The Lowdown on All of Quebec’s MICHELIN-Starred Restaurants in 2026

Less than a year after the Michelin Guide made its Quebec debut, the province’s starred restaurant scene has become more extensive and more diverse, both ethnically and geographically.

Launched on May 6, the 2026 MICHELIN Guide Quebec added four new One Star restaurants: Auberge Saint-Mathieu in Saint-Mathieu-du-Parc, Hoogan et Beaufort and Sushi Nishinokaze in Montreal, and Le Clan in Quebec City. Tanière³, meanwhile, retained its Two-Star distinction for a second consecutive year, keeping Quebec City at the top of the province’s fine-dining hierarchy.

The additions bring Quebec’s starred total to 13 restaurants, one more than British Columbia and four fewer than Ontario. Its 121-restaurant selection now includes 23 Bib Gourmands, 85 Recommended restaurants and five Green Star establishments. Three of those Green Stars are new for 2026 — Coteau in Quebec City, Huit 100 Vingt in Saint-Ambroise-de-Kildare, and Les Mal-Aimés in Cookshire-Eaton — underscoring the guide’s growing interest in restaurants that pair culinary ambition with a commitment to local sourcing, farm-to-table cooking and mindful gastronomy.

Here’s how Quebec’s 2026 starred selections break down, starting with the new additions:

One Star: Auberge Saint-Mathieu, Saint-Mathieu-du-Parc

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Cuisine: Creative

Inspector notes: “Located near La Mauricie National Park, on the shores of Lake Bellemare, this country inn surrounded by forest is picture postcard perfect. Chef Samy Benabed crafts exquisitely plated, locally sourced cuisine, harmoniously blending heroically vibrant flavours depicted by smoky BBQ aromas and preserved foods of Scandinavian inspiration (lacto-fermentation, dehydration, etc.) with Quebec spices and citrus fruits. A case in point is his trompe l’oeil dumpling (a steamed rabiole) stuffed with pork in a white miso stock with matsutake. Simpler fare (summertime only) at the Comptoir buvette and also a small grocery store. Book yourself into one of 10 cosy guestrooms — just the ticket to recharge your batteries.”

One Star: Hoogan et Beaufort, Montreal

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Cuisine: Modern Cuisine

Inspector notes: “Set on a repurposed brownfield, this restaurant with an urban-style aesthetic has preserved remnants of its glorious heritage: red-brick walls dating back to 1904 and metal framework. Under the direction of chef Marc-André Jetté, the house specialty is wood-fired cooking (even the desserts!) and fresh, cherry-picked ingredients. The result is a mouth-watering lineup, starring the likes of house-made agnolotti with celeriac and Louis d’Or cheese, duck wood-fired whole on the carcass, served with quince and braised pointed cabbage, or grilled pear with oats and sweet clover. Other highlights include the superb wine list curated by sommelier Hugo Duchesne, and the delicious cocktails (with or without alcohol) for a perfect start to the experience. The front-of-house team brings precision and warm hospitality.”

One Star: Le Clan, Quebec City

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Cuisine: Regional Cuisine

Inspector notes: “Catalan chef Stéphane Modat has set up shop in this historical house in Old Quebec. Above its glass-fronted kitchen on the ground floor, it has dining rooms decorated with hunting and fishing trophies (in keeping with the chef’s passions). Leaning on fish, game and red meats, the tasting menu champions ingredients from Quebec and celebrates boreal traditions: Arctic char, smoked salmon, seal, seaweed and suvalik pay homage to the fishermen of Salluit (Quebec’s northernmost village). The medallion of grain-fed veal with porcini, butternut squash and nettle showcases his creativity. It’s enough to make you want to join the clan!”

