All the 2025 Québec MICHELIN Guide Bib Gourmands

Kamouraska

Côté Est
Cuisine: Regional

This elegant restaurant perched on the banks of the St. Lawrence boasts a charming terrace in summer. It is run by a family team, in which everyone is well versed in good food. They are open for brunch, lunch, and dinner and their set menus change with the seasons. The flavorful cuisine is firmly anchored in the terroir, a case in point being the excellent guinea fowl terrine or the delicious duck reared locally by a farmer who was once a chef here. The service is relaxed and friendly, and the enthusiastic staff are always ready to help you pick out just the right dish or wine. The adjoining store sells mostly local goods.

Montréal

Annette bar à vin
Cuisine: Modern

On the redeveloped industrial site of the Angus Shops, Annette is chef Marc-Antoine Jetté's second establishment. Opened in 2023, it stands right opposite his first restaurant, Hoogan & Beaufort. People come here, of course, for Hugo Duchesne's brilliant wine list, which includes both great vintages and accessible novelties, plus a wide selection by the glass. Food is served in this modern glass building with an open kitchen overlooking the contemporary space. The seasonal dishes served are far more than mere accompaniments. Generous and precise, they are designed for sharing, tapas-style: mussels in escabèche sauce, bavette steak with maitake mushrooms, pork ribs on the bone, and crispy-soft rice pudding croquettes.

Cadet
Cuisine: Modern

This restaurant a stone's throw from the Quartier des Spectacles is the little sister of Bouillon Bilk and run by the same team. The spacious room, with its contemporary, minimalist style, partly open kitchen and long counter, makes for a convivial experience. On the menu: tapas-style dishes for sharing, such as beautifully fresh leek and marinated mackerel, hand-cut beef tartare with grated Asiago cheese, snow crab with red curry, and calamari seared with Asian pear and topped with chili beurre blanc. For dessert, try the chocolate-banana tart. Four dishes for two and a dessert to share is about right!

Casavant
Cuisine: French

A brand-new bistro in a lively, buzzing neighborhood. Chef Charles-Tristan Prévost, previously at the renowned Le Club Chasse et Pêche, cooks up generous, meticulously prepared and indulgent bistro cuisine. He sources produce from the famous Jean Talon market nearby. The already iconic Casavant sausage and mash is a mainstay on the menu, as is the confit leek tartlet with Mornay goat's cheese and hazelnut sauce. The evening menu expands to include beef tartare and smoked mackerel, sea bass à la grenobloise, and magret de canard with cider sauce. Natural wines are well represented on the wine list. Cordial, laid-back service adds to the charm of the place.

L’Express
Cuisine: French

Here in the Quartier des Spectacles, this historical bistro has been serving happy diners for several decades. Founded by theater enthusiasts, it has become a must for night owls (last orders at 12:30am). A large Parisian-style counter lit by Art Deco lamps, burgundy walls, mirrors, and black-and-white tiles make for an inviting decor. The handwritten menu promises culinary authenticity. Chef Jean-François Vachon masters the French classics: celery remoulade, chicken liver pâté, smoked herring, beef tartare, veal kidney in mustard sauce, and grilled salmon with lentils and spinach. For dessert, don't miss the maple profiteroles and the île flottante with caramel. Smiling and efficient service along with carefully selected Burgundy wines and Québec vintages complete the experience.

Parapluie
Cuisine: Modern

Half of this restaurant, which seats some 30 diners, is taken up by a marble counter that encircles the kitchen. From that vantage point, facing Chef-owner Robin Filteau Boucher, you are totally immersed in the action. His menu, inspired by French cuisine, consists of seasonally focused sharing plates, although his egg mayonnaise with lobster is a year-round fixture – removing it would cause his customers to revolt! His pared-back, elegant dishes reveal bold, balanced and masterful flavors; they are also testament to his close attention to sauces, which are one of his strong suits. Start with the house cocktail and be sure to order a side of his famous fries.

Le Petit Alep
Cuisine: Middle Eastern

In their inviting and colorful restaurant, sisters Chahla and Tania Frangié, alongside their mother Jacqueline, honor their family's Middle Eastern heritage through their food, which draws in particular on Syrian and Armenian culinary traditions. The menu, packed with authentic and opulent flavors, features mezze for sharing: labneh, hummus, aromatic salads (including fattoush), all served with grilled pita. The beef kebabs, like many other dishes, are spiced up with fléflé, a traditional Syrian condiment (puréed red pepper, sesame, and black cumin seeds with olive oil). For the perfect finish, order the emblematic mehalabié—a delicate rosewater and orange blossom dessert with pistachios and cinnamon. The wine list is pretty extensive and harbors some real gems.

Rôtisserie La Lune
Cuisine: Traditional

A stone's throw from Mon Lapin, the owners of that restaurant have opened a different sort of eatery. Behind the large glass façade, in a lively brasserie setting, it's all about traditional rotisserie cooking. The apparent simplicity of this comfort food belies real skill. Free-range poultry is slowly spit-roasted and served with crispy fries or chicken soup with raviolini, on par with the best Italian brodi. For dessert, a maple leaf-shaped sablé biscuit contains delicate marshmallow and an intensely flavored maple caramel. The atmosphere is family-friendly at the start of the service, getting livelier in the evening. This is straightforward, generous, and accessible cuisine, accompanied by a short but considered wine list.

