La maison-mère du groupe Europea et un des fleurons gastronomiques de la métropole canadienne. Le restaurant Europea a ouvert ses portes en 2002, au cœur du centre-ville de Montréal. Élu restaurant de l’année en 2008 et 2010, il a été classé parmi les 10 meilleures tables au monde par Travellers’ choice 2012 du site Travel Advisor. Europea et son chef Jérôme Ferrer, Grand Chef Relais & Châteaux, ont acquis un prestige unique grâce à la qualité exceptionnelle de sa cuisine et de ses plats originaux créés à partir des meilleurs produits du terroir québécois.
Jérôme Ferrer - Europea est décrite comme une expérience culinaire d'exception mêlant spectacle et haute gastronomie; les plats sont souvent considérés comme des oeuvres d'art, avec des présentations théâtrales, des textures surprenantes et des saveurs globalement bien équilibrées, et l'ambiance est généralement raffinée et chaleureuse. Le service est au coeur des retours positifs, professionnel et attentif dans la majorité des repas, mais certaines expériences signalent une rotation de serveurs et un service moins homogène selon les périodes; la cuisine est louée pour son choix de produits québécois et canadiens et pour des plats stars comme le cappuccino de homard ou le wagyu, même si certains plats restent jugés gras, salés ou mal équilibrés et certains desserts peuvent paraître décevants. Le rapport prix-qualité fait débat: beaucoup estiment l'addition justifiée par l'originalité et l'etoile, d'autres la jugent excessive au regard du niveau gustatif et de la constance du service. Dans l'ensemble, c'est une adresse incontournable à Montréal pour vivre une soirée gastronomique mémorable, avec un récit culinaire fort et une atmosphère impressionnante, mais dont certains estiment que la constance et la finesse des saveurs n'atteignent pas toujours les attentes liées au prestige.
Tout a été parfait!! Un endroit exceptionnel où l'on nous fait vivre une expérience incroyable & unique 🌟👏 - La grande table gastronomique a dépassée nos attentes & nous avons été émerveillés! Service exceptionnel, personnels sympathiques, présentation théâtrale de plats à la hauteur du grand chef Ferrer 👌 Que du WOW ! À ne pas manquer cette aventure unique à Montréal.
Got to this restaurant because it was a birthday, but didn't get anything special, despite we told the waiter about it.
Overall experience was ok.
Maybe because I visit too many high end restaurants, & this one just happen to miss the mark.
Pretty expensive for what it's. Portions were not great for the price. Which is normal since you are in downtown paying crazy rent. So yea, the restaurant needs to make a profit but rent takes a lot in the expenses.
So the experience :We were probably assigned to a new waiter, since he wasn't sure what he is saying, the girl who help clean up at least knew alittle bit more about her job.
After I got out of the restaurant I acknowledged it was a Michelin star! Wow how did this restaurant get a star?
Well probably the judges should really just stick to reviewing their Michelin tires at this point, I remembered hearing alot of chefs talking about Michelins ratings as a joke & a way to boost tourism.
I guess I understand now.
Well if you got money to spare & don't mind helping economy I invite you to come by & help them out :)
13 mars 2026
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If I could give this 10 stars, I would! My birthday at Europea was pure magic. Chef Jérôme Ferrer is a culinary wizard-the' cotton candy tree' dessert & the savory churros were mind-blowing. The service is impeccable; they treat you like royalty. When I asked if I could be served their famous brioche, they went out of their way to get it to me! Even though it wasn't included in the menu! The brioche alone is worth the trip to Montreal. Frankly, I consider this restaurant to be the best one i have ever been too. & trust me, i've been to many restaurants.
Excellent restaurant, à la hauteur de son étoile Michelin.
?Nous avons choisi le menu signature, un parcours gastronomique de 10 services, accompagné de l'accord mets & vins « prestige & divin » que nous avons partagé. Le chef Jérôme Ferrer rend un hommage divin aux produits du Québec & du Canada, tant pour les papilles que pour les yeux.
?Le service, tout comme la description des plats, a été impeccable & précis. Le sommelier nous a fait voyager ; il nous a offert une expérience mémorable grâce à ses descriptions passionnées & à un accord vin parfaitement maîtrisé. Les plats se sont succédé à une cadence régulière du début à la fin.
