MICHELIN Guide Canada 2026: All 39 Starred Restaurants, 70 Bib Gourmands and Every Recommended Pick

There is no single national MICHELIN Guide for Canada. Instead, the selection is published region by region, each announced in a different month and not always in the same year:

• MICHELIN Guide Toronto & Region: the 2026 selection is the fifth edition, announced on September 22, 2026, with 111 restaurants across 33 cuisine types in Toronto, Niagara, Kitchener, Collingwood and other parts of Ontario. (official star list)
• MICHELIN Guide Québec: the 2026 selection is the second edition, announced on May 6, 2026, with about 120 restaurants in Montréal, Québec City and towns across the province. (official star list)
• MICHELIN Guide Vancouver: the 2026 edition was announced on October 6, 2026, with 72 restaurants, including AnnaLena as the city's first two-star restaurant and 10 one-star restaurants. (official star list)

The rating system is the same worldwide: one star means high quality cooking, two stars excellent cooking worth a detour, and three stars exceptional cuisine worth a special journey. The Bib Gourmand recognises restaurants offering good quality at good value, while Recommended restaurants are good addresses the inspectors consider worth visiting. Inspectors dine anonymously and pay their own bills, and ratings reflect only what is on the plate.

In May 2026 MICHELIN also announced that the Green Star for sustainability will be retired at the end of 2026, replaced by the logo-free Mindful Voices programme. To filter by city, year or distinction, visit the CHOPSBOOK MICHELIN restaurants page, or jump to the full Toronto 2026, Québec 2026 and Vancouver 2026 lists.

Two stars is currently the highest rating in Canada, held by three restaurants: one in Ontario's Niagara region, one in Old Québec and one in Vancouver. AnnaLena was promoted from one to two stars in 2026, making it Vancouver's first two-star restaurant.

★★ Restaurant Pearl Morissette (Lincoln)

Set on a 42-acre property in Lincoln, in the Niagara region, Restaurant Pearl Morissette is a restaurant, winery, orchard, farm and bakery in one, and the only two-star address in the 2026 MICHELIN Guide Toronto & Region. Chefs Daniel Hadida and Eric Robertson build a spontaneous tasting menu around Canadian ingredients and the seasons, with dishes such as roasted guinea hen with chanterelles, carrot and fig. The juice pairing is as considered as the wine list, and freshly baked madeleines close the meal.

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★★ Tanière³ (Québec City)

Tucked beneath ancestral stone vaults in Old Québec, Tanière³ spreads across four dining rooms plus a counter around the open kitchen, and holds two MICHELIN Stars for the second year running, the highest rating in the province. Chef François-Emmanuel Nicol treats the kitchen as a research lab for Québec's boreal terroir, sourcing everything from small producers and building his creative menu around mushrooms, herbs, plants and roots, as in aged tuna with pickled matsutake and sunflower cream.

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★★ AnnaLena (Vancouver)

AnnaLena skips the white tablecloths and formality, yet delivers one of Vancouver's most polished dining experiences. Chef Michael Robbins's seasonal tasting menu is globally accented, precise and built on top-flight ingredients, as in Sungold tomatoes with house-made XO sauce and Thai green curry caramelized buttermilk, or fresh pasta with charcoal-roasted asparagus and sauce vin blanc poured tableside. Cocktails and wine pairings are equally strong.

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Toronto & Region added no new stars in 2026, and all 14 one-star restaurants kept their rating. Aburi Hana lost the star it held last year, and Hexagon closed at the end of 2025. The list leans on Japanese and contemporary cooking and includes The Pine, a star for Chinese-inspired cuisine.

★ aKin (Toronto)

At aKin, Chef Eric Chong draws on his own heritage and ideas from across Asia to build a modern tasting menu from top Canadian ingredients sourced from Nova Scotia to British Columbia. Themes shift dramatically, from Lunar New Year to Asian takeout, with past dishes such as a raw PEI oyster with rice wine vinegar foam and madai with house-made sauerkraut in a mala broth. A four-seat chef's counter sits beside the gold-leafed dining room.

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★ Alo (Toronto)

Chef Patrick Kriss's Alo offers four-, six- and ten-course tasting menus, with the shorter two also served at the bar. Nothing is scripted, but recent highlights include Koshihikari risotto boosted with dashi, wagyu and truffle, and duck breast with white asparagus and stuffed morels. For the best seat, book the marble chef's counter facing the lively kitchen.

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★ DaNico (Toronto)

DaNico occupies an early-1900s bank building, with wine stored in the old vault and a dramatic room of soaring ceilings, dark tones and bold art. Chef and partner Daniele Corona serves Italian cooking sharpened by global flavours, on a multicourse prix fixe or a chef's tasting menu, with dishes such as risotto cooked in tomato confit and threaded with braised lamb shoulder.

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★ Don Alfonso 1890 (Toronto)

Perched atop The Westin hotel with views over the water and the city, Don Alfonso 1890 is a dependable choice for dates, family occasions and business dinners. The Italian menu comes as a prix fixe or tasting menu, with dishes such as cannelloni filled with marjoram-scented ricotta, smoked provolone and spinach, and lamb chop with chickpea panisse and red onion chutney.

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★ Edulis (Toronto)

Run by a husband-and-wife chef team, Edulis sits in a quaint little house with a warm, yellow-toned room full of bric-a-brac and easygoing hospitality. The set multicourse menu, paid in full when booking, looks to the Mediterranean and especially Spain, centring on excellent seafood such as Québec snow crab with fennel and mousseline, or John Dory with white asparagus, porcini and Amontillado sherry sauce.

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★ Enigma Yorkville (Toronto)

Enigma Yorkville takes classic European cuisine and weaves in global flavours, producing poised, detailed dishes such as kombu butter-poached oyster, foie gras terrine with grilled shokupan and dark cherry compote, and salmon en croûte with scallop mousse. The dark, metallic room includes a counter facing the kitchen, and the wine list leans on Niagara and British Columbia.

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★ Kaiseki Yu-zen Hashimoto (Toronto)

Attached to the Japanese Canadian Cultural Centre in Toronto, Kaiseki Yu-zen Hashimoto leads guests through winding passages into fully private rooms that feel like Japan. Chef Masaki Hashimoto serves traditional kaiseki that celebrates the seasons with subtlety, from kinmedai soup to simmered bamboo shoots with shima-aji, often finishing with grilled Miyazaki wagyu and Shizuoka musk melon, alongside a superb sake list.

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★ Kappo Sato (Toronto)

Kappo Sato is neither a hushed sushi omakase nor a formal kaiseki, but a freewheeling tasting driven entirely by Chef Takeshi Sato. Guests sit along a counter that runs the length of the open kitchen, where a young team works on several courses at once, using ingredients mostly flown in from Japan for dishes such as tempura mackerel with shiso and seared toro nigiri with Japanese green onion, threaded together by soulful dashi.

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★ Osteria Giulia (Toronto)

Chef Rob Rossi's Osteria Giulia zeroes in on the seafood-rich traditions of Liguria, setting it apart from the usual Italian menu. Candlelight plays on cream walls and blond-oak tables while a suave team keeps everything on track. Start with a light vitello tonnato and a piping hot Ligurian flatbread filled with stracchino, move on to wild snow crab tagliolini with smoked bottarga, and finish with tiramisu.

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★ Quetzal (Toronto)

Quetzal is a boisterous Mexican hotspot where almost everything passes through roaring wood-fired grills, filling food and room with smoke. At the end of the line a single cook works an earthenware comal, pressing tortillas from heirloom corn nixtamalized and ground in-house. Standouts include the empanada oaxaqueña with lamb barbacoa and lamb chops over black garlic mole negro, with a tasting menu and agave cocktails also on offer.

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★ Restaurant 20 Victoria (Toronto)

On a quiet downtown Toronto street, Restaurant 20 Victoria is a small, dimly lit room built around an open kitchen, ideal for an intimate date. Under Chef Rafa Covarrubias, the contemporary tasting menu carries Mexican influences, from a custardy tamale with salsa roja and snow crab to scallop with mole verde, with a dry-aged roasted duck as the main event. Toni Weber received the 2026 MICHELIN Sommelier Award here. Seats are scarce, so book early.

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★ Shoushin (Toronto)

At Shoushin, guests sit at a beautiful hinoki counter opposite chef-owner Jackie Lin for a masterclass in Edomae sushi. There is an introductory omakase for first-timers and a longer, more personalized menu for bigger appetites, featuring seasonal treasures like firefly squid and murasaki uni. Nigiri progress from silvery kohada to rich anago, on rice blended from two varieties with well-judged acidity, alongside rare sakes.

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★ Sushi Masaki Saito (Toronto)

At Sushi Masaki Saito, a marble staircase, a 200-year-old hinoki counter and traditional Japanese woodwork set the stage for Chef Masaki Saito's omakase. All fish comes from Japan, and the nigiri uses a prized rice from Niigata, served warm and seasoned with his blend of aged vinegars. Expect luxuries such as botan shrimp with uni sauce and toro buried under white truffle, for a serious sum.

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★ The Pine (Creemore)

Housed in a former gas station in the small town of Creemore, north of Toronto in Simcoe County, The Pine is run by Chef Jeremy Austin and his wife Cassie. The chef's years working in China shape an ever-evolving menu of authentic Chinese flavours delivered with creativity, from a tea egg to Sichuan dry-fried string beans served as a cold salad and carrot jiaozi, making it one of the few Chinese-inspired starred restaurants in Canada.

