Best Canadian restaurants in Montreal

Almost all wood-fired, in a former train and tank plant. First MICHELIN Star, 2026.

• MICHELIN 1 MICHELIN StarSource ↗

  Wood-fired cooking carries through to dessert, built on fresh, carefully sourced ingredients. The inspector also liked the sommelier-led wine list and warm, precise service.

  Standout dishes: house-made agnolotti with celeriac, whole wood-fired duck with quince, grilled pear with oats and sweet clover

• Canada's 100 Best #96Source ↗

  Marc-André Jetté's modern wood-fired cooking is refined and precise, built on Quebec ingredients with artful plating, in an airy industrial room.

  Standout dishes: Beaurivage pork with apple, cabbage and bekana, Arctic char with romesco, eggplant and almond

• Wine Spectator Best of Award

Danny Smiles and Mitch Laughren cook a menu that keeps moving, in a small Plateau room.

• 50 Best #15Source ↗

  The menu leans on Italian influences from co-chef Danny Smiles' heritage, with some Egyptian traces, cooked alongside Mitch Laughren and Sara Raspa.

  Standout dishes: beef battuta, agnolotti del plin alla Milanese, lemon and pistachio baked Alaska

• Canada's 100 Best #8Source ↗

  A controlled, precise kitchen that lets high-quality ingredients shine, in an understated room with a wine list of small producers.

  Standout dishes: Nova Scotia tuna, monkfish with pork dumpling and truffle lobster bisque, Montebello trout à l'angevine, Bombe Alaska

• Canada's Best New #1Source ↗

  Fine dining reworked on its own terms: precise, unfussy cooking that puts ingredients first, with Irish, Italian and Egyptian roots seen through a Québécois lens.

  Standout dishes: Quebec beef tartare with bulgur and tahini, potted shrimp with Newfoundland mussels

• enRoute Best New #2Source ↗

  The reviewer liked the restrained, polished room, relaxed service and a kitchen that favours clarity over spectacle, and singled out the desserts of chef Laura Faria.

  Standout dishes: beef tartare, Cara Cara orange and fennel plate, tiramisu affogato, chou fraisier

• MICHELIN RecommendedSource ↗

  A bright, elegant room and a contemporary menu drawing on English and French traditions. The short cocktail list is well curated and often refreshed.

  Standout dishes: lamb's heart with remoulade and bottarga, smoked mussels with braised leeks, guinea fowl chasseur, onglet steak

Pastry chef Patrice Demers cooks six courses for 16 seats; Marie-Josée Beaudoin picks the wine.

• MICHELIN 1 MICHELIN StarSource ↗

  The chef moved from pastry into cooking, and his precise, vegetable-focused dishes showcase Québec suppliers. Polished service and desserts also drew praise.

  Standout dishes: wood-fired mushrooms with juniper sabayon

• 50 Best #34Source ↗

  The reviewer values how it feels like dining at a friend's home, with pastry chef Patrice Demers cooking and sommelier Marie-Josée Beaudoin hosting just 14 guests with personal warmth.

• Canada's 100 Best #44Source ↗

  A 16-seat room where Patrice Demers cooks and Marie-Josée Beaudoin pours, giving a highly personal tasting menu; his pastry background shows in inventive pairings.

  Standout dishes: grilled oyster mushrooms with sabayon, Arctic char with honeynut squash and tea sabayon, scallops with citrus and green radish, Kamouraska lamb

• Canada's Best New #5Source ↗

  A crisp two-part space from Patrice Demers and Marie-Josée Beaudoin, with a bar for tea or dessert and a small dining room for seasonal surprise tasting menus.

• enRoute Best New #1Source ↗

  Described as a 14-seat room where intention runs through every detail, and it took the Dish of the Year for a mushroom dish.

Raw amberjack, sticky carrot pudding, a sunny room.

• Canada's 100 Best #43Source ↗

  A Little Italy bistro keeping a compact, playful menu built on a close network of artisanal Quebec producers, in a room designed by François Séguin.

  Standout dishes: raw amberjack with parsnip, caillette with clams and gigantes, Montebello trout, roasted flat cabbage in soubise

Seven courses, one for each of the deadly sins.

• Canada's 100 Best #45Source ↗

  Intense, lingering flavours and precise execution from chef Massimo Piedimonte, who weaves Montreal culture and local ingredients into a seven-course tasting menu.

  Standout dishes: cannolo with beef tartare, Les Feuilles Mortes, buckwheat with blackcurrant

• Canada's Best New #2