10 New Restaurants You Need to Try

In Greek mythology, the Ouroboros is a giant sea serpent that eats its own tail, forming an infinite loop. It’s that endless cycle from bounteous earth to plate and glass (and back again) that inspires the team at Ouroboros. Boasting members from dearly departed restaurant Le Voisin as well as the Jardins du Nique vegetable farm in Stoneham-et-Tewkesbury, the brigade serves up colourful and creative cuisine featuring seasonal harvests from the farm as well as a fine selection of wines that pair well with the menu.

Attaboy pizzeria’s sister restaurant (and next-door neighbour) in Saint-Jean-Baptiste is a sandwich bar that also does soups and salads. Everything is made to order with fresh ingredients, for a new lunch spot that’s fast, healthy, and delicious. The copious sandwiches are made with your choice of baguette or focaccia. We recommend the latter, which is scrumptiously tender. Good to know: for days when it’s sunny, Ficelle has a little shared patio on Rue Saint-Jean.

With the Château Frontenac towering above and the majestic St. Lawrence River stretching out below, the view from the patio at Rafaella Ristorante simply can’t be beat. Tucked away in a lovely heritage building in the Petit-Champlain, the restaurant itself can host a surprising number of guests. The fare is classic Italian, with a menu that aims to please—and delivers.

The Maestro Group’s latest venture (after Ophélia and L’Atelier) is an antipasto bar on a lively little street called Rue Sous-le-Fort, in Old Québec. Va Bene is a charming, narrow restaurant where waiters zigzag between tables carrying multilevel platters overflowing with delicious antipasti—prosciutto, mortadella, suppli, burrata, gnocco frito—and beautiful dishes of fresh pasta. We recommend washing it all down with a spritz or a glass of pinot grigio.

Pizzeria No. 900 is a local chain that has everyone clamouring for its Neapolitan pizza. Over on 3e Avenue, sister restaurant Morso Pizzeria serves up Roman-style pizza al taglio (by the slice). Their crispy-yet-gooey pizza squares are a little slice of heaven. All are delicious, but for a first visit, we recommend the classic margherita with stracciata di burrata, the oyster mushroom and cheddar pizza, or the amatriciana with guanciale and pecorino. Of course, the slices are relatively small, which has us trying more than one every time we go!

After Montréal and Paris, Bloom Sushi comes to Limoilou. The brainchild of chef Christian Ventura (a rising star of vegan cuisine) and businessman Dominic Bujold (the founder of the Sushi Shop chain and a co-owner of the Morso and No. 900 pizzerias), Bloom serves strictly vegan sushi that never compromises on technique or taste. Vegan or no, it all makes for a very nice addition to the neighbourhood.

Chef Sandy Walker has been cheerily welcoming guests to her Dinette at the east end of Québec City’s Grand Marché since June. Under the banner of Laiterie Charlevoix, which has a dairy shop just next door, the Dinette serves up decadent grilled cheese sandwiches, soups (including what chef Sandy says is the best French onion soup in the city) and other seasonal offerings, like a delicious elote (Mexican-style grilled corn) brushed with unripened cheese. And we’re told the 1608 cheesecake is not to be missed. Meals can be eaten at the Dinette or ordered to go.

Announced in early 2023, this ambitious project is all that: a distillery, a shop and a 250-seat restaurant in one. The sumptuous Distillerie Arsenal & CO. restaurant opened in September and serves pub-style food as well as smokehouse and BBQ specialties like ribs and jerk chicken. Behind the bar, mixologist Kevin Gaffney has devised an intriguing cocktail menu that alternates time-honoured classics and funky creations.

Ravaged by flames in 2018, this Wendake institution has risen from the ashes in a new, more modern and spacious iteration that stays true to Sagamité’s mission of celebrating First Nations culture and traditions, particularly those of the Huron-Wendat. The menu features traditional dishes such as yatista (flamed-at-table game meat) and the restaurant’s namesake dish, sagamité soup.

Craft breweries are generally a place for pub food. Yet here, chef Philippe Morissette is all about the gastronomy, putting his years at pirate restaurant Patente et Machin and Mouton Noir in Baie-Saint-Paul to good use. Located just steps away from Mont-Saint-Anne in the ski hamlet of Saint-Ferréol-les-Neiges, Brasseur des Monts has all the airs of a modern ski lodge, making it perfect for a memorable après-ski. The menu is mouthwatering (obviously), and the beer brewed on site isn’t too shabby either.