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Québec has 12 one-star restaurants in 2026, four of them new: Auberge Saint-Mathieu, Hoogan et Beaufort, Le Clan and Sushi Nishinokaze. Québec City and Montréal account for most of them, and the cooking centres on Québec terroir and boreal ingredients.

★ ARVI (Québec City)

On busy Third Avenue in Québec City's Limoilou district, ARVI is the domain of Lyon-born Chef Julien Masia, who trained in kitchens in the French Alps. The open, urban room mixes exposed brick and concrete, and chefs bring dishes to the table. The set menu, in regular and vegetarian versions, showcases Québec terroir, from Magdalen Islands scallops to the signature golden brioche with gravlax-style foie gras and birch syrup.

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★ Auberge Saint-Mathieu (Saint-Mathieu-du-Parc)

Near La Mauricie National Park on the shore of Lake Bellemare, the forest-ringed Auberge Saint-Mathieu earned its first MICHELIN Star in 2026. Chef Samy Benabed plates locally sourced cooking that pairs smoky barbecue notes and Scandinavian-style preserving (lacto-fermentation, dehydration) with Québec spices, as in a pork-filled dumpling in white miso and matsutake broth. He also received the 2026 MICHELIN Young Chef Award, and the inn has 10 guest rooms.

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★ Hoogan et Beaufort (Montréal)

Set on a repurposed industrial site in Montréal that keeps its 1904 red-brick walls and steel frame, Hoogan et Beaufort earned its first MICHELIN Star in 2026. Chef Marc-André Jetté makes wood-fired cooking the house signature, desserts included, with dishes such as agnolotti with celeriac and Louis d'Or cheese and whole duck roasted on the carcass with quince. Sommelier Hugo Duchesne, who curates the wine list, received the 2026 MICHELIN Sommelier Award.

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★ Jérôme Ferrer - Europea (Montréal)

Jérôme Ferrer – Europea sits in an ultra-modern Montréal building with towering windows and a glass-walled kitchen where diners watch the brigade at work. The chef, son of farmers from France, fuses French tradition with Québec's terroir, showcasing Magdalen Islands lobster, king crab, Appalachian red deer, scallops and caviar, while silver service adds a touch of theatre.

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★ Kebec Club Privé (Québec City)

Kebec Club Privé is run by Cassandre and Pierre-Olivier, a young couple who met at Laurie Raphaël and turned an industrial-style former hair salon into a unique table d'hôte: just 10 guests, one fixed seating, one grand shared table. The strictly Québécois cooking lets local ingredients shine with delicate simplicity, as in cod marinated in smoked oil and scallops in herring-bone jus. The pairing, including Québec wines and ciders, is recommended.

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★ Laurie Raphaël (Québec City)

In Old Québec beside the Old Port, Laurie Raphaël is the Vézina family's restaurant, now led by the founder's son, Raphaël. Beige tones, bubble pendant lights and leather-topped tables create an elegant contemporary room. Seasonal Québec produce drives modern, gently creative dishes such as spot prawn and pear marinated in wild ginger and burnt citrus, or a buckwheat tartlet with foie gras and Jerusalem artichoke, with precise play on shape, texture and technique.

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★ Le Clan (Québec City)

Catalan chef Stéphane Modat's Le Clan occupies a charming historic house in Old Québec and earned its first MICHELIN Star in 2026. Hunting and fishing trophies reflect the chef's passions, and the tasting menu champions boreal traditions with Québec fish, game and red meat, from Lake Champlain walleye and Gaspé Arctic char to hare cappelletti topped with hollandaise. There is weekend brunch and a reasonably priced weekday lunch set menu.

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★ Légende (Québec City)

In Québec City, Légende is led by Elliot Beaudoin, a former finalist on TV's Les Chefs! and past associate of Tanière³. The kitchen follows a strictly locavore approach, using only local ingredients and avoiding imports such as chocolate, pepper, citrus and vanilla, while putting little-known indigenous ingredients to clever use: think butter-fried halibut coated in vegetable charcoal with fermented cherry beurre blanc, or smoked venison heart on a delicate tartlet.

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★ Mastard (Montréal)

Somewhat off the beaten track in Montréal, Mastard is run by humble chef-owner Simon Mathys, formerly of Laurie Raphaël in Québec City and Le Manitoba in Montréal. The roughly 50-seat room fills fast, with only five services a week and reservations required. His carte blanche menu celebrates Québec produce, lifted by his trademark sauces, sabayons and emulsions, as in precisely cooked scallop on salsify purée.

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★ Narval (Rimouski)

Facing St. Germain Cathedral in Rimouski, a short walk from the St. Lawrence River, Narval is a discreet, intimate restaurant with an open kitchen, where Chef Norman St-Pierre welcomes guests as if into his own home. His personal cooking draws on his travels, from Madeira-inspired milho frito with local beef tartare to ricotta gnudi made with fresh cheese from Baie-des-Sables and a Canary Islands almogrote sauce. Guests may bring their own wine.

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★ Sabayon (Montréal)

Chef Patrice Demers trained in pastry before turning to savoury cooking, and at Sabayon he creates vivid, accessible dishes that let Québec terroir shine. Working with the province's best producers, he lifts each ingredient with precision, and in summer the menu is almost meat-free. The signature is wood-fired mushrooms with a crisp arlette and bay leaf and juniper sabayon, and desserts remain a strength. Service is led by Marie-José Beaudoin, and monthly booking slots vanish within seconds.

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★ Sushi Nishinokaze (Montréal)

Sushi Nishinokaze is a minimalist, traditional fine-dining sushi counter in Montréal that earned its first MICHELIN Star in 2026. Japanese chef Vincent Gee takes a demanding, respectful approach to Edomae tradition, presenting fish, mostly from Japan and supported by excellent Canadian produce, in a traditional box at the start of service. Pesticide-free rice stored in straw baskets is seasoned and tempered to suit each fish's fat content, with highlights such as Nova Scotia shrimp, bluefin tuna and vinegared kohada.

CHOPSBOOK page | MICHELIN Guide listing

The 2026 MICHELIN Guide Vancouver, announced on October 6, 2026, has 10 one-star restaurants, all of which kept their star, with no new one-stars this year. AnnaLena moved up to two stars (see the two-star section above), while Barbara is now listed as Recommended. Half are Japanese, alongside the Japanese-Italian Kissa Tanto and the Chinese iDen & QuanJuDe.

★ Burdock & Co (Vancouver)

On Main Street in Vancouver's Mount Pleasant, Burdock & Co stands out for its rustic charm and Chef Andrea Carlson's farm-to-table cooking. The concise menu highlights the best of the season with creative flair, from charcoal-grilled morels stuffed with pickled burdock and pine needles to sablefish glazed with fermented spruce barbecue sauce and finished tableside with dashi, while dessert explores beeswax two ways.

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★ iDen & QuanJuDe Beijing Duck House (Vancouver)

iDen & QuanJuDe Beijing Duck House traces its pedigree to the original Quanjude in Beijing, founded in 1864, and its Vancouver outpost pairs classic opulence with modern design in a gold-accented room. It is Vancouver's only starred Chinese restaurant, best known for superlatively crisp, juicy Peking duck, with delicacies such as bird's nest, sea cucumber and whole king crab, artfully presented lobster in ginger and scallion, and a deft hand even with garlic mustard greens and abalone and matsutake broth.

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★ Kissa Tanto (Vancouver)

Inspired by the jazz cafés of 1960s Tokyo, Kissa Tanto seduces with white mosaic floors, antique Japanese panels and walls crowded with art. The ambitious kitchen fuses Japanese and Italian cuisine, and its omakase draws on the à la carte and off-menu items, from roasted and fried celeriac with onion and mushroom dashi to hand-cut tajarin with butter, miso-cured egg yolk and parmesan, and a tiramisu with plum wine-soaked tofu filling.

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★ Masayoshi (Vancouver)

Chef Masayoshi Baba brings the jewel-box luxury of a Japanese sushi counter to Vancouver at his namesake restaurant. The counter seats offer the best view as he crafts each course, though the four tables are just as enjoyable. His omakase lets British Columbia's bounty lead, with local fish in Edomae-style nigiri, opening with a chilled dish of uni, junsai, mountain yam, crab and tomato dashi gel, followed by sea bass with wakame and pudding-soft abalone.

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★ Okeya Kyujiro (Vancouver)

At Okeya Kyujiro in Vancouver, hosts in traditional dress lead guests into a dark room lit only by votive candles, and a black curtain rises at the precise minute of the seating. The omakase features premium, hyper-seasonal fish and a demonstration of sasagiri, traditional bamboo-leaf carving, with highlights such as crab chawanmushi, shatteringly crisp lobster tempura, pressed mackerel nigiri and a grilled unagi skewer.

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★ Published on Main (Vancouver)

On Vancouver's Main Street, Chef Gus Stieffenhofer-Brandson and his team have an uncanny sense of when produce peaks, sourcing and foraging from local farms and forests and pickling the surplus, with the jars doubling as décor. The contemporary cooking is both familiar and surprising, as in pappardelle stuffed with fresh cheese over a summer legume sauce, or Fraser Valley duck breast with cabbage, beets and a tableside pour of lingonberry sauce.

