主要住宿区域
特鲁罗是行政中心，交通便利；彭赞斯和法尔茅斯位于南部海岸，风景优美且靠近景点；圣奥斯特尔位于中部，适合探索内陆。
到达与交通
🚆 安基翁站🚆 芒站🚆 若利克尔站🚆 華燈站🚆 教堂站🚆 拉萨尔站🚆 查禾爾站🚆 萊昂內爾·格魯站
会籍计划覆盖
住店前先看
交通与抵达
康沃尔无大型国际机场。铁路连接主要城镇，公路网络发达。由于地形多山且景点分散，自驾或巴士是探索乡村和海岸线的最佳方式。
最佳旅行季节
夏季（6-8月）气候温暖，适合海滩活动，但游客较多。春秋季节天气宜人，游客较少，适合徒步和探索历史遗迹，如罗马遗址和中世纪城堡。
附近景点与去处
圣母圣殿
Catholic basilica in Montreal, Quebec, Canada
蒙特婁美術館
加拿大魁北克省蒙特利尔艺术博物馆
皇家山
hill in Montreal, Quebec, Canada
圣母世界之后主教座堂
cathedral in Montreal, Quebec, Canada
沙普托體育場
soccer stadium in Montreal, Quebec, Canada
圣若瑟圣堂
Roman Catholic minor basilica and national shrine in Montreal, Quebec, Canada
蒙特利尔植物园
botanical garden in Montreal, Quebec, Canada
圣路易湖
加拿大湖泊
蒙特婁地下城市
network of connected buildings in Montreal
雷德帕斯博物館
加拿大魁北克省蒙特利尔自然历史博物馆
拉欣运河
canal in Montreal
蒙特婁猶太人屠殺紀念館
加拿大魁北克省蒙特利爾的大屠殺博物館
餐饮
Sabayon
The chef has taken an atypical route to this kitchen, having trained in pâtisserie before turning his hand to cooking. Patrice Demers creates vivid, accessible, and unpretentious dishes that allow the Québec terroir to shine. Working in partnership with the province's best producers, he elevates each ingredient with formidable precision. Fruit and vegetables reign supreme, especially in summer, when the menu is almost entirely meat-free. His signature dish is wood fire-grilled mushrooms, topped with a delicate, crispy arlette and accompanied by a bay leaf and juniper-infused sabayon. But desse
官网Jérôme Ferrer - Europea
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
官网Sushi Nishinokaze
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
官网Hoogan et Beaufort
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
官网Mastard
Quite a way off the beaten track, Mastard rests on the shoulders of humble and engaging chef-owner Simon Mathys, who has completed stints in the kitchens of Laurie Raphaël in Quebec City and Le Manitoba in Montréal. Accommodating some 50 diners, this restaurant with a subtly contemporary design quickly fills up (reservations required; only five services a week). The chef devises an unabashedly original carte blanche menu centered on produce from the terroir, which is often elevated by sauces, sabayon sauces and emulsions – something of a trademark of his. Every dish is made with quality ingred
官网Cadet
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
🕐 Mo-Su 17:00-23:00
官网Annette bar à vin
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
官网Parapluie
Half of this restaurant, which seats some 30 diners, is taken up by a marble counter that encircles the kitchen. From that vantage point, facing Chef-owner Robin Filteau Boucher, you are totally immersed in the action. His menu, inspired by French cuisine, consists of seasonally focused sharing plates, although his egg mayonnaise with lobster is a year-round fixture – removing it would cause his customers to revolt! His pared-back, elegant dishes reveal bold, balanced and masterful flavors; they are also testament to his close attention to sauces, which are one of his strong suits. Start with
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Air France Lounge Montreal
Aspire Domestic Lounge Yul
Montreal Aspire International Lounge
National Bank Lounge
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