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Restaurants primés à Montréal

Red logo​的照片
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已於2023年1月31日​更新
Des étoilés du Guide MICHELIN aux lauréats du James Beard Award, en passant par ceux qui figurent constamment en tête des listes de "Best Of", réservez le summum et rendez-vous dans ces restaurants de Montréal acclamés par la critique pour voir ce qui fait l'unanimité.
Île Flottante​餐廳的照片
4.6
4.6 (2018)
CAN$51及以上
國際美食
Mile End
餐廳介紹
We offer a tasting menu where preference is given to vegetables, as well as a selection of meat and seafood. Our aim is to create a meal that reflects a balance of flavors and draws on the styles and inspirations of our kitchen.

Please inform us of any dietary restrictions you may have.

Maison Boulud​餐廳的照片
4.8
4.8 (2839)
CAN$51及以上
現代法式料理
Downtown
餐廳介紹
Legendary chef Daniel Boulud created his namesake Maison Boulud to reinterpret French classics. At his downtown Montreal restaurant, artisanal Quebecois products and local ingredients are used to craft modern dishes. The fine dining setting includes a cozy main dining room with a fireplace and a view of the open kitchen, a year-round greenhouse overlooking the Ritz-Carlton garden, an inviting bar, private dinings and two Summer terraces.
Estiatorio Milos - Montreal​餐廳的照片
4.7
4.7 (1702)
CAN$51及以上
海鮮料
Mile End
餐廳介紹
The freshest most flavorful fish, vegetables and fruits. Patrons can choose their fish from an abundant market display and watch it swiftly grilled in the open kitchen. Feast on savory, yet simple dishes and enjoy impeccable service - all in classic Greek tradition.
Restaurant Toque!​餐廳的照片
4.7
4.7 (3786)
CAN$51及以上
魁北克菜
Old Montreal
餐廳介紹
In 1993, Toqué! opened featuring local produce: a showcase for Quebec's terroir and its suppliers. The ongoing contributions of these artisans is no less important today. We have them to thank for foie gras de canard or salicornia; lamb of heirloom vegetables; seafood or fine herbs. These tireless farmers, foragers and fishermen inspire Toqué!'s cuisine, on which they bestow tastes, textures and natural aromas and unparalleled freshness.
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