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Langdon Hall
French
Pressed linens, polished crystal, and a kitchen that forages the surrounding forest before it cooks anything: this is formal country-house dining at its most committed. Chef Jason Bangerter pulls roughly 85 percent of his menu from Ontario, then plates it with the kind of elaborate care that rewards a long tasting menu. The cellar is vast and the wine pairings inspired. It's an hour from Toronto and feels further, which is rather the point.
The awards strongest first
- AAA Five Diamonds
- Canada's 100 Best #18 · Best Restaurants
- Foodism Local Icons · ICON Awards · Jason Bangerter
- Michelin Guide Selected Restaurant
- The 50 The 50 Discovery
One number, weighted & current 90
How we scoreThe dishes from the writeups
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Foie gras parfait
“Think lobster with buttermilk and passion fruit or an indulgent foie gras parfait paired with a superb slice of warm, buttery brioche.”
Michelin Guide -
Lamb belly
“In winter, this might mean locally farmed lamb belly with swede (rutabaga) and clothbound cheddar; in summer, fresh coriander, young onions and sauce vierge enhance Nova Scotia lobster, a nod to Bangerter’s East Coast heritage.”
Canada's 100 Best, 2026
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