Canada's 100 Best Restaurants 2025: The Complete Ranked List

Perched above Pearl Morissette Estate Winery in Ontario's Niagara region, Restaurant Pearl Morissette holds a Michelin star and ranks among North America's top restaurants on Opinionated About Dining. Daniel Hadida and Eric Robertson's tasting-menu format draws on training in Paris and rural Belgium to produce French-influenced farmhouse cooking that is deeply rooted in the 17-hectare regenerative farm below the dining room.

Mon Lapin delivers a luxury modern cuisine experience where playful creativity meets refined technique. In an intimate, design-forward setting, the chef crafts a seasonal, market-driven menu that celebrates peak ingredients and artful plating. Expect a thoughtfully paced tasting menu, an eclectic wine program with rare finds, and warm, detail-obsessed service. Perfect for romantic dinners and special occasions, Mon Lapin turns every course into a polished, memorable moment.

On the third floor of a Spadina Avenue building, Alo has spent nearly a decade accumulating the kind of critical recognition that reshapes how Toronto is perceived abroad. A Michelin star, consistent placement on Canada's 100 Best, and a recent entry on the San Pellegrino World's 50 Best Restaurants mark it as the city's benchmark for contemporary French tasting-menu dining. The format is 10 courses, the sourcing is international, and the standard has not slipped.

A Michelin-starred tasting menu house on Niagara Street, Edulis operates four evenings a week plus Sunday lunch, drawing on the great bistro traditions of Spain and France to produce seafood-forward, seasonally driven menus that have earned consistent placement on Opinionated About Dining's North America list and 94 points from La Liste in 2026. The table is yours for the evening, the phone policy is firm, and the Sunday lunch has a devoted following of its own.

A Michelin-starred contemporary restaurant in Toronto's Financial District, Restaurant 20 Victoria operates a 24-seat dining room and front lounge under chef Julie Hyde, whose European training underpins precise sauce work and seafood-led tasting menus. Ranked in both La Liste's top restaurants (81 points, 2026) and Opinionated About Dining's North America list, it occupies a small but credentialed tier within the city's fine dining scene.

Eight stools. One seating per night, four nights a week. EIGHT, located off a maintenance corridor in Calgary's Alt Hotel, is chef Darren MacLean's most personal project: an eight-seat counter experience built around Canada's poly-cultural identity, weaving Indigenous, Korean, Chinese, South Asian, and French influences into a single, tightly composed menu that draws on seasonal Canadian ingredients with technical precision.

A 28-seat Argentinian-Jewish kitchen in Verdun, Beba earned a Michelin Plate in 2025 for cooking that honours tradition without theatrical fuss. Brothers Ari and Pablo Schor — both alumni of Montreal's Joe Beef group — serve a focused menu where golden knish meets Imperial Osetra caviar and offal gets the same attention as prime cuts. Verdun's quiet residential streets have rarely drawn this kind of repeat traffic from across the city.

On College Street, Quetzal anchors Toronto's serious Mexican dining with an eight-metre indoor fire pit and tortillas pressed from nixtamalised heirloom corn. Chef Steven Molnar's open-fire technique draws on regional Mexican tradition while sourcing Canadian produce, earning consistent recognition from La Liste and Opinionated About Dining. The bar programme — built around mezcal, tequila, and reimagined Mexican classics — runs parallel to the kitchen in ambition.

Among Vancouver's Michelin-starred contemporary restaurants, Published on Main occupies a particular position: a foraging-forward tasting counter on Main Street that draws as much from the Pacific Northwest forest floor as from Chef Gus Stieffenhofer-Brandson's German-Manitoban upbringing. Ranked #21 on Opinionated About Dining's 2025 North America Casual list and awarded Star Wine List's top spot in 2025, it functions equally well as a neighbourhood bar seat or a full 11-course destination dinner.

A Michelin-starred tasting menu restaurant in Kitsilano, AnnaLena holds a position among Vancouver's most consistently recognized contemporary kitchens, with appearances on La Liste (78pts, 2026) and Opinionated About Dining's North America list. Chef Mike Robbins runs a continually evolving menu rooted in seasonal precision, while wine director Reverie Beall curates small-producer bottles that match the kitchen's register without overwhelming it.

Le Violon earned a Michelin Plate in its first full year, a pace of recognition that reflects Montreal's accelerating fine-dining ambitions. Set on a quiet Plateau Mont-Royal residential street, the restaurant pairs market-driven modern cuisine from co-chefs Danny Smiles and Mitch Laughren with interior design that draws as much comment as the food. Bookings move quickly at this three-price-sign address that opened in June 2024.

St. Lawrence has been a fixture of Vancouver's serious dining scene since 2017, translating Québécois and classical French traditions through a menu that shifts with B.C. seasons and small-farm sourcing. Ranked #125 in North America by Opinionated About Dining (2025) and consistently placed in La Liste's top tier, it sits on Powell Street in Gastown and operates Tuesday through Sunday from 5 PM.

