With the Michelin Guide’s arrival in Québec in 2025, the province has stepped firmly onto the global culinary stage, and sustainability is at the heart of the story. While the Guide is a huge win in terms of global recognition, it also reflects what has long defined Québec’s food culture – its deep ties to land, seasonality, and local producers. Come with us as we explore Quebec’s Michelin restaurants and find some inspiration for your next trip.
Quebec Michelin Restaurants 2026
Leading the inaugural selection is Tanière³ in Québec City, awarded Two Michelin Stars for its immersive, terroir-driven cuisine inspired by the boreal forest. One-Star restaurants span the province, from ARVI, Légende, Laurie Raphaël, and Kebec Club Privé in Québec City to Montréal standouts Europea, Mastard, and Sabayon, and Narval in Rimouski, underscoring that Michelin-level dining in Québec extends well beyond its major urban centres.
Michelin Green Stars
Sustainability takes centre stage with Michelin Green Stars awarded to Alentours (Québec City), Auberge Saint-Mathieu (Saint-Mathieu-du-Parc), and Espace Old Mill (Stanbridge East). These restaurants exemplify low-waste kitchens, hyper-local sourcing, foraging, and close partnerships with farmers, fishers, and artisans – models that reflect broader provincial practices rather than niche exceptions.
The Locals Who Make a Difference
Québec’s culinary identity is inseparable from its producers. Artisan cheeses such as Riopelle de l’Isle, Pied-de-Vent from the Magdalen Islands, and Pikauba from Saguenay–Lac-Saint-Jean anchor menus and markets alike, while vineyards and cideries in the Eastern Townships, Montérégie, and Île d’Orléans contribute wines, ice ciders, and berry-based aperitifs increasingly featured on restaurant lists. These regions have become natural extensions of the dining experience, inviting travelers onto cheese routes, wine trails, and farm roads.
Quebec Food Beyond the Stars
Beyond the stars, Michelin’s arrival coincides with a wave of new openings and reimagined restaurants built around seasonal menus, whole-animal cooking, and plant-forward plates. In Montréal, chefs at places like Mastard and Sabayon have helped normalize tasting menus driven by what farmers deliver that week, while natural wine bars and vegetable-forward counters continue to proliferate across neighbourhoods such as Little Italy and Mile End. In Québec City, restaurants including Légende and ARVI exemplify a modern Québec cuisine rooted in local ecosystems, drawing heavily on regional producers, foraging, and preservation.
As Michelin continues to return to Québec, the province’s message is clear: culinary excellence here is inseparable from place, people, and environmental responsibility, making Québec one of North America’s most compelling destinations for food-driven travel. Whether you’re after something extravagent and special, or a quaint hidden gem where the food will blow you away, you’re spoilt for choice.
For more information: www.bonjourquebec.com
