Where to Base
Stay in Old Lévis for historic charm and easy ferry access to Quebec City's Old Town. Other districts offer quieter environments ideal for rest after exploring the region.
City hotel guide
Lévis
Lévis is a city in eastern Quebec, Canada, situated on the south shore of the St. Lawrence River, directly opposite Quebec City. Formed in 2002 through the merger of ten municipalities, it offers a distinct local character compared to its neighbor. The city is well-connected via a historic ferry linking Old Quebec with Old Lévis, as well as the Quebec Bridge and Pierre-Laporte Bridge. For frequent travelers, Lévis serves as an excellent alternative base, providing easy access to Quebec City’s attractions while offering a quieter, residential atmosphere. With a population nearing 150,000, it features diverse neighborhoods suitable for various traveler preferences.
10Hotels
5Brands
4Programs
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Getting there & around
YQB airport guide (official info · terminals · lounges) →
🚆 Gare du Palais🚆 Charny railway station🚆 Sainte-Foy railway station
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Before choosing where to stay
Getting Around
Access Quebec City quickly via the ferry, Quebec Bridge, or Pierre-Laporte Bridge. Within Lévis, personal vehicles or local transit are the primary modes of transportation.
Best Season
Summer offers pleasant weather for riverside walks and historic district tours. Winter provides stunning snowy landscapes but requires preparation for cold temperatures.
Nearby attractions
Musée national des beaux-arts du Québec
art museum in Quebec City, Canada
Citadelle of Quebec
citadel in Quebec, Canada
Quebec Bridge
Saint Lawrence River crossing bridge, between Quebec City and Levis, Quebec
Plains of Abraham
battlefield park in Quebec City, Canada
Notre-Dame Basilica-Cathedral
Catholic basilica-cathedral in Quebec City, Quebec, Canada
Church of Our Lady of Victories, Quebec City
church in Quebec City, Quebec, Canada
Cathedral of the Holy Trinity
Cathedral of the Anglican Diocese of Quebec
Musée de la civilisation
Canadian museum (Quebec city)
Chateau St. Louis
building in Quebec, Canada
Place Royale
square in Québec, Canada
Saint-Jean-Baptiste Church
catholic church in Quebec City
Stadacona
16th-century Iroquoian village near present-day Quebec City; origin of the name "Canada"
Dining
Tanière³
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 flavors
WebsiteLe Clan
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
WebsiteLaurie Raphaël
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 gras
WebsiteKebec Club Privé
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 –
WebsiteLégende
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 put
WebsiteARVI
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;
WebsiteBistro B
This bistro has reopened after a full-scale makeover that sports more comfort and elegance, new furnishings, modern light fixtures and a glazed wine cellar. The vibe is as warm and welcoming as ever, depicted by an open-plan kitchen offering a splendid view of the team at work. The chef now focuses on smaller but ever indulgent helpings, in a more forthright and less Gallic vein, but always courtesy of high-flying ingredients and attractive plating: steamed cod, caponata and puttanesca seasoning; lamb’s sweetbread sausages and foie gras; biscuit, ganache and chocolate ice cream. The owner’s ma
WebsiteBuvette Scott
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 a
WebsiteAttraction data from Wikidata (CC0) and open sources, ranked by notability and distance — for reference.
See all guide-listed restaurants in Lévis (Michelin / Black Pearl) →
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Hôtel & Suites Normandin Lévis
4★0 recordsSparse
Four Points by Sheraton Lévis Convention Centre
4★0 recordsSparse
Days Inn by Wyndham Levis
4★0 recordsSparse
Hotel L'Oie des neiges
4★0 recordsSparse
Quality Inn & Suites
4★0 recordsSparse
Comfort Inn
3★0 recordsSparse
Hotel Motel Hospitalité
3★0 recordsSparse
Hampton Inn & Suites by Hilton Quebec City Levis
3★0 recordsSparse