Cornwall 最佳餐厅

Sabayon

★ Michelin$$$$Modern Cuisine

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

Jérôme Ferrer - Europea

★ Michelin$$$$Modern Cuisine, Creative

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

Sushi Nishinokaze

★ Michelin$$$$Japanese, Sushi

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

Hoogan et Beaufort

★ Michelin$$$$Modern Cuisine

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

Mastard

★ Michelin$$$Modern Cuisine

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

Cadet

必比登$$Modern Cuisine

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

Annette bar à vin

必比登$$Modern Cuisine

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

Parapluie

必比登$$Modern Cuisine, French

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

Limbo

必比登$$Modern Cuisine

This bistro in the heart of Little Italy, a stone's throw from Jean-Talon Market, is now run by chef Harrison Shewchuk. On his concise, seasonal menu, a handful of timeless classics – such as beef tartare with beef jelly and trout roe – sit alongside a roster of dishes that change with the seasons, making particular use of vegetables sourced from a farm in the Estrie region. The chef is a fan of offal and gives it the gourmet treatment, eg breaded veal brains with sauce ravigote or devilled beef tongue. This modern cuisine with its roots in the classic French repertoire goes down a treat with

🕐 We-Su 17:00-22:30

Rôtisserie La Lune

必比登$$Traditional Cuisine

A stone's throw from Mon Lapin, the owners of that restaurant have opened a different sort of eatery. Behind the large glass façade, in a lively brasserie setting, it's all about traditional rotisserie cooking. The apparent simplicity of this comfort food belies real skill. Free-range poultry is slowly spit-roasted and served with crispy fries or chicken soup with raviolini, on par with the best Italian brodi. For dessert, a maple leaf-shaped sablé biscuit contains delicate marshmallow and an intensely flavored maple caramel. The atmosphere is family-friendly at the start of the service, getti

Le Petit Alep

必比登$$Middle Eastern

In their inviting and colorful restaurant, sisters Chahla and Tania Frangié, honor their family's Middle Eastern heritage through their food, which draws in particular on Syrian and Armenian culinary traditions. The menu, packed with authentic and opulent flavors, features mezze for sharing: labneh, hummus, aromatic salads (including fattoush), all served with grilled pita. The beef kebabs, like many other dishes, are spiced up with fléflé, a traditional Syrian condiment (puréed red pepper, sesame, and black cumin seeds with olive oil). For the perfect finish, order the emblematic mehalabié—a

🕐 We-Th, Sa 17:00-23:00; Fr 11:30-23:00

Casavant

必比登$$French

A brand-new bistro in a lively, buzzing neighborhood. Chef Charles-Tristan Prévost, previously at the renowned Le Club Chasse et Pêche, cooks up generous, meticulously prepared and indulgent bistro cuisine. He sources produce from the famous Jean Talon market nearby. The already iconic Casavant sausage and mash is a mainstay on the menu, as is the confit leek tartlet with Mornay goat's cheese and hazelnut sauce. The evening menu expands to include beef tartare and smoked mackerel, sea bass à la grenobloise, and magret de canard with cider sauce. Natural wines are well represented on the wine l

Beba

$$$Argentinian, Modern Cuisine

The two Argentinian brothers behind this popular neighborhood restaurant have chosen a name that pays tribute to their grandmother. But rather than limiting themselves to their Argentinian roots, they cook open-minded, contemporary cuisine drawing on Iberian-Italian influences and making use of all resources at their disposal. Good examples of this are the lightly marinated mackerel on crusty sesame bread, covered with a tangy garlic and horseradish butter, or the guinea fowl pâté with green tomato relish. The flavors are often bold, and the dishes are copious—best savored along with the fine

Espace Old Mill

$$$Modern Cuisine

On the Brome-Missisquoi wine route, a red-brick building dating from 1849 is home to the project of Jean-Martin Fortier, a celebrated and passionate market gardener. Adjacent to a vast garden planted with over 40 varieties of vegetables and to a carbon-neutral greenhouse, the restaurant presents a single set menu which celebrates local ingredients: melt-in-your-mouth beets with yogurt, jalapeño pepper and marigold flowers; barbecue-braised cabbage, beurre blanc, salad, and brassica leaves. Both modern and deeply rooted in the terroir, the cuisine celebrates local produce, prioritizing freshnes

