Montréal

圣母圣殿

宗教1.5 公里

Catholic basilica in Montreal, Quebec, Canada

蒙特婁美術館

博物馆1.5 公里

加拿大魁北克省蒙特利尔艺术博物馆

皇家山

自然1.4 公里

hill in Montreal, Quebec, Canada

圣母世界之后主教座堂

宗教1.4 公里

cathedral in Montreal, Quebec, Canada

珀西瓦爾·莫爾森體育場

文化683 m

stadium situated on the campus of McGill University in Montreal

Montreal, arts interculturels

文化313 m

cultural organization in Montreal, Quebec, Canada

雷德帕斯博物館

博物馆898 m

加拿大魁北克省蒙特利尔自然历史博物馆

蒙特婁地下城市

地标966 m

network of connected buildings in Montreal

奥什拉加

历史926 m

archaeological site

圣博德圣殿

宗教1.1 公里

minor basilica

基督教会座堂

宗教903 m

Anglican cathedral in Montreal, Quebec, Canada

蒙特婁當代藝術博物館

博物馆1.1 公里

art museum in Quebec, Canada

Jérôme Ferrer - Europea

餐厅★ Michelin$$$$1.7 公里

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

Cadet

餐厅必比登$$590 m

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

Sushi Nishinokaze

餐厅★ Michelin$$$$2.5 公里

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

餐厅★ Michelin$$$$3.5 公里

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

Sabayon

餐厅★ Michelin$$$$3.5 公里

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

Schwartz's Deli

餐厅$655 m

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

Bouillon Bilk

餐厅$$$$703 m

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

Restaurant de l'ITHQ

餐厅$$716 m

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