The Top 40 Places to Eat and Drink Near Auberge Saint-Antoine Relais & Châteaux
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Rank 1. Tanière³
Creative
Behind a locked door in a 17th-century cellar, François-Emmanuel Nicol orchestrates a 15-course progression through Quebec's boreal forest, each plate rooted in a specific terroir and producer. Matsutake, spruce, wild blueberry, and foraged roots become the grammar of a meal that reads less like dinner than an edible argument about place.
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Rank 2. Coteau
Modern Cuisine
In Old Québec, this hotel restaurant sources thirty varieties of produce from its own biodynamic farm kilometers away, channeling them into the chef's seasonal plates. A wine list of seven hundred labels anchors the experience.
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Rank 3. Laurie Raphaël
Modern New American
In Old Quebec's waterfront quarter, Raphaël Vézina works with regional game and seafood—spot prawns with pear and burnt citrus, scallops from the Magdalen Islands—in composed modern dishes that balance technique with a restless sense of possibility. The room, all beige tones and bubble lights, settles you into something like calm before the cooking disrupts it.
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Rank 4. L'Orygine
Creative
In a stone building steps from Place Royale, chef Sabrina Lemay works with local vegetables, meat, and fish in a contemporary dining room that opens onto a summer terrace. Her multi-course tasting menu emphasizes produce with a vegan alternative, a practice that feels less like accommodation than conviction.
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Rank 5. 1608
Cocktail Bar
A circular brass bar in a historic turret overlooks the St. Lawrence River, where the cocktail menu pivots seasonally through literary references and Canadian terroir—maple gum, verjus from Île d'Orléans—rather than resting on the Scotch-and-cigar mythology that once defined the room. The refinement lingers, but the ambition has shifted toward what grows nearby.
- Spirited Awards 2026 · Regional Top 10 Honoree · Best International Hotel Bar – Canada
- Canada's 100 Best 2026 · #41 · Best Bars
- Spirited Awards 2024 · Regional Top 10 Honoree · Best International Hotel Bar – Canada
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Rank 6. Légende
Creative
In a spare, modern room overlooking old Québec, Elliot Beaudoin builds each plate from what grows within the province—halibut under vegetable charcoal, venison heart on smoked tartlets, bison against boreal spices. His locavore restriction becomes not constraint but method, a way of thinking that makes indigenous ingredients sing.
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Rank 8. L'Échaudé
French
In a mirrored dining room above the Old Port, L'Échaudé serves French classics with the unhurried confidence of a restaurant that has earned its footing over four decades. Wagyu tartare and magret de canard arrive with the kind of restraint that suggests the kitchen trusts its ingredients more than its ambition.
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Rank 9. lueur
Modern Cuisine
A narrow counter under neon-lit frescoes hosts this bar-kitchen's restless riffs on accessible cuisine: hamachi layered with chilli oil and jalapeño, walleye dressed in warm tartare with trout roe, tiramisu perfumed with sweetgrass. The Vézina family's more playful sibling trades formality for a short menu that treats familiar ingredients as starting points for small, precise acts of reimagining.
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Rank 10. Restaurant Le Saint-Amour
Classical French
An Art Nouveau room with soaring glass ceiling holds Jean-Luc Boulay's classical French cooking, which moves through Quebec's game and offal—venison, sweetbreads, pigeon—with unshowy mastery. The foie gras and wine list anchor a kitchen that sustains excellence across every course.
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Rank 11. Le Clan
Regional Cuisine
A Catalan chef has claimed a historic house in Old Québec to pursue his obsession with northern ingredients and game, his open kitchen anchoring a dining room hung with the trophies of his passions. The tasting menu moves between Arctic char and grain-fed veal with the confidence of someone who has found exactly what he means to cook.
- Michelin Guide 1 Star
- Air Canada 2022 · Finalist · Best New Restaurants
- Tastet 2025 · 101 Must-Try Restaurants in Quebec
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Rank 12. Champlain
Modern Cuisine
Housed in the storied Chateau Frontenac, this dining room trades on its conservatory views of the St. Lawrence River and four intimate spaces. Seasonal Quebec ingredients anchor both signature and discovery menus, while an exceptional wine cellar rewards serious collectors.
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Rank 13. Kebec Club Privé
Creative
A converted hairdressing salon with industrial bones hosts ten diners nightly around a single candlelit table, where chef-owners Cassandre Osterroth and Pierre-Olivier Pelletier cook a shifting ten-course menu rooted in Quebec ingredients—cod in smoked oil, scallops in herring bone jus, roasted quail—each plate marked by precise technique and restrained elegance rather than flourish.
