Standing before the counters at Le Farinographe in downtown Rimouski, you immediately sense something exceptional is happening behind the large windows that let you watch the staff and owner at work.
With its May 2024 move across rue Saint-Germain into larger premises better suited to its operations and growth, the bakery, pastry shop and café acquired a modern look that suits it perfectly.
Here, chocolatines are being prepared; over there, baguettes slide into the oven before they later sell ‘like hot cakes,’ as the saying goes. At the counter, staff who know every displayed product and flavour by heart greet customers with a smile, while the tempting aromas wafting through the shop make the taste buds tingle before a single bite is taken.
Now, the counter offers coffee in several forms, to the delight of customers who stop by all day from 7 a.m. to 6 p.m. (except Mondays, when it's closed).
A native of Mont-Joli, owner Rémi Bélanger has always worked in the food sector and has a strong interest in organic food. In the 1980s, that interest led him to operate a small organic market garden in St-Octave-de-Métis before returning to education in the 1990s, first as a student and then as a teacher.
One thing led to another. After about 15 years teaching food processing in La Pocatière, he wanted to return home and start another entrepreneurial venture, so he assessed the potential for a new artisan bakery in Rimouski.
The bakery first opened in July 2019 in the complex housing Coop Alina. The co-op was considering expanding its fresh-food section and was keen to include a bakery service. Le Farinographe became, as Rémi puts it, a fine ‘retirement project.’
Beyond an extensive bread selection (from the lightest to the densest), they serve viennoiseries, pastries and a variety of sandwiches. Sourdough remains a house specialty, much loved by the many restaurants that source it from here.
Rémi Bélanger makes no secret of it: the move provided more production space, better street-level visibility and access, and greater autonomy in serving customers. The bakery can now offer breakfast and has added a seating area for eating on site. The team also used the opportunity to revisit parts of the range, including ready-to-eat foods, vegan dishes, sandwiches and pastries.
These production changes have also helped bring the workforce to 19.
Boulangerie Le Farinographe
lefarinographe.com
110, rue Saint-Germain Ouest
Rimouski, QC G5L 4B5
418.725.5297
In regional Québec French, bonyennes and the Colocs’ bonyeu were already familiar expressions, but bonyeuses is something rather special. A bonyeuse is a playful, charismatic and lively person, valued for their presence, humour and personality.
Be that as it may, the word is now the name of a Baie-Saint-Paul bakery that has steadily won over customers since opening in 2022. It offers fresh bread, viennoiseries, house-made pizzas, speciality coffees, a gourmet food counter and local products.
At its heart, Les Bonyeuses, Boulange, café & terroir is the story of two dynamic and motivated women, Meggie and Emma. They joined forces in 2018 to take over the former À Chacun Son Pain bakeries in Baie-Saint-Paul and Beaupré. Four years later, they acquired the entire company and gave it a new identity. “It is a shared vision of cultivating happiness through freedom of expression and creativity,” explains general manager Meggie Tremblay.
Their path, however, was not predetermined. When she was younger, Meggie dreamed of opening a bar with her family. She and Emma, her business and life partner, gained experience in a range of fields before finding their way into baking.
Les Bonyeuses see Charlevoix’s culinary terroir as an inexhaustible source of expertise, and they proudly showcase local producers. The bakery takes pride in offering fresh breads made with ingredients from environmentally responsible agriculture, prepared by expert hands with love and enjoyment. To make it all happen, the company relies on a team of 28 people who carry out the various daily tasks from Tuesday to Sunday.
This busy little hive is a sight to behold in the spacious premises on boulevard Mgr de Laval, at the heart of a lively commercial district in Baie-Saint-Paul. Shortly before lunchtime, customers arrive for sandwiches or to collect orders just as the breakfast crowd is leaving. Behind the counter, the prominently visible oven fills with pizzas and other dishes at a frantic pace.
Terroir products, viennoiseries, brioches, croissants, fine pastries and a variety of breads made from 100% Québec flour fill the shelves and counters, ready to be enjoyed on the spot or taken away.
There is no denying that Les Bonyeuses have created a concept that pleases customers. They are living up well to their mission of delighting people in the region with freshness, variety and pleasure.
Unfortunately, the entrepreneurs had to close the Beaupré branch in 2024 and put it up for sale. The acquisition agreement, whose term has now ended, required the business to remain in operation for three years after the purchase. They now wish to devote themselves entirely to their Baie-Saint-Paul location.