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★ St. Lawrence (Vancouver)

St. Lawrence is a beloved Québécois bistro in Vancouver, where chef-owner Jean-Christophe Poirier serves refined yet indulgent French-Canadian cooking with ethereal sauces and a characteristic use of sweetness. The fixed menu changes seasonally, with signature add-ons such as oreilles de crisse, crispy pig ears tossed in maple syrup and spices, and a savoury éclair filled with duck liver mousse, before heartier courses like charcoal-grilled duck with chou farci and a maple St-Honoré to finish.

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★ Sumibiyaki Arashi (Vancouver)

With this understated 14-seat counter in Mount Pleasant, which earned its first MICHELIN Star in 2025, Chef Pete Ho has set a new standard for yakitori in Vancouver. The omakase includes red crab chawanmushi with yuzu and delicately fried tofu with sweet soy, but the centrepiece is chicken grilled over binchotan: heritage-breed birds, skilful butchery and a tare kept for decades, from crisp-skinned breast and thigh to chicken oysters and heart. It is one of the hardest reservations in town.

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★ Sushi Hyun (Vancouver)

Behind an unremarkable exterior, Chef Juhyun Lee's Sushi Hyun is a sophisticated omakase oasis that earned its first MICHELIN Star in 2025, when Lee also received the Vancouver Young Chef Award. Exquisite seafood, hand-made ceramics and a hinoki counter from a tree over two centuries old set the tone for perfectly tempered Edomae nigiri and a comforting rice dish of fried karei flounder that nods to his Korean background, with wines and sakes he selects himself.

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★ Sushi Masuda (Vancouver)

Tucked into the corner of an unrelated restaurant and reached through the glass doors of a print shop, six-seat Sushi Masuda is a reminder not to judge a book by its cover. Chef Yoji Masuda, whose time at a top Tokyo counter shows, works with artful simplicity while his wife Akari provides warm hospitality. The meal moves from a savoury monkfish liver pudding to beltfish cooked with sake and kombu before arriving at impeccable nigiri.

CHOPSBOOK page | MICHELIN Guide listing

Beyond stars, MICHELIN also hands out special awards each year to recognise talent beyond the kitchen:

Toronto & Region 2026

• Young Chef Award: Andrew Golden (Golden Horseshoe Barbecue)
• Exceptional Cocktails Award: Sharon Chan (156 ONEFIVESIX)
• Sommelier Award: Toni Weber (Restaurant 20 Victoria)
• Outstanding Service Award: Eric Roell (LORE)
• Mindful Voices: Aldo Camarena and Ashley McKay (Antylia)

Québec 2026

• Young Chef Award: Samy Benabed (Auberge Saint-Mathieu)
• Sommelier Award: Hugo Duchesne (Hoogan et Beaufort)
• Outstanding Service Award: Victoria Savoie
• Exceptional Cocktails Award: Thomas Pélissier
• New Green Stars: Coteau, Huit 100 Vingt, Les Mal-Aimés

Vancouver 2026

• Young Chef Award: Vish Mayekar (Elem)
• Outstanding Service Award: Yash Shah (Kavita)
• Sommelier Award: Mark Taylor (Bacchus)
• Exceptional Cocktails Award: Chris Enns (Peya)

The Bib Gourmand is the best-value part of the guide. New for 2026: Antylia, Golden Horseshoe Barbecue, Les Incompetents, RPM Bakehouse and The Lunch Lady of Saigon.

Toronto

• Alma (Toronto): Chef Anna Chen's shoebox in Bloordale Village serves comforting yet imaginative Chinese-rooted dishes such as scallion bao with stracciatella and pan-fried radish cake.
• Antylia (Toronto): A Latin American kitchen that grinds its heirloom corn masa on a volcanic stone mill from Puebla, known for its duck and foie gras gordita; new Bib Gourmand in 2026 and recognised under MICHELIN Mindful Voices.
• Bar Raval (Toronto): Grant van Gameren's ode to Spain, open day and night since 2015 in a stunning mahogany room, with conservas, pintxos and jamón croquetas.
• BB's (Toronto): A groovy Filipino diner for adobo fried chicken at brunch and pancit with cocktails at night.
• Campechano (Toronto): A cozy taco specialist that presses tortillas daily from Mexican heirloom corn; choose between smoky barbacoa and beer-battered haddock.
• Cherry Street Bar-B-Que (Toronto): In a 1920 former bank, pitmaster Lawrence La Pianta, a veteran of the Kansas City Barbeque Society circuit, brings Southern barbecue from Texas-style brisket onward.
• Chica's Chicken (Toronto): A Junction tribute to Southern hot chicken, dry-brined for two days; bone-in birds are fried to order and worth the half-hour wait.
• Conejo Negro (Toronto): A cozy College Street nook blending Creole, Caribbean and Latin flavours, from firecracker shrimp to jerk chicken with pumpkin rice.
• Enoteca Sociale (Toronto): An inviting Roman-style trattoria where nearly everything, from bread and charcuterie to pasta, is made in-house; try the buffalo mozzarella arancini and tagliatelle with lamb and mint.
• Favorites Thai (Toronto): Hidden behind a tiny coffee shop on Ossington, this Thai spot cooks over binchotan grills, with starters like sticky rice spring rolls, chicken wings and beef tenderloin tartare.
• Golden Horseshoe Barbecue (Toronto): Mother-son duo Doris and Andrew Golden serve true Texas-style barbecue of brisket, ribs and sausage; a new 2026 Bib Gourmand, and Andrew won the 2026 MICHELIN Young Chef Award.
• Grey Gardens (Toronto): Restaurateur Jen Agg's hip, boisterous spot pairs an excellent wine list with fresh oysters, crudos and standout pastas like cavatelli with braised oxtail and crispy tripe.
• Indian Street Food Company (Toronto): A Leaside stalwart on Bayview Avenue offering a tight menu of Indian street food and regional curries, with braised beef short rib as the must-order.
• Mhel (Toronto): Run by partners Young Hoon Ji and Seung-Min Yi, with a daily changing menu of about a dozen dishes blending Korean and Japanese influences, ideal for a midweek meal.
• Puerto Bravo (Toronto): A tiny Gerrard Street spot with Mexican seafood tostadas and tacos, such as the wera tostada with octopus, shrimp and spicy macha mayo.
• Rasa (Toronto): A relaxed gastropub with an endlessly tempting, cuisine-agnostic menu, from chickpea fritters with lemon mascarpone to a burger made with beef cheek.
• R&D (Toronto): Alvin Leung and first-season MasterChef Canada winner Eric Chong team up in Chinatown for freewheeling Chinese fusion, best seen in its untraditional dim sum.
• Ricky + Olivia (Toronto): In a word, fun: Chefs Ricky Casipe and Olivia Simpson serve clever dishes nodding to childhood favourites, like roasted carrot with bay leaf ice cream over melted brie.
• SumiLicious Smoked Meat & Deli (Toronto): In a Scarborough plaza, Sumith Fernando, who spent nearly two decades at Montréal's Schwartz's, piles halal smoked brisket high on rye.
• Sunnys Chinese (Toronto): At the end of a Kensington Market hallway, this buzzing spot serves high-energy Chinese home cooking from Sichuan to Guangdong, such as chili red shrimp with curry leaves and tamarind.
• The Ace (Toronto): A slim 1950s diner now run by a husband-and-wife team, where brunch shines with griddled house sourdough and duck confit and wild mushroom toast.
• The Cottage Cheese (Toronto): A sunny little room in Kensington Market, named after the owner's favourite food (paneer), serving refined takes on Indian chaats, claypots and curries.
• The Lunch Lady of Saigon (Toronto): Elevated Vietnamese cooking rooted in the recipes of Nguyen Thi Thanh, the original Lunch Lady of Saigon, from pomelo salad and garlic noodles to wagyu pho; new Bib Gourmand for 2026.
• Tiflisi (Toronto): In the Beaches, the Pkhakadze family serves bright Georgian cooking built to share, from Acharuli khachapuri to large lamb khinkali.
• White Lily Diner (Toronto): A bright yellow diner that smokes its own bacon, makes its own doughnuts and hot sauce, with buttermilk biscuits and farm-fresh salads.

Elsewhere in the region

• 7 Enoteca (Oakville): A slick pizzeria in downtown Oakville turning out wood-oven pizzas with blistered crusts and precise pastas such as trecce with crab.
• Barrel Heart Brewing (Dundas): In Dundas's former post office, a chef and a brewmaster pair food and beer, with weekly pop-ups and tasting menus that range from tacos to Korean barbecue.
• Guru Lukshmi (Mississauga): A sprawling Mississauga landmark that is the undisputed champion of dosas, with the Mysore Bhaji Dosa a great first order; reservations recommended.
• Les Incompetents (St. Catharines): From the Fat Rabbit team in St. Catharines, a vintage room with booths, a raw bar and a long cocktail bar serving loosely French cooking; new to the Bib Gourmand list in 2026.
• RPM Bakehouse (Jordan): Pearl Morissette's daytime café in Jordan, serving its own bread, farm produce and wine, from sourdough grilled cheese to a custardy quiche; new Bib Gourmand in 2026.
• Sundays (Uxbridge): A charming Uxbridge bistro where Ben Denham and Ashley Lloyd cook with produce from their 10-acre organic farm; the fried pork cutlet is a favourite.

