Best restaurants in Quebec City

Tanière³

★★ Michelin$$$$Creative

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

Kebec Club Privé

★ Michelin$$$$Creative

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 –

ARVI

★ Michelin$$$$Modern Cuisine, Creative

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;

Légende

★ Michelin$$$$Creative, Regional Cuisine

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

Le Clan

★ Michelin$$$$Regional Cuisine, Modern Cuisine

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

Laurie Raphaël

★ Michelin$$$$Modern Cuisine, Creative

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

Ouroboros

Bib Gourmand$$Modern Cuisine

The name Ouroboros, like the mythological snake that symbolizes an eternal circle, reflects the way this restaurant works: from market to plate (and even composting), their approach forms a perfect cycle. The cozy bistro has comfortable seating at tables and a counter, and a concise menu that prioritizes fresh seasonal and regional ingredients, such as delicious pork gyozas served with a stout beer sauce, flavorsome chicken, Jerusalem artichokes and salsify, and an excellent apple strudel. There is no wine list here; ask owner Daniel for recommendations.

Le Clocher Penché

Bib Gourmand$$Modern Cuisine

This restaurant has preserved some fine features – original tiled floor and elegant woodwork – from its previous incarnation as a bank. But gone are the safes of old, replaced by a wine cellar and pantry, and the cash counter area is now the open kitchen. With a perfect mastery of classic techniques, the chef demonstrates flair as he cooks up modern and lively market-fresh cuisine, in which refinement and indulgence come together. The wine list allows you to treat yourself without breaking the bank; the cocktails – alcoholic or virgin – provide the perfect start to the evening. Remember to boo

Battuto

Bib Gourmand$$Italian

Every month since 2016, this restaurant's 24 seats have been snapped up within minutes. The menu showcases authentic and utterly indulgent Italian cooking made with impeccable skill (Apulian burrata with salsa rossa and pepper, ratatouille and fresh basil leaves). They make all ingredients in-house, from ciabatta grilled on the barbecue and cold cuts to pasta and ice cream. The wine list is streamlined but thoughtfully composed, combining little-known labels with prestigious names, with a penchant for Italy and France. The atmosphere is convivial, and the counter seats afford front-row views o

🕐 Tu-Sa 17:30-22:00

Melba

Bib Gourmand$$Modern Cuisine, French

Tuck into an authentic slice of gourmet France here. The menu of meticulously prepared bistro cuisine features small plates such as shrimp barbajuans, liver mousse, ravioli with basil, or scallops with squash bouillabaisse. The desserts are pure indulgence: think Calvados baba with caramelized apples and vanilla ice cream. The upscale decor has a contemporary feel, and the service is attentive.

Honō Izakaya

Bib Gourmand$$Japanese, Izakaya

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.

Buvette Scott

Bib Gourmand$$Regional Cuisine, Modern Cuisine

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

Torii - Buvette japonaise

Bib Gourmand$$Japanese, Izakaya

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...).

Bistro B

Bib Gourmand$$Modern Cuisine

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

lueur

Bib Gourmand$$Modern Cuisine

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.

Coquette

Bib Gourmand$$Modern Cuisine

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 roof

Saindoux Restaurant BBQ

Bib Gourmand$$Barbecue, Regional Cuisine

In a former presbytery, Alex Bouchard (previously at Laurie Raphaël) showcases the exceptional pork from the Saint-Patrice-de-Beaurivage pig farm, barbecued, smoked in-house and enhanced with a variety of sauces and condiments. Fragrant kofta, sea buckthorn-glazed ribs, generous amounts of chilli and grilled asparagus are testament to cuisine designed for sharing that is rife with bold, smoky flavours. Don't miss the aptly named "Ultimate Experience" set menu. Simple and friendly atmosphere, cordial service and excellent value for money.

Le 101 Restaurant

$$$Modern Cuisine

Here in the lively Saint-Roch neighbourhood, chef Charles Gignac draws on solid experience that has taken him from Charlevoix to Tokyo, where he worked at Beige Alain Ducasse. The large open kitchen to the rear, which fosters direct contact with diners, serves creative, finely crafted dishes with roots in modern French cuisine: leek, stracciatella and jalapeño; smoked duck foie gras, confit and apple; striped bass with cococha sauce; black sesame, coffee and lemon dessert, are shining examples of this precise, refined cuisine dotted with original touches and carefully presented.