Les Bonyeuses
lesbonyeuses.ca
1006, boul. Mgr de Laval,
Baie-Saint-Paul, QC G3Z 2W2
A visit to the Shippagan region would not be complete without trying its restaurants. Some celebrate local traditions and regional culture, while others offer different and exciting culinary adventures.
In Shippagan, near the bridge to the islands of Lamèque and Miscou,
Pinokkio – Pizzeria Resto-Bar
offers panoramic views of the surrounding area. Its wood-fired white- and rosé-sauce pizzas, starters, salads, pasta, seafood and steaks delight diners. The menu combines international and regional cuisine. The moules marinières in a creamy white-wine sauce are particularly delicious, and the seasonal outdoor terrace is popular.
On the Haut-Shippagan side, on the Cielo Glamping site, the Hub chez Cielo has developed a different dining concept that offers a unique culinary and creative experience. The chef has made it his mission to introduce you to the region’s products through the Planches Cielo concept: you build your own meal from the shop’s offerings. The Perles et huîtres package is also popular. You can also enjoy coffee from the roastery or savour one of the famous cocktails, their famous wines and local beers.
On the island of Lamèque, there is no shortage of interesting places. Café boutique Aloha on rue Principale, for example, has Hawaiian-inspired décor and an exotic menu featuring homemade carrot-and-turnip soup, corn chowder, poke bowls, filled paninis, bagels and baguettes, a tempting Aloha salad and its famous Crookies, baked fresh daily. It also serves smoothies. A pretty terrace at the rear welcomes guests in season, and the gift shop is filled with all sorts of practical and playful things.
Nearby, Restaurant du Malia Spa et Villégiature offers a varied menu centred on seafood, along with tempting breakfasts. Its Taco Wednesdays are especially popular.
When a restaurant takes its name from a great wine, diners can expect superior-quality food made with fresh ingredients. A quintessential family restaurant, Kabernet Gourmet-pub serves a wide range of starters, chef’s selections, burgers, meats and fish, as well as an extensive dessert menu. Its wine and spirits list offers remarkable variety and choice. Tables can be reserved from Thursday to Sunday.
On the island of Miscou, Vieille école de Miscou serves breakfast to overnight guests and welcomes passers-by for
coffee or a light meal from a menu that changes through the season. Do not miss the Festival du thon in August and its festive menu for
the occasion.
In the heart of Causapscal, at the confluence of the Matapédia and Causapscal rivers and opposite the Matamajaw heritage fishing site, stands a white gabled house with a veranda along three sides. This former religious residence, later home to the Bouchard family, sits on a quiet rise and has housed L’Auberge La Coulée Douce since the summer of 1984.
After running the inn for around 30 years, the original owners wanted to retire and had no family successor. They therefore entrusted the continuation of the business to Julie Ménard, an employee of 14 years, and her partner, Francis Potvin.
So in May 2013, the couple, who had been living in the region for a few years with their two children, embarked on this wonderful adventure as innkeepers. Julie and Francis met in the Montréal region in 1983 at the restaurant where she worked. It was the start of a beautiful romance for Francis, a native of Matapédia. A few years later, they chose to settle in the region, and Julie fell in love with it.
“The place needed a little love,” Francis explains. The couple therefore undertook improvements to bring it up to date, including painting, décor, doors and windows, and the refurbishment of guest rooms. They wanted to ensure that customers received the best services, both in the accommodation and in the dining room.
La Coulée Douce has eight rooms in the inn and five fully equipped chalets at the rear. Beginning this year, the couple decided to close the dining room in the evenings for two weeks each spring so they could take a holiday. During that period, staff continued to manage the accommodation and serve breakfast and lunch.
Otherwise, the inn and restaurant remain open year-round, serving all three meals every day of the week. Julie reigns over the kitchen with her team. Without pretension, the menu offers one of the best tables on the Gaspésie circuit. It serves excellent regional cuisine based on local products, including the house speciality: Atlantic salmon. In the evening, diners can also enjoy filet mignon, pasta, seafood, vegetarian dishes and succulent desserts.
La Coulée Douce is a member of Gaspésie gourmande and the ARQ. They also offer various packages for business meetings, 5 à 7 gatherings, group menus, family celebrations or cocktail receptions. Locals now make up a significant portion of the clientele, something the couple is very proud of.
In the main building, the rooms are all unique, with either country-style or modern decor. The atmosphere is well suited to relaxation. The modern chalets offer all the comforts of a cottage: a fully equipped kitchenette, bedding, hair dryers, free Wi-Fi, and more. Guests can also use a BBQ for outdoor cooking.