Recommended restaurants range from neighbourhood spots to grand steakhouses, with 11 joining the guide for the first time in 2026.

Toronto

• 156 ONEFIVESIX (Toronto): Chef MJ Jeong serves Korean cooking with a French accent, such as 48-hour slow-cooked kalbi; Sharon Chan won the 2026 MICHELIN Exceptional Cocktails Award here.
• Aanch (Toronto): A decade-old downtown Indian restaurant with a sharp kitchen covering regional dishes from Chennai's chicken 65 to Goa's fiery vindaloo.
• Actinolite (Toronto): Chef Justin Cournoyer's hunting and foraging roots shape an ever-evolving seven-course tasting menu built on local, seasonal produce.
• Adrak Yorkville (Toronto): A regal Indian dining room of hand-carved furniture and golden arches, with carefully cooked regional dishes like chicken biryani baked under puff pastry.
• Alder (Toronto): Alo Food Group's Mediterranean restaurant on the ground floor of the Ace Hotel, known for hamachi with pecan salsa macha and octopus with romesco.
• Alobar Yorkville (Toronto): A cocktail-bar-like room with flattering light and curved banquettes, serving French-leaning seafood and charcoal-grilled meats with equal skill.
• Aloette (Toronto): Open since 2017 downstairs from Alo, this train car-narrow bistro remains one of the coolest reservations in town.
• Amal (Toronto): A sleek Yorkville spot serving modern presentations of classic Lebanese dishes on a halal menu, with belly dancers and DJs on weekends.
• Antler (Toronto): A cozy, rustic chef-run spot in Little Portugal where Chef Michael Hunter champions local sourcing with a focus on game.
• Arbequina (Toronto): Chef Moeen Abuzaid's personal take on Palestinian and Jordanian cuisine, with dishes like manti over jameed yogurt and brined lamb chops.
• Ardo (Toronto): An easygoing Old Town favourite with sunny Southern Italian cooking, from chickpea fritters and arancini to pasta with sardines and dry-aged beef ragù.
• Bar Allegro (Toronto): From the Bar Pompette team, a European-leaning aperitivo and wine bar with Italian and Spanish small plates, including beef bourguignon served in the marrow bone; new in 2026.
• Bar ARDO (Toronto): A chic spot run by Chef Roberto Marotta and Jacqueline Nicosia, cooking southern Italian and Sicilian dishes such as rigatoni in beef brasato; new to the guide in 2026.
• Bar Eugenie (Toronto): A Harbord Village neighbourhood spot paying homage to legendary French chef Eugénie Brazier, with a seasonal, shareable menu; new to the guide in 2026.
• Bar Goa (Toronto): Authentic cooking focused on India's southern coast, from branzino moilee in coconut curry to tandoor lobster kebabs with xec xec sauce.
• Bar Isabel (Toronto): Chef Grant van Gameren's old-world Spanish tavern on College Street, where some tapas come in half portions; try the grilled beef tongue.
• Bar Vendetta (Toronto): Jen Agg's narrow Italian nook turns out from-scratch breads and pastas; the cheesy pull-apart garlic bread is non-negotiable.
• Canoe (Toronto): An iconic Toronto dining room on the 54th floor of the TD Bank Tower, with unmatched city views and Canadian-focused cooking.
• Chubby's Jamaican Kitchen (Toronto): A lively Jamaican haven with warm hospitality and homey cooking, from saltfish fritters to exemplary curry goat and oxtail stew.
• Dreyfus (Toronto): A cozy, signless French bistro all about indulgence, from pâté with fries to doughnuts with smoked trout dip.
• FK (Toronto): A sun-drenched neighbourhood gem with market-driven cooking, excellent house bread and hearty dishes like meltingly tender Cornish hen.
• George (Toronto): A charming red-brick restaurant with a display kitchen, offering à la carte or 5-, 7- and 10-course tasting menus, plus a popular summer patio.
• Gia (Toronto): A plant-forward Italian in Trinity Bellwoods where everything is meatless; house-made pasta such as the signature mushroom agnolotti is the main event.
• Giulietta (Toronto): Chef Rob Rossi's stylish Italian in Dufferin Grove treats every guest like a VIP, with dishes such as yellowfin tuna crudo with bergamot marmalade.
• Henry's (Toronto): A newer, accomplished wine bar with a backyard patio and retail shop next door, whose cuisine-agnostic menu is built to match the wines, such as beef tartare with smoked crème fraîche.
• Jacobs & Co. Steakhouse (Toronto): Now in CIBC Square, this sleek steakhouse with a live pianist offers an unrivalled selection of steaks and a raw bar.
• Kiin (Toronto): Chef Nuit Regular's showcase of royal Thai cuisine, with elegant dishes like banana leaf-grilled sea bream and pad Thai with PEI lobster.
• La Banane (Toronto): A hip, high-energy French steakhouse with a well-stocked raw bar, wagyu steaks and plenty of truffle and foie gras.
• Liliana (Toronto): Chef Marvin Palomo, who cooked from Hong Kong to Italy, blends Italian technique with Asian influences, as in trofie with oxtail ragù.
• Linny's (Toronto): From the team behind Sunnys and Mimi Chinese, a steakhouse blending old-school energy with deli touches, suited to special occasions.
• Lucie (Toronto): Named after owner Yannick Bigourdan's grandmother, this spacious French restaurant offers attentive service and recognizably Gallic cooking with a contemporary edge.
• Madrina Bar y Tapas (Toronto): A lively Catalan tapas spot in the Distillery District balancing classic bites like pan con tomate with bold modern twists.
• Maha's (Toronto): A homey Egyptian family spot in Leslieville serving breakfast and lunch only, no reservations; the lentil soup and honey-cardamom latte are musts.
• Mimi Chinese (Toronto): A stylish Yorkville restaurant taking an exacting approach to regional Chinese classics, from shrimp toast with hot mustard to four-foot belt noodles with chili crisp.
• Mother's Dumplings (Toronto): A Chinatown institution since 2005, where chef-owner Zhen Feng's team rolls and folds dumplings all day.
• Musoshin Ramen (Toronto): A Roncesvalles ramen-ya where Chef Aoi Yoshida makes her own noodles and milk bread, with a lighter vegetable-based broth unlike typical tonkotsu.
• Okeya Kyujiro Toronto (Toronto): A playful, high-energy sushi counter with sister branches in Vancouver and Montréal, where drums play and whole fish are broken down in front of guests.
• PAI (Toronto): Named after the Thai village where Nuit Regular opened her first restaurant, PAI is perpetually busy with family recipes and street food; focus on the Northern Thai plates.
• Parquet (Toronto): A refreshing French bistro in Harbord Village with gorgeous design and a summer patio; try the chicken liver mousse éclair with cherry preserves.
• Pho Tien Thanh (Toronto): Just off Queen Street, this no-frills Vietnamese spot fills early with diners queuing for hearty pho, especially the rare beef versions.
• Prime Seafood Palace (Toronto): Chef Matty Matheson's ambitious steakhouse, a dazzling maple-and-salmon-pink room balancing fantastic seafood with big cuts off the grill.
• PUNCH (Toronto): Inside Le Germain Hotel, PUNCH blends upscale British pub fare with Indian flavours, from a kebab-spiced Scotch egg with curry ketchup to beef Wellington and biryani.
• Sammarco (Toronto): A polished modern Italian steakhouse in St. Lawrence, with gold and marble décor, a 24-ounce contrafiletto and Nova Scotia lobster.
• SARA (Toronto): Set in a narrow A-frame house with a leafy backyard patio, SARA has offered a reasonably priced, globally inspired seasonal tasting menu since 2018.
• Scaramouche (Toronto): A Toronto mainstay led by Chef Keith Froggett since 1983, serving traditional French cuisine with superb skyline views.
• Som Tum Jinda (Toronto): A simple basement Thai spot specializing in Isan-style somtum with fermented fish paste, plus succulent grilled pork jowl.
• Takja (Toronto): An elevated Korean barbecue with a smoke-free room and ace service; order the Hansang menu, a true full table of food.
• Taline (Toronto): Named after chef-owner Seb Yacoubian's late mother and run with his two brothers, Taline brings elegant, fresh Armenian cooking to a wider audience.
• The Wood Owl (Toronto): A quaint wooden wine bar on the Danforth with a small, unpretentious menu that features more vegetables than expected, plus a weekly beef special.
• Union (Toronto): A rustic Ossington favourite where chef-owner Teo Paul, a former farmhand, writes a love letter to local seasons, with quick lunches and more of an event at dinner.
• Viaggio (Toronto): A neighbourhood Italian that refuses to play it safe, famous for a soufflé-like tiramisu with espresso maple syrup, and pizzas topped with smoked pastrami and sauerkraut.