?J'ai beaucoup aimé les petites fiches expliquant chaque plat & son histoire à travers le Québec, agrémentées de quelques anecdotes de Jérôme Ferrer. Enfin, nous avons eu l'opportunité de visiter la cuisine, une attention que nous avons grandement appréciée.
I waited a week before writing this review, to ensure I wouldn't be posting while irritable. First, let me say the service was excellent. Friendly, informative, organized. We all ordered the tasting menu (no wine), to learn what this resto has to offer. The presentation of the dishes was indeed otherworldly: original, elevated, artistic. Unforgettable, in fact. But the food! OMG, I am still bitter. I thought the French had lessened their reliance on salt & dairy by now. In a city like Montreal, with the vast array of cuisines available, I expect a fine restaurant to be able to toss the salt shaker & concentrate on flavours. Also, does dairy have to be in every single dish? Ugh. The oysters on the half shell were flavourless. The maple sugar-infused marshmallows (which you toast yourself!) were a treat! But the kobe steak? Had I not been out with friends, I would have asked for my money back. Someone better let the chef know that folks who can afford his prices have already tasted many grades of wagyu beef & know what meat SHOULD taste like. (Reminds me why I would go to Argentinian restos in Paris to get good steaks...) All in all, I would give this place a pass. (None of us complained to the wait staff, because they were so lovely & attentive; we didn't have the heart!) I hoped I would be nicer by now, but I think management needs a wake-up call: all the pretty plating in the world does not compensate for weak flavours.
Overall, the experience was good, but for a Michelin-starred restaurant, the food definitely could have been better. Even if this is their'cheapest' tasting menu, I don't think that's an excuse - if a dish is going to be served under a Michelin banner, it should still be perfect. Some plates were great, others felt underwhelming, & a few really missed the mark.
We tried the Birthday Menu, a 12-course sharing experience. Before the courses start, they bring a few small bites to set the tone:
• Fromage bleu du Québec - served in a little shoe.
Good.
• Foie gras bite - foie gras with a small garnish.
I won't comment as I don't eat foie gras.
• Potato churro (savory) - a julienne-fries-style churro.
Not especially good; basically julienne-type fries.
• Warm sourdough with lobster butter - rich, warm, super addictive.
The bread was hard, but the lobster butter was great.
The 12 Courses
Starters to Share
1. Nordic Shrimp Guédille from Québec - on grilled Kamut bread with creamy celery rémoulade & lemon mayo.
This in my opinion was the best dish, very refreshing, rich in flavor, perfect amount of lemon mayo - enough to complement the shrimp without overpowering it!
2. Maple-braised ham croquette - crispy forest-style crust with boreal & smoked spices.
Good, nothing special to note.
3. Poached egg with meat jus & Béarnaise - green peas & creamy foie gras purée.
Extremely good, would definitely eat again.
Shared Signature Mains
4. Bay Scallops flambéed with Montreal pastis - preserved lemon cream & garlic flower butter.
Very good at first, although the anise taste overpowers it after a few bites & becomes repetitive.
5. Puff pastry with Québec poultry blanquette - white sauce with mushrooms & carrots.
It was good! Don't really mind it.
6. Lobster mac & cheese - lobster bisque base, gratinéed lobster meat.
Good, although it was watered down so not really cheesy. Generous lobster portion, but it needs a bit more salt.
Chef's Sides
7. Truffled mashed potato mousseline - ultra-smooth whipped potatoes.
It was good, again not outstanding. It seemed like it lacked something.
8. Red cabbage Caesar-style salad - finely shredded, cheese dressing.
Doesn't really have a Caesar taste; it's more garlicky. Also a bit disappointing to'waste' a dish on red cabbage salad.
9. Corn chowder - velvety corn soup with popcorn crisps.
This was the most disappointing dish. It's just corn with some popcorn on top & it was extremely salty.
Sweet Delights
10. Maple cotton candy - nostalgic Québec touch.
Good, not outstanding.
