4 Best Restaurants in Outside the Old City, Quebec City

Buvette Scott, nestled on an unpretentious spot in the heart of Saint-Jean-Baptiste, delights with its attractive menu and impeccable service. This Michelin Bib Gourmand recipient has quickly become a local favorite, exuding a warm and inviting atmosphere thanks to its cozy wooden décor. Here, the menu changes almost weekly on a handwritten blackboard, offering a dozen small and medium-sized seasonal dishes, primarily highlighting fresh vegetables and exquisite seafood. Waiters even curate the music, happily taking suggestions to blast that perfect tune on the record player, adding to the friendly, almost family-like ambiance.

The high ceilings and imposing vault door give away the fact that this was once a bank, but an amiable staff and inventive bistro cuisine (without pretentious fluff) make this establishment a favorite among locals, who munch on well-prepared seasonal, creative, flavorful shareable plates like smoked aubergine with romesco sauce or veal tartare with lemon and fiddleheads.  Wine lovers, this restaurant recently hired the best sommelier in Québec City.

The trek to Limoilou is unequivocally worth it for ARVI, a restaurant that has earned a coveted Michelin star and been hailed by local critics as an unforgettable gourmet experience. Here, Chef Julien Masia orchestrates a culinary ballet in a contemporary, open-plan space where urban edginess meets sleek design, featuring exposed bricks and concrete. Diners enjoy unobstructed views of the chef at work, thanks to the signature open kitchen nestled right in the middle of the tastefully designed space. Food-wise, the prix-fixe, five-course tasting menu is a steal at just C$98, with underappreciated ingredients like turnip, lovage, wild garlic, verbena, and agastache given star treatment.

Ouroboros, a Michelin Bib Gourmand honoree, offers a cozy bistro ambiance, centered around a large circular bar mirroring its namesake. This unique spot champions low-intervention natural wines, and yet, boldly, does not have a wine list—just ask owner Daniel for a recommendation. The creative market cuisine, with many ingredients sourced directly from the owners' garden. The menu, designed for sharing or solo enjoyment, embodies a cyclical philosophy: from market to plate and even composting. In spring, don't miss the Arctic char, served on a layer of zucchini with a fish skin chip and a delicate, creamy dill emulsion.