Elsewhere in the region

• Down Home (Markdale): In Grey County, Chef Joel Gray and Hannah Harradine welcome diners into their own home for an intimate meal built on local products and the barbecue.
• Fat Rabbit (St. Catharines): A casual butcher-restaurant in St. Catharines focusing on house-made charcuterie and charcoal-grilled steaks, with walk-ins welcome.
• Langdon Hall Country House & Spa (Cambridge): A 19th-century Cambridge estate an hour from Toronto, where Chef Jason Bangerter cooks with familiar French classicism.
• LORE (Collingwood): The Pine's husband-and-wife team reimagines Canadian and North American comfort food with fine dining technique in Collingwood; Eric Roell received the 2026 MICHELIN Outstanding Service Award here.
• Mama Fatma (Mississauga): A colourful Mississauga Turkish favourite serving coal-charred kebabs, spit-roasted meats and wood-fired pide in abundance, perfect for big groups.
• Northern Smokes (Scarborough): A halal barbecue joint in a Scarborough strip mall, smoking meats in a custom wood-burning smoker, from Montréal-style brisket to Korean-style short ribs.
• oddBird (St. Catharines): A dimly lit St. Catharines bistro by the hockey arena mixing oysters, caviar and foie gras with fried chicken sandwiches and burgers; new in 2026.
• odd duck | wine & provisions (Kitchener): A downtown Kitchener original with a revolving menu of busy, creative plates that zigzag between sweet and salty, creamy and crunchy.
• Pho Ngoc Yen (Mississauga): The original Mississauga branch of a family-run Vietnamese group, with a far-reaching menu beyond pho, from pho beef rolls to lotus root salad; new in 2026.
• Quatrefoil (Dundas): A Victorian house in Dundas that has hosted countless celebrations since 2010, with Chef-owner Fraser Macfarlane's concise, upscale menu.
• Revé (Niagara-on-the-Lake): Hidden in a Niagara-on-the-Lake strip mall, Revé offers an ambitious tasting menu drawn from the chef's life in Spain and Sicily; new to the guide in 2026.
• Tamarind Modern Indian Bistro (Mississauga): A colourful Mississauga Indian restaurant covering classics like lamb rogan josh alongside creations such as Chettinad chicken tacos, with live music on weekends.
• Trius Winery & Restaurant (Niagara-on-the-Lake): At this sprawling Niagara winery, Chef Frank Dodd has led the kitchen since 2006, sourcing from nearby farms for two- and three-course prix fixe menus.
• Zen (Markham): Tucked into an unassuming Markham strip mall, Zen offers omakase without breaking the bank, with fish flown in from Japan several times a week.

Seven Bib Gourmands are new in 2026: Baumier, Bibine Buvette, Buvette Gentille, Coquette, Le Clocher Penché, Limbo and Saindoux Restaurant BBQ.

Montréal

• Annette bar à vin (Montréal): The Hoogan et Beaufort chef's second address, opposite the original on Montréal's Angus Shops site, prized for Hugo Duchesne's brilliant wine list and seasonal plates.
• Cadet (Montréal): Bouillon Bilk's little sister near the Quartier des Spectacles, serving tapas-style sharing plates such as snow crab with red curry and hand-cut beef tartare.
• Casavant (Montréal): A buzzing bistro from Charles-Tristan Prévost, formerly of Le Club Chasse et Pêche, sourcing from Jean-Talon Market; the Casavant sausage and mash is already iconic.
• Le Petit Alep (Montréal): Sisters Chahla and Tania Frangié honour their family's Middle Eastern heritage, drawing on Syrian and Armenian traditions in a colourful Montréal room.
• Limbo (Montréal): A Little Italy bistro near Jean-Talon Market, now run by chef Harrison Shewchuk; a new Bib Gourmand in 2026.
• Parapluie (Montréal): Half of this 30-seat Montréal restaurant is a marble counter wrapped around the kitchen, where chef-owner Robin Filteau Boucher cooks in full view.
• Rôtisserie La Lune (Montréal): From the Mon Lapin team, a lively rotisserie where free-range poultry is slowly spit-roasted and served with crisp fries or chicken soup with raviolini.

Québec City

• Battuto (Québec City): A 24-seat Italian whose monthly bookings vanish in minutes, making everything in-house from grilled ciabatta and cold cuts to pasta and ice cream.
• Bistro B (Québec City): Reopened after a full makeover, this Québec City bistro now serves smaller but indulgent plates of high-flying ingredients, such as steamed cod with caponata.
• Buvette Scott (Québec City): A wine bar with a copper-clad counter and vinyl soundtrack, serving a daily changing menu of inventive small plates; order about four.
• Honō Izakaya (Québec City): A Québec City izakaya named for "flame" in Japanese, where the grill reigns and prices are wallet-friendly.
• Le Clocher Penché (Québec City): A former bank in Québec City that keeps its original tiled floor and woodwork, with the vault now a wine cellar and the teller counter an open kitchen; a new Bib Gourmand in 2026.
• lueur (Québec City): A bar-kitchen next to the Vézina family's flagship, Laurie Raphaël, with a more accessible, laid-back approach than its sibling.
• Melba (Québec City): An authentic slice of gourmet France in Québec City, with an upscale contemporary room and attentive service.
• Ouroboros (Québec City): Named after the mythological snake that forms an eternal circle, this cozy Québec City bistro works in a full cycle from market to plate to compost.
• Torii - Buvette japonaise (Québec City): An izakaya in the best sense, with dumplings, karaage and bento at lunch and a blackboard of more refined market dishes in the evening.

Elsewhere in the region

• Baumier (Piedmont): A bright neighbourhood bistro named after the balsam fir, with dishes like chicken liver mousse with mead and halibut accras with seaweed; new Bib Gourmand in 2026.
• Bibine Buvette (Drummondville): Chef Chloé Ouellet's second restaurant after Au Pâturage, with a punchy dozen dishes drawing on her kitchen garden and Québec halibut, venison and scallops; new Bib Gourmand in 2026.
• Buvette Gentille (Baie-Saint-Paul): From the Faux Bergers team on Baie-Saint-Paul's main street, a buzzing spot of sharing plates showcasing Charlevoix produce; new Bib Gourmand in 2026.
• Coquette (Sainte-Anne-de-Beaupré): A trendy collaboration between the owners of Kebec Club Privé and Torii, with small seasonal sharing plates of local fish and Côte-de-Beaupré vegetables; new Bib Gourmand in 2026.
• Côté Est (Kamouraska): A family-run restaurant on the banks of the St. Lawrence with a charming summer terrace and seasonal set menus for brunch, lunch and dinner.
• Losange (Rimouski): Chef Tommy Roy's regional bistro in Rimouski, with a long counter facing the semi-open kitchen.
• Saindoux Restaurant BBQ (Sainte-Marie): In a former presbytery, ex-Laurie Raphaël cook Alex Bouchard smokes exceptional local pork in-house for bold barbecue sharing plates; new Bib Gourmand in 2026.

These are the 84 Recommended restaurants currently listed on the official MICHELIN Guide site (Le Mousso, included at announcement, closed in August 2026), grouped by Montréal, Québec City and other towns.