11. Chef's fine chocolates - selection from the in-house chocolatier.
I loved it - very caffeinated, but I like it!
12. Red berry pavlova - lemon cream, sweetgrass chantilly, crispy bits.
Very good & definitely a highlight!
Service
The service was genuinely excellent - attentive, responsive, & very professional. The only downside was the scallop flambé being done behind us, so we couldn't see the show.
Atmosphere
Cozy & elegant, with large paintings that feel very Canadian & give the place personality.
Dinner at here was honestly unforgettable. What stood out the most wasn't just how delicious everything was, but the way each dish came with a story. The team didn't just serve food - they explained the inspiration, the ingredients, & even the little memories behind certain creations. It made the whole experience feel meaningful, almost like you were being invited into the chef's world.
2 nov. 2025
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My best friend & I went last week & enjoyed the tasting experience. I wanted to wait to write my review because I was conflicted due to the fact that food was incredible.
The chef is an absolute genius & every single item that hit our table was unique & delicious. The presentation was impeccable & well thought through. You can tell the man takes great pride in his artistry. We were both full & felt like we got our moneys worth for the food & experience. We've done a few Michelin Star tastings & left him hungry, so this was a pleasant surprise.
The conflicting part is that the service was not good at all. We were crammed in a side room & felt like it was a commercialized turn & burn from there on out. There was young gentleman we looked forward to when he dropped a dish off because he would take time to explain the dish & how to best consume it. Our primary server however would literally drop the dish off & quickly walk off with no explanation. We got to a point where even though the food was great we were just going to leave. After being disappointed about service I was also given the wrong coat upon our departure which may not have bother me as much if we didn't have the other occurrences.
I would recommend this place for the sole fact that the food was truly that good & to us outweighed the poor service.
Last thing i'll mention is that all staff spoke English very well which we appreciate & respect.
Every staff member was locked in. Food presentation was very unorthodox but still delicious, almost felt like I was getting trolled by the chef at times. Had many great laughs & loved getting a peek at the kitchen. 10+ course meal & lots of little gifts to take home, extremely welcoming atmosphere. There's a VR portion too😂 Only wish that they cleaned our table a little more often/picking up the plates, as it was a rather messy, finger-food menu at times. Thank you for hosting us!
En terme de Gastronomie & de qualité culinaire, ce restaurant mérite un 6/5. Félicitations a tous pour l'étoile Michelin & on se sent choyé d'avoir pu souper a la table d'un chef au sommet de son art. J'ai même vécu des emotions forte en dégustant une certaine bouchée & été complètement transporté. Merci
Je tiens a préciser que le serveur qui s'appelle Philipe ou ludovic (désolé ma mémoire me fait défaut) est un des meilleurs que nous avons vu dans notre vie. Il est clairement un serveur de metier & cet étoile Michelin, étant un travail d'équipe, lui revient autant a lui qu'a la cuisine & au chef. Merci Phillipe & bonne continuations.
Par contre, nous ne pouvons pas dire ca de tous les autres serveurs. Notre hôte principale était très jeune & inexpérimenté. Bien qu'elle n'aie rien fait de mal en particulier, elle n'était pas très bonne ni enjoué, elle avait l'air même très gêner. Ne pouvait pas répondre à la moitié de nos questions & ne revenait jamais avec les réponses. Bon sang, achetez lui des vêtements à sa taille.
De plus, deux autres jeunes hommes on passé à notre table quelques fois & nous n'avons pas aimé leur attitude du tout. Ils avaient l'air plus préoccupé à draguer les 2 femmes à coté de nous qu'à nous servir. Vers la fin ils sont venu nous porter un service de dessert à deux & ils étaient complètement dans une conversation, nous nous sommes sentit de trop & avions vraiment l'impression de les déranger. Nous n'avions pas cru se faire traité de cette façon dans un restaurant comme celui la.
Nous avons vraiment apprécié la visite de la cuisine mais pas vraiment la petite video de la pêche à l'huitre. Les lunettes de réalité virtuelle qui nous ont été prêter pour cette vidéo étaient sales & l'expérience un peu superflue à notre gout.
