9.8/ 10Excellent
Based on public data
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Rooms & Views
Apartment with Sea View
Sea view Garden view
This spacious apartment is consisted of of 1 living room, 2 separate bedrooms and 1 bathroom with a bath and free toilet…
Double Room with Private External Bathroom
Garden view
Featuring free toiletries, this double room includes a private bathroom with a bath, a shower and a hairdryer. Among the…
Queen Room with Balcony
Featuring free toiletries, this double room includes a private bathroom with a shower, a hairdryer and slippers. The dou…
Double Room with Sea View
Sea view Garden view
Featuring free toiletries, this double room includes a private bathroom with a shower, a hairdryer and slippers. Among t…
Standard Twin Room
Providing free toiletries and bathrobes, this twin room includes a shared bathroom with a shower, a hairdryer and slippe…
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 flavors22.5km
- CoquetteBib Born out of a collaboration between the owners of Kebec Club Privé and Torii Izakaya, this friendly, trendy spot has a short menu of small seasonal dishes for sharing. The chef showcases local ingredients – Quebec fish, vegetables from the Côte-de-Beaupré area – and incorporates nods to French recipes. He seasons carefully, often adding an unusual touch, such as jalapeño to spice up corn or nasturtium in a white chocolate ganache. Think scallops with corn cream and garlic flower, or cantaloupe melon and rum baba to be savoured at a seat at the counter, a table in the dining area or on the roof8.8km
- 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 gras22.3km
- 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 put22.6km
- 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 22.9km
- 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;23.0km
- 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 – 23.2km
- 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.22.3km
- 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...).23.2km
- 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.23.3km
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
Attractions nearby
- Montmorency Falls waterfall in Quebec, Canada13.4km
- Citadelle of Quebec citadel in Quebec, Canada23.3km
- Quebec Bridge Saint Lawrence River crossing bridge, between Quebec City and Levis, Quebec32.5km
- Notre-Dame Basilica-Cathedral Catholic basilica-cathedral in Quebec City, Quebec, Canada22.7km
- Musée national des beaux-arts du Québec art museum in Quebec City, Canada24.9km
- Aux Trois Couvents museum in Château-Richer338m
- Stadacona 16th-century Iroquoian village near present-day Quebec City; origin of the name "Canada"23.8km
- Musée de la civilisation Canadian museum (Quebec city)22.4km
Attraction data from Wikidata (CC0) — reference only.
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