Tanière³ occupies the 17th-century stone vaults beneath Old Québec, where a two-Michelin-starred tasting menu moves through 12 to 18 courses built entirely from Québec terroir. The restaurant holds AAA Five Diamond status, a 2025 North America's 50 Best Art of Hospitality Award, and an 81-point La Liste ranking, placing it at the top of the province's creative dining tier.

Hexagon is downtown Oakville’s modern sanctuary for refined, ingredient-driven cuisine—where familiar comforts arrive transformed by technique, restraint, and artful detail. Chef Rafael Covarrubias crafts soigné plates that feel both original and welcoming: Hokkaido scallop lifted by potato foam, brown butter, and roe; silken corn agnolotti laced with Manchego; and deeply satisfying short rib with polished finesse. With sliding patio doors, a wrap-around terrace, and a coolly casual interior, the ambiance is luxurious without pretense. Book the tasting menu in advance to experience the kitchen’s most ambitious expressions—culminating in a remarkably light, subtly savory cheesecake with strawberries and an almond-kissed crumble.

Set on a rural estate outside Cambridge, Ontario, Langdon Hall has spent 36 years building one of Canada's most serious dining programs. Chef Jason Bangerter's nine-course tasting menu draws on 85% Ontario-sourced ingredients, a 23,500-bottle cellar, and a front-of-house team whose wine program holds recognition from La Liste and Michelin. It is a formal, unhurried experience designed for guests who want the full thing.

Two Michelin stars and a consistent presence on Opinionated About Dining's North America rankings place Sushi Masaki Saito in a separate tier from Toronto's broader Japanese dining scene. Hokkaido-born, Tokyo-trained Chef Masaki Saito runs a strictly omakase counter at 88 Avenue Road, sourcing fish exclusively from Japan — a supply chain with no close rival in Canada. Reservations are essential and seats are limited.

A 175-seat French brasserie in Old Montreal holding a Michelin Plate and back-to-back Opinionated About Dining recognition, Monarque operates across three distinct dining registers under the same roof: a 20-stool bar, a brasserie floor, and a formal salle à manger. Chef Jérémie Bastien applies contemporary technique to classic French frameworks, with fish, shellfish, and dry-aged P.E.I. beef anchoring both menus.

On the second floor of a Chinatown loft on East Pender Street, Kissa Tanto holds a Michelin star for its itameshi menu, a Japanese-Italian fusion rooted in Pacific Northwest sourcing. The room channels the jazz cafes of 1960s Tokyo, dim and artwork-lined, while the kitchen pairs Dungeness crab with Calabrian chili butter and hand-cut pasta with miso-cured egg yolk. La Liste placed it among the world's top restaurants in 2026 with 76 points.

A Michelin-starred tasting menu restaurant in a converted garage on Creemore's main road, The Pine brings together high-heat Chinese technique, Ontario ingredients, and 14 to 18 courses of cooking shaped by years in Hong Kong and mainland China. Six seats at the chef's counter face the twin commercial woks directly. Dinner runs Wednesday through Saturday; Saturday lunch is also available.

Chef Charles-Antoine Crête's audacious contemporary brasserie transforms Plaza St-Hubert into Montréal's most unexpected fine dining destination, where French culinary mastery meets fearless innovation through creative small plates designed for sharing in an intimate 70-seat space.

Eight years into its run on Agricola Street, Bar Kismet holds a specific position in Halifax dining: a room that trades in Mediterranean and French regional cooking, weekly-changing menus, and a beverage program anchored to Eastern Canadian producers. The food moves with the seasons and the local catch, which is reason enough to return more than once.

A Michelin Plate-recognized tasting menu address on Rue Saint-Denis, Cabaret l'Enfer pairs Italian-French technique with Mexico City-inflected charcoal cookery across eight courses that shift with the seasons. The room reads industrial-chic, the service is precise without ceremony, and the kitchen draws on Quebec ingredients with a specificity that places it among Montreal's most considered creative addresses.

In a town better known for ski passes than serious cooking, ÄNKÔR brings a Franco-Japanese tasting sensibility to Canmore's main strip. Chef Danny Beaulieu's six-course format draws on Québécois roots and a formative stint in Sapporo and Hokkaido, translating into plates that pair Alberta ingredients with fermented, smoked, and pickled technique. Sommelier Romain Brillant rounds out the experience with considered pours from producers like Giuseppe Quintarelli.

In Outremont, away from Montreal's downtown dining circuit, Alma operates at the intersection of modern Mexican technique, Catalan natural wine, and Quebec seasonal produce. Chef Juan Lopez Luna's monthly Carte Blanche tasting and sommelier Lindsay Brennan's direct-import wine list make this one of the city's more considered small-room experiences. The nine-course format changes with the season; the five-course option offers a shorter entry point.

On Rue St-Hubert in Montreal's Plateau-adjacent north, PICHAI runs Thai and Isaan street-food flavours through a low-intervention wine program and a produce network that reaches Montreal's South Shore. The room is sleek and loud, the clientele a mix of Thai families and well-travelled locals, and the kitchen's specials list is where the real cooking happens. There is, as one reviewer put it, simply nowhere else in Canada to eat like this.