Le Vin Papillon

$$Modern Cuisine

This lively and welcoming bistro in the heart of Little Burgundy is run by the team behind the neighbouring Joe Beef. On the agenda: fine wines and dishes designed for sharing in a friendly atmosphere. The menu changes in step with the inspirations of the young chefs, but some of their classic dishes such as Petite Bourgogne ham, sliced by hand and topped with Fleur des Monts cheese, are a mainstay on the menu. The beef tartare mimics tourtière; the cauliflower comes in ajoblanco. This authentic restaurant charms you not only with its food but also its avant-garde wine list, which is dedicated

Joe Beef

$$$french, seafood

Even just walking past this place you get a taste of the cheerful atmosphere and bonhomie that reign inside. Steaks and seafood, as well as incontrovertible French bistro classics (such as rabbit à la royale and calf sweetbreads) take pole position here. And be sure to add that extra portion of fries on the side. This indulgent cuisine is best enjoyed with your sleeves rolled up—little wonder they provide you with a napkin the size of a sheet. Proceedings are orchestrated with discreet efficiency, warmth, and good humor.

Candide

$$$Modern Cuisine

Tucked away just behind the old church, Église Saint-Joseph, and boasting a large terrace that is highly sought after in fine weather, this restaurant opened around 10 years ago in a converted rectory. The interior sports exposed red-brick walls, old parquet flooring, wooden tables made from old church benches, green pleather-upholstered seats and a kitchen counter behind which you can see the chefs at work: the atmosphere is both cool and authentic. The single set menu changes every month to reflect the inspiration offered by the market stalls and the seasonality of the ingredients – all of w

🕐 We-Su 18:00-22:00

Park

$$$$sushi

At Westmount, Chef-owner Antonio Park serves up vibrant and balanced Japanese/South American fusion cuisine. To the sound of 80s pop, diners tuck into dishes such as precisely cooked suzuki accompanied by fragrant chimichurri and maitake mushrooms, or a selection of tuna sushi with specialty condiments: bluefin tuna with daikon steeped in yuzu, marinated jalapeño albacore, longfin tuna with ginger flower... This is an extensive and mouthwatering menu, that is also available as an omakase experience in the evening, for a culinary voyage with stopovers in Japan and Argentina.

🕐 Tu-Th 11:30-14:30, 17:30-22:00; Fr-Sa 11:30-14:30, 17:30-23:00

Foxy

$$$Modern Cuisine

In what was once an industrial area that is now gentrified, this place brilliantly captures the art de vivre in today's Montreal: hand-picked eco-responsible ingredients, wood-fired cuisine designed for sharing, plus service from a motivated front-of-house staff who are both cool and professional. The bespoke decor combines simplicity and warmth with unpretentious elegance. Here, the focus is firmly on fire, the central element of this instinctive modern cuisine, in which local produce sets the tone. The dishes, often plant-based and with Mediterranean influences, lend themselves to sharing as

Le Serpent

$$$italian

Housed in a warehouse of this former foundry turned contemporary art center, this location blends contemporary elegance with industrial heritage. Exposed brickwork, large windows, and metal furniture create an artfully unfinished, minimalist decor. Here you can enjoy carefully prepared Italian and Mediterranean-inspired cuisine. The concise but cleverly devised menu features dishes ranging from light and fresh to warm and comforting. The crudos draw on the vibrant flavors of citrus fruit and herbs; the indulgent pastas are deeply satisfying—think caramelle with a mushroom ragout, hazelnuts, an