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Rank 14. Chez Rioux & Pettigrew
Traditional Cuisine
A narrow Old Port restaurant lined with antique preserve tins and named for 19th-century owners now serves creative takes on Québec terroir under chef Dominic Jacques. Rustic stone walls and exposed brick frame hearty dishes like beef carpaccio with boreal spices and oat-based reductions.
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Rank 15. jjacques
Cocktail Bar
A speakeasy off a quiet Saint-Roch street that pivots effortlessly between oyster bar and cocktail den, Jjacques pairs fresh seafood platters with drinks themed around golden-age travel—the Tokyo Drift and French Prestige among them. The intimate room trades elegance for festivity as the weekend arrives.
- Spirited Awards 2026 · Regional Top 10 Honoree · Best International Restaurant Bar – Canada
- Canada's 100 Best 2026 · #11 · Best Bars
- Spirited Awards 2025 · Regional Top 10 Honoree · Best International Restaurant Bar – Canada
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Rank 16. Chez Boulay
Regional Cuisine
Two chefs bring boreal terroir to a French-inflected bistro on Saint-Jean: Jean-Luc Boulay and Arnaud Marchand move from lunchtime simplicity to evening complexity, building dishes like braised beef cheek with dune pepper and buckwheat tartlet with sarsaparilla that are equally concerned with comfort and refinement. The room itself settles somewhere between rusticity and contemporary ease.
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Rank 17. Torii Izakaya
Japanese
A narrow izakaya where the open kitchen and bar counter set the rhythm: lunch brings dumplings with salmon mousseline and karaage, while evenings add blackboard specials of market fish and eel treated with quiet refinement. The room feels properly lived-in, neither precious nor casual.
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Rank 18. Restaurant Le Parlementaire
Modern Cuisine
A dining room of brass-trimmed columns and inherited grandeur on the grounds of Quebec's National Assembly, where Chef Sébastien Laframboise works the institution's own honey and garden vegetables into a set menu rooted in Indigenous traditions. The oak staircase announces the stakes; the food delivers on them.
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Rank 19. Honō Izakaya
Japanese
At Honō Izakaya, flame-kissed yakitori and sashimi arrive on small plates across a minimalist room of pale wood, each dish marked by ingredient quality and precise cooking. The house leans on its grill—miso salmon, confit duck heart, artisan chicken sausage—at prices that feel almost improbable for the care involved.
- Michelin Guide Bib Gourmand
- Spirited Awards 2024 · Regional Top 10 Honoree · Best International Restaurant Bar – Canada
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Rank 21. Le Hobbit
Modern Cuisine
A venerable bistro near Quebec City's edge that treats brunch—served until two—as its opening act. Silesian dumplings and pan-fried lake perch anchor the midday menu, but the eggs Benedict at dinner approach legend status, matched by a fig tart that justifies saving room. The beer and cider list suggests pairings beyond the obvious; reserve ahead.
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Rank 22. Buvette Scott
Regional Cuisine
A copper-backed wine bar where Quebec City's residents duck in for small plates and vinyl—the menu shifts daily but might offer cured duck or wild sea bass with roasted vegetables and pear-ginger vinaigrette. The wine list favors local producers at reasonable prices, and the intimate room hums with the particular contentment of a neighborhood place doing one thing well.
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Rank 23. Battuto
Italian
At a counter overlooking the open kitchen in this spare Italian room, watch chefs compose a monthly menu of vitello tonnato and handmade pasta—everything from bread to ice cream produced in-house. The wine list favors obscure French and Italian bottles alongside established names, matching the restaurant's commitment to labor-intensive authenticity without fanfare.
- Air Canada 2017 · #1 · Best New Restaurants
- Canada's 100 Best 2026 · Recommends
- Michelin Guide Bib Gourmand
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Rank 24. Kundah Hôtel
Indian
A warmly lit room built around a commanding bar where cocktails emerge with precision—the front-of-house orchestrates the evening with quiet competence. The kitchen balances vegetable-forward cooking and subtle retellings of Indian classics, each plate anchored in local ingredients and a restrained hand with heat.
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Rank 25. Le Clocher Penché
Modern Cuisine
A former bank in Quebec City's lower town now houses an open kitchen where the chef executes classical technique with modern vigor, working from market ingredients into dishes marked by both restraint and generosity. The original tilework and woodwork remain; the wine list and craft cocktails won't overwhelm your budget. Weekends fill quickly.