Montréal

• Au Pied de Cochon (Montréal): A Montréal institution living by the motto that every part of the pig is good, with top-quality offal and a whole menu section devoted to foie gras.
• Bar St-Denis (Montréal): Run by Au Pied de Cochon alumni, this retro spot serves traditional French cooking with Lebanese notes, from labneh and falafel to suckling pig with sauce Robert.
• Beba (Montréal): A popular neighbourhood spot named after the grandmother of the two Argentinian brothers who run it, cooking open-minded contemporary food with Iberian and Italian influences.
• Bouillon Bilk (Montréal): In the Quartier des Spectacles, Chef François Nadon crafts refined cooking with influences from around the world, such as panko-fried celery root with pear and miso.
• Cabaret l'Enfer (Montréal): A rock 'n' roll, industrial room in Le Plateau inspired by the legendary Cabaret de l'Enfer in Montmartre, where Italian-born chef Massimo Piedimonte sends out a flurry of meticulous bites.
• Candide (Montréal): Set in a converted rectory behind Église Saint-Joseph, with tables made from old church pews, a sought-after terrace and a monthly changing set menu.
• Damas (Montréal): A joyful Syrian and pan-Ottoman feast where lamb cooked various ways is a must; sit in the main room to watch the bread and charcoal grill.
• Dorsia (Montréal): With marble and mirrors, this chic, elegant restaurant sets the ideal scene for an intimate dinner for two.
• Ferreira Café (Montréal): An elegant Portuguese seafood restaurant with azulejo-tiled bar, dishes like creamy seafood rice, and a 400-label, mostly Portuguese wine list.
• Foxy (Montréal): Wood-fired, instinctive sharing plates of hand-picked, eco-responsible local produce, served by a cool yet professional team.
• Garde Manger (Montréal): An Old Montréal seafood favourite set to 80s and 90s music, serving oysters, wild prawns and razor clams in their purest form alongside sharing plates.
• Hélicoptère (Montréal): At the entrance to Hochelaga, a contemporary bistro where David Ollu, formerly of Bouillon Bilk, cooks fresh, balanced cuisine rooted in the seasons.
• Île Flottante (Montréal): A Mile End neighbourhood bistro whose painted wood panelling and old varnished floors recall 19th-century Paris.
• Joe Beef (Montréal): A cheerful Montréal institution famous for steaks, seafood and incontrovertible French bistro classics.
• Juliette Plaza (Montréal): A 20-seat little sister next to Montréal Plaza, with a quirky interior and cooking that is simpler than the flagship's but full of personality.
• Kitano Shokudo (Montréal): Behind a discreet red-brick façade, self-taught chef Hiroshi Kitano cooks ingredient-led Japanese bistronomy for a loyal crowd of regulars.
• La Chronique (Montréal): One of the oldest and most respected restaurants in Montréal, still appealing thanks to its sophistication, formal service and elegant cuisine.
• Lawrence (Montréal): British chef Marc Cohen runs the open kitchen of this cozy neighbourhood restaurant alone, with several dishes nodding to his homeland.
• Le Club Chasse et Pêche (Montréal): Between Montréal's City Hall and the Old Port, next to Château Ramezay, this French restaurant's thick stone walls and wooden beams create the intimate feel of an upscale club.
• Le Filet (Montréal): A Montréal restaurant rightly renowned for fish and seafood that change with the catch, in a packed, festive dining room.
• Leméac (Montréal): A fine Parisian-style brasserie in Montréal, complete with counter, lively atmosphere and staff in traditional white shirts and black aprons.
• Le Serpent (Montréal): In a warehouse of a former foundry turned contemporary art centre, Le Serpent pairs industrial heritage with elegance and Italian and Mediterranean-inspired cooking.
• Les Mômes (Montréal): A neighbourhood bistro run by a young French chef, its classic décor lifted by orange lights and banquettes and a 1980s soundtrack.
• Le St-Urbain (Montréal): A renowned neighbourhood restaurant in Montréal's Ahuntsic district, with natural light pouring through a large bay window and a direct view of the kitchen.
• Le Vin Papillon (Montréal): Run by the Joe Beef team in Little Burgundy, this lively bistro pairs sharing plates with a list devoted entirely to biodynamic and natural wines.
• Le Violon (Montréal): On the Plateau-Mont-Royal, a quartet of co-owners including chefs Danny Smiles and Mitch Laughren runs this elegant, light-filled restaurant.
• Le Virunga (Montréal): Afro-Portuguese chef Maria-José de Frias named her restaurant after Virunga National Park in her home country, the Democratic Republic of the Congo.
• L'Express (Montréal): An iconic Plateau Mont-Royal bistro founded decades ago by theatre fans and still a hotspot for night owls, with last orders at 12:30 a.m.
• Maison Boulud (Montréal): Daniel Boulud's restaurant in Montréal's Ritz-Carlton, bringing a touch of New York boldness to contemporary French dishes.
• Marcus (Montréal): Marcus Samuelsson's restaurant on the third floor of Montréal's Four Seasons Hotel, whose bay windows open into a terrace when the weather warms.
• Mémo (Montréal): An industrial-style loft with a central kitchen counter serving eclectic modern cuisine with influences from around the globe.
• Moccione (Montréal): Chef-owner Luca Cianciulli's Italian restaurant, best started with an olive oil-infused negroni.
• Monarque (Montréal): A favourite for Montréal power lunches, with two distinct spaces: a lively brasserie and a more elegant dining room with white tablecloths.
• Mon Lapin (Montréal): A top-flight Little Italy wine bar and a cornerstone of the Montréal scene, where reservations open 30 days ahead and vanish in a blink.
• Montréal Plaza (Montréal): A brasserie known for quirky touches such as a doll's house hanging upside down from the ceiling, with sizeable tables made for celebrations.
• Okeya Kyujiro Montréal (Montréal): The Montréal outpost of Okeya Kyujiro, a theatrical omakase where a curtain rises to dramatic music to reveal the kitchen.
• Oncle Lee (Montréal): Chef Anderson Lee's elegant, trendy spot serves a well-honed take on contemporary Chinese cuisine with a typically Montréal touch.
• Oncle Lee Kăo (Montréal): From the team behind Oncle Lee, a lively, lantern-lit restaurant focused on grilled dishes (kǎo is Mandarin for "grill").
• Othym (Montréal): This Montréal restaurant has moved into a larger, brighter space built largely from recycled materials, true to its ecological commitments.
• Panacée (Montréal): Chef Catherine Couvet Desrosiers works behind a circular counter welcoming about 20 guests per service, with good-humoured staff keeping things convivial.
• Place Carmin (Montréal): The Bouillon Bilk team's brasserie in a converted industrial building with soaring ceilings, known for its blood pudding Tatin.
• Renoir (Montréal): An elegant downtown hotel restaurant with a chef's counter, where Burgundy-born Olivier Perret moves between tradition and modernity; don't miss the duck à l'orange.
• Restaurant de l'ITHQ (Montréal): The restaurant of the Institut de tourisme et d'hôtellerie du Québec, where students and professionals work side by side under instructors, in a bright room overlooking Square Saint-Louis.
• Salle Climatisée (Montréal): A convivial 20-seat bistro in Little Italy with a seasonal chalkboard menu of about seven mains and two desserts.
• Schwartz's Deli (Montréal): As quintessentially Montréal as Notre-Dame Basilica, this smoked meat institution nears its 2028 centenary; go off-peak or sit at the counter to skip the queue.
• Toqué! (Montréal): A Montréal classic for over 30 years, where Chef Normand Laprise builds a seven-course dinner tasting menu from Québec's seasons, backed by more than 700 wines.
• Yokato Yokabai (Montréal): One of Montréal's most popular ramen shops for its carefully simmered broths and meticulous noodles; no reservations, so expect a wait.

Québec City

• Ambre. (Québec City): In Sainte-Foy, away from Québec City's historic centre, a laid-back, welcoming restaurant built on Québec's terroir.
• Champlain (Québec City): On the ground floor of the landmark Château Frontenac, with a conservatory overlooking the city and the St. Lawrence, and Signature and Discovery menus of Québec produce.
• Chez Boulay - Bistro Boréal (Québec City): Chefs Jean-Luc Boulay, a judge on TV's Les Chefs!, and Arnaud Marchand showcase boreal cuisine, with a wallet-friendly weekday lunch and weekend brunch.
• Chez Rioux & Pettigrew (Québec City): Near the Old Port, a rustic room still displaying photos of its 19th-century owners, where chef-owner Dominic Jacques serves hearty, traditionally rooted fare with creative moments.
• Coteau (Québec City): An Old Québec hotel restaurant with its own biodynamic farm a few kilometres away and a 700-label wine list; awarded a MICHELIN Green Star in 2026.
• Échaudé (Québec City): A traditional French restaurant in the Lower Town near the Old Port, open since 1984 and taken over by its employees about a decade ago.
• Kundah Hôtel (Québec City): A Québec City Indian restaurant that, despite the name, has no rooms, but is a model of hospitality with a striking cocktail bar.
• La Planque (Québec City): Hidden among the bohemian shops and cafés of Québec City's Limoilou, La Planque is ideal for a relaxed evening with friends.
• Le 101 Restaurant (Québec City): In lively Saint-Roch, chef Charles Gignac, whose path ran from Charlevoix to Beige Alain Ducasse in Tokyo, serves creative dishes rooted in modern French cuisine.
• Le Hobbit (Québec City): A bistro on the edge of Québec City's centre that has been around so long it is practically an institution, serving an excellent brunch until 2 p.m.
• Le Parlementaire (Québec City): On the first floor of the historic National Assembly of Québec building, reached by a superb solid-oak staircase.
• Le Saint-Amour (Québec City): Jean-Luc Boulay's iconic Québec City restaurant, with a spacious Art Nouveau dining room beneath a 10-metre glass ceiling.
• L'Orygine (Québec City): In a historic Old Québec building near Place Royale, this refined restaurant shares its premises with two-star Tanière³ just below.
• Saison (Québec City): A converted pub with a long counter, rock music and local produce centre stage, plus an all-Québec wine list; two sittings, tips included.
• Verre Pickl’ (Québec City): In a small Sillery house turned table d'hôte, Alexandra Romero and Jérôme Gilpin pair Québec produce with Mexican condiments and European technique at one shared table.