One Star: Sushi Nishinokaze, Montreal

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Cuisine: Japanese, Sushi

Inspector notes: “In the minimalist and traditional setting of a fine dining sushi counter, Japanese chef Vincent Gee has a demanding and deeply respectful approach to Edomae tradition. Fish, sourced from Japan for the most part and shored up by excellent Canadian produce, is presented at the start of service in their traditional box. Particular attention is paid to the rice, which is pesticide-free and stored in straw baskets: it is seasoned with a subtle blend of vinegars and its temperature is adjusted to the fat content of the fish. Skilful curing and marinating demonstrate confident technique, enhancing an experience centred on the inherent quality of the ingredients: dazzlingly fresh Nova Scotia shrimp, precisely prepared bluefin tuna, and precisely vinegared kohada with an intense umami flavour.”

To find out the type of company that these newly-starred eateries will be keeping, scroll down to see last year’s Michelin Guide additions in Quebec.

More than eight months after the MICHELIN Guide’s incognito inspectors began fanning out across La Belle Province, the 102 establishments included in the venerable culinary guidebook’s first-ever Quebec edition were revealed on May 15, 2025.

Unlike the 2022 launch of the MICHELIN Guide Toronto, which took place at a glamorous gala, little fanfare accompanied the Quebec announcement — but this is not to say that the MICHELIN Guide Quebec is not worthy of some serious attention. Indeed, it has doubled the size of Canada’s two-Star roster with the addition of Tanière³ in Quebec City — prior to the Quebec launch, only Toronto’s Sushi Masaki Saito had earned more than one Star — while adding eight more starred eateries to the Canadian total.

MICHELIN’s inspectors “were thoroughly impressed with their dining experiences across the entire province of Quebec,” said Gwendal Poullennec, International Director of the MICHELIN Guide. “The selection boasts a wide array of distinctions and cuisine types…all highlighting unique regional ingredients and extraordinary techniques.”

Here’s how Quebec’s starred selections break down:

Two Stars: Tanière³, Quebec City

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Cuisine: Creative

Inspector notes: “This ‘den’ has, beneath its ancestral vaults, a series of four rooms, one of which affords views of the brigade at work, plus a counter surrounding the open kitchen. In what might be described as his gastronomic research laboratory, avant-garde Chef François-Emmanuel Nicol explores all the nuances to be derived from the immense terroir of Quebec’s boreal zone. Sophisticated cooking methods, succulent sauces and a rigorous balance of flavors make this cuisine a resounding triumph: think matured tuna, pickled matsutake slices, sunflower cream, or Quebec Wagyu tataki, wild rose, morels, and roasted onions. The pastry chef proposes a woodland-inspired autumnal dessert with a mushroom-infused millefeuille.”

One Star: ARVI, Quebec City

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Cuisine: Modern/Creative

Inspector notes: “In the neighborhood of Limoilou, on bustling Third Avenue, ARVI is the stomping ground of Chef Julien Masia, originally from Lyon, who cut his teeth in kitchens in the Alps. The chefs move between the kitchen and tables, with a trendy playlist setting the mood. Over the course of the single set menu (available in “regular” and vegetarian versions), ingredients from Quebec’s terroir enjoy their moment of glory: fresh tuna is accompanied by mint and watermelon, halibut from the Gaspé Peninsula with carrot and agastache, and eggplant with basil and hay.”

One Star: Jérôme Ferrer – Europea, Montreal

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Cuisine: Modern/Creative

Inspector notes: “Housed in an ultra-modern architectural setting, this restaurant offers diners a wonderful view of the team at work in the glass-paned kitchen. The chef has stylishly carved out his niche in the Belle Province. Fusing French culinary traditions with the riches of Quebec’s terroir, his menu celebrates local ingredients: lobster from the Magdalen Islands, king crab, Appalachian red deer, scallops, and caviar. Fragrant consommés, velvety creams, and complex sauces point to great culinary expertise. The meal is also infused with nostalgia: crispy pork rinds are served with the aperitif; the maple pre-dessert is a nod to the traditions of North America’s sugar shacks.”

