ARVI is shaking conventions to return to the essence of human experience in restoration. It expresses a free kitchen, strong in character, carried by the same team, from the stove to the customers. The seasonal products are declined in two menus whose dishes are made before your eyes, in a spirit of proximity and friendliness as pleasant as unusual.
ARVI offers a unique and memorable fine dining experience in Quebec City, characterized by its innovative open kitchen concept where the culinary team manages both the cooking and the service. Guests frequently praise the warm, welcoming atmosphere and the professional, attentive staff who contribute to a relaxed, authentic environment. The tasting menus highlight creative, well-crafted dishes that showcase local ingredients, with the signature foie gras and thoughtful wine pairings frequently earning high acclaim. While some diners have noted individual preferences regarding wine styles or the unconventional service flow, the vast majority of visitors describe their time at the restaurant as an exceptional, high-quality journey that stands out as a must-visit destination for food lovers.
Nous sommes plus que ravi de notre soirée à ce restaurant exceptionnel. Le concept & l'équipe est plus que parfait. Agréablement surpris & franchement satisfait!! Merci & à la prochaine assurément. Pat & Marie 🫶
My visit to Arvi left me with mixed feelings. With the restaurant often associated with a Michelin-level dining experience, my expectations were naturally quite high.
Unfortunately, the evening started with a noticeable delay. Our reservation was at 7:00 PM, yet the first appetizer arrived only at 8:00 PM. Waiting an entire hour for the first bite felt unusually long for a restaurant positioning itself at this level of fine dining.
As for the cuisine, while there were moments of creativity, only about three dishes truly stood out as being at the level one would expect from a Michelin-caliber kitchen. One of these was a pleasant surprise from the chef, which was indeed memorable & thoughtfully executed.
The wine pairing, however, felt less precise than expected. The selections did not always complement the dishes in a harmonious way, & the overall pairing seemed somewhat unfocused.
There were certainly highlights during the evening, but when dining at a restaurant of this reputation, one hopes for a seamless experience - where timing, precision, & harmony between food & wine come together effortlessly. Unfortunately, that balance was not fully achieved during this visit.
Le menu du moment est tout simplement incroyable ✨ Chaque assiette raconte une histoire du terroir. On sent que les produits sont choisis avec un respect immense : rien n'est là par hasard.
Dès notre arrivée, l'équipe nous a accueillis chaleureusement. Chaque membre participe à l'accueil, au service, à la présentation des plats & des vins, ce qui rend l'expérience encore plus vivante & authentique. Leur façon de travailler est si bien chorégraphiée - précise, fluide, presque artistique.
Voir l'équipe travailler ensemble devant nous ajoute une dimension humaine incroyable à la soirée ! Merci à toute l'équipe 😊
Nous avons passé une superbe soirée au ARVI. Le personnel était très accueillant. Nous avons pu rencontrer presque tout le monde, puisqu'ils se sont échangés les rôles en cuisine, à la finition, au service & à la présentation des vins. C'était un voyage gustatif du début à la fin. Nous avons découvert plusieurs produits méconnus & sous-utilisés, dont la grande majorité provient du terroir québécois. Les plats étaient si bons que nous aurions léché les assiettes. Je recommande fortement l'accord met-vin puisqu'il permet également de découvrir des superbes produits en quantité raisonnable tout au long de la soirée.
Merci encore pour la soirée, c'est un détour qui en vaut la peine!
Cuisine Libre. Quebec fine dining spots seem to love breaking the rules of traditional hospitality. The trend's been around for decades, but here they really push it to the extreme. Just like Kebec club, there were no servers. Everyone plays every role: cook, sommelier, host, & server all at once. When they explain the menu or take your order, they'll casually sit next to/ across from you which honestly caught me off guard. The kitchen's literally within arm's reach. No partitions, just two countertops. It was like watching a live cooking class with your dinner right in front of you.
The menu was straightforward. Five courses with two optional add-ons, but with all the extra bites & surprises, it was closer to ten. Everything was well-executed & creative, but if I'm being honest, nothing really stunned me except the foie gras. Still, for the price, the overall composition was really solid.
Oysters - I've occasionally had New Brunswick oysters in New England, but these were noticeably larger. What made them interesting was how they're transferred to freshwater during growth, which gave them a sweeter, creamier finish after that initial burst of salinity. Worth adding on.
Bread & Butter - Simple house-baked sourdough. The butter, though, was next-level. A 1:2 mix of brown butter & regular butter, which created this smoky, umami-rich spread that could make anything taste better.
Petoncle - Seared on just one side, so one half warm, the other chilled. A thin slice of pepper was tucked in the middle to make a sort of'scallop sandwich,' finished with a light pepnper jus. Interesting idea, but the flavors never quite clicked. Subtle to the point of flat. On the side was a small focaccia topped with pâté mixed with pine nuts, anchovies, & peppers. Same story here. Nice in concept, but missing a spark.
Tuna - Served in two parts. The first was lean akami tuna with lobster-seasoned mushrooms & puffy rice. Good balance in flavors though I wished for a bit more temperature contrast. The second, grilled chutoro with risotto, was really good. Not too fatty, not too lean, just enough richness to give it that deep, satisfying finish you rarely get from cooked/seared tuna.
Butternut Squash - Squash is one of those ingredients that I think it's hard to make interesting. It almost always leans on spice or savoriness for depth. Here, they followed that familiar path but executed it nicely. Served both as a soft cake & roasted pieces, with a touch of spice & aroma from bay leaf condiments.
Foie Gras - Signature dish that's been on the menu since they opened seven years ago, so it was guaranteed to be amazing. Foie gras paired with dulce de leche mousse & a slice of milk bread (perfect thickness & a nice delicate crunch on the crust). They described it as'the best sandwich,' & honestly, I get it.
Piglet - What I loved most was the seasoning. No syrupy glaze or heavy salt cure, just pure pork flavor, amplified by a pork bone jus, apple, & carrots. The jus had the depth of a slow-simmered bone broth, concentrated but not salty, & it was incredible with a piece of sourdough to soak it all up.
Décevant ! La nourriture, bien que recherché est beaucoup trop'funky' ! Très dispendieux pour très peu de satisfaction , je ne retournerai pas ! Accord met & vin très décevant aussi ! Ils disent qu'il faut vivre l'experience mais certains vins/breuvage incapable de le boire .. idem pour les tables autour !
I wish we could give ARVI 10 stars! If you're in Quebec City, ARVI is a must place to visit for dinner. Not only do they make you feel like family, the food is exquisite. It is thoughtfully prepared with the finest ingredients. Thank you ARVI for making our 50th girls birthday trip memorable!
MICHELIN
