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Tanière3

Quebec City

Experience boreal forest flavours with warm Québécois hospitality

Restaurant history: Founded in 1977, La Tanière has been pushing the boundaries of culinary excellence as a leader in contemporary wild Quebec cuisine. Having undergone ownership changes over the years, it continued to deepen its commitment of using locally harvested and foraged ingredients and implemented modern cooking techniques from the early 2000s until its closure in 2015. Relaunched under the leadership of owners Roxan Bourdelais and chef François-Emmanuel Nicol in 2019, the restaurant was renamed Tanière3 to acknowledge its new iteration. Originally calling the outskirts of Quebec City home, the lauded stalwart relocated to the historic stone vaults in Old Quebec, a Unesco World Heritage site.

Unmistakeably Quebec: Tanière3 celebrates Quebec's rich culinary heritage with a hyper-seasonal, terroir-driven tasting menu of 12-to-18 courses. From field, forest and estuary, each dish showcases the province's natural bounty. Think silky Quebec scallops crowned with wild lake sturgeon caviar from Lac-St-Pierre, or supple seaweed-fed lamb from Les Bergeries du Margot in the Gaspé Peninsula paired with molasses-like black apple. Whimsical numbers might shave a Canadian 'truffle' (frozen sunchoke mousse that's shaped like the bulbous fungi) tableside over a soft malted barley caramel 'agnolotti' with a roasted sunchoke filling.

Daring drinks: A culinary innovator, Tanière3 was one of the first in the province to serve non-alcoholic pairings. Curated by barman Simon Faucher, expect dandelion-like coltsfoot used as a syrup, infusion and bitters then topped with an edible 'cloud' made from the same ingredients for a welcome drink.

Dining in multiple acts: Beyond the plate, it's the hours-long, immersive journey which transforms the dining experience into a multi-sensory adventure. First, a personal code is used to enter the restaurant's unmarked entrance. Then, the evening progresses through a series of captivating spaces from the Bar Vault to the Main Dining Room or Chef's Counter, wrapping up in the Dessert Vault.

Unparalleled service: Dedicated to providing polished and attentive service, Tanière3's knowledgeable staff embody the very best of Québécois hospitality's warmth, friendliness and professionalism. It is the winner of the Art of Hospitality Award, sponsored by Lee Kum Kee, as part of North America's 50 Best Restaurants 2025.

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