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?Perched atop the Society for Arts and Technology (SAT) is where you’ll find the Foodlab Labo Culinaire, a happening dining space for those who enjoy an experimental and adventurous approach to food.
The menu is a constantly changing roster of seasonal, mostly organic creations. Depending on the theme, you might enjoy seared duck, marinated trout or radish tartine to start, followed by guinea fowl, buckwheat cavatelli or perhaps arctic char. To finish, you can’t go wrong with the tarte tatin!
The open kitchen showcases the culinary magic of Chef Adrien Renaud and his team as they create subtle, original delicacies with fresh, local ingredients. Here, it’s all about “farm to table”, with a focus on direct contact with small purveyors and responsible agricultural practices.
The carefully curated wine list is 100% biodynamic, natural, and vibrant, with wines by the bottle and glass. Just like the menu, the cocktail list changes constantly, featuring local distilleries, incorporating herbs and seasonal fruits.
Inside the modern dining room, the ambiance is top notch. Come summer, the expansive rooftop terrace offers a quaint place to dine al fresco in view of the stunning cityscape.
Tue, Wed, Thu, Fri, Sat, 5 p.m. to 10 p.m.
Closed: Dec 25 and Jan 1.
Types of cuisine