The story
At Narval in Rimouski, the kitchen draws from the wild bounty and terroir of eastern Quebec. The restaurant earned a Michelin star in 2026 for its high-quality cooking, built around ingredients foraged and sourced from the region.
The dining concept is a cyclic tasting menu that changes every two months, ensuring each visit offers something new. Guests bring their own wine, adding a personal touch to the meal. The atmosphere is welcoming, with air conditioning, wheelchair access, and options for private parties and catering.
The menu showcases modern cuisine rooted in the local landscape. While specific dishes are not detailed, the focus on wild and terroir products promises a distinct sense of place. Dinner service runs Wednesday through Saturday evenings.
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