MICHELIN-Star Restaurants in Québec City

Chef François-Emmanuel Nicol’s culinary laboratory still boasts the only two-star table in the province, one of only two in Canada.

Tucked away in the historic cobblestone streets of Petit Champlain, Tanière3 offers a uniquely immersive experience. It’s a celebration of Québec’s terroir and culinary heritage, elevated by resolutely modern technique and ingenuity. The MICHELIN inspectors were again blown away by the precision work in both the kitchen and the dining room, praising the merits of head bartender Simon Faucher and sommelier Jonathan Ross, who elevate the dining experience with incredibly refined, sometimes unexpected pairings. The restaurant offers a blind tasting menu that is never revealed in advance but always guaranteed to feature only the most exceptional ingredients from meticulously selected local producers. The dishes are always memorable and bear evocative names, such as Cacouna (Québec wagyu, sea urchin, mushrooms, and herring) or Héritage (venison, kalettes, black Jerusalem artichoke, and hazelnuts).

At ARVI, there’s no border between kitchen and dining room. Chef Julien Masia and his team come to the tables themselves to present their creations. Simplicity is the order of the day, from the descriptions on the menu (crab, celeriac, verbena, cod, mint, Yukon Gold) to the elegant, minimalist presentations and superbly mastered techniques of the dishes themselves. The restaurant offers both a regular and a vegetarian version of its five-course meal. We strongly suggest that groups order both, for a chance to try everything.

For a truly unconventional experience, join chefs Cassandre Osterroth and Pierre-Olivier Pelletier of Kébec Club Privé at their large communal table, where up to 12 guests can sample a blind menu featuring the best the region has to offer: quail eggs, sturgeon, arctic char, Pied-de-Vent cheese, spruce, celeriac, Jerusalem artichoke, sea buckthorn, wild rose — the list goes on. It’s no wonder the MICHELIN inspectors were impressed.

Opened in 1991, Laurie Raphaël is to Québec City as Toqué! is to Montréal. Chef Daniel Vézina and his wife Suzanne Gagnon passed the torch a few years ago to their eponymous heirs, Laurie and Raphaël, who are carrying on the tradition while adding their own personal touch. The restaurant’s commitment to showcasing the work of Québec artisans is evident on every plate, whether a refined interpretation of Magdalen Islands clam chowder made with snow crab, leek oil, and caviar, or a simple white-asparagus and fiddlehead dish with beurre blanc and egg yolk, topped with thinly sliced black truffle.

Le Clan has finally joined the exclusive club of MICHELIN starred restaurants, a well-deserved distinction for chef Stéphane Modat and his team, who work tirelessly to bring the very essence of the St. Lawrence and the boreal forests of Québec to their tables. They take ingredient traceability seriously, going so far as to include on the menu the precise geographical coordinates where their Atlantic halibut, Arctic surf clams, and grain-fed veal lived. Experience Le Clan in the evening with a four- or six-course tasting menu, or stop by for lunch or brunch on weekends.

Like its sister restaurant Tanière³, Légende promises a gastronomical journey through Québec’s ancestral culinary traditions, in the capable hands of owner and chef Elliot Beaudoin. Each dish tells a story, be it the maple-whisky trout with charcoal and morel sauce or the venison leg slow cooked in clarified butter and subtly enhanced by the wild aroma of sweetgale. In addition to the tasting and à la carte menus already on offer, the freshly refurbished location now offers an immersive chef’s table experience where diners can enjoy their meals in the heat of the action, right next to the kitchen.

Established in 2025 at Auberge Saint-Antoine in the former maritime warehouse, Coteau brings the farm-to-table experience to the heart of Old Québec. Everything chef Lucas Brocheton cooks comes from the restaurant’s own Coteau farm and other local producers. He even offers a vegan menu crafted exclusively from the thirty or so varieties of vegetables and edible plants grown on the Île d’Orléans farm. It’s all part of a broader mission to offer sustainable, local, fine dining to Québec City residents and visitors alike.

Battuto is no stranger to accolades, having been named Air Canada’s Best New Restaurant in 2017, Restaurant of the Year at the 2022 Lauriers de la gastronomie du Québec, and one of Canada’s 100 Best Restaurants. It brings a modern, casual touch to its menu of simple Italian classics. Fresh handmade pasta is the star of the show, but seasonal creations such as halibut crudo with blood orange and yuzu juice or creamy burrata with arugula and celeriac pesto are equally delicious. For dessert, the famous tiramisu for two is not to be missed.

