PickEasyFive Québécois restaurants in Quebec City, with the lists that name them and why. One holds two MICHELIN stars, four hold a MICHELIN star, two have made Canada's 100 Best and one is on North America's 50 Best.
Québec terroir · Old Québec (Upper Town) · $$$$
Stéphane Modat's Québec terroir, with produce from friends on the Lower North Shore.
A Catalan chef builds a menu around Québec's northern produce, preparing fish, game and red meat with precision and rich flavours. The setting is a historic Old Québec house with a glass-fronted kitchen.
Standout dishes: hare cappelletti with vegetable ragout
Creative tasting menu · Old Québec (Lower Town) · $$$$
Fifteen small plates of boreal Québec, served through vaulted 1600s cellars in Old Québec. Two Stars.
Inventive cooking built on the wild ingredients of Québec's boreal region, with mushrooms, herbs and roots central. The inspector praised precise technique and balanced flavours, with drinks and dessert completing the meal.
Standout dishes: matured tuna, pickled matsutake, Québec Wagyu tataki, mushroom-infused millefeuille
A hyper-seasonal, terroir-driven tasting menu of 12 to 18 courses from field, forest and estuary, valued as an immersive, hours-long experience that starts at an unmarked, code-opened entrance.
A theatrical, 15-small-plate journey through Quebec's boreal terroir in a 17th-century vaulted cellar, with chef François-Emmanuel Nicol working closely with local producers and a drinks program from non-alcoholic pairings to grand crus.
Standout dishes: wild-carrot taco with venison, charcoal lobster with matsutake, clay-cooked trout with spruce, scallops with sturgeon caviar
Modern set menu · Limoilou, Québec · $$$$
Limoilou diners ring the kitchen; cooks serve a local, seasonal set menu.
Refined modern cooking that treats Québec ingredients with respect, in a lively open-plan room. The set menu comes in regular and vegetarian versions.
Standout dishes: Magdalen Islands scallops with fermented Jerusalem artichoke, sockeye salmon with beurre blanc, quince and sweet clover crème diplomate, brioche with duck foie gras and birch syrup
Praised for its open kitchen in a converted industrial space, attractive plates, and inventive cooking drawing on nearby producers, in five-course Nordic-inspired menus that suit meat-eaters and vegetarians.
Foraged tasting menu · Saint-Roch, Québec · $$$$
Ten courses at one big shared table, from what Pelletier and Osterroth forage nearby.
An intimate, communal setup with ten guests at one large table and a strictly Québec-rooted menu. The inspectors noted precise technique, steady use of herbs and smoky notes, and an optional local pairing.
Standout dishes: cod marinated in smoked oil, scallops in herring bone jus, roasted quail breast
Modern creative · Old Port, Québec · $$$$
The founder's son runs this Old Québec room: inventive, seasonal and local.
Seasonal Québec ingredients go into modern dishes with a creative edge. The inspector enjoyed the precise mix of shapes, textures and cooking methods, and the playful twist on some French classics.
Standout dishes: spot prawn and pear marinated in wild ginger, buckwheat tartlet with foie gras, tartiflette, kugelhopf