🕐 Mo-We 17:45-22:30; Th-Fr 17:45-23:00; Sa 17:00-23:00

Place Carmin

$$$French

This restaurant in a repurposed industrial building has been designed by the Bouillon Bilk team, who are also behind the restaurants Cadet and Oncle Lee. The striking dining space makes an impression with its high ceilings, skylights, and spherical light fixtures. The tables facing the open kitchen are particularly popular. The chef devises a menu of carefully prepared brasserie dishes: foie gras terrine, grilled steak with a choice of sauces, duck à l'orange, and blood pudding Tatin, a house specialty. Some desserts, such as maple crème brûlée and Paris-Brest with sea buckthorn fruit, put an

Oncle Lee Kăo

$$$Chinese, Modern Cuisine

From the team behind Oncle Lee, this restaurant with subdued lighting from red lanterns focuses on grilled dishes (kăo is Mandarin for "grill"): lamb skewers with cumin and shishito peppers, spicy or grilled beef tataki, five-spice duck, sea bream with Sichuan sauce, octopus with lap cheong. Served with wok-fried vegetables and glazed with soy sauce and maple syrup, the grilled Cornish hen is a particular treat. Generous, fragrant cuisine perfect for sharing in this lively atmosphere.

Mémo

$$$Modern Cuisine

Set against the backdrop of an industrial-style loft with exposed pipework, a central island houses a kitchen-counter. The eclectic and modern cuisine is enhanced by influences from around the globe and caters to all tastes. The dishes transport you to different corners of the world: ribs with gochujang sauce, hamachi crudo with ponzu, prawn ceviche, and mango and tomato aguachile…

🕐 We-Sa 16:00-22:00

Dorsia

$$$European, Modern Cuisine

With its decor of marble and mirrors, this chic and elegant establishment creates the ideal atmosphere for an intimate dinner for two. The delightfully simple menu harmoniously unites French and Italian influences in dishes such as roasted sea bream with a root vegetable salad, agnolotti with beetroot and sheep's cheese, or a delicious crown of duck à l’orange.

Okeya Kyujiro Montréal

$$$$Japanese, Sushi

There is a distinct theatricality to this unique omakase experience, with a curtain lifting to the strains of dramatic music to reveal the kitchen! The seafood-centric menu features over 20 small dishes, including nigiri, tempura, and ramen, illustrating various Japanese techniques and ingredients. The creations and appetizers come thick and fast: the dishes progress from silky chawanmushi with delicately cooked trumpet fish, alternating with skillfully assembled nigiri, made with fish ranging from little-known usubahagi to premium classics such as otoro and uni from Hokkaido.

Garde Manger

$$$$Seafood, Modern Cuisine

In Old Montreal, this friendly restaurant lies behind a discreet façade. With its paneled ceilings, leather banquettes, bistro chairs, and low lighting, the atmosphere calls to mind an elegant inn. The open kitchen separates two lively dining areas set to music from the 80s and 90s. On the menu you'll find seafood-forward dishes, with oysters, wild prawns, and razor clams served in their purest form. There are also plates designed for sharing, in which the chef's specialties are combined with the inspirations of the day. The eclectic wine list is well curated, encompassing French, American, It

🕐 Tu-Su 17:30-23:00

Monarque

$$$regional

A popular spot for Montreal power lunches, this restaurant has two distinct spaces: a lively brasserie, and then a more elegant dining room with immaculate white tablecloths on artfully spaced tables. The chef, trained in France by David Zuddas (Auberge de la Charme), draws on French technique and international influences: duck consommé with autumn vegetables, braised duck and barley; sea trout, dashi, daikon, and pak choi. The reference in the name to the migratory butterfly (the monarch) makes perfect sense. At lunchtime, the set menu is limited to two courses, with the option of dessert for

Marcus

$$$$Modern Cuisine

Marcus Samuelsson, a chef with Ethiopian heritage, grew up in Sweden and has made his name in New York. He heads up this restaurant located on the third floor of the Four Seasons Hotel. With its large bay windows, the place is transformed into a terrace as soon as temperatures rise. The eclectic and modern menu is seafood-forward (lobster, crab, oysters, Dover sole, caviar); also contains lamb chops or Wagyu beef.