In Steveston Village, a Richmond fishing enclave better known for its dockside fish-and-chip stands, Baan Lao serves a 13-course Royal Thai tasting menu to just 20 guests at a time. Chef-owner Nutcha Phanthoupheng, trained in the culinary traditions of the Thai royal court, brings an ingredient-level precision — Miyazaki A5 wagyu, Dungeness crab, fresh lobster — that places this restaurant in a different competitive tier than anything else in the city.

Bar St-Denis occupies a former dive bar on one of the Plateau's defining streets, transformed by Appareil Architecture into a spacious yet intimate dining room where French technique meets Middle Eastern influence. The kitchen's seasonal menu runs from veal tartare with white anchovies to duck sausage with foie gras and pistachios, backed by a wine list that balances natural pours with classic choices. Few addresses on Saint-Denis convert first-time visitors into regulars as consistently.

A Vancouver institution since 1983, Le Crocodile returned to form in 2024 when Rob Feenie took over from founding chef Michel Jacob, pairing Alsatian-rooted French cooking with a wine list of 4,500 bottles. Ranked #427 on Opinionated About Dining's North America list in 2024 and climbing to #545 in 2025, it occupies the mid-to-upper tier of the city's French dining conversation, open Tuesday through Saturday from 5pm.

Aburi Hana brings kyō-kaiseki to a lower-level room beneath Yorkville Avenue, where Chef Ryusuke Nakagawa's seasonal menus fold Canadian ingredients into a Kansai-rooted Japanese framework. A Michelin star and a 2025 Opinionated About Dining ranking among North America's top restaurants confirm the kitchen's position in Toronto's highest tier. Service runs Wednesday through Saturday evenings only.

A Michelin Bib Gourmand corner bistro near Jean-Talon Market, Casavant runs a French-leaning kitchen until midnight with seasonal plates that draw from Quebec producers. The deco-inspired room by Ménard Dworkind and a natural-wine-forward list from the team behind À Boire Debout give the place a coherence that sets it apart from the $$-bracket competition in the Villeray neighbourhood.

On the mezzanine level of the Fairmont Pacific Rim, Botanist delivers Pacific Northwest contemporary cooking through a plant-first lens, with Chef Hector Laguna's Mexican-inflected technique shaping seasonal menus that change seven to eight times a year. A Michelin Plate recognition and a 435-label wine program overseen by sommelier Matthew Jacobson make this one of Vancouver's more complete fine-dining propositions at the top of the city's price tier.

Wild Blue sits at Whistler's premium dining tier, where Pacific Northwest abundance meets French-Japanese technique. Chef Alex Chen and executive chef Derek Bendig draw on local geoduck, B.C. sablefish, and seasonal produce to anchor a menu that skews more serious than the mountain-town norm. Sommelier Kathryn Woods's wine list, recognised with a Star Wine List White Star, adds credibility to what is already a hard table to secure on any given evening.

DEER + ALMOND in Winnipeg presents contemporary Canadian cuisine with global flair. Must-try plates include Winnipeg goldeye on a latke with crème fraîche and whitefish caviar; charcoal-grilled lobster with fermented blueberry; and the “Burnt Toast” dessert featuring malted ice cream and Delice de Bourgogne. Chef Mandel Hitzer focuses on prairie products and international delicacies, served through a four-course tasting menu ($90 CAD) or à la carte at the bar. Celebrated on Canada’s 100 Best Restaurants lists, the intimate dining room combines warm wood, bright artwork and careful lighting for a convivial, textural dining experience that highlights story-driven ingredients and precise technique.

A 32-seat modern bistro on the edge of Little Italy, Parapluie earned a Michelin Bib Gourmand in 2025 within its first year of operation. Chef Robin Filteau-Boucher runs a short, seasonally evolving menu alongside an approachably priced wine program, drawing diners from well beyond the immediate neighbourhood to one of Montreal's more confident new openings.

In a fishing village of under 1,800 people on Vancouver Island's wild west coast, Pluvio runs a hyperseasonal tasting menu built almost entirely on ingredients sourced within the surrounding region. Named Canada's best destination restaurant by C100B in 2022, it draws serious diners prepared to make the journey for food that could not exist anywhere else on the continent.

L'Abattoir occupies a 19th-century brick-and-beam building on Carrall Street in Gastown, where it has held a position at the top of Vancouver's French-influenced contemporary dining tier for over fifteen years. Earning a Michelin Plate in 2025 and ranked in both La Liste and Opinionated About Dining, it pairs West Coast ingredients with classical French technique in a format that has evolved from tasting-menu rigidity toward a more fluid à la carte structure.

On 165 acres of sugar bush outside Mirabel, La Cabane d'À Côté operates as a serious argument for Quebec terroir in one of Canada's most specific dining formats. Groups of eight or sixteen gather around a wood-fired syrup-evaporation table for 15- to 20-course feasts anchored by local oysters, foie gras crêpes, and maple-laced finishes. Seasonal, reservation-only, and genuinely rooted in place.