Kundah Hôtel

$$Indian

Picture a warm interior with an eye-catching bar where cocktails are deftly mixed, stirred and shaken. While devoid of accommodation, Kundah Hotel is nonetheless a model of hospitality and the spot-on front-of-house team is justly one of its claims to fame. The varied repertory rolls out vegetarian dishes (grilled sabzi, tandoori cauliflower) and new takes on a few classics: crispy pakoras, comforting dal, braised lamb in a velvety, ginger-laced korma sauce. The tasting menu provides a splendid opportunity to explore a mild version of Indian cuisine made with local produce.

Le Hobbit

$$Modern Cuisine

This bistro on the outskirts of the city center has been around for such a long time it is practically an institution. Tables are laid out in two large rooms, where an excellent brunch is served until 2pm; at lunchtime, a handful of mains are available in addition to the brunch menu (Silesian dumplings, pan-fried lake perch, Cornish chicken). But it is in the evening that things really get going. The eggs Benedict is almost legendary; the desserts, such as the succulent fig tart, are a must, so save some room. A fine selection of beers and ciders lends itself to a multitude of original pairing

🕐 Mo-Fr 08:00-22:00; Sa,Su 09:00-22:00

La Planque

$$Modern Cuisine

In the buzzing neighborhood of Limoilou, La Planque is hidden away among the bohemian shops and cafés. The short menu evolves regularly and features comforting bistro dishes alongside the chef's inventive creations. The eclectic wine list is cleverly put together (minor appellations at various price points, ciders, and craft beers). An enthusiastic young team provides the service—all in all, an ideal place for a relaxed evening with friends.

Le Parlementaire

$$Modern Cuisine

This restaurant on the first floor of the historical building of the National Assembly of Quebec is accessed via a superb solid-oak staircase. Framed by some 20 columns, the large dining room has retained a traditional style for a grandiose feel. Chef Sébastien Laframboise uses only local produce, such as honey from the institution's beehives and vegetables from the kitchen garden. The set menu, which is inspired by Indigenous cultures, is always a good bet. Take a tour of the parliament building and grounds while you are here!

Chez Boulay - Bistro Boréal

$$$Regional Cuisine, Traditional Cuisine

This restaurant is run by chefs Jean-Luc Boulay – a judge on Canadian TV show Les Chefs!) – and Arnaud Marchand, who showcase boreal cuisine through produce and spices from the terroir. The inviting decor has a French-influenced "contemporary bistro" vibe. The menu is concise and wallet-friendly at lunchtime on weekdays, and brunch is served on weekends. In the evening, a longer version of the menu features more complex dishes that are just as hearty and indulgent: pâté en croûte with a seasonal vegetable marinade, braised Quebec beef cheek with a Burgundy-style garnish featuring dune pepper,

Le Saint-Amour

$$$$French, Traditional Cuisine

Jean-Luc Boulay's iconic restaurant features a spacious Art Nouveau dining room with a 10m-high glass ceiling. The cuisine – classically French and masterfully executed – showcases Quebec's terroir through meats such as venison, calf sweetbreads and lamb. The house foie gras and pigeon count among its signature dishes. From start to finish, the food is consistently excellent. Attentive service and an extensive wine list round off the experience.

Chez Rioux & Pettigrew

$$$Traditional Cuisine

Within spitting distance of the Old Port, this restaurant still displays old photos of former owners, Mr. Rioux and Mr. Pettigrew, who occupied the premises in the late 19th century. The rustic decor (wooden floorboards, exposed brick, and stone walls, plus antique preserve tins on the shelves) exudes an appealing, vintage vibe. Chef-owner Dominic Jacques treats his guests to hearty fare that, although in a traditional vein, is not without its creative moments. In the evening, the restaurant serves more extensive menus in which Québec's terroir is the star of the show (think beef carpaccio sea

Champlain

$$$$Modern Cuisine

On the ground floor of the landmark Chateau Frontenac, this restaurant blends charm and history courtesy of four, individually appointed dining rooms. The conservatory commands a drop-dead view of the city and the majestic St Lawrence River. The “Signature” and “Discovery” menus are packed with seasonal ingredients from Quebec and there is always a vegetarian option. The wine cellar will make even the most discerning wine buffs drool with pleasure.