Toqué!

$$$$french, fine_dining

A classic address that has been a mainstay on Montreal's restaurant scene for over 30 years. Chef-owner Normand Laprise and his team take full advantage of Québec's seasonal terroir to put together their generous dishes. Their solidly traditional cuisine looks primarily to French gastronomy, with the occasional foray into Italian territory. Dinner takes the form of a seven-course tasting menu; at lunchtime, the varied menu features classics such as oyster gratin, beef tartare, and duck leg. The attractive glass-paned wine cellar sets the tone: the establishment has more than 700 wines ready to

Ferreira Café

$$$portuguese

The restaurant's warm, elegant decor blends Portuguese influences with a cosmopolitan New York City vibe. The large bar and counter decorated with azulejos contrasts harmoniously with the chic, casual woodwork. In the kitchen, Natalia Machado Villaverde elevates fish and seafood in her delicious dishes, including sardine fillets roasted with fleur de sel or creamy seafood rice with scallops, prawns, squid, mussels, and clams. The wine list is impressive with its 400 references, predominantly Portuguese, and a remarkable selection of ports and rare spirits from all over the world, including som

Maison Boulud

$$$$French

In this restaurant ensconced in the refined setting of The Ritz-Carlton Hotel, the Midas touch of Chef Daniel Boulud is unmistakable. The menu brings a touch of New York temerity to contemporary French dishes. From rib roast steak to pâté en croûte, chicken supreme or foie gras, there is something for everyone. As for the backdrop, gravitate towards the ambience that appeals to you: close to the kitchen to watch the chefs at work, by the fireplace, in the bright conservatory, or, on sunny days, on the garden terrace—allowing you to forget, if only for the duration of your meal, that you are in

Renoir

$$$$Modern Cuisine, French

This city-centre hotel-restaurant is an elegant location with a chef's counter for a few lucky diners. With his cuisine, Olivier Perret, a French chef from Burgundy, navigates his way between traditional and modern influences, drawing on the best Quebec has to offer: gravlax salmon and maple salmon caviar; bluefin tuna tartare; Arctic char, citrus sabayon and Grand Marnier; Canadian pike quenelle and lobster bisque. His recipe for duck à l'orange, an absolute classic, is not to be missed.

Le Club Chasse et Pêche

$$$$French

Tucked away behind an unshowy entrance, this restaurant is located between City Hall and the old port, next to the Château Ramezay. Part of its appeal lies in the historical character of the setting with its thick stone walls and wooden beams. With subdued lighting and cozy leather armchairs, the atmosphere is intimate and romantic, reminiscent of an upscale club. The menu changes regularly to reflect the seasons and showcases local ingredients. Dishes include vol-au-vent with veal sweetbreads and lobster, halibut in a white wine sauce with bacon jam, trout gently confit in olive oil, and Amer

Bouillon Bilk

$$$$Modern Cuisine, Creative

Right in the heart of the Quartier des Spectacles, a stone's throw from Place des Arts, Bouillon Bilk blends seamlessly into the bustling rue Sainte-Catherine. Behind the restaurant's plain façade, Chef François Nadon crafts cuisine imbued with influences from around the world, served in a refined setting. Celery root fried in panko is accompanied by a raw pear coulis and a miso sauce, with raw enoki and pan-fried shiitake. The just-seared scallops are set on a hazelnut butter and different textures of zucchini. For dessert, pastry chef Léa Godin Beauchemin creates a lovely combination of pear

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.

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

Restaurant de l'ITHQ

$$Regional Cuisine, Classic Cuisine

As part of the Institut de tourisme et d'hôtellerie du Québec, a hospitality industry school, the ITHQ restaurant is underpinned by a unique educational approach. Students and professionals work together, both front of house and in the kitchen, under the watchful eye of the instructors. In this bright and serene dining room overlooking Square Saint-Louis, the menu highlights local ingredients, including fish from the Gaspé Peninsula, bison from Lanaudière, and honey from the Laurentian Mountains. Based on the technical principles of French cuisine, the dishes evolve with the seasons: smoked ch