Victoria's most ambitious seafood restaurant operates at a scale the city hadn't previously seen. Backed by Vancouver's Toptable Group and voted Canada's 100 Best 2024 Best New Restaurant, MARILENA pairs a raw bar anchored by Sushi Chef Ilhan Yu with a main kitchen led by Kristian Eligh — together producing a menu that draws heavily from the Pacific Coast's immediate larder. The result is grand-room dining with genuine culinary rigour behind it.

A Michelin-starred address on Rue Bélanger in Montreal's Rosemont-La Petite-Patrie, Mastard earns its star through product-driven, seasonal cooking rooted in Quebec terroir. Chef Simon Mathys runs a five-course tasting menu where the ingredients set the agenda, from ruby-red tomatoes finished with camelina oil to a house-classic lettuce tart that critics keep citing by name. Natural wine flights and Quebec spirits complete the picture.

Molecular gastronomy reaches its Canadian pinnacle at Atelier Ottawa, where Chef Marc Lepine's award-winning modernist cuisine transforms local ingredients into edible art through innovative tasting menus spanning up to 44 courses in an intimate Centretown West setting.

A Michelin Plate-recognised bistro on Harbord Street, Dreyfus operates in the register of modern French cooking with Ontario-sourced ingredients and a menu that shifts with each micro-season. The narrow, candlelit room pairs Italo-disco atmosphere with confident French technique, a progressive wine list, and cooking that draws on both Montreal bistro tradition and Abruzzo-inflected influence.

At the rear of a spare, elegant dining room on York Street, Sushi Yūgen's eight-seat chef's counter represents the serious end of Toronto's omakase tier. Chef Kyohei Igarashi blends Michelin-starred sushi training with kaiseki discipline across 20-odd courses served twice nightly, sourcing nearly everything directly from Japan and maintaining one of the city's most carefully curated private-import sake lists.

A Michelin Plate-recognised French bistro on Saint-Laurent's upper stretch, Salle Climatisée runs a compact, ingredient-led menu that draws on Quebec's artisanal producer network with the sensibility of a Parisian neighbourhood address. The kitchen rotates between cold-weather preparations of real weight and growing-season plates of spare, direct simplicity. The room is small, the terrasse is the better seat on warm evenings, and the wine list stays strictly low-intervention.

TAVERNE BERNHARDT’S in Toronto serves Montreal-inspired rotisserie chicken and vegetable-forward Contemporary French cooking. Must-try dishes include the Chalet Bar‑B‑Q style Rotisserie Chicken, the seasonal "Big Greenie" salad, and the house-made "super-vanilla" ice cream with haskap berry and buckwheat sablé. The kitchen turns top-quality poultry on a Rotisol rotisserie while potatoes roast beneath, collecting savory drippings; natural and organic wines complement the menu. Noted as #29 on Canada’s 100 Best Restaurants in 2024, Bernhardt’s pairs humble comfort with precise technique in a cozy Edwardian house. Expect warm, savory aromas, crisp skin on the chicken, bright vinegary gravy, and vegetable sides that sing with seasonal brightness.

Twenty years into its run on Notre-Dame Ouest, Joe Beef remains Montreal's most argued-about table — a room where Lyonnaise technique meets Québécois excess and the wine list is as serious as the lobster spaghetti. Holding a Michelin Plate and ranked in Opinionated About Dining's top North American restaurants, it sets the standard against which the city's French-leaning kitchens are measured.

On Prince's Island Park, The River Café has operated since 1991 as one of Calgary's most critically recognised restaurants, earning consecutive Opinionated About Dining rankings in North America and a La Liste score of 76 points in 2025. The kitchen works exclusively with Canadian and Albertan ingredients, the wine list runs to 5,000 bottles with particular depth in Burgundy and Tuscany, and the setting — river on one side, tree canopy on the other — is unlike anything else in the city.

A 14-seat tasting counter in Montreal's Saint-Henri neighbourhood, Sabayon earned a Michelin star in 2025 under chef Federico Michieletto. The wine program spans 1,150 bottles across Bordeaux, Burgundy, Italy, Australia, and California, with three sommeliers guiding a list that prices at moderate markup. Two sittings serve lunch and dinner, with a weekend afternoon tea format.

A Centretown fixture since 2020, ARLO pairs concise, ingredient-driven Canadian menus with a natural wine program that earns serious attention without the ceremony. Co-owner Jamie Stunt's silver at the 2013 Canadian Culinary Championship signals the kitchen's competitive standing, while sommelier Alex McMahon's Noma internship shapes a list that rewards curiosity. The room is warm, the terrace leafy, and the food consistently purposeful.