One Star: Kebec Club Privé, Quebec City

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Cuisine: Creative

Inspector notes: “Cassandre and Pierre-Olivier are a gifted young couple. Originally from France and Quebec, respectively, they went on to transform this hairdressing salon with an industrial vibe into a unique table d’hôte. The concept: to welcome 10 guests at a fixed time, in a friendly atmosphere, around a majestic central table. Their cuisine, strictly Quebecois, showcases local ingredients with astonishing simplicity. The dishes are a testament to precise cooking, whether the marinated cod in smoked oil, the scallops in a herringbone jus, or the roasted quail breast. Foraged herbs — fresh or dried — and smoky notes underpin every dish. This is an artisanal endeavor, in which the ingredients reign supreme without unnecessary frills.”

One Star: Laurie Raphaël, Quebec City

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Cuisine: Modern/Creative

Inspector notes: “Located in Old Quebec, alongside the Old Port, this restaurant exudes an elegant contemporary style. This is the Vézina family establishment, and it is Raphaël, the founder’s son, who now holds the reins. This seasoned chef showcases seasonal produce and ingredients from Quebec’s terroir (bison, scallops from the Magdalen Islands, etc.) in modern dishes that often demonstrate a hint of creativity: spot prawn and pear marinated in wild ginger and burnt citrus; buckwheat tartlet with foie gras and Jerusalem artichoke, Quebec hazelnut praline. Certain French dishes are given a twist—for instance tartiflette or kugelhopf, the latter prepared using Alpine sweetgrass.”

One Star: Légende, Quebec City

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Cuisine: Creative/Regional cuisine

Inspector notes: “Elliot Beaudoin, a former associate of the restaurant Tanière³, serves up a cuisine that is rooted in Quebec’s terroirs. This establishment sets itself apart by using only local ingredients and eschewing exotic ingredients such as chocolate, pepper, citrus fruit, and vanilla. The menu celebrates little-known indigenous ingredients, which are put to clever and creative use. Each dish is thoughtfully composed, demonstrating the chef’s keen sensibility in putting the elements together: butter-fried halibut coated in vegetable charcoal, accompanied by a white butter sauce with fermented cherries; venison heart, marinated and then smoked, placed on a delicate tartlet and served with emulsified and candied shiitake mushrooms. The remarkably tender bison hanger steak is elevated by a boreal spice broth and fresh gremolata.”

One Star: Mastard, Montreal

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Cuisine: Modern cuisine

Inspector notes: “Quite a way off the beaten track, Mastard is led by Chef-owner Simon Mathys. The contemporary space, designed for around 50 diners, is organized around a bar-counter. The chef devises a resolutely original carte blanche menu centred on local ingredients. Every dish is made with quality produce and executed in a modern and trendy style that won’t fail to make an impression. The scallop, prepared with almost scientific precision, is served on a salsify purée with a texture that is second to none, while a crab emulsion with complex marine aromas and a parsley sauce are juxtaposed with spinach infused with a reduced jus… an absolute treat!”

One Star: Narval, Rimouski

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Cuisine: Modern/Creative

Inspector notes: “Helmed by Chef Norman St-Pierre, Narval is located in downtown Rimouski, just a stone’s throw away from the boardwalk along the St. Lawrence River. The location is discreet – almost hidden – you might walk right past it without noticing. The small spot is only open three evenings a week, led by a humble chef who welcomes guests like friends – personally involving himself in the reception and service and passionate about showcasing Quebec products he carefully selects. Offering a single fixed menu which changes every two months, the cuisine is thoughtfully creative, technically executed and invites diners on a journey, with dishes inspired by the chef’s travels around the world.”

One Star: Sabayon, Montreal

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Cuisine: Modern

Inspector notes: “The chef has taken an atypical route to this kitchen, having trained in pâtisserie before turning his hand to cooking. Patrice Demers creates vivid, accessible, and unpretentious dishes that allow the Quebec terroir to shine. Fruit and vegetables reign supreme, especially in the summer, when the menu is almost entirely meat-free. His signature dish is wood fire-grilled mushrooms, topped with a delicate, crispy arlette and accompanied by a bay leaf and juniper-infused sabayon. Dessert remains one of the chef’s main strengths. Add to that the smooth and elegant service orchestrated by Marie-Josée Beaudoin but bear in mind that getting a table here is no mean feat!”