8 Best Restaurants in Saint-Sauveur

A 21^st century working man’s eating house. Famed for its nose-to-tail philosophy served in a typical Bouchon Lyonnais style, the Pied Bleu is where you go for hearty mains and world-famous boudin. Expect alternative cuts, cured meats and surprisingly thoughtful vegan options.

Fragrant cocktails paired with Vietnamese-inspired street food. Best experienced late night, where you’ll fuel off the young energetic crowd. Marinated vegetables rule the menu, especially in the green papaya salad and bahn mi sandwich. But their drinks are most sensational! Order the Smoking Dragon cocktail, the presentation will definitely get everyone’s attention.

Love sandwiches? So do these guys. Franky (the baker) and Johnny (the cook) take the art of sandwich-making to a whole new level, with fresh bread and big, bold fillings. My personal favourite: the pork flank with crisp vegetables and plenty of sauce.

Known and loved for its sweetbreads, this Saint-Sauveur staple has stayed true to its roots, with simple, playful fare that has won the hearts of Québec City foodies. Never pretentious, always delicious, the Patente et Machin's menu features seasonal ingredients and rarer fare such as bison. If it’s on the menu, you can’t go wrong with the bison tartare.

A new kid in town with a retro-styled, kitschy eclectic vibe serving a Québécois spin on southern-style soul food. It’s something between a neighbourhood café and a greasy spoon : chicken and waffles, foie gras Sheppard’s pie and lots of funky sides. No reservations and must have desserts.

A Québec City classic for good drinks and good vegetarian eats, Le Renard et La Chouette recently added cheesemaking to its list of specialties. Each week, milk from the Beauce region is turned into multiple cheese creations and featured in dishes concocted by a chef who also happens to be an expert mushroom forager. At lunch, the flammekueche—a pizza with a thin, crispy crust, Pied bleu charcuterie and local farm vegetables—steals the show. Yum!

Like many of today’s great culinary success stories, Alentours goes all in on local ingredients, zero waste, and sustainability. The restaurant composts all its organic waste and gets all its ingredients from within a 150 km radius, except for salt and yeast. Having cut his teeth at some of the world’s most acclaimed eateries (Blue Hill at Stone Barns, Relæ, etc.), Chef Moroney serves up a prix-fixe menu of fully homemade fare sourced from more than 70 farmers and artisans.

Get a taste of South America and the culinary traditions of Lima, Peru, at this festive restaurant with a gorgeous green patio overlooking a park. Inside, Mamá spends the morning cooking up the family recipes served with pride and a smile by her son. I highly recommend the pisco sour and the trio de causa, a classic Peruvian dish.