This lovely little Montcalm bistro is full of surprises behind its relaxed, friendly atmosphere. Renovated in spring 2025 — just in time to snag its Bib Gourmand — Bistro B offers refined local cuisine for lunch and dinner, its menu changing with the seasons and the whims of chef François Blais, a veteran of the Québec City culinary scene. Stop by for delicious, well-executed dishes at affordable prices, such as oysters au gratin with mushrooms and crispy bacon or scrumptious Gaspé halibut with hazelnut-butter zabaglione and leek and shiitake tombée. There’s also a large wine cellar stocked with great finds for all budgets.

If we were to distill the spirit of the Bib Gourmand into a single restaurant, Buvette Scott would be a prime example: simple, tasty cuisine, attentive service from cheerful staff, and a superb wine list with plenty of affordable options, all in a friendly, unpretentious atmosphere. Start with the divine herb focaccia and duck ham with a glass of Québec rosé, then get down to business with a savoury celeriac, ricotta, and crab cannoli or fluffy gnocchi in a rich ragù di rudinazzi sauce.

Nestled beneath the spires of the Saint-Anne-de-Beaupré Shrine, which diners can admire from the charming rooftop terrace, Coquette is a collaboration between the owners of Kébec Club Privé and Torii Izakaya. Barely a few months after opening in summer 2025, this charming neighbourhood snack bar quickly caught MICHELIN’s eye and was awarded a Bib Gourmand in recognition of chef Marc-Antoine Minot’s superb work. Oysters with currants and elderberries, bream ceviche with leche de tigre and sea buckthorn, and gnocco fritto with thin-sliced pork and pickled turnip are just a few of their mouthwatering menu items.

Le Clocher Penché has been a fixture of Saint-Roch for three decades now, and at this rate it will continue to welcome diners for another three to come. Chef Mathieu Brisson’s refined yet accessible cuisine and the establishment’s well-stocked wine list let guests enjoy budget-friendly indulgences or go all-out if the mood strikes, making it a prime candidate for the Bib Gourmand. Start (or end) the evening right with a tempting cocktail or mocktail crafted by bartender Thomas Pélissier, winner of the 2026 MICHELIN Guide Québec Exceptional Cocktails Award.

The honō (Japanese for “fire”) in this restaurant’s name is rightly earned, with the house specialty being yakitori flame-grilled skewers. The Japanese brewpub has become a Rue Saint-Joseph institution, serving up classic dishes like chicken thighs or miso-sake-marinated salmon, more surprising ones like duck heart confit or yuzu leeks, and small Japanese favourites like tempura, sashimi, tataki, and temaki. Count in the sleek, modern decor, the courteous, professional service, and the exceptional cocktail menu, and Honō Izakaya has all the ingredients for a great time.

Adjacent to Laurie Raphaël, with which it shares both a kitchen and a culinary heritage, lueur is the latest addition to the Vézina family of restaurants. Inspired very loosely by Japanese omakase, the small establishment seats only about 15 guests at a time at its long counter, in a relaxed, festive atmosphere. Chefs Michelle Courtois-Beaudry and Nicolas Cadieux craft a range of delectable dishes before their guests’ eyes, combining local ingredients with flashes of inspiration from near and far. Try the beef tartare topped with black truffle emulsion and a mountain of shaved foie gras, or sample a Gaspor suckling pig flank bao.

In this beautiful space designed by Appareil Architecture, chefs and co-owners Alexandra Roy and Charles Provencher Proulx prepare delicate French-inspired dishes that are as Instagrammable as they are delicious. For appetizers, we suggest the egg cocktail and barbajuans, little puff-pastry clouds that are sometimes topped with fresh tuna and sometimes stuffed with black pudding or lamb navarin. Then try the Caesar-style leek with Parmesan emulsion, anchovies, and croutons, or the delicate grilled beef brochettes — with a side of “cheekily” named petite fesse dinner rolls, of course.

Named for the mythical snake that eats its own tail in a symbol of eternal renewal, Ouroboros proposes a virtuous circle between earth and plate. The vegetables are harvested directly from the owners’ farm in Stoneham-et-Tewkesbury and other small local producers, with anything unused going into the compost to nourish the earth. The list of mostly organic wines follows the same principle. For fresh, spontaneous cuisine, look no further.

Though very much Japanese in concept, Torii also incorporates French influences here and there, such as in the duck confit dumplings with orange gastrique or the lemon tart with yuzu and cumaru. At lunchtime, the menu features bento boxes, dumplings, and a few sides; in the evening, a rotating selection of gourmet dishes is added to the docket. A fine collection of sakes and privately imported wines completes the picture.