Michelin star-calibre restaurants in Montreal

1 star

Chef Romain Cagnat is possibly the best thing that could have happened to this chic table at the Ritz-Carlton Montreal - as well as its owner-chef, Daniel Boulud. Timid in the kitchen but extremely bold with his plates, Romain executes flawless cuisine, where techniques are as masterful as the flavours. From the soothing environment to the quality of the service, Maison Boulud is without a doubt one of the best tables in Montreal.

1 star

Joe Beef is a flagship restaurant that greatly helped propel Montreal's gastronomic scene to international level. Since 2005, locals and tourists from around the world have clamoured for tables to experience the unique experience offered by Fred Morin and his dedicated team. The widely acclaimed international reputation of Joe Beef was forged from the early years, notably thanks to generous plates - to say the least decadent - revealing accomplished research, mastered techniques, and a unique eloquence, always derived from Quebec or Canadian terroir. The festive atmosphere and very friendly service has played a major role in democratizing so-called high-end gastronomic experiences in Quebec.

1 star

Chef-owner Normand Laprise is credited with introducing fresh, local ingredients to the gastronomic scene, thanks to the central place they occupy in his menu since the opening of his restaurant in 1993. The concept of a farm-to-table menu was literally inspired by Toqué's first menus, thus paying tribute to the rhythms of the seasons, their colours and flavours. Expect service that follows all the rules, a calm and discreet atmosphere, as well as plates demonstrating next-level creativity. At Toqué, we know we are in excellent hands.

1 star

The work of chefs Charles-Antoine Crête and Cheryl Johnson is both marginal and essential when trying to read the Montreal culinary landscape. The food, service, and atmosphere, from conception to execution, are unique thanks to the chefs' skill in navigating between playfulness and rigour. The most common dish names are just a facade for the delicious madness that is actually served. Think beef bourguignon served as a marrow, crispy-soft pudding, exceptional lobster bisque, and the famous bourgot-miso - a must-have without which your visit would not be complete. If the food is not enough to convince you, just basking in the intoxicating, dreamlike atmosphere of the place should close the deal.

1 star

The second sibling in the Joe Beef family of restaurants, this restaurant is renowned for its killer wine bar and accomplished cuisine. Through the combined efforts of the team in the dining room and kitchen, dishes featuring vegetables, artisanal charcuterie, local cheeses, and seafood harmonize with wine to turn an unpretentious meal into a complete and complex culinary experience. After all, what would the neighbourhood be without its Burgundy ham and legendary carrot eclair?

1 star

The term "market cuisine" risks overuse, but luckily this restaurant in Little Italy is considered the one that breathed new life into it. Two kitchen prodigies - Jessica Noël and Marc-Olivier Frappier - reinvent seasonal ingredients in a dazzling way, while Vanya Filipovic and Alex Landry keep your glass filled with stellar privately imported wines. Smoked Kamouraska eel carbonara spaghetti, a trick-of-the-eye gnudi and rabiole with wild mushrooms in a rich sauce reminiscent of cacio e pepe, the croque-pétoncle... And what about the first crisp spring radishes dipped halfway into creamy foie gras mousse? It's a waltz of small plates that you never want to end.

1 star

With a French brasserie on one side, and an upsclate white-tablecloth bistro dining room on the other, father-son duo Bastien wanted to create their dream restaurant - paying homage to their favourite New York restaurant, Gramercy Tavern - and have done just that. Each space has its own vibe, design, and menu... Bone marrow and whelks, beef tartare, bouillabaisse, and beef short-rib sandwiches are featured on the brasserie side, while in the dining room the four-course menu is more refined, French-inspired, but with a personal touch (and sometimes with a Japanese twist). But to be clear, no matter what side you choose to be on, there are no bad decisions here.

1 star

Antonio Park is a seismic force in the city. While the chef's mastery of the art of sushi is one of the restaurant's main attractions - offering countless incredibly fresh fish and seafood - all of the other dishes at the restaurant are also worth the trip. The chef's Korean-Argentinian background make his restaurant a true journey - sushi or no sushi. His speed and methods are unmatched, and the experience here is as masterful as his technique: perfection.

1 star

To say that chef and owner Fuad Alneirabeie has elevated Syrian cuisine with mezzes and main dishes - fruits and vegetables, nuts and honey, grains and legumes, lamb and poultry, herbs and oil - is a colossal understatement. At Damas, the food is incredibly fresh, vibrant, and colourful, and the decor will instantly charm anyone who walks through the door. Prepare to be transported.

1 star

No one in Montreal can deny the high quality of this restaurant by Chef Claude Pelletier and maitre d'Hôtel Helen Karagiannakis. Located in an old stone manse in the heart of Old Montreal, this restaurant is a combination of a dark and contemplative space and the Jardin du Gouverneur that's open in the summer. And no matter which space you dine in, it is going to be very chic. Pelletier is known to be a calm and reserved, keeping his energy for the kitchen where the magic happens, while Joris Gutierrez Garcia suggests the perfect wine with his great knowledge of pairings.

1 star

Even though they are welcomed with open arms by everyone in the province, poutine and pouding chômeur are not exactly a staple on the international scene. Under the skillful hand of Martin Picard, who chose to make them the centrepieces of his cuisine instead of the traditional European cuisine, these dishes have been improved and deepened, resulting in a restaurant where chaotically luxurious food is business as usual. You'll find foie gras served by the shovel and maple syrup practically pouring from the ceiling. No one could better represent Quebec and its classics with an untamed, well-received treatment than Martin Picard.