Schwartz's Deli

$Regional Cuisine

This restaurant is as quintessentially Montreal as Notre-Dame Basilica or Mont Royal. As soon as you cross the threshold, you are immersed in history: covering an entire wall, photos, illustrations, and articles chart the existence of this institution, which will celebrate its centenary in 2028. To avoid the queues, aim for off-peak times, sit at the counter, or share a table. Needless to say, the menu includes steak, entrecôte, chicken, and foie gras, but it is the famous smoked meat that is the main draw. Their recipe sees beef brisket marinated in the house's own spice blend, smoked, steame

🕐 Su-Th 10:30-00:30; Sa 10:30-02:30; Fr 10:30-01:30

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.

L'Express

$$$french

In the Plateau Mont-Royal district, this iconic bistro, which has been going strong for several decades, was founded by theatre fans and has become a hotspot for night owls (last orders at 12.30am). The quintessential bistro interior sports a Parisian-style counter, Art deco light fixtures, claret-coloured walls, mirrors and black-and-white floor tiles. In a buzzy vibe and seated at tightly packed tables, you will sample emblematic Gallic classics: celery rémoulade, chicken liver pâté, smoked herring, beef tartare, veal kidneys in mustard sauce and grilled salmon with lentils and spinach. The

🕐 Mo-Su 11:30-02:00

Cabaret l'Enfer

$$$$Creative

This restaurant in Le Plateau is inspired by the legendary Cabaret de l'Enfer in Montmartre, Paris. Inside, diners are immersed in an ambience where rock 'n' roll meets industrial. The large, elongated space, waxed concrete floor, black walls, and central counter with stools, is reminiscent of a retro London club. Posters and rock music played at full volume add to the underground atmosphere. Italian-born chef Massimo Piedimonte serves up a flurry of meticulously prepared bites, the sophisticated plating of which is on a par with the culinary skill that has gone into them: scallops seared on t

Le Filet

$$$Seafood

This restaurant is rightly renowned for the quality of its fish and seafood, the choice of which changes according to the catch: pan-seared scallops with almond and cider sauce; king salmon and potatoes with saffron and grenobloise sauce; striped bass fillet with parsnip purée, Savoy cabbage, and grated black truffle. Meat lovers will also be delighted. The dining space is packed to capacity—ideal for a festive evening with friends. A spot at the buzzing counter is perfect for a solo meal. The welcome is warm and attentive.

Au Pied de Cochon

$$$Regional Cuisine

As French peasant tradition has it: "Tout est bon dans le cochon"—meaning all parts of the pig can be cooked—an approach this Maple Country restaurant embraces. Here, they make no bones about serving offal (andouillette, calf sweetbreads, beef tripe—all top quality) as a starter, for example. An entire section of the menu is dedicated to foie gras, one of the house specialties. There is also plenty of variety: trout from the lakes of La Mauricie National Park with wild mushrooms; scallop quenelle with chicken sauce and mussels. Finish with the famous pouding chômeur—the province's emblematic "

🕐 We-Su 17:00-23:00 "par reservation"

Yokato Yokabai

$$japanese

The ramen served at this modest shop is among the most popular in the city, on account of the carefully simmered broths and meticulously crafted noodles. The establishment doesn't take reservations, so there is often a wait, but your patience will be amply rewarded. Diners indicate their choice of items on a paper menu, opting for the broth of their choice—creamy and intensely flavorful tonkotsu (pork bone) being a favorite—as well as toppings such as pork chashu, pickled egg, or bamboo shoots.

🕐 Su 12:00-22:00; Mo-Th 12:00-15:00,17:00-22:00; Fr 12:00-15:00,17:00-23:00; Sa 12:00-23:00

Kitano Shokudo

$$Japanese

This small restaurant with a discreet red-brick façade has its fair share of regulars. A handful of tables and a counter surrounding the kitchen form the simple setting in which self-taught chef Hiroshi Kitano cooks up ingredient-led Japanese bistronomy. Sushi and sashimi, crispy karaage with yuzu mayonnaise, chirashi, a delicious take on mazemen made with duck – and the star of the show, uni carbonara (wheat noodles with sea urchin cream and pecorino). A delightful little place.