Trying one of 3, 1-Michelin star restaurants in Montreal. As customary with anything downtown, the driving situation was a disaster. Construction everywhere, no parking & hence gridlock, I called the restaurant to tell them we would be late. The young lady who is the hostess was kind & understanding & reassured me that all was well & to be safe. Once we finally parked, we made our way to the restaurant & were warmly greeted by the hostess & a nearby waiter kindly welcomed us as well. This would be the precedence set for the service for the rest of the night. We were seated upstairs & at first I wasn't pleased but appreciated the quiet as compared to the main floor although the decor & general atmosphere on the main floor is much better than upstairs which I found quiet but muted in terms of appeal. We were greeted by our main waiter Julian who was excellent. Friendly & efficient never missing a beat. His team included Charlotte who was also excellent as well as two other young waiters who did a great job. We decided to take the experience menu which concentrated on their signature dishes. We ordered a cocktail called the Baiser Tropical which my wife loved. Although pricey at $20, it was in a big glass & little ice so was a better value than cheaper cocktails swimming in ice for a cheaper price at competing restaurants. We received a complimentary'amuse bouche' which consisted of a foie gras & cream foam with a potato churro. This was a great start & was delectable & flavourful. The first of our menu's courses was the lobster cappuccino with an assortment of 3 different butters of which one was a candle which was lit & you could scoop up the melted butter with your bread. It resembles a brown butter taste & was my favourite. Then we had the Rock-Ferrer oysters which was a $7.50 each oyster extra but well worth the price. The oyster was expertly prepared & although it was cooked, it was still moist & retained its juices in the shell. We thoroughly enjoyed it. Then came the roast lobster which was incredible but a bit on the small side. Would have preferred the whole tail. Then finally for the savory parts, was the Angus filet. Prepared table-side & accompanied with a dual sauce consisting of foie gras & mushrooms. The sauce was delicious & the meat was well prepared but we both found the meat was not at the level we would have expected. It was solid but although medium rare, was on the dry/ultra lean side. The side of truffle mashed potatoes were ok but were under seasoned. I did like the Parmesan flower on top. Finally we got our dessert which consisted of three items. First was the chocolate crisps which were delicious as well as the maple syrup cotton candy. By far the worst item in the evening was their choice for dessert. A berry pavlova, although well executed, just missed the mark & failed to end this lovely meal on a high point & should definitely be reviewed by the restaurant as a definite swap out for a dessert more fitting of the experience & to display the level of culinary ability the chef's have. So the highs were the service & most of the food. The low points were the mashed potatoes, Angus filet & the pavlova dessert. Although the service was excellent, I felt the food came out too quickly. These are easily fixable to render an even better experience. All in all, a lovely evening & would definitely recommend.
13 oct. 2025
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Michelin service on bald Michelin tires. Prestige name, zero grip where it counts.
Food is one thing, but what you remember is the service.
The Bad
- Was asked in advance for English menus, got French, promised a swap… hostess never returned, we got ghosted like a bad Tinder date.
- Dish explanations rattled off faster than watching YouTube at 3x speed making it hard to take in.
- One dish (venison) was even explained in French while the rest were in English.
- Appetizers arrived in a blitz before we finished the last bite.
- Bread service inconsistent, other tables got the cart & stories, we got slices with no explanation.
- Table never cleaned once leaving crumbs
- No wine recommendations or pairing guidance even though it was on the menu.
- Water refills were slow, & when they did come they were poured aggressively into glasses like a waterfall splashing droplets of water on the table
- Plates removed before we were done; new ones slammed on top of old dishes.
- Dessert dragged with long gaps, opposite of the rushed dinner pace.
- Receipt tossed on the table like loose change after paying from our server.
- Gifted lobster oil at the end with no bag offered from server, a manager had to step in after noticing my hands were full leaving.
- Service was scattered: multiple servers, different standards. Our main server felt rushed & cold.
The Good
- Management team was attentive (servers need to be trained to this level).
- Kitchen was calm & professional, even offering a behind-the-scenes tour to all guests.
Food
- Traditional French dishes were the highlight (lobster cappuccino, venison stew with foie gras).
- Aesthetically pleasing with great presentation for creativity
- My lobster tail had flavour; my partner's was bland.
