8 Best Restaurants in Saint-Sauveur

Fragrant cocktails paired with Vietnamese-inspired street food. Best experienced late night, where you’ll fuel off the young energetic crowd. Marinated vegetables rule the menu, especially in the green papaya salad and bahn mi sandwich. But their drinks are most sensational! Order the Smoking Dragon cocktail, the presentation will definitely get everyone’s attention.

Love sandwiches? So do these guys. Franky (the baker) and Johnny (the cook) take the art of sandwich-making to a whole new level, with fresh bread and big, bold fillings. My personal favourite: the pork flank with crisp vegetables and plenty of sauce.

Known and loved for its sweetbreads, this Saint-Sauveur staple has stayed true to its roots, with simple, playful fare that has won the hearts of Québec City foodies. Never pretentious, always delicious, the Patente et Machin's menu features seasonal ingredients and rarer fare such as bison. If it’s on the menu, you can’t go wrong with the bison tartare.

Get a taste of South America and the culinary traditions of Lima, Peru at this festive restaurant. Inside, Mamá spends the morning cooking up the family recipes served with pride and a smile by her son. I highly recommend the pisco sour and the trio de causa, a classic Peruvian dish.

A new kid in town with a retro-styled, kitschy eclectic vibe serving a Québécois spin on southern-style soul food. It’s something between a neighbourhood café and a greasy spoon : chicken and waffles, foie gras Sheppard’s pie and lots of funky sides. No reservations and must have desserts.

Melba is a delightful throwback to the French countryside of the 1950s, in both style and content. The food is classic French fare seen through a modern Québec lens, for meals that feel like works of art. Simple, refined dishes like eggs mimosa, barbajuan, skewers and tartare will revive and refresh your tired tastebuds. The eclectic wine list has a few exclusive Québec vintages, as well as some rare finds from the old continent. Don’t leave without treating yourself to their country-style bread with a big slab of churned housemade butter.

Like many of today’s great culinary success stories, Alentours goes all in on local ingredients, zero waste, and sustainability. The restaurant composts all its organic waste and gets all its ingredients from within a 150 km radius, except for salt and yeast. Trained in some of the world’s most acclaimed eateries (Blue Hill at Stone Barns, Relæ, etc.), Chef Moroney serves up a changing menu of fully homemade fare sourced from more than 70 farmers and artisans.

Le Fin Gourmet is the well-kept secret of many a Québec City foodie. It’s a little family bistro with a self-taught chef and expert mixologist who wields colours and flavours like a true artiste. The dishes focus on seasonal fare and are in tapas form, for a meal that’s all about sharing. And the tasting menu changes each week, so everything is fresh as can be.