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Rank 26. Restaurant Ouroboros
Modern Cuisine
At this cozy Quebec City bistro, the name says it all: ingredients cycle from market to compost in one continuous loop. Owner Daniel works a concise seasonal menu built on regional products—pork gyozas in stout beer sauce, chicken with Jerusalem artichokes, apple strudel—and handles wine recommendations himself, no list needed.
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Rank 27. Bistro B
Modern Cuisine
A refreshed dining room with an open kitchen frames the work here: steamed cod with caponata and puttanesca, lamb sweetbreads alongside foie gras, chocolate preparations that balance richness with restraint. The chef trades Gallic flourish for directness, letting high-quality ingredients and the owner's garden vegetables speak plainly, plated with care.
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Rank 28. Le 101 Restaurant
Modern Cuisine
In Saint-Roch's bustle, chef Charles Gignac works an open kitchen with the precision of someone who've staged from Charlevoix to Tokyo. Leek and stracciatella yield to smoked duck foie gras; striped bass swims in cococha sauce. Modern French fundamentals bend toward something more singular—inventive without performance, refined without distance.
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Rank 30. Arvi
Modern New American
Chef Julien Masia's open kitchen on Third Avenue channels the refined restraint of French Alpine cooking into Quebec ingredients—scallops from the Magdalens, local yuzu, sockeye salmon. Each plate respects its components without ceremony, from the signature brioche with duck gravlax and birch syrup to the textured quince finale.
- Air Canada 2019 · #1 · Best New Restaurants
- Michelin Guide 1 Star
- Tastet 2025 · 101 Must-Try Restaurants in Quebec
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Rank 31. Melba
French
At Melba, a sleek room on Rue St-Vallier channels French bistro discipline through small plates—shrimp barbajuans, liver mousse, basil ravioli—each one fastidious in its execution. Calvados baba with caramelized apples arrives as the logical conclusion to a meal built on restraint and craft.
- Air Canada 2023 · Finalist · Best New Restaurants
- Michelin Guide Bib Gourmand
- Tastet 2025 · 101 Must-Try Restaurants in Quebec
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Rank 32. La Planque
Modern Cuisine
In the bohemian sprawl of Limoilou, a modest bistro trades in comfort and invention with equal conviction. La Planque's rotating menu balances straightforward classics with the chef's flights of fancy, while an eclectic wine list—heavy on minor appellations and ciders—rewards curiosity over status. The young staff's genuine enthusiasm makes the room feel like a place built for lingering.
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Rank 34. Saison
Regional Cuisine
A converted pub with character to spare houses a menu built on local bounty: rainbow trout in creamy white wine with apple and celery, beef fillet glossed with gastrique and fried shallots. Rock music hums beneath attentive service, while the sommelier steers diners through an all-Quebec wine list and a sharp cocktail program that justifies the spare, purposeful room.
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Rank 35. Verre Pickl’
Modern Cuisine
In a converted Sillery house where strangers become dinner companions, Alexandra Romero's Guadalajaran instincts meet Jérôme Gilpin's French technique—Mexican condiments marry Quebec vegetables in brightly seasoned, seasonal dishes that shift monthly. The communal table enforces intimacy; the cooking rewards it.
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Rank 36. Ambre.
Modern Cuisine
In a modest room on the outskirts of Quebec City, Ambre deploys regional ingredients with restrained precision—lobster ravioli swimming in bisque, house-made sausage paired with local cheese. The tasting menu unfolds across a dozen small plates meant for sharing, each one a quiet argument for terroir and craft.
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Rank 38. Coquette
Modern Cuisine
A compact dining room with rooftop views of the basilica serves small, carefully seasoned dishes built from local Quebec fish and Côte-de-Beaupré vegetables, each plate marked by an unexpected flourish—nasturtium in white chocolate, jalapeño with corn. The chef's restraint and willingness to surprise on a single bite suggest a kitchen thinking deliberately about pleasure over volume.
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Rank 39. Saindoux Restaurant BBQ
Barbecue
In a converted presbytery, chef Alex Bouchard applies fine-dining precision to whole-animal pork from a single nearby farm, smoking it in-house and finishing it with house-made sauces ranging from bright to fiery. The ribs arrive glazed with sea buckthorn; the kofta carries the deep char of live flame. Casual and unpretentious, this is ambitious barbecue built for sharing.
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Rank 40. Myranel
Modern Cuisine
Chef Mathieu Janes sources almost everything from Portneuf County, transforming local ingredients into daring dishes like duck with black currant and radicchio in a restored 19th-century cottage. The rotating menu, offered in omnivore and vegetarian versions, reflects genuine commitment to regional cuisine rather than trend.