michelin
$$$$
This "den" (tanière) has, beneath its ancestral vaults, a series of four rooms, one of which affords views of the brigade at work, plus a counter surrounding the open kitchen. In what might be described as his gastronomic research laboratory, avant-garde chef François-Emmanuel Nicol explores all of the nuances to be derived from the immense terroir of Québec's boreal zone. All the ingredients are sourced from small-scale producers. Mushrooms, herbs, plants, and roots are an integral part of this creative cuisine. Sophisticated cooking methods, succulent sauces and a rigorous balance of flavors
1.4km
5
Le Clan
Regional Cuisine, Modern Cuisine · ★ Michelin
$$$$
Catalan chef Stéphane Modat has set up shop in this historical house in Old Québec. Above its glass-fronted kitchen on the ground floor, it has dining rooms decorated with hunting and fishing trophies (in keeping with the chef's passions). Leaning on fish, game and red meats, the tasting menu champions ingredients from Quebec and celebrates boreal traditions: Arctic char, smoked salmon, seal, seaweed and suvalik pay homage to the fishermen of Salluit (Quebec's northernmost village). The medallion of grain-fed veal with porcini, butternut squash and nettle showcases his creativity. It's enough
1.1km
6
Honō Izakaya
Japanese, Izakaya · Bib
$$
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.
45m
7
Torii - Buvette japonaise
Japanese, Izakaya · Bib
$$
An izakaya in the best sense of the term: a long, narrow room with semi-open kitchens, a bar-counter plus a few tables. At lunchtime, you can dip into a menu that includes dumplings, karaage, takoyaki, and the ubiquitous bento. On this occasion, for example, there are dumplings with salmon mousseline and baby vegetables flavored with Thai basil, served with a creamy beurre blanc. In the evening, in addition to the menu, the blackboard features a handful of market-fresh mains made with more refined ingredients (eels, red thuna...).
76m
8
Laurie Raphaël
Modern Cuisine, Creative · ★ Michelin
$$$$
Located in Old Québec, alongside the Old Port, this restaurant exudes an elegant contemporary style thanks to a palette of beige tones, bubble-shaped pendant lights, and leather-covered tables. This is the Vézina family establishment, and it is Raphaël, the founder's son, who now holds the reins. This seasoned thirtysomething showcases seasonal produce and ingredients from Québec's terroir (bison, scallops from the Magdalen Islands, etc.) in modern dishes that often demonstrate a hint of creativity: spot prawn and pear marinated in wild ginger and burnt citrus; buckwheat tartlet with foie gras
1.4km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.