Tucked just off the corner of Duluth and the Main, Réservoir has come a long way since changing owners late last year (the former Hôtel Herman owners now run much of the show). While the elevated menu changes weekly, there’s always a whole lot of fresh produce and veg-friendly items on hand.

Best known for their takoyaki (octopus balls), the chefs at Noren are extremely conscious of food preferences and allergies. They can whip up a vegetarian version of the traditional octopus bites with ease. Hot tip: wash it all down with one of their signature iced matcha yuzu.

Burger Royal takes greasy spoon gourmet seriously, with menu items from truffle mayo to mac and cheese burgers, and they don’t skimp on their veggie burger, either. Their menu is set up so the meat patty can be switched for a veggie one on any of their innovative burger combinations.

Inspired by the Danish word for “here” (but not a Danish restaurant), Hvor proudly sources all of their ingredients here in Quebec, some of which they grow themselves in a rooftop garden and beehive. This great locally raised cuts of beef, sure, but it also means some of the freshest farm-to-table veggies in the city, too.

Given the name, this would seem to be the last place one would expect to encounter meat-free fare. However, this Griffintown lunch and dinner spot hosts an array of vegetarian and vegan options, ranging from spinach basil pesto balls to arancini balls.

Nestled into a nineteenth century bank building, H4C offers a unique dining experience right outside the Place St-Henri metro. Chef Dany Bolduc prides himself on haute French cuisine, but is equally well-versed in dishes without animals, especially considering H4C put on its fourth annual vegetarian week this past summer.

Those who thought a French bistro with a chalkboard menu was off limits for a vegetarian date, think again. The chefs at Le Smoking Vallée have a consistent assortment of seasonal vegetables on hand and are always willing to create a bespoke dish for any vegan or vegetarian patrons. While this means going off-menu and putting complete trust in the chef’s creativity, it’s worth it.

Tuck Shop places major emphasis on fresh, seasonal ingredients, whether that means a beautiful cut of duck or a handful of truffles and pea shoots. Even if the meat-eater in the party is delving into a plate of pork chops or fresh Atlantic crab, vegetarians will have access to seasonal dishes like Ontario peach and blue cheese salad or mushroom puree with shaved parmesan.