Thirty years into its run, Canoe remains the clearest argument for what contemporary Canadian cooking can be at the top of the market. On the 54th floor of the TD Bank Tower, the kitchen works a seasonally driven menu anchored in Canadian terroir — farmed, foraged, fished — while the room delivers panoramic views of Toronto and Lake Ontario that few dining rooms in the country can match.

A 10-seat tasting bar on Avenue Road where haute French technique meets Japanese ingredient sourcing at its most uncompromising. Chef Didier Leroy leads the kitchen with trans-Atlantic input from Christian Le Squer of Paris's Le Cinq, while exclusive Japanese produce flows through the Masaki Saito network. From the same operator behind Sushi Masaki Saito and Shoushin, LSL occupies a price tier with almost no Canadian peers.

Linny's on Ossington Avenue is Toronto's deli steakhouse — an 80-seat room from the operator behind Sunnys and Mimi that frames aged beef and house-smoked pastrami against a hard bop jazz backdrop. Gibson Martinis, caviar service, and a menu rooted in Ashkenazi tradition make it a considered choice for occasions that call for something more than a standard steakhouse night out.

On Ossington Avenue, Actinolite has spent over thirteen years building one of Toronto's most considered arguments for Canadian cuisine. Chef Justin Cournoyer works with foraged, fermented, and preserved ingredients in a format that has earned consecutive Opinionated About Dining top-150 North America rankings and a Michelin Plate. The $$$$ tasting menu runs Wednesday through Saturday and rewards patient, attentive diners.

Bar Isabel has anchored Toronto's Spanish dining conversation since it opened on College Street, earning consecutive Michelin Plate recognition in 2024 and 2025. The tapas format here is grounded in Iberian classics done with consistency: patatas bravas, pan con tomate, bone marrow that remains a benchmark order. A Spain-focused wine list and sessionable cocktails make it as much a drinking destination as a dining one.

A Michelin Plate holder ranked among North America's top casual dining rooms by Opinionated About Dining, Boulevard Kitchen & Oyster Bar at 845 Burrard Street brings French technique and Pacific Coast ingredients together across several distinctive dining spaces. The kitchen, led by Roger Ma with Iron Chef Alex Chen and chef de cuisine Daniel Kim, draws a Google rating of 4.4 across more than 1,500 reviews. The cellar skews French with new-world labels chosen for old-world structure.

DOPO in Calgary delivers Southern Italian cooking with refined, family-driven flair. In a cozy basement dining room, taste must-try dishes such as Fried Green Tomatoes with mortadella and balsamic, the generous Porchetta, and Carbonara Devilled Eggs with guanciale. Chef David Leeder modernizes owner Tony Migliarese’s mother Rose’s recipes, creating rich flavors served on a sharing-style à la carte menu. Celebrated on Canada’s 100 Best Restaurants list within its first year, DOPO pairs honest, bold flavors with a warm, tavern-like atmosphere that feels both intimate and celebratory—perfect for a special neighborhood dinner or an elevated casual night out.

Bar Prima brings old-world Italian-American hospitality to Queen West, where Craig Harding and Julian D'Ippolito rework classics — lobster fra diavola, spaghetti all'amatriciana, scallop Rockefeller — from a mid-room bar counter that draws as much attention as the dining room itself. The atmosphere is sumptuous and deliberate, a throwback to the era when Italian-American dining meant ceremony, not speed.

A compact west-end house on Clinton Street where Rob Bragagnolo's Italian roots and years captaining restaurants in Spain converge on a menu anchored by Cantabrian anchovies, Sunday paella, and diver-caught Newfoundland sea urchin. Recognised by Opinionated About Dining's 2025 Casual North America list, Casa Paco operates at the intersection of Mediterranean coastal cooking and Toronto's increasingly serious neighbourhood dining scene.

Inside a former bank building on College Street, DaNico holds a Michelin star for Chef Daniele Corona's tasting menus, which move through seasonal Italian cooking with global inflections and luxurious ingredients. The wine program spans 595 selections with particular depth in Italy and France, overseen by Wine Director Julie Garton. It sits at the top of Toronto's Italian fine-dining tier, alongside peers like Osteria Giulia and Buca.

Inside the Wedgewood Hotel on Hornby Street, Bacchus occupies a register that Vancouver's newer wave of contemporary restaurants rarely attempts: unhurried European classicism with a grand piano, chandelier-lit dining room, and a kitchen committed to technique over trend. With a Google rating of 4.5 across more than 1,100 reviews and a menu grounded in seasonal Pacific ingredients, it holds a distinct position in the city's mid-to-upper dining tier.

Established in 1980 on rue Saint-Denis, L'Express is the reference point for French bistro dining in Montreal — a room where os à moelle, tartare frites, and an extensive francophile wine list have remained largely unchanged for over four decades. The same professional service, the same mid-range pricing, and the same open hours until 2 am seven days a week make it a rare constant in a city that cycles through restaurant generations quickly.

Shoushin occupies a hinoki counter on Yonge Street in Toronto's Lawrence Park neighbourhood, where chef Jackie Lin runs one of Canada's most critically recognised omakase programs. Awarded a Michelin star in 2024 and ranked among Opinionated About Dining's top restaurants in North America, the kitchen draws almost exclusively on Japanese-sourced product, with sake pairings that move in step with the progression of the meal.