- Some dishes felt like random experiments from the chefs recent Japan trip, lacking cohesion.
- Oyster dish resembled oyster motoyaki without oyster flavour, paired with Nordic shrimp that tasted like dim sum spring rolls.
- Butter was bland & overpowered by spices.
- Lobster oil butter could use more lobster taste.
- Oversized brioche bun felt out of place at this level, but taste & texture was on point.
- Scallops with caviar were bland due to other flavours overpowering them in the dish.
- A surprise egg spread served two courses after bread, suggested to be eaten with bread, although good, felt out of sequence & awkward.
Atmosphere
- Clean & upscale.
- Posh décor with a live artist in house.
- Exposed glass kitchen concept is a plus during dinner service.
Overall, atmosphere & ambiance were strong, food was slightly above average good. Service, however, was chaos. Not what you expect at a Michelin-starred restaurant. Like a car crash scene where only a handful knew how to execute properly. This experience was described as a movie that mixes every genre - a few good scenes, but messy, random, & lacking flow.
When you're paying $185 per head before wine pairings, A-team service is expected.
J'ai adoré l'expérience, les serveurs & les serveuses étaient vraiment rapide, serviable & aimable. Le sommelier extraordinaire!
À la réservation nous avions préciser que j'était intolérante au gluten.
Sur place & lors des services nous avions retenu cette information. Mais le résultat est très décevant. Si vous êtes intolérant ou coeliaque, je ne vous le recommande pas . Ils ne font que retirer l'élément avec gluten. Donc à plusieurs reprises je me suis retrouvé à regarder les autres manger.
Seulement deux services avait été différent pour compenser le sans gluten.
& ils offrent deux petits pains sans gluten.
L'ensemble de l'expérience était bien !
Nous avons fait par de cette déception , & nous avons été répondu que c'était une information que le Chef avait déjà eu connaissance. Mais qu'il n'y avait pas eu de changement.
We've been to many Michelin star restaurants in Paris & I came to Europea 9 years ago. But this visit we had today at Europea was extremely disappointing. The service was straightforwardly bad, so many things I can almost write an essay here but I don't want to elaborate on them because it's too much of a waste of my time. Actually to be more specific, the gentleman in chefs clothes is quite nice. But the servers in suits, man, I thought the tall slim guy who helped us was unprofessional enough, & then later an elder one was just straight up rude.
When we were in Paris & experiencing different Michelin star restaurants, we had fun discussing, okay this restaurant is good in this aspect, & that one is good in another aspect. But Europea? We literally don't know how it got the star. The service is worse than most of the restaurants in Montreal & the food is not even that good. There's no refreshing food to balance the greasy. Just greasy greasy greasy from beginning to the end.
The cotton candy is not even pink any more, that was the signature thing for Europea back when I visited 9 years ago.
Overall, we won't come back to this restaurant again.
29 mai 2025
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Incroyable expérience. Le chef & son équipe son très attentionnés. C'est une expérience culinaire hors du commun. Un spectacle visuel & gustatif. Du début jusqu'à la fin de cette soirée ,on se sent comme la royauté. Merci pour cette expérience inoubliable, chef Jérôme Ferrer.
Oh seigneur! J'étais au paradis tellement que tout était délectable. Quel excellent service agréable & superbe expérience culinaire. Sans compter, la rencontre directement dans la cuisine, avec le chef Jerome & son acolyte. Belle brigade compétente! 10 étoiles/5 que nous accordons, mon conjoint & moi. 😆👌🏽
Une expérience culinaire inoubliable ! Dès notre arrivée, l'accueil chaleureux & le service impeccable nous ont fait sentir privilégiés. Chaque plat du menu en 9 services était une véritable oeuvre d'art, une explosion de saveurs parfaitement maîtrisée. L'accord mets & vins était divin, sublimé par un sommelier passionné qui a pris le temps de nous faire voyager à travers chaque verre. & pour couronner le tout, la visite des cuisines & la rencontre avec le chef ont rendu ce moment encore plus magique. Un sans-faute du début à la fin ! Je recommande sans hésitation. ✨🍷👨?🍳
MICHELIN
