Le Serpent propose une interprétation rigoureuse des traditions culinaires italiennes en privilégiant des pâtes fraîches préparées avec une attention minutieuse aux détails. La carte exploite des ingrédients saisonniers pour construire des profils aromatiques complexes tout en garantissant une accessibilité constante grâce à des options végétaliennes pensées pour tous les convives. Une esthétique industrielle caractérise l'environnement physique, marqué par des plafonds hauts et des éléments structurels apparents qui organisent l'espace ouvert. Les clients découvrent une sélection évolutive d'assiettes axées sur la texture et l'équilibre des assaisonnements plutôt que sur l'ornementation superflue. L'approche culinaire souligne la synergie entre les techniques ancestrales et les méthodes de préparation contemporaines. Chaque réalisation témoigne d'un engagement envers des composants de qualité supérieure. Cet établissement s'impose comme une destination incontournable pour ceux qui recherchent une expérience authentique ancrée dans les influences méditerranéennes.
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Le Serpent propose une expérience culinaire raffinée au sein d'un cadre industriel élégant que de nombreux convives trouvent accueillant et unique. Le restaurant est largement salué pour sa cuisine fusion italo-méditerranéenne créative, avec des plats emblématiques comme les bucatini, la tartelette aux champignons, le crudo et le magret de canard souvent mis en avant. Les clients félicitent fréquemment le personnel pour son service professionnel et attentionné ainsi que pour ses conseils experts, ce qui contribue à une atmosphère mémorable alliant élégance et ambiance décontractée. Bien que certains convives notent que l'espace peut être bruyant et que les prix sont assez élevés, le sentiment général demeure très positif, de nombreux visiteurs le considérant comme une destination incontournable à Montréal et exprimant une forte volonté d'y retourner pour de futures occasions spéciales.
Loud, pasta undercooked, crudo - pretty sure they had that sitting in the fridge with plastic wrap on top because the plate had so much condensation on it & smelled fishy!
Duck magret was delicious. Everything else disappointing.
One of our favorite restaurants to visit every year. Nails the atmosphere, great staff who are attentive, organized, & friendly without being too much. & the food is exceptional. Best risotto of my life, & fresh pasta that competes with the best.
The fish main dish was delicious complemented by nicely grilled vegetables. However, the starters & pastas were disappointing, particularly their signature bucatini, which was rather bland & lacking in flavour.
30 août 2025
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I went here with a group of friends & it was an absolutely wonderful time. The food was exceptional. We shared some fried zucchini, oysters & Burrata Beef Tartare & I had the Bucatini. The tartare was outstanding. The Bucatini was a fantastic dish. The pasta was perfect & had a good chew. It was savory, a tad spicy & very flavourful.
The meal was the highlight of our Canada trip. We loved the location in an old factory that whilst open with soaring ceilings was well laid out so that it wasn't noisy. We started with the asparagus & zucchini flower specials followed by the venison & pasta, with tiramisu to cap it off, accompanied by a nice bottle of red. The food was superb, the colours & flavours of the asparagus with the dill dressing & prosciutto the standout. The tiramisu was simply decadence on a plate. Service could not be faulted. Definitely recommend visiting if in Montreal
Disappointing experience to say the least. Our group came Saturday night & ordered a bit of everything from the menu. Crudo & linguini were quite enjoyable. Everything else fell short or was surprisingly bland & underwhelming. I have never had such a forgettable night in terms of food, especially when one would expect the complete opposite from this type of restaurant. Nothing was'really bad', but nothing was really good either, yikes..
Octopus was tough & chewy, average taste. Cod & venison were a'meh'. Rabbit tart was intensely salty & rich, one-dimension, & not much of a tart. Bucatini was okay. Spaghetti was weird - pasta only tasted like lemon & the sauce at the bottom was bland, could not taste the clams, the garlic or any flavor really.
Both desserts were disappointing - the ladyfinger part of the tiramisu was too wet, making it a liquid mess that only tasted of espresso, & the chocolate, hazelnut & vanilla pastry was just average. Everyone felt like they were not worth eating & that we should have skipped dessert.
Portions were small & price was way too steep to justify such boring flavors. The people working there were nice, but cannot make it up for such a forgettable evening. Will not recommend & will not return.
An iconic restaurant in Griffintown, both location & vibe. I personally don't enjoy the warehouse/industrial vibe, but it is for some people.
What's certain is that the food is impeccable & stunning. The ingredients are fresh, from pasta to seafood going through seasonings & vegetables, you get an explosion of taste with every bite.
The place is brimming with staff for proper & quick service.
5/5 overall score, the lower stars are just my personal taste which doesn't apply to everyone.
Delicious food - had the grilled octopus as entré & the special "caramel bonbon" pasta stuffed with braised beef, fois gras & ricotta served On panais purée with hazelnuts & crispy kale & add on of truffles as main course. Excellent service from Laure. Cool modern industrial ambience.
This is a revisit to Le Serpent. All the appetisers are delicious, especially sauces for the oysters & also the cooked oysters. Wine are priced reasonably. No corkages allow here is a disappointment. The pastas were not as good as I remembered but still pretty good. Overall very good. Highly recommended