Échaudé

$$French

In the Lower Town, near the Old Port and Bassin Louise, this traditional French restaurant established in 1984 continues to uphold a commitment to quality and a spirit of conviviality. Taken over by its employees some 10 years ago, it remains true to its origins. In the elegant dining room with white tablecloths and mirrors, ponder which glass of wine to choose from the 20 or so listed. The evening à la carte menu highlights French classics: Wagyu beef tartare, halibut with Nantes butter, or magret de canard with Choron sauce. The simplier lunch menu offers a good value for money. The service

L'Orygine

$$$$Creative

In a historical building in Old Quebec, a stone's throw from Place Royale, this refined restaurant shares its premises with Tanière³, which is located just below. The contemporary, elegant and serene interior opens onto a terrace, whose tables are coveted in summer. At the helm, chef Sabrina Lemay cooks up creative cuisine with a commitment to using local ingredients. The multi-course tasting menu, which is accompanied by a short seasonal menu, prioritises vegetables without excluding meat and fish – and can always be adapted for a vegan version.

Coteau

$$$$Modern Cuisine

In a prime location in Old Québec, a short distance from the Petit Champlain neighborhood, the St Lawrence River, and the Musée de la Civilisation, this hotel restaurant has a unique asset: a biodynamic farm located just a few kilometers away. Some 30 fruits, vegetables, aromatic herbs, and wild plants are harvested there, before ending up on their plates, in chef's creations. The experience is enhanced by an excellent wine list comprising more than 700 different labels.

Saison

$$$Regional Cuisine

This converted pub has retained its unpolished, pared-down decor in a space that has lots of character and a long counter. Local produce takes centre stage on the menu: rainbow trout, creamy white wine sauce, celery and Granny Smith apple; beef fillet with a gastrique and fried shallots... Attentive staff, rock music and a fine selection of cocktails, plus a wine list showcasing exclusively Quebec picks, curated by an enthusiastic sommelier. Book for one of two sittings. N.B. Tips are included.

Verre Pickl’

$$$Modern Cuisine

Born and bred in Guadalajara, Alexandra Romero has an impressive command of traditional Mexican cooking. Jérôme Gilpin, meanwhile, originally from Portneuf, brings to the table his French flair for making jus and sauces. In their small house in Sillery, which they have converted into a table d'hôte, guests all sit at the same table in the name of conviviality. Quebec produce meets Mexican condiments and European techniques in colourful, perfectly seasoned dishes. Showcasing vegetables from organic market gardeners, the menu is updated every month, adapting its Mexican-inspired fare to the chan

Ambre.

$$$Modern Cuisine

Located in Sainte-Foy, at a remove from the historical centre, this restaurant wins you over with its laid-back and inviting atmosphere. The setting is simple, but the welcome is warm. The restaurant showcases ingredients from Quebec's terroir. The indulgent, meticulously prepared cuisine can be enjoyed in the form of a tasting menu consisting of a dozen small plates to share: Gaspé Peninsula lobster ravioli and cauliflower with a fragrant bisque, house-made beer sausages and Migneron de Charlevoix cheese aligot, or Paris-Brest made according to time-honoured tradition. A 100% Quebec wine list

Myranel

$$$Modern Cuisine

In a charming village on the banks of the St. Lawrence, Myranel is surrounded by picturesque shops (antique dealers, bakery, and a renowned chocolate shop). This delightful late 19th-century house, complete with lovely original ceiling beams, is home to this Biosphere-certified restaurant run by a young couple. Chef Mathieu Janes, a strong believer in eating local, works exclusively with small-scale producers, sourcing the majority of his ingredients from Portneuf County (except coffee, some citrus fruits, and fish). The set menu, which changes every two months or so, comes in two versions; on