9.1/ 10Excellent
Based on public data
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9.14/10FlyerKey composite · 2 sources
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Rooms & Views
Superior Studio with city view
City view
Providing free toiletries and bathrobes, this studio includes a private bathroom with a walk-in shower, a bath and a hai…
Studio
Featuring free toiletries and bathrobes, this studio includes a private bathroom with a walk-in shower, a hairdryer and…
Suite with Balcony and City View
City view
Meals can be prepared in the well-fitted kitchen, which comes with a stovetop, a refrigerator, kitchenware and an oven.…
Classic Room with Bath
City view
Offering free toiletries and bathrobes, this double room includes a private bathroom with a walk-in shower, a bath and a…
Superior Suite
City view
Featuring a private entrance, this air-conditioned suite consists of a kitchenette, 1 bedroom and 1 bathroom with a walk…
Suite with River View
City view river view
Featuring a private entrance, this air-conditioned suite is consisted of of a kitchenette, 1 bedroom and 1 bathroom with…
Classic Room with City View
City view
Boasting a private entrance, this air-conditioned suite includes a kitchenette, 1 bedroom and 1 bathroom with a walk-in…
Economy Double Room
Offering free toiletries and bathrobes, this double room includes a private bathroom with a walk-in shower, a hairdryer…
T2 · Official booking system. Actual features may vary.
Restaurants nearby
- Tanière³★★ 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 flavors518m
- Le Clan★ 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 303m
- Légende★ 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 put320m
- Laurie Raphaël★ 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 gras573m
- Kebec Club Privé★ 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 – 827m
- ARVI★ 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;1.7km
- lueurBib Located next to the Vézina family's flagship restaurant, this "bar-kitchen" has a more accessible and laid-back approach to dining than its sibling: a long counter for some 15 diners, frescoes painted on the ceiling and highlighted by neon lights, and well-chosen background music. The short menu puts a contemporary new spin on familiar dishes and ingredients – think hamachi crudo, babeurre with chilli oil and jalapeño; Lake Champlain walleye, warm tartare sauce with trout roe and capers; tiramisu with sweetgrass.573m
- Torii - Buvette japonaiseBib 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...).829m
- Honō IzakayaBib 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.933m
- Buvette ScottBib A wine bar with strong ties to its city, this buvette is a place where people come for a pick-me-up: an intimate atmosphere, inviting decor, copper-clad bar, and a soundtrack of vinyl playing in the background. The inventive cuisine comes as small plates to share; choose about four. The menu, which changes daily, comprises classics such as cured duck or locally caught wild sea bass, cooked to perfection and served with roasted sweet peppers and turnips, bound together by the sweetness of a soft pear and a spicy ginger vinaigrette. There is a fine selection of wines, some produced locally and a1.1km
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
Attractions nearby
- Notre-Dame Basilica-Cathedral Catholic basilica-cathedral in Quebec City, Quebec, Canada184m
- Citadelle of Quebec citadel in Quebec, Canada785m
- Cathedral of the Holy Trinity Cathedral of the Anglican Diocese of Quebec244m
- Church of Our Lady of Victories, Quebec City church in Quebec City, Quebec, Canada503m
- Musée de la civilisation Canadian museum (Quebec city)536m
- Musée national des beaux-arts du Québec art museum in Quebec City, Canada2.1km
- Chateau St. Louis building in Quebec, Canada406m
- Place Royale square in Québec, Canada486m
Attraction data from Wikidata (CC0) — reference only.
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