MICHELIN Star Restaurants in Québec City

Led by chef François-Emmanuel Nicol, Tanière³ is the only restaurant in the entire province to have been awarded two MICHELIN stars—a rare distinction shared with only one other restaurant in Canada.

Served in a unique, den-like space made of ancestral stone, the cuisine is a celebration of Québec’s terroir and a feat of culinary exploration. The MICHELIN inspectors praised the chef’s creativity and painstaking work with Québec’s finest ingredients, as well as the remarkable service, with special mention going to both the sommelier and the mixologist. The blind tasting menu is an experience like no other, with dishes such as A Taste of the Cold (gravlax served on a wintergreen granita) and desserts such as The Flying Canoe (a nut brittle canoe served on a cloud of cotton candy).

ARVI is known for its creative, seasonal cuisine. Chef Julien Masia creates a real wow effect by having members of the kitchen team come out to present each dish. Kitchen and dining room become one, with the cooks in full view as they studiously prepare the terroir-based five-course menu. The names of the dishes, like prawns/apples/radicchio and squash/basil/ricotta, are perfectly in tune with the simplicity and precision of every plate.

Kebec Club Privé won over MICHELIN’s inspectors with its unique dining experience. Chefs Cassandre Osterroth and Pierre-Olivier Pelletier serve a single, blind gastronomic menu to a mere ten guests seated around one big table. Ingredients like black garlic, spotted jewelweed, birch, and marigold are deployed with finesse and flair, delivering a worthy homage to Québec cuisine.

Established in 1991, the Laurie Raphaël was praised by MICHELIN inspectors for the modern cuisine of executive chef and co-owner Raphaël Vézina, one of two siblings who took over the family restaurant from their parents, co-founders Daniel Vézina and Suzanne Gagnon. This Québec City institution is known for its longstanding commitment to local producers and sublime use of sustainable seafood. Case in point: the spot prawns, which are served either with pears from Île d’Orléans or with soba and shiitake.

As with the La Tanière Group’s other restaurants, Légende impressed the MICHELIN inspectors by being firmly rooted in Québec’s terroir and dedicated to local ingredients. Executive chef and co-owner Elliot Beaudoin is a Tanière³ alum who takes boreal cuisine to new heights, creating dishes like deer-heart pie and coal halibut, inspired by his love of tradition and the land.

A beacon of eco-friendly dining, Alentours operates entirely on renewable energy (hydro, wind and solar) and sources all of its ingredients within 150 km of Québec City. Chef Tim Moroney takes sustainability seriously—right down to composting absolutely everything, including the paper napkins.

Battuto is a laid-back restaurant with strong Italian roots and a love of local, seasonal ingredients. No meal would be complete without the iconic tiramisu for two.

Chef and local culinary mentor François Blais has always chalked up Bistro B’s success to three key ingredients: the warm vibe, the friendly service, and the veal sweetbreads, which are hailed as the best in town.

With sharing platters inspired by France, Italy, Spain, and Greece and its carefully curated wine list, this warm and cozy buvette is the quintessential Bib Gourmand pick. We love the warm focaccia paired with a jazzy little number from the record player.

Honō Izakaya’s sleek wood interior is the perfect place to enjoy mushroom or salmon belly yakitori and other Japanese bites for two. Main dishes include the curry and the okonomiyaki, while the drinks menu features cocktails with a delightful Japanese-Québecois twist.

Sharing a kitchen has its perks: as a festive offshoot of the Laurie Raphaël, lueur serves similarly high-calibre cuisine, but in a more casual, bar-centric space. The signature cocktails are all classics remixed with a local twist.

Melba takes French classics like Dauphiné ravioli and reinvents them using local ingredients, all in a stunning Art Deco setting.

Natural wines have pride of place at gourmet bistro Ouroboros. Whether it’s for a full meal or simply a drink and small plates to share, the fresh ingredients—many of which come from the co-owners’ garden—never fail to impress.

Serving up a joyful fusion of French cuisine and Japanese pub fare, Torii is famous for its dumplings, which are filled with meat, seafood, veggies, duck, or even blood pudding, depending on the season. Enjoy them with one of the restaurant’s private-import sakes.