Stellina se concentre sur les éléments fondamentaux des traditions culinaires italiennes à travers un menu méticuleusement élaboré centré sur la production de pâtes artisanales. Chaque assiette met en valeur l'interaction entre la semoule de haute qualité et les ingrédients de saison sélectionnés pour maintenir des profils de saveurs authentiques. La cuisine privilégie des techniques de façonnage traditionnelles garantissant une texture idéale pour diverses sauces régionales. Les clients découvrent une approche directe de la préparation où les caractéristiques naturelles des ingrédients dictent le résultat de chaque plat. L'environnement intérieur privilégie une simplicité fonctionnelle, permettant à l'attention de se concentrer entièrement sur les produits culinaires servis aux tables. Cet engagement envers des méthodes de préparation standardisées crée une expérience cohérente qui respecte les racines historiques de la cuisine italienne tout en conservant un format clair et accessible pour chaque visiteur.
Stellina est largement reconnu pour sa cuisine italienne exceptionnelle, mettant en vedette des pâtes fraîches faites maison que de nombreux clients considèrent comme les meilleures qu'ils aient jamais goûtées. Le restaurant offre une atmosphère chaleureuse et accueillante ainsi qu'une équipe de service professionnelle et attentionnée qui fait en sorte que chaque visiteur se sente bien reçu. Les points forts du menu incluent souvent les agnolottis créatifs, la savoureuse carbonara et des desserts signatures comme le tiramisu, le tout complété par une sélection de vins soignée. Bien que la popularité de l'établissement puisse parfois rendre l'environnement animé ou bruyant, de nombreux convives estiment que la grande qualité de la nourriture et le personnel professionnel font de chaque passage une expérience mémorable et hautement recommandée.
-Insanely small portions for the exorbitant price of each dish. It's almost insulting to hard working people who enjoy going out.
- Calamari appetizer had a total of literally 8 calamari with the batter falling off them, mixed in a plateful of roasted green peppers, to hide the lack of calamari. Why serve them if they're too expensive for you?
- Burrata is not a whole ball of burrata at all- served on a few grilled peaches, with no bread ( 8$ Extra for a microscopic piece of'Focaccia' that is smaller than a McDonald's cheeseburger bun.) It's simply embarrassing. & Who does one think they are charging 50$ for a plate of pasta?
For Italians who know good homemade, authentic food from Nonna, for young people that go out to restaurants often, it's definitely disappointing all in all. Crazy prices for pasta & extremely mediocre appetizer/mains portions. The 5 star reviews are severely exaggerating. Please don't take people for granted with abusive prices & portions thinking we don't notice these things. Based on the responses by the owner to other well-deserved bad reviews, it's clear his ego's larger than caring about what people actually say in their honest reviews.
We were in Montreal for the weekend & booked Stellina at the last minute. The atmosphere & service were excellent. But the food was the star of the show. We had the crostone with anchovies, the calamari & the fungi saltimbocca. The crostone was a standout we loved it. Very simple ingredients but with all excellent Italian food it's the quality that makes it amazing. For primi we had the angolotti with bone marrow which was like a very creative pasta version of osso bucco…amazing, the carbonara was classic & delicious & the rapini pasta with sausage ragu was a creative spin on a classic. Wine list was great & good choices by the glass. Will definitely come back next time we're in town.
20 avr. 2026
sur Google
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Juste des bon mots pour de l'excellente nourriture! Frais fait devant nous, nous étions au comptoir je recommande, excellent service également, employé & management efficace, courtois & polis.
The food was decent & clearly well prepared, but the experience didn't justify the price. Portions were small, & the menu felt very limited, which made it hard to feel like you're getting real value.
What stood out most, though, is how this place reflects a bigger issue with dining out lately. You're paying top dollar, but getting less of everything-smaller portions, weaker drinks, & fewer options. Charging $9 for a small piece of focaccia & serving undersized cocktails just reinforces that feeling. I had two Negronis-normally a strong drink-& didn't feel anything at all, which says a lot.
It's starting to feel like dining out has become more about presentation & pricing than actual value. You leave spending a lot, but not satisfied. That's disappointing, because going out to eat used to feel like a treat-now it often feels like a poor trade-off.
