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Extended Stays & Relocation Suites

Name: Extended Stays & Relocation Suites
Address: 1487 Rue Atateken, Montréal, CA

·Apartments

Air conditioningSoundproof roomsPrivate check-in/check-outStaff adhere to local safety protocolsGuest rooms disinfected between staysCleaning standards that are effective against CoronavirusAll 19 facilities +

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DiningSights

Cadet

Modern Cuisine · Bib

This restaurant a stone's throw from the Quartier des Spectacles is the little sister of Bouillon Bilk and run by the same team. The spacious room, with its contemporary, minimalist style, partly open kitchen and long counter, makes for a convivial experience. On the menu: tapas-style dishes for sharing, such as beautifully fresh leek and marinated mackerel, hand-cut beef tartare with grated Asiago cheese, snow crab with red curry, and calamari seared with Asian pear and topped with chili beurre blanc. For dessert, try the chocolate-banana tart. Four dishes for two and a dessert to share is ab

1.0km

Jérôme Ferrer - Europea

Modern Cuisine, Creative · ★ Michelin

$$$$

Housed in an ultra-modern architectural setting with towering windows bathing the interior in light, this restaurant offers diners a wonderful view of the brigade at work in the glass-paned kitchen. The chef is the son of farmers from France. Fusing French culinary traditions with the riches of Quebec's terroir, his menu celebrates premium ingredients: lobster from the Magdalen Islands, king crab, Appalachian red deer, scallops and caviar. Fragrant consommés, velvety creams, and complex sauces point to significant culinary expertise. The meal is also suffused with nostalgia: crispy pork rinds

2.6km

Hoogan et Beaufort

Modern Cuisine · ★ Michelin

$$$$

Set on a repurposed brownfield, this restaurant with an urban-style aesthetic has preserved remnants of its glorious heritage: red-brick walls dating back to 1904 and metal framework. Under the direction of chef Marc-André Jetté, the house specialty is wood-fired cooking (even the desserts!) and fresh, cherry-picked ingredients. The result is a mouth-watering lineup, starring the likes of house-made agnolotti with celeriac and Louis d'Or cheese, duck wood-fired whole on the carcass, served with quince and braised pointed cabbage, or grilled pear with oats and sweet clover. Other highlights inc

2.7km

Sushi Nishinokaze

Japanese, Sushi · ★ Michelin

$$$$

In the minimalist and traditional setting of a fine dining sushi counter, Japanese chef Vincent Gee has a demanding and deeply respectful approach to Edomae tradition. Fish, sourced from Japan for the most part and shored up by excellent Canadian produce, is presented at the start of service in their traditional box. Particular attention is paid to the rice, which is pesticide-free and stored in straw baskets: it is seasoned with a subtle blend of vinegars and its temperature is adjusted to the fat content of the fish. Skilful curing and marinating demonstrate confident technique, enhancing an

3.2km

Othym

Regional Cuisine, Country cooking

$$$

This restaurant has moved into a larger, brighter space. True to its ecological commitments, the new establishment has used a range of recycled materials. The menu, which is written on the blackboard, includes flavorful rustic sharing plates made with seasonal ingredients supplied by small-scale Québec producers. Flavors are always the name of the game, whether you opt for the lamb bavette with kale, the onion and beet tartlet, or Arctic char with carrots. The restaurant has adopted the "Bring Your Own Wine" policy.

202m

Panacée

Modern Cuisine

$$$

Panacée, or panacea, is a universal remedy to cure all ills, something akin to what the cuisine of Chef Catherine Couvet Desrosiers is accomplishing. She works behind a circular counter, welcoming some 20 guests per service, convivial atmosphere guaranteed, thanks to the good-humored staff, too. The contemporary fare is prepared using seasonal ingredients only, and these are enhanced with beautiful tangy vinaigrettes and fermented vegetables. Produce is carefully selected, for example bluefin tuna from Prince Edward Island, served with a medley of carrots; barbecued pork loin, accompanied by i

217m

Annette bar à vin

Modern Cuisine · Bib

On the redeveloped industrial site of the Angus Shops, Annette is chef Marc-Antoine Jetté's second establishment. Opened in 2023, it stands right opposite his first restaurant, Hoogan & Beaufort. People come here, of course, for Hugo Duchesne's brilliant wine list, which includes both great vintages and accessible novelties, plus a wide selection by the glass. Food is served in this modern glass building with an open kitchen overlooking the contemporary space. The seasonal dishes served are far more than mere accompaniments. Generous and precise, they are designed for sharing, tapas-style: mus

2.6km

Le Mousso

Creative

$$$$

A meal at this extraordinary restaurant is the opportunity to sample a 3-hour fine dining experience centred on a single tasting menu of around 10 small plates. The dishes for all thirty diners are plated simultaneously, then brought out by the chefs themselves as a description is given out loud to the whole room, to the enthusiastic cheers of the entire team. One dish stood out when our inspectors dined here: lobster poached in spinach with grated ewe’s milk cheese. A surprising blend of culinary poetry and precision.

441m

Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.

Extended Stays & Relocation Suites

Room types · 4

Standard Studio

Standard Studio

Standard Studio

Standard Studio

Facilities · 19

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