Leméac

$$$French

You don't have to cross the Atlantic to enjoy a fine Parisian-style brasserie. While the building is indeed red bricks, the typical decor complete with a counter, a lively atmosphere, and staff dressed in the traditional Parisian server attire (white shirt and black apron). The à la carte menu features the usual suspects: braised beef cheek à la Bourguignonne, house-made black pudding with cider sauce and celery root purée, grilled beef onglet with beurre maître d'hôtel and fries, rum baba, and chocolate profiteroles. At lunchtime on weekdays, the set menu is a good value; brunch—available on

Le Virunga

$$$african

Afro-Portuguese chef Maria-José de Frias named her restaurant after this national park in the Congo Basin in her home country (DRC). Here, produce from Quebec meets sub-Saharan African spices and ingredients, such as yam, plantain, turmeric and manioc. Each plate showcases sincere, spicy fusion cuisine, a shining example being msukumo wa kisiwa, in which beef blade roast is cooked at a low temperature and glazed with a curry and turmeric jus. In the inviting, intimate space of this restaurant focused on faraway horizons, Zoya, the chef's daughter, is a friendly and generous presence. Exclusive

Oncle Lee

$$Chinese, Modern Cuisine

This elegant and trendy little place is run by Chef Anderson Lee, who offers diners a window onto his well-honed take on contemporary Chinese cuisine, inflected with a typically Montreal touch. Great care goes into cooking staples such as sesame noodles and garlic fried rice; sweet and sour eggplant is finished with crunchy peanuts and bacon. Other creations show even more personality—think steamed oysters with fermented black bean sauce or beef tartare with doubanjiang. The quality of the ingredients is impeccable, and the flavors are always on point. The ingenious cocktails provide another o

La Chronique

$$$$French, Modern Cuisine

This is one of the oldest and most respected establishments on the Montreal restaurant scene. It continues to appeal through the ages thanks to its distinct sophistication, formal service, comfortable dining space, and elegant cuisine. A major plus: you can choose between tasting menus with multiple courses or dine à la carte. Fine ingredients such as Hokkaido scallops and Arctic char from the Gaspé Peninsula are treated with respect and showcased in carefully prepared dishes. Dessert is a highlight, exemplified by their delicious and perfectly executed cream puff. The expertly compiled wine l

Lawrence

$$$$Modern Cuisine, Creative

British chef Marc Cohen is alone at the helm in the open kitchen of his cozy neighborhood restaurant. Some of the dishes are clearly influenced by his homeland: the albacore tuna is served on a bone marrow crumpet, while the tripe and cabbage gratin is accompanied by Burgundy truffles. Guided by the seasons and the chef's network of farmers and producers, the carefully balanced and thoughtfully paced tasting menu offers the best introduction to his personal and inspired culinary world. Many of the ingredients come from his nearby butcher's shop. The cleverly devised wine list is an invitation

Île Flottante

$$$$french

In buzzy Mile End, this establishment cultivates a neighbourhood bistro vibe by way of painted wooden wall panelling and old varnished floorboards that bring to mind 19C Paris. Sean Murray Smith, born into a family established in Montreal for several generations and originally from Ireland, rolls out a distinctive culinary score. Every evening the carte blanche menu unveils a melting pot of international influences: tartare of bluefin tuna from the Pacific on a bed of squid ink-laced arborio risotto; parmigiana of fork-tender celeriac flanked by a vegan mayonnaise and fried anchovy or a new sp

Damas

$$$$syrian

This place exudes an infectious joie de vivre. Whether you're new to Syrian or pan-Ottoman cuisine or a connoisseur, the experienced and welcoming team will lay out a memorable feast for you. From dazzlingly fresh salads (such as fattoush) to succulent meats (including pastirma), each dish is bursting with color, flavor, and energy. The lamb, cooked in various ways, is a must. Tip: Opt for a table in the main dining area to watch the chefs as they prepare the bread and cook on the charcoal grill.