On College Street's west end, Dailo has held a consistent position on Opinionated About Dining's North America casual list since 2023, placing Nick Liu's New Asian cooking among the continent's more closely watched mid-tier rooms. The format is share-heavy and seasonally driven, with a late-night programme on weekends that shifts the room's register considerably from its earlier service.

From the team behind Elena and Nora Gray, Gia Vin & Grill occupies a converted garage on Rue Lenoir with subway tiles, a natural wine list, and a menu that shifts from daytime antipasti and sandwiches to evening arrosticini, seafood, and pasta. It is the kind of neighbourhood restaurant that earns repeat visits through consistency rather than spectacle — a reliable address in Montreal's southwest dining corridor.

On Grant Avenue in Winnipeg's River Heights neighbourhood, YUJIRO delivers a considered Japanese menu under Chef Edward Lam, moving from baked jumbo oysters with miso mayo through sashimi, tempura, and donburi to a rotating selection of daily specials built around the freshest available fish. It reads as a neighbourhood restaurant in format and feel, but the kitchen's range of reference earns it a wider audience.

Hawksworth Vancouver elevates contemporary Canadian cuisine to artistic heights within the historic Rosewood Hotel Georgia, where Chef David Hawksworth's Michelin-trained expertise transforms local Pacific Northwest ingredients into meticulously crafted fine dining experiences across three elegantly designed rooms.

Three decades after Normand Laprise made local sourcing a statement rather than a default, Toqué remains the reference point for Quebec's haute cuisine conversation. Holding a Michelin Plate and a place on La Liste's global rankings, it operates at the top of Montreal's fine dining tier, with a multi-course format built around seasonal produce and French technique expressed through an unmistakably Québécois lens.

TAKJA BBQ in Toronto delivers modern Korean BBQ with a tasting-menu focus. Must-try dishes include Kansas hanger steak, Guelph rib-eye and Tajima wagyu from Australia, all dry-aged and grilled tableside by a personal griller. Finish with Takja’s interpretation of bingsoo — shaved ice with condensed milk, rice cake and sweet red bean. The restaurant pairs house-fermented ssamjang and kimchi with a curated wine and cocktail program. Recognized as one of Canada's Best New Restaurants in 2025, TAKJA BBQ combines rich, smoky flavors, precise dry-aging, and tactile, convivial service for an intimate, sensory feast on College Street in Toronto.

On a quiet stretch of Gerrard Street East, Lake Inez operates as one of Toronto's more deliberately unpredictable east-end kitchens. Under chef Jay Moore, the menu pivots with the seasons and pulls freely from Asian technique without committing to a single culinary identity. Ranked #856 on the 2025 Opinionated About Dining Casual North America list, it holds a 4.6 Google rating across more than 1,200 reviews.

Don Alfonso 1890 brings the Iaccarino family's Michelin-starred Southern Italian legacy to Toronto's waterfront, occupying the 38th floor of the Westin Harbour Square. Awarded a Michelin star in 2024 and ranked among La Liste's top restaurants globally, the kitchen runs an eight-course tasting menu that balances Amalfi Coast heritage with Canadian ingredient sourcing. The wine list spans nearly 5,000 bottles with depth across Piedmont, Tuscany, Burgundy, and Bordeaux.

At 1723 Lower Water St, MYSTIC runs two eight-course tasting menus — Fauna and Biota — that treat Nova Scotia terroir as both subject and structure. Chef Malcolm Campbell moves between traditional and contemporary technique, with dishes built around swordfish bresaola, sea vegetables, and bog myrtle. The cocktail program follows the same terroir logic. Booking ahead is advisable for a room operating at this format depth.

Osteria Giulia brings Ligurian cuisine to Yorkville with a Michelin star and a menu that focuses on the seafood-rich coast rather than the usual pan-Italian repertoire. Chef Rob Rossi's uptown room, with its candlelit cream walls and blond-oak tables, is the kind of place that absorbs a milestone dinner without effort. La Liste ranked it among the world's top restaurants in both 2025 and 2026.

Famiglia Baldassarre on Geary Avenue holds a Michelin Plate and an Opinionated About Dining ranking for one reason: the pasta. Chef Leandro Baldassarre trained at Lombardy's Del Pescatore and serves handmade pasta at nine seats, Tuesday through Friday, lunch only. Arrive early — the line forms before the door opens.

Since opening on 4th Street SW in 2015, Shokunin has operated as one of Calgary's most committed izakaya-format restaurants, where seasonal Canadian ingredients meet exacting Japanese technique in a 50-seat room that rewards both regulars and first-timers. Chef Darren MacLean's sake list and cocktail program give the venue its own distinct character within Calgary's broader dining scene.