1 star

If you're looking for a restaurant that excels in the great French classics you are in safe hands with chef-owners Marc de Canck and Olivier de Montigny. Cue rich and flavourful sauces, emulsions and mousses that flow freely accompanied by perfectly cooked, succulent proteins (not to mention the wine, which takes centre stage). While the cathedral ceiling and eggshell walls contribute to the restaurant's appeal, the team is responsible for making this address a restaurant that you absolutely must add to your list.

1 star

Chef Marc-André Jetté and sommelier / partner in crime William Saulnier were the first to recreate a quintessential Canadian experience: drinking around a campfire. With a menu focused around the latter - including the most welcoming cocktails - evenings and nights in this former factory are both relaxing and addictive. Whether you choose to taste the land or the sea, everything is grilled and prepared with the utmost care and presented with unmatched attention to detail. Burnt focaccia, fresh pasta, fish or meat from the wood-fired oven... At Hoogan et Beaufort, only good choices await.

1 star

In the hands of Chef François Nadon, the most simple of local ingredients—beets, eggplant, trout, duck—find eternal reinvention and exuberance, with a simple yet joyful approach to flavour. A smidge of miso, a touch of yogurt, a handful of lingonberries, a lashing of brown butter… it all seems so understated, until the first bite. Treat yourself to the 5- or 8-course tasting menu, and don’t skimp on the wines perfectly paired by sommelier Minh Doan (nor or on the homemade bread). The setting is no-nonsense, chic but understated, and located on one of the least attractive stretches of the Main. It makes the delights that await within that much more special.

1 star

This Little Burgundy haunt—in an 1861 ex-rectory, no less—is a place that genuinely venerates Québec’s terroir and gourmet artisans with a near-religious fervour, drawing inspiration from local goods and bringing out their best qualities in every dish. There’s a casual austerity to Chef John Winter-Russell’s style, in presentation, even in the atmosphere—but refinement, and dare we say love, live in every flavour. Let the expert team complete the four-course tasting experience for you with a focus on organic and local vintages.

1 star

Nestled in the north-end neighbourhood of Rosemont, Simon Mathys’s small, quietly luxurious restaurant does magical things with seasonal ingredients in its evenings-only 5-course tasting menu. The exquisite taste and creativity are what draws loyal fans, yes, but the artful quality of the plating is no small feat. Every dish is a veritable work of art, whose flavours are surprising, delightful, and even more shocking, affordable. The kitchen’s endless inventiveness ensures that one visit is never enough.

1 star

Nada Abou Younes and chef Sean Murray Smith made a name for themselves at the restaurant Les deux Singes de Montarvie, one of the top restaurants in town. Rather than resting on their laurels, they wiped the slate clean and rebuilt their professional identity, resulting in a restaurant where the service is excellent and vegetables reign supreme. Leeks are transformed into terrines, beans into dumplings, and parsnips into the ultimate mille-feuille. The wine selection pairs perfectly with their multi-course meal, making this small gem exceptional.

1 star

Chef Marc John Cohen isn’t one to make a lot of noise in the media, on socials—or even in his own kitchen. As shy and reserved as he may be, his cuisine is anything but. His love language is creating fascinating dishes—sometimes bold, sometimes comforting, but always deeply rooted in his heritage, the seasons, and the producers he collaborates with. Working solo in the kitchen, the result is a privileged moment with him and his ideas on your plate.

Spaghetti with scallops and shiso, braised lamb with spring vegetables, lobster from the Îles-de-la-Madeleine with asparagus, Quebec ginger, and tarragon served in a soup-like lobster broth enriched with browned butter... If you spot offal on the menu, go for it: this chef is a master at preparing them.

1 star

Showcasing the finest Portuguese cuisine in Montreal, Ferreira Café combines tradition and innovation in a warm, elegant atmosphere. The ocean is celebrated here daily, guided by the latest catch. Let the experienced team in the dining room steer you, but if you spot Carabineiros in the fish display, don’t miss the chance to taste this exceptional delicacy. The bouillabaisse is noteworthy, as is the grilled octopus, along with the duck confit and wild mushroom risotto that’s a permanent fixture on the menu.

2 stars

Okeya Kyujiro is without a doubt one of the best Japanese restaurants in the province. The resturant is the only one to offer a theatrical omakase experience as if you were in Japan. This multisensory journey is also an invitation to discover a part of Japanese culture with authentic dishes, utensils, accessories, and decor. You will also experience some traditional ceremonies: rice preparation at the beginning of service, presentation of the fish, and the tea service at the very end. A unique experience that should be on your bucket list.

2 stars

Le Mousso, helmed by chef Antonin Mousseau-Rivard, doesn't offer a white tablecloth service where the choice of dishes is only reserved for customers. He has always been able to break the rules by gently taking customers out of their comfort zone, surprising them with dishes that are sometimes simple at first glance, but hide a surprising amount of work and exceptional know-how. Expect a sequence of ten courses in the most beautiful harmony, punctuated with astonishment and wonder. The chef's audacity goes as far as offering only one service per evening at the same pace for all customers, with waiterstaff replaced by multifunctional cooks supported by a very solid small team of sommeliers.