Le Violon

$$$Modern Cuisine

Here at the corner of rue Marquette and rue Gilford, on the Plateau-Mont-Royal, a quartet of co-owners, including chefs Danny Smiles and Mitch Laughren, cook up a storm. The feast is served in an elegant space decorated with premium materials and bathed in natural light. The contemporary menu borrows from both the English-speaking world and the French: lamb's heart with remoulade and bottarga; smoked mussels with braised leeks; guinea fowl chasseur-style; onglet steak with perfectly cooked potatoes and a peppercorn sauce… not to mention a delicious seasonal millefeuille. The cocktail menu is s

🕐 We-Fr 18:00-22:30; Sa,Su 18:00-22:30,10:30-14:00

Salle Climatisée

$$$French

With only about 20 spots, this bistro installed in Little Italy is nothing if not convivial. Its atypical and somewhat surreal name—meaning "air-conditioned room"—is a nod to French signage and a reflection of its distinctive character. Brendan, the charming owner, creates a happy and laid-back atmosphere. The menu, presented on a slate board, changes with the seasons. It generally comprises a choice of seven mains and two desserts, all of them delicious (consider the chicken with clams and beans, or cabbage with browned butter and goat's cheese). From the seats at the bar, facing the kitchen,

Juliette Plaza

$$Modern Cuisine

Adjacent to Montréal Plaza, Juliette Plaza is a small restaurant with some 20 seats and a unique interior featuring eye-catching wallpapered ceiling panels, a suspended boat, and Asterix comic strips framed on the walls. The chefs serve up flavourful modern cuisine, which, although simpler than the food served in the main restaurant, has bags of personality – a cone of delicious fish tartare or the tender slow-braised beef chuck. Table d'hôte menu served in the evening.

Montréal Plaza

$$$French, Modern Cuisine

A smattering of unusual features, such as a doll's house hanging upside down from the ceiling, lend this brasserie a unique identity, and the sizable tables are conducive to celebratory gatherings for large parties. The cuisine, while firmly rooted in French tradition, is enhanced with contemporary and Asian touches: whelks are paired with miso butter; ginger and ponzu bring a sharp, vibrant flavor to the razor clams. Each and every ingredient is carefully selected in the interest of producing flawless dishes. The menu promises considerable flexibility with plates to share, solo dishes, and ta

Mon Lapin

$$$fine_dining

Located in Little Italy, this top-flight wine bar is an absolute cornerstone of the Montreal scene. At the helm, Vanya Filipovic and Marc-Olivier Frappier, ardent lovers of food and wine, run this establishment which exudes a singular energy. Reservations open 30 days in advance and are snapped up in the blink of an eye. The name pays tribute to Jura wine producer Jean-François Ganevat, famous for calling all his friends "mon lapin" ("my rabbit"). The concise menu lists around 15 dishes for sharing, all made with fine products: meats matured on the premises, ultra-fresh fish, house-made pasta,

🕐 Tu-Sa 17:00-22:30

Hélicoptère

$$$fine_dining

This restaurant at the entrance to Hochelaga wins diners over with its contemporary bistro vibe and fresh, well-balanced cuisine that is firmly rooted in the seasons. David Ollu, previously at Bouillon Bilk, composes clean and inspired dishes, such as textures of courgette elevated by an XO sauce, or house-made pappardelle topped with a lemon corn cream with lobster. A dessert featuring strawberries, raspberries and nasturtiums is an elegant conclusion to the meal. A warm welcome, a succinct and carefully selected drinks menu and real culinary personality. The café at the back, Hélico, serves

🕐 We-Su 17:30-22:30

Bar St-Denis

$$Traditional Cuisine

Despite its name, Bar St-Denis is a proper restaurant, run by Au Pied de Cochon alumni Emily Homsy and David Gauthier. The interior is done out in quite a retro style with a bar-counter, open kitchen, standard tables and high tables. The chef, who previously cooked at Toqué! and Montréal Plaza, serves traditional French cuisine with the odd Lebanese note: labneh, clams and tabbouleh, falafel, foie gras, stuffed cabbage, suckling pig with sauce Robert. A lively, welcoming restaurant that is well established in the neighbourhood.

