Best Québécois restaurants in Montreal

Simon Mathys's five-course carte blanche shifts constantly, rooted in Québec terroir.

• MICHELIN 1 MICHELIN StarSource ↗

  Chef-owner Simon Mathys cooks an unpretentious, produce-driven tasting menu, often built on sauces and emulsions. The inspector noted precise technique and well-balanced textures.

  Standout dishes: scallop on salsify purée, crab emulsion with spinach

• Canada's 100 Best #63Source ↗

  A warm, minimalist room and chef Simon Mathys's changing five-course tasting menu built on Quebec terroir, with natural-leaning wine flights.

  Standout dishes: walleye with grilled zucchini purée and eggplant bolognese, sunchokes with grilled cabbage and foie gras

• Canada's Best New #16Source ↗

  A neighbourhood spot near Jean-Talon Market that became a destination for its seasonal five-course menus and welcoming front of house.

• enRoute Best New #2

The Mon Lapin team's spit-roast chicken and duck, hand-cut fries, house gravy.

• Canada's 100 Best #21Source ↗

  The Mon Lapin team reworks Quebec's nostalgic rotisserie, slow-roasting small-farm chickens and ducks and serving indulgent comfort in a warm brasserie-style room.

  Standout dishes: spit-roasted chicken and duck, hand-punched fries with chicken gravy, curried oeufs mayonnaises, croqu'ailes

• Canada's Best New #2Source ↗

  An elevated homage to the Quebec rotisserie, with bistro classics cooked with care and a wine list of French and Quebec bottles.

  Standout dishes: spit-roasted birds, gravy, fries

• MICHELIN Bib GourmandSource ↗

  A traditional rotisserie brasserie with a large glass front and a lively room, family-friendly early and livelier in the evening. The food is simple, generous and approachable with real skill behind it, and the wine list is short and well chosen.

  Standout dishes: spit-roasted free-range chicken, chicken soup with raviolini, maple sablé

A working sugar shack in a maple grove, cooking on the syrup evaporator.

• Canada's 100 Best #49Source ↗

  A working maple sugar shack from partners Martin Picard and Vincent Dion-Lavallée, where Dion-Lavallée and Matthew Babin cook very locally, much of it on a wood-fired maple evaporator, in long banquet meals.

  Standout dishes: pea soup, tourtière, trout with pastis, duck with blackcurrant sauce

Some 30 years of Normand Laprise's local, seasonal cooking; the tasting menu shows the most.

• Canada's 100 Best #70Source ↗

  Normand Laprise's seasonal cooking showcases top local ingredients, with French and Asian techniques giving playful, vivid, distinctly Québécois plates.

  Standout dishes: fluke crudo with fir-tree mousse, Quebec whelks

• La Liste 75/100
• 50 Best Icon Award

Martin Picard's rich, meaty Québécois cooking, down to a foie gras poutine.

• Canada's 100 Best #78Source ↗

  Indulgent Québécois cooking with a seasonal menu, run as a family affair, and cocktails that use products from Picard's sugar shack.

  Standout dishes: seafood tower, foie gras