Elsewhere in the region

• Asteur (Boisbriand): In an elegant 19th-century stone building, Chef Olivier Robillard tells a fairy tale through a single set menu of exclusively Québec ingredients, revealed chapter by chapter.
• Au Pâturage - Espaces Gourmands (Sainte-Perpétue): In a converted theatre, Chef Chloé Ouellet uses around 50 varieties of organic vegetables and herbs from her own gardens for an instinctive multi-course set menu.
• Chez Mathilde (Tadoussac): At the meeting of the Saguenay Fjord and the St. Lawrence in Tadoussac, open five months a year with two tasting menus, one from the land and one from the sea.
• Chez Truchon - Auberge & Bistro (La Malbaie): An old stone inn in Pointe-au-Pic where Chef Dominique Truchon showcases the riches of Charlevoix, from Basque-farm duck to Saint-Hilarion lamb.
• Épi, Buvette de Quartier (Trois-Rivières): An industrial-style loft in historic Trois-Rivières serving indulgent sharing plates, from house-made black pudding to a chocolate and buckwheat fondant.
• Espace Old Mill (Stanbridge East): Celebrated market gardener Jean-Martin Fortier's project in an 1849 red-brick building on the Brome-Missisquoi wine route, with a single set menu from a garden of over 40 vegetable varieties.
• Huit 100 Vingt (Sainte-Marcelline-de-Kildare): A country restaurant at the heart of a farm in the Lanaudière region, offering a complete farm-to-plate experience; it received a MICHELIN Green Star in 2026.
• La Porte Arrière (Rivière-du-Loup): Behind a glass façade in Rivière-du-Loup, a trendy, narrow restaurant whose open-kitchen counter gives a few diners a front-row seat.
• Le Géraldine (Saint-Eustache): In a charming 1880 house in historic Vieux-Saint-Eustache, this restaurant serves cooking deeply rooted in Québec's terroir.
• Le Hatley - Manoir Hovey (North Hatley): The fine dining restaurant of Manoir Hovey, overlooking Lake Massawippi, where Chef Alexandre Vachon cooks modern cuisine on classic foundations.
• Les Affamés (Rimouski): In Rimouski, chefs Nathalie Francoeur and Renaud Lambert move between tradition (poutine) and international forays, always with local ingredients.
• Le Sainti (Saint-Irénée): Overlooking the vast St. Lawrence in Saint-Irénée, with superb views from the terrace and the maritime-style dining room.
• Les Mal-Aimés (Cookshire-Eaton): A rural farm in the Haut-Saint-François countryside of the Eastern Townships, created by market gardener Yannick Côté and chef Daniel Charbonneau; it received a MICHELIN Green Star in 2026.
• Le Tap Room - Manoir Hovey (North Hatley): The bistro complement to Manoir Hovey's fine dining room, its walls decorated with old tools and rustic objects from snowshoes to a canoe.
• Loiseau d'à Côté (Saint-Sauveur): Opposite Saint-Sauveur Church, a small castle-like building houses the traditional restaurant of chef Alexandre Loiseau and Sandra Côté.
• Maison Boire (Granby): In the centre of Granby, about 90 minutes from Montréal, a Four Square-style house where most of the cooking happens over an open flame.
• Myranel (Deschambault): In a late-19th-century house in the St. Lawrence village of Deschambault, this Biosphere-certified restaurant is run by a young couple.
• Park (Westmount): In Westmount, chef-owner Antonio Park serves vibrant, balanced Japanese and South American fusion.
• Pavane (Granby): A buzzing bistro on Granby's main street run by François Côté, formerly of Joe Beef.
• Restaurant 1668 (Saint-Georges): Beneath the stone vaults of the École d'Entrepreneurship de Beauce, serving modern cuisine made entirely from Québec produce; the name nods to the province's surface area.
• sEb L'Artisan Culinaire (Mont-Tremblant): In an old house in Mont-Tremblant, Chef Sébastien Houle, a former private chef on yachts, blends global inspiration with local ingredients like Lake Tremblant walleye.
• Vin Polisson (Sherbrooke): A pocket-sized Sherbrooke restaurant and wine bar where Chef Isabelle Charest cooks intuitive seasonal food and pours natural wines, mostly from Québec and Nordic climes.

Vancouver's Bib Gourmands lean heavily on Asian cooking, from Vietnamese and Indian to Thai and Cantonese, making them the go-to list for great food at a fair price. New for 2026 are Kavita and Chef’s Choice Seafood Restaurant, promoted from Recommended; Fable Kitchen closed in September 2026.

Vancouver

• Anh and Chi (Vancouver): A brother-and-sister team welcomes a new generation to the spot where their parents cooked for over thirty years, with a menu that is a love letter to Vietnam.
• Chef’s Choice Seafood Restaurant (Vancouver): A handsome Cantonese dining room offering unique and classic dishes, from great-value lunches to steamed spare ribs with garlic and standard-setting blistered green beans.
• Farmer's Apprentice (Vancouver): A decade-old neighbourhood gem where Chef Alden Ong's ever-evolving, globally inspired menu makes the most of local ingredients and heirloom varieties.
• Gary’s (Vancouver): A convivial neighbourhood spot run by partners Bailey Hayward and Mathew Bishop, serving rustic French country-inspired dishes like pork collar with parsley sauce.
• Good Thief (Vancouver): Anh and Chi's rebellious younger sibling next door, pairing freewheeling Vietnamese bar snacks such as binchotan skewers and crunchy frog legs with inspired cocktails.
• Karma Indian Bistro (Vancouver): A Vancouver Indian restaurant whose wood planks, plush banquettes and rustic lighting set a sophisticated tone, with a menu mixing traditional dishes and bold, innovative plates.
• Kavita (Vancouver): Named after chef Tushar Tondvalkar's mother, this lively Mount Pleasant spot reworks India's regional cuisines with seasonal local produce; new for 2026.
• Little Bird Dim Sum + Craft Beer (Vancouver): Longtime restaurateur Jonathan Lee's Kitsilano spot built on pairing classic dim sum with local B.C. craft beer.
• Lunch Lady (Vancouver): Chef Nguyen Thi Thanh's legacy continues at this beloved East Vancouver spot, from fish sauce tiger prawns to garlic noodles and wagyu beef noodle soup.
• Magari by Oca (Vancouver): A simple Vancouver pastificio with bistro charm, black-and-white tiles, a chalkboard of daily specials and a window onto the open kitchen.
• Motonobu Udon (Vancouver): A bright udon shop where noodles are handmade and cut to order, served hot or cold, plus specialty bowls such as spicy tanton.
• Phnom Penh (Vancouver): A family-run Chinatown institution since 1985 serving Vietnamese and Cambodian dishes; the famous #71 is thin slivers of near-raw beef in pineapple and fish sauce.
• Seaport City Seafood (Vancouver): An elegant upstairs Cantonese dining room on Cambie Street best known for traditional yet elevated dim sum, such as black truffle fried wild rice.
• Song (by Kin Kao) (Vancouver): A distinctive, creative take on Thai cooking driven by the region's bounty; the lemongrass wings are a special surprise.
• Sushi Hil (Vancouver): A bright, blonde-wood sushi bar where talented Chef Hil Nguy crafts jewel-like pieces from seasonal ingredients and high-quality fish; sit at the counter.
• Vij's (Vancouver): A pioneer of Indian fine dining in North America since 1994, where chef-owner Vikram Vij still visits every table.

The Recommended restaurants in the 2026 Vancouver edition. New this year are Jay Nok, Peya, Jeju and Niwa; Barbara moved here from one star, and Chef’s Choice Seafood Restaurant was promoted to Bib Gourmand.