Moccione

$$italian

After an olive oil-infused negroni—the perfect cocktail to whet the appetite— delve into the Italian menu created by Chef-owner Luca Cianciulli. His cuisine celebrates traditional flavors like those found in the crispy arancini with a gooey cheese center, accompanied by a vibrant red tomato sauce. The dishes, which have a creative edge—for instance, the refreshing scallop crudo with fennel granita—demonstrate a confident grasp of flavors. House-made pastas, such as the generous dish of casarecce with rapini, sausage, and tangy pecorino, are among the house specialties. A carefully considered s

🕐 Tu-Sa 17:00-22:00

Les Mômes

$$$Modern Cuisine

This neighbourhood bistro run by a young French chef has a classic decor that is given a lift by orange light fittings and banquettes and a 1980s soundtrack. In his set menus, the chef shows great respect for the seasons, even as he seeks to surprise his guests. Customers are welcome to bring their own bottle of wine. The restaurant is open every evening, seven days a week.

Le St-Urbain

$$$Modern Cuisine

Nothing quite beats a good neighborhood restaurant, and this renowned place in the Ahuntsic district is a perfect example. The direct view of the chefs in the kitchen and the natural light streaming through the large bay window make for an atmosphere that is both lively and welcoming. One whole wall is devoted to a large menu written in chalk: the attractive selection of seasonal dishes is a real pleasure to read. The kitchen does not take the matter of flavor lightly, with each dish confidently celebrating just that—Arctic char with carrots or venison with celery root are perfect examples.

🕐 Tu-Fr 11:30-14:00, Tu-Sa 17:30-22:00

Maison Boire

$$$Traditional Cuisine, Steakhouse

In the center of Granby, 90 minutes from Montreal, a Four Square-style cube-shaped house catches the eye with its coffee-colored wooden cladding and white detailing. A terrace, kitchen garden, and herb garden on the roof set the tone, heralding the taste sensations to come! Inside, warmth meets simplicity: a refined bar, a glassed-in wine cellar, black tables, and an open kitchen with a chef's counter. Two crackling maple wood fires call to mind a steakhouse. The cooking, mostly over an open flame, brings the best out of the vegetables, fish, and meat, which are carefully selected by the chef.

Pavane

$$Traditional Cuisine

This buzzing bistro on Granby's main thoroughfare is run by François Côté, previously encountered at the restaurant Joe Beef. The indulgent and sincere menu revolves around hearty down-to-earth fare (calf's liver with soubise sauce, macaroni au gratin with lobster, pudding chômeur) and a smattering of Asian influences (izakaya-style mackerel, kamikaze-style salmon tartare, halibut from the Gaspé Peninsula etc). The decor of wood and leather in the long, narrow space exudes warmth; laid-back service.

Le Géraldine

$$$Regional Cuisine

In the historical area of Vieux-Saint-Eustache, this restaurant occupies a house dating from 1880 with charm to spare. The timeless cachet of the dining room done out in weathered wood echoes a cuisine deeply rooted in Québec's terroir. Priority is given to produce from small-scale local suppliers, a commitment for which it has received official recognition. The menu celebrates the seasons and the region's abundant produce: wild plants, boreal herbs, and house-made marinades add character to the generous plates. The beef tartare, tenderized with sunflower oil, is combined with marinated celery

Asteur

$$$$Modern Cuisine

At Asteur, which is housed in an elegant 19C stone building, chef Olivier Robillard devises ambitious cuisine. Against a backdrop of old beams, midnight-blue walls and white tablecloths, the experience unfolds like a fairy tale, each chapter of the leather-bound "storybook" being revealed by the kitchen team or the chef himself. The single set menu highlights the ingredients – exclusively from Quebec, these are carefully selected to be used in dishes in which personal memories and creativity intertwine. Gnocchi with morels and white asparagus, ribeye Wagyu steak from Saint-Joseph-de-Beauce and