Red lanterns and refined comfort define Alma in Toronto’s Bloordale Village, where Chef Anna Chen’s scallion bao with stracciatella and chewy noodles with pork wontons meet a lively natural-wine program in an intimate, must-book setting.

Au Pied de Cochon on Avenue Duluth has spent more than two decades making the case that Quebec's cooking tradition belongs on the same conversation as any serious French regional cuisine. Chef Martin Picard's foie gras poutine and duck in a can have become reference points for Montreal dining, backed by Michelin Plate recognition and consistent Opinionated About Dining rankings across both North American and European casual tiers.

Ranked 77th on Canada's 100 Best Restaurants list for 2025, Juliette Plaza has earned its place among Montreal's most closely watched dining addresses. The restaurant sits on Rue St-Hubert in the Rosemont–La Petite-Patrie corridor, a neighbourhood that has quietly accumulated serious culinary weight over the past decade. National recognition at this level puts it in direct conversation with the city's established fine dining tier.

On Water Street in the heart of downtown St. John's, Portage runs a casual, convivial room where Newfoundland ingredients meet global technique without ceremony. Chefs Celeste Mah and Ross Larkin, both formerly of Raymonds, build plates that are grounded in place — cured char, scallop toast, pork dumplings — and pair them with inventive cocktails. It is among the more considered addresses on the St. John's dining scene.

Located on a working farm in Austin, Quebec, Parcelles is chef-farmer Dominic Labelle's vegetable-forward farmhouse restaurant where most ingredients are grown on-site. The kitchen moves through braised veal short ribs, wood-oven charred cabbage, and choux pastry with caramelized parsnip before a short, all-natural wine list closes the evening. It is one of the more considered farm-to-table operations in the Eastern Townships.

A Michelin Plate-recognised steakhouse from chef Matty Matheson on Queen Street West, Prime Seafood Palace operates in Toronto's upper tier of destination dining. Statement cuts like the 20-ounce prime rib with beef garum bordelaise anchor the menu, while the room's theatrical energy and attentive service match the ambition on the plate. A Google rating of 4.4 across 611 reviews reflects consistent delivery at the top end of the city's steakhouse circuit.

On a quiet Bloorcourt side street, Mhel is a 32-seat Korean-Japanese small plates bar where husband-and-wife team Hoon Ji and Min Yi serve sake alongside charcoal-grilled fish, homemade kimchi, and Ontario-sourced ingredients. The name translates to 'anchovy' in Jeju dialect, and the focus on umami-forward, fish-centred cooking runs through every dish on the menu.

Twelve years into anchoring Main Street's farm-to-table movement, Burdock & Co operates on a different rhythm from Vancouver's Michelin-starred contemporaries. Bimonthly themed tasting menus follow the harvest rather than a fixed format, and wine director Maisie Ryan's all-natural selections give the list an editorial coherence that most neighbourhood restaurants don't attempt. Ranked 349th in Opinionated About Dining's 2025 North America list, it holds a clear position in the city's upper tier.

HENI brings together the culinary traditions of Southwest Asia and North Africa with Quebec terroir on a compact stretch of Notre-Dame Ouest in Saint-Henri. The kitchen works across both à la carte and tasting menu formats, pairing regional sourcing — P.E.I. beef, Quebec-foraged ingredients — with a wine list that draws from Lebanon, Quebec, and further afield. It occupies a niche in Montreal dining where heritage cuisine meets deliberate local sourcing.

Jonathan Gushue, the chef behind landmark Canadian kitchens at Fogo Island Inn, Langdon Hall, and Elora Mill, has brought classical French technique to the small town of Flesherton in Grey County. At The Gate, that technique meets Grey Highlands produce head-on: dishes like poached cod with lentil and mustard nage, or red-wine-roasted chicken with smoked bacon and baby onion, are made entirely in-house and read deceptively simple on the plate.

A solo-chef Japanese tavern on Plateau Mont-Royal where reduced seating means more time at the counter and less distance between kitchen and guest. Chef Hiroshi Kitano sources sashimi from Japanese purveyors and plates chirashi with the precision of a jeweller. The carbonara with sea urchin and wild boar mapo tofu signal a kitchen operating well outside any single category.

At 300 Tache Ave in Winnipeg's St. Boniface neighbourhood, NOLA runs a seasonally shifting menu of small plates that pulls from West Coast sensibilities and Chinese culinary heritage. Seafood anchors the menu, but the kitchen reaches wide — Reuben gyozas, gunpowder roasted carrots, tuna crudo with coconut-pandan sauce — inside a fun, low-key room with local brews on tap and a strong vegetarian showing.

Elisa is Yaletown's benchmark wood-fired steakhouse, operated by Toptable Group and awarded a Michelin Plate in 2025. Chef Andrew Richardson works a bespoke Grillworks Infierno grill across premium cuts from British Columbia, the US, and Japan. A 6,000-bottle cellar with a 700-selection wine list, led by Wine Director Franco Michienzi, rounds out one of Vancouver's most complete occasion-dining rooms.