Québec

Every month since 2016, this restaurant's 24 seats have been snapped up within minutes. The menu showcases authentic and utterly indulgent Italian cooking made with impeccable skill (Apulian burrata with salsa rossa and pepper, ratatouille and fresh basil leaves). They make all ingredients in-house, from ciabatta grilled on the barbecue and cold cuts to pasta and ice cream. The wine list is streamlined but thoughtfully composed, combining little-known labels with prestigious names, with a penchant for Italy and France. The atmosphere is convivial, and the counter seats afford front-row views of the chefs in action.

Bistro B
Cuisine: French

This large bistro with wide picture windows has a generously proportioned counter that allows regulars to watch the kitchen team in action, rapidly turning out their dishes. The chef focuses on market cuisine rooted in classic French culinary methods. At lunchtime, the succinct and accessible menu features traditional dishes with a twist: white fish with brown butter, beef braised in red wine, game (such as venison) with a grand veneur sauce on the dinner menu. The simple, flavorful dishes are underpinned by technical precision. Friendly and attentive service adds to the inviting atmosphere.

Buvette Scott
Cuisine: Regional

A wine bar with strong ties to its city, this buvette is a place where people come for a pick-me-up: an intimate atmosphere, inviting decor, copper-clad bar, and a soundtrack of vinyl playing in the background. The inventive cuisine comes as small plates to share; choose about four. The menu, which changes daily, comprises classics such as cured duck or locally caught wild sea bass, cooked to perfection and served with roasted sweet peppers and turnips, bound together by the sweetness of a soft pear and a spicy ginger vinaigrette. There is a fine selection of wines, some produced locally and all at wallet-friendly prices.

Honō Izakaya
Cuisine: Japanese

At Honō Izakaya – honō means "flame" in Japanese – the grill reigns supreme. In a minimalist interior softened by pale wood, diners enjoy Japanese cuisine at wallet-friendly prices. Here, they don't serve sushi, but tataki, sashimi and tempura… and a fine selection of yakitori, the house speciality: miso-marinated salmon, house-made chicken sausage and confit duck heart. Presented on small plates for sharing, the dishes stand out for the quality and perfect cooking of the ingredients.

lueur
Cuisine: Modern

Located next to the Vézina family's flagship restaurant, this "bar-kitchen" takes a totally different approach. The tone is set by the large counter, frescoes, and neon lights on the ceiling and walls, a small open kitchen and a loud and lively musical backdrop. The concise menu reinvents familiar dishes and ingredients by giving them a contemporary twist. Think raw tuna with plum and ginger, tender filet mignon with a delicious foie gras sauce, and a commendable floating island accompanied by parsnip chips.

Melba
Cuisine: Modern

Tuck into an authentic slice of gourmet France here. The menu of meticulously prepared bistro cuisine features small plates such as shrimp barbajuans, liver mousse, ravioli with basil, or scallops with squash bouillabaisse. The desserts are pure indulgence: think Calvados baba with caramelized apples and vanilla ice cream. The upscale decor has a contemporary feel, and the service is attentive.

Ouroboros
Cuisine: Modern

The name Ouroboros, like the mythological snake that symbolizes an eternal circle, reflects the way this restaurant works: from market to plate (and even composting), their approach forms a perfect cycle. The cozy bistro has comfortable seating at tables and a counter, and a concise menu that prioritizes fresh seasonal and regional ingredients, such as delicious pork gyozas served with a stout beer sauce, flavorsome chicken, Jerusalem artichokes and salsify, and an excellent apple strudel. There is no wine list here; ask owner Daniel for recommendations.

Torii Izakaya
Cuisine: Japanese

An izakaya in the best sense of the term: a long, narrow room with semi-open kitchens, a bar-counter plus a few tables. At lunchtime, you can dip into a menu that includes dumplings, karaage, takoyaki, and the ubiquitous bento. On this occasion, for example, there are dumplings with salmon mousseline and baby vegetables flavored with Thai basil, served with a creamy beurre blanc. In the evening, in addition to the menu, the blackboard features a handful of market-fresh mains made with more refined ingredients (eel, red thuna, etc).

Losange
Cuisine: Regional

Chef Tommy Roy built on the success of his restaurant Arlequin with a completely different concept. Here, the decor and dishes convey a regional bistro vibe, with a large counter that is perfect for watching the chefs at work in the semi-open kitchen. The apparent simplicity of the food belies the explosion of flavor to come. Each bite paints a vivid picture of the countryside: a simmered and braised split pea and lentil soup—reminiscent of an Indian dal; roast pork, confit potatoes, root vegetable purée, and jus. Be sure to save room for dessert: the scrumptious tarte à la farlouche (traditional Québec treacle and raisin pie) surpasses even the best home-made versions. Cocktails are worthy of a special mention.

Related Read: All the 2025 Québec MICHELIN Guide Stars

Related Read: The 2025 Québec MICHELIN Guide Special Awards

Hero image: JHA Photographie / Côté Est
Thumb image: Francois Blais / Bistro B