Vancouver

• acquafarina (Vancouver): A lofty downtown Italian that pivoted from pizzeria to fine dining, though you can still order à la carte and wood-fired pizza at lunch.
• Ask for Luigi (Vancouver): No one feeds you quite like Ask for Luigi, where generous pastas such as pappardelle with duck ragù are often large enough for two.
• Bacchus (Vancouver): Cocooned in the Wedgewood Hotel & Spa, an elegant French room with a grand piano that transports guests to a more refined era.
• Bao Bei (Vancouver): A playful Chinese brasserie at the edge of old Chinatown where Chef Joël Watanabe reinvents classics, starting with the famous kick ass fried rice.
• Barbara (Vancouver): Chef Patrick Hennessy's L-shaped counter serving a tasting menu built on local, sustainable produce; listed as Recommended in 2026 after holding one star.
• Botanist (Vancouver): Up the sweeping staircase of the Fairmont Pacific Rim, a modern Canadian dining room proud of its wild local seafood and Fraser Valley produce.
• Boulevard Kitchen & Oyster Bar (Vancouver): A large, luxurious seafood restaurant of hand-painted tiles and marble bars, with likeable classics like baked oysters with creamed spinach.
• Bravo (Vancouver): A buzzy Fraser Street neighbourhood spot with friendly service, a thoughtful bar and a frequently changing, seafood-centric menu of bold, punchy flavours.
• Carlino (Vancouver): A verdant sanctuary on a terrace of the Shangri-La Hotel, cooking Friulian-inspired Northern Italian food with Slavic and Germanic influences.
• Chang'An (Vancouver): A waterfront restaurant for Shaanxi specialties, where the Peking duck must be pre-ordered and arrives tableside with a fanfare of flambéed rum.
• ¿CóMO? Taperia (Vancouver): A perpetually packed tapas bar and bodega with the warmth of Spain, from fritos and raciones to a world of spectacular conservas.
• Delara (Vancouver): Chef Bardia Ilbeiggi's elegant Persian dining room, where dried limes, yogurt, herbs, nuts and spices express the essence of Persian cooking.
• Elem (Vancouver): A striking Mount Pleasant haven inspired by the four classical elements, where Chef Vish Mayekar blends Southeast Asian, Middle Eastern and European flavours.
• Elisa (Vancouver): A stunning Yaletown steakhouse whose butcher shop next door drives its sourcing, with a Dungeness crab spring roll and a whole tartare menu.
• Fanny Bay Oyster Bar (Vancouver): Tide-to-table oysters from the restaurant's own shellfish farms and certified fisheries, near the stadiums and especially busy on game days.
• Folke (Vancouver): Friends Colin Uyeda and Pricilla Deo's small but sophisticated plant-based restaurant in Kitsilano; don't skip the bread with kale butter.
• Hawksworth Restaurant (Vancouver): Chef David Hawksworth's namesake restaurant in the Rosewood Hotel Georgia, with a shimmering chandelier, a wall of wine and timeless luxuries like the seafood tower.
• Homer St. Cafe (Vancouver): A trendy, quirky contemporary bistro in Vancouver that delivers on its promise of comfort food done really well.
• Jay Nok (Vancouver): A colourful, easygoing Thai spot with standout pad Thai, including a version wrapped in an egg crepe with jumbo prawns, and regional bites like miang kham; new for 2026.
• Jeju (Vancouver): A family-run contemporary Korean restaurant whose menu splits into Mama Julie's traditional dishes and her son Dylan's creative plates, with cocktails curated by Seoul's Bar Cham; new for 2026.
• L'Abattoir (Vancouver): Next to Blood Alley in Gastown, this contemporary French restaurant puts guests at ease with its quasi-industrial room and warm, enthusiastic team.
• Maenam (Vancouver): The standard-bearer for exceptional Thai cuisine in Vancouver since 2009, cooking vibrant, heady food with bold flavours and an eye to authenticity.
• Miku (Vancouver): With views of Vancouver Harbour, Miku offers high-quality Japanese dishes without the sticker shock and flags Ocean Wise-approved choices on its menu.
• Moltaqa (Vancouver): In one of Vancouver's hippest dining areas, Moltaqa is where Moroccan hospitality shines, with nooks that keep it intimate even when full.
• Nammos Estiatorio (Vancouver): Whitewashed walls, bare wood tables and azure accents evoke Greece at this Vancouver restaurant, which stands out for quality ingredients and careful preparation.
• Neptune Palace Seafood Restaurant (Vancouver): On the second floor of the Marine Gate mall, this expansive banquet hall is well known to locals for excellent dim sum and Cantonese specialties.
• Nero Tondo (Vancouver): A small Vancouver farm-to-table restaurant whose dishes are hyper-seasonal and Canadian to the core, so no two visits are quite the same.
• Nightingale (Vancouver): A lofty, stylish downtown room for business lunches or relaxed meals with friends, with wood-fired Neapolitan-style pizzas and seasonal sharing plates.
• Niwa (Vancouver): Chef Darren Lee's distinctly Vancouver take on Japanese cooking, with in-house whole-animal butchery and a frequently changing seasonal menu; new for 2026.
• Octopus Garden (Vancouver): Decades in, this quirky Vancouver Japanese charmer is still hard to book, thanks to quality fish at a very palatable price.
• Ophelía (Vancouver): A bright spot in Vancouver's Olympic Village, where chef and co-owner Francisco Higareda cooks traditional pan-regional Mexican food the way his mother, Ophelia, did.
• Osteria Savio Volpe (Vancouver): Clean and contemporary, with white marble and modern lights, this Vancouver Italian could sit on a street in Milan, Naples or Rome.
• per se Social Corner (Vancouver): A well-run corner spot for a tapa or two one night and a hearty pasta a few nights later, with friendly service.
• Peya (Vancouver): Chef Ashwani Dabas blends French and Indian flavours over a tandoor in a stylish, lounge-like room, backed by an excellent cocktail bar; new for 2026.
• PiDGiN (Vancouver): A distinctive Vancouver restaurant where stirring local art, soft industrial lighting and wood banquettes set a city-chic tone.
• Riley's Fish & Steak (Vancouver): A glamorous downtown waterfront fish and steak house with stunning views, warm staff and precise technique, as in fried calamari with roasted tomato and caper aioli.
• Sushi Bar Maumi (Vancouver): Chef Maumi Ozaki's counter is a refreshingly affordable omakase, with a dozen or more nigiri such as botan ebi.
• Sushi Jin (Vancouver): A tiny local secret with six bar seats and two tables, serving traditional Japanese food with a distinctive voice, such as live lobster sashimi with caviar.
• Suyo (Vancouver): A plant-filled, sophisticated Peruvian restaurant behind a plain façade; the hamachi tiradito impresses. Reserve ahead.
• Tetsu Sushi Bar (Vancouver): An omakase where only three diners are served at once by two talented young chefs, winning on exceptional quality rather than flash.
• The Acorn (Vancouver): A long-time vegetarian staple offering an ever-changing tour de force of peak local produce, such as Parisian gnocchi with nettles, morels and goat cheese.
• The Mackenzie Room (Vancouver): A self-described hidden gem with an urban look and a blackboard menu of generous, creative dishes built on local, seasonal ingredients.
• Torafuku (Vancouver): Near Chinatown, Torafuku draws on Korea, Japan and Taiwan, with kakuni rice bowls at lunch and a more adventurous, European-tinged menu at dinner.
• Yuwa (Vancouver): Chef Masahiro Omori adheres to Japanese classics rather than fusion, with a menu that shifts daily to showcase the best available products.
• Zab Bite - Thai E-Sarn Cuisine (Vancouver): A cheery northeastern Thai favourite where regional specialties such as boat noodles in funky beef broth leave the strongest impression.

Asian cooking is strongly represented in Canada's MICHELIN selection, from top omakase counters to affordable pho. Here they are by cuisine (city and distinction in brackets):

Japanese (sushi, kaiseki, kappo, yakitori)

Shoushin (Toronto, Star), Sushi Masaki Saito (Toronto, Star), Kaiseki Yu-zen Hashimoto (Toronto, Star), Kappo Sato (Toronto, Star), Sushi Nishinokaze (Montréal, Star), Masayoshi (Vancouver, Star), Okeya Kyujiro (Vancouver, Star), Sumibiyaki Arashi (Vancouver, Star), Sushi Hyun (Vancouver, Star), Sushi Masuda (Vancouver, Star), Zen (Markham, Recommended), Okeya Kyujiro Toronto (Toronto, Recommended), Musoshin Ramen (Toronto, Recommended), Okeya Kyujiro Montréal (Montréal, Recommended), Kitano Shokudo (Montréal, Recommended), Yokato Yokabai (Montréal, Recommended), Honō Izakaya (Québec City, Bib), Torii - Buvette japonaise (Québec City, Bib), Motonobu Udon (Vancouver, Bib), Sushi Hil (Vancouver, Bib), Miku (Vancouver, Recommended), Octopus Garden (Vancouver, Recommended), Sushi Bar Maumi (Vancouver, Recommended), Sushi Jin (Vancouver, Recommended), Tetsu Sushi Bar (Vancouver, Recommended), Yuwa (Vancouver, Recommended), Niwa (Vancouver, Recommended)

Chinese (Cantonese, dim sum, Peking duck, Shaanxi and modern Chinese)

The Pine (Creemore, Star), iDen & QuanJuDe Beijing Duck House (Vancouver, Star), R&D (Toronto, Bib), Alma (Toronto, Bib), Sunnys Chinese (Toronto, Bib), Seaport City Seafood (Vancouver, Bib), Little Bird Dim Sum + Craft Beer (Vancouver, Bib), Mimi Chinese (Toronto, Recommended), Mother's Dumplings (Toronto, Recommended), Oncle Lee (Montréal, Recommended), Oncle Lee Kăo (Montréal, Recommended), Chang'An (Vancouver, Recommended), Chef’s Choice Seafood Restaurant (Vancouver, Bib), Neptune Palace Seafood Restaurant (Vancouver, Recommended), Bao Bei (Vancouver, Recommended)

Korean, Southeast Asian and Asian fusion

aKin (Toronto, Star), Mhel (Toronto, Bib), 156 ONEFIVESIX (Toronto, Recommended), Takja (Toronto, Recommended), Favorites Thai (Toronto, Bib), Kiin (Toronto, Recommended), PAI (Toronto, Recommended), Som Tum Jinda (Toronto, Recommended), Song (by Kin Kao) (Vancouver, Bib), Maenam (Vancouver, Recommended), Zab Bite - Thai E-Sarn Cuisine (Vancouver, Recommended), The Lunch Lady of Saigon (Toronto, Bib), Pho Tien Thanh (Toronto, Recommended), Pho Ngoc Yen (Mississauga, Recommended), Lunch Lady (Vancouver, Bib), Anh and Chi (Vancouver, Bib), Good Thief (Vancouver, Bib), Phnom Penh (Vancouver, Bib), Torafuku (Vancouver, Recommended), Park (Westmount, Recommended), Liliana (Toronto, Recommended), Kissa Tanto (Vancouver, Star), Jeju (Vancouver, Recommended), Jay Nok (Vancouver, Recommended)

Indian

The Cottage Cheese (Toronto, Bib), Indian Street Food Company (Toronto, Bib), Guru Lukshmi (Mississauga, Bib), Aanch (Toronto, Recommended), Adrak Yorkville (Toronto, Recommended), Bar Goa (Toronto, Recommended), PUNCH (Toronto, Recommended), Tamarind Modern Indian Bistro (Mississauga, Recommended), Vij's (Vancouver, Bib), Karma Indian Bistro (Vancouver, Bib), Kundah Hôtel (Québec City, Recommended), Kavita (Vancouver, Bib), Peya (Vancouver, Recommended)

• Book early: many hot tables release seats monthly or 30 days ahead; Sabayon slots go within seconds of opening each month, and Mon Lapin opens bookings 30 days out.
• Check prepayment rules: some tasting menus are paid in full at booking, such as Edulis.
• Bring your own wine: Narval, Les Mômes, Othym and Le Géraldine welcome guests to bring a bottle.
• On a budget: start with the Bib Gourmand lists for reliable quality at fair prices, including many Asian spots.
• No reservations: places like Yokato Yokabai and Maha's are walk-in only, so avoid peak hours.
• After your meal, leave a review on the restaurant's CHOPSBOOK page to help other diners.

MICHELIN reflects the inspectors' view, and real diners' experiences matter just as much. Every restaurant above has a page on CHOPSBOOK, where members can leave reviews, upload photos and save places they want to try. For more on Canada's food scene, browse the MICHELIN restaurants page and all restaurants, or follow us on Instagram and Threads.

Source: the official MICHELIN Guide website, compiled on September 23, 2026.