On Sparks Street, RIVIERA pulls a cross-section of Ottawa's power crowd — politicians, business figures, visiting NHL rosters — into one room built around tartares, crudos, freshly extruded pastas, and a spirits list that earns its reputation. Bar seats are among the harder reservations in the city. The room operates at a register somewhere between neighbourhood anchor and genuine occasion destination.

An informal but culinarily serious seafood house on Alexandra Road, The Fish Man draws Richmond regulars with lingcod hotpot, multiple grouper preparations, geoduck, and a roster of over two dozen barbecue skewers designed for cold beer. The room runs loud and convivial, which is the point. This is neighbourhood dining at its most focused.

A wood-panelled room on Rue Saint-Jacques where regional Italian cooking anchors some of Montreal's most consistently satisfying occasion meals. Nora Gray restaurant in Montreal draws a loyal crowd with pastas made to hold attention, offal-forward dishes that reward the adventurous, and a wine list built around organic and natural producers. It reads romantic without trying too hard.

Open since 2010 and holding a 2025 Michelin Plate, Damas brings Syrian cuisine to Outremont with a menu anchored in mezze, wood-fired technique, and Quebec-sourced ingredients. The Van Horne address operates at the top of Montreal's Middle Eastern dining tier, with a 4.7 Google rating across nearly 3,800 reviews and a format that works equally well for sharing plates or a full composed meal.

At NAAGAN on Owen Sound's east side, Zach Keeshig draws on his Nawash First Nation heritage to build a multi-course menu around the Great Lakes region's Indigenous food traditions: smoked freshwater fish, bison tartare, Canada goose prosciutto, and wood-fired venison. It is among the most serious expressions of progressive Indigenous cuisine operating outside a major Canadian city.

Open since 1959, Barberian's on Elm Street is one of Toronto's longest-running steakhouses, holding its position through decades of dining trends with dry-aged beef, a deep wine cellar recognised twice by Star Wine List in 2026, and a multi-room setting that reads as a document of the city's dining history rather than a contemporary reinvention.

On Kitsilano's W 4th Avenue, Maenam has been reframing what Thai cuisine looks like in a Canadian context since 2009. Chef Angus An's progressive approach draws on time spent at London's Michelin-starred Nahm and extensive travel through Thailand, producing food that is intensely flavoured and grounded in local ingredients. A consistent Michelin Plate holder and Opinionated About Dining fixture, it occupies a different tier from the neighbourhood's quieter bistros.

On Preston Street in Ottawa's Little Italy, PERCH runs a nine-course tasting menu shaped by a kitchen lineage that traces through Hawksworth in Vancouver and Atelier in Ottawa. Dishes like a savoury Dijon macaroon with Acadian sturgeon mousse and koji-aged, seaweed-wrapped duck breast signal a kitchen working at the serious end of progressive Canadian cooking.

On College Street in Toronto's Little Italy, Giulietta has held a Michelin Plate and Opinionated About Dining recognition since 2023, placing it among the city's more consistent casual Italian addresses. Rob Rossi and David Minicucci run a room where classic Italian cooking gets thoughtful reinterpretation — the pizza alone justifies the reservation. Open Tuesday through Saturday from 5 pm, with a 4.6 Google rating across nearly 1,600 reviews.

Fat Rabbit occupies a specific and serious niche in Saint Catharines dining: part whole-animal butcher shop, part wood-fire restaurant, with a Michelin Plate in back-to-back years (2024 and 2025) and a spot on Robb Report's Best Steakhouses in North America 2025 list. The menu moves between house-made charcuterie, charcoal-grilled steaks, and shareable small plates drawn from Argentinian asado tradition. The result is a format that rewards curious eaters as much as committed carnivores.

A 2022 arrival on Québec City's Saint-Sauveur strip, Melba earned a Michelin Bib Gourmand in 2025 with a 36-seat art deco room and a French-rooted menu that moves between Côte d'Azur classics and Québec seasonal produce. The format is tight and deliberate: inventive starters, technically grounded mains, and a kitchen that rewrites its own fillings as the season shifts.

Elem in Vancouver offers Contemporary International cuisine with a spice-forward sensibility by Chef Vish Mayekar. Must-try dishes include Barbecued Carrots, Yellowfin Tuna Tartare and Japanese Pudding. The menu hops from Mumbai to Italy to Mexico nightly, delivered à la carte or as the surprise tasting “Let us Cook for You.” Listed in the Michelin Guide Vancouver, Elem pairs creative, zero-waste cocktails with precise, approachable plates. Expect warm, attentive service, an open kitchen window and bold flavors that feel familiar and fresh simultaneously—smoky, tangy, buttery and bright on every plate.

A convivial buvette on Rue Saint-Denis from Laurence Théberge (formerly Patrice Pâtissier) and Philippe Guilbault (formerly Mastard). The menu runs to finessed small plates — whipped ricotta with radish green pesto, foie gras mousse with brandied apple — built for afternoon aperitifs and easy grazing. One of Montreal's more considered recent additions to the neighbourhood wine-bar tier.