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Linger at an Outdoor Cafe: Tables are set out at Place d’Armes in Upper Town, in the Quartier du Petit-Champlain in Lower Town, and along the Grande-Allée just outside the old city’s walls. It’s a quality-of-life invention the French and their Québécois brethren have perfected.
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Soak Up Lower Town: Once all but abandoned to the grubby edges of the shipping industry, the riverside neighborhood of Basse-Ville/Vieux-Port has been reborn. Antiques shops, bistros, and chic boutique hotels now fill rehabilitated 18th- and 19th-century buildings.
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Get Serious About Terroir: After a few centuries in the making, it’s safe to say that the best Québécois cuisine reflects the seasons and prioritizes ingredients within reach. Duck, deer, and mackerel are on many menus for that reason, as are Québec-made cheeses, microbrews, and dishes with maple syrup. The practice of going-local isn't limited to traditional recipes, either. Nearly every recommended restaurant embraces Québec's terroir and if a menu doesn't broadcast its origins, it's probably being modest. Just ask. Chances are there's at least one local star.
Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.