Anglers, hunters, hikers and snowmobilers have long gathered here. The inn is certified as a “Bienvenue Cyclistes” establishment by Vélo Québec, holds “Qualité tourisme” recognition and is a partner of the Sentier international des Appalaches (SIA).
L’Auberge La Coulée Douce
lacouleedouce.com
21, rue Boudreau
Causapscal, (Québec) G0J 1J0
(418) 756-5270
Brothers James and Charles Atkins, originally from the Estrie region, settled in Haute-Gaspésie in 1988 and founded their company in 1993. “Pleasure was our starting point and has remained our destination. Travellers beneath very beautiful skies, we arrived in Haute-Gaspésie, where a single landscape brought together our memories of sea and mountains. Our company springs from a deep-rooted family tradition of gastronomy, coupled with a great curiosity about culinary culture and everything associated with the pleasures of the table,” they explain.
James and Charles Atkins, founders
After nearly two decades of accomplishments in the beautiful but remote village of Mont-Louis, the brothers felt carried away by a wind of boldness that came with the spirit of the times. They have now passed the torch to the next generation, and chef Guillaume Thibault is the company’s new sole owner. Of French origin, Mr. Thibault first joined the company as an intern in 2008 while studying agri-food engineering in Brittany. After earning his MBA, he was invited to join the team permanently. He served as general manager for more than three years before buying the company in 2016, and in the meantime became a Canadian citizen.
Guillaume Thibault, president
For him, as for the founding brothers, “connecting and talking with our devotees, as we love to do at the Mont-Louis counter, and offering products directly from our workshop is a long-held dream that continues to motivate the team working year-round to create exceptional products.”
The artisans of Mont-Louis are taking their mission of contributing to the convivial pleasures of good food even further by sharing it directly with loyal customers and various connoisseurs, past and present, as well as those who discover and embrace their products each year. “We can now serve customers directly from our home to yours, or through a short detour to one of our preferred partners, who share our commitment to warm, personal relationships with fellow enthusiasts,” says Isabelle Lafrenière, manager at the head office.
One of the great secrets behind the success and quality of the products is the smoking process. As in various related trades, it is both an art and a technique. Even when working from the same basic principles and broadly similar technology, every artisan and company contributes a distinctive touch, making its products as individual as Scotch whiskies, cured meats, wines or cheeses from different producers.
At Atkins & Frères, distinctive production standards underpin the promise to create smoked fish and seafood of the same quality the team would want to serve family and friends at its own table. Now and always, the company strives to work exactly according to the vision and aspirations on which it was founded, with an unmistakably culinary approach.
“Our expertise is devoted to the convivial pleasures of good food: the desire to please, entice and amaze; an unpretentious but unmistakable invitation to indulgence, good times and Rabelaisian feasting. That is what drives us,” says Guillaume Thibault.
Atkins & Frères has received the Mérite national des pêches et de l’aquaculture, the Mérite national de la restauration et de l’alimentation and the Prix Renaud-Cyr, which recognizes food professionals for their outstanding contribution to Québec’s gastronomic culture.
There is no need to travel to Mont-Louis to savour Atkins & Frères products. They are also available at Délices de la mer shops on rue Mont-Royal and at Marché Jean-Talon in Montréal, at Grand Marché in Québec, and in Boucherville. The company also takes part in occasional regional events to showcase its products and win over new devotees. Its website presents the range attractively, along with recipes that make the mouth water at a glance. Because Atkins & Frères sells only fresh or frozen products, online ordering is not currently available.
The company’s management wishes to acknowledge the valuable support of Investissement Québec’s regional office, which made this business-succession project possible. It enabled a young entrepreneur to demonstrate his talent while safeguarding around 20 good permanent jobs in the Mont-Louis community in Haute-Gaspésie.
It is also worth noting that the seafood used in the company’s products comes primarily from the region, or at least from Québec and Canada. The salmon, for example, comes from Nouveau-Brunswick. “We value the proximity, freshness and ability to offer a 100% Canadian product,” says Guillaume Thibault.
Atkins & frères
atkinsetfreres.com
1, rue Chanoine-Richard
Mont-Louis (Québec) G0E 1T0
418 797-5059
The very name of this ecotourism company already evokes something special. A blend of spatial escape and earthly experience comes to mind even before discovering what it offers.
Pat Gauvin and Émilie Leblanc founded Cielo Glamping Maritime, a year-round ecotourism accommodation site open since January 2019 in Haut-Shippagan, within Acadian territory in New Brunswick. Yet, nothing initially pointed these two young professionals—who worked in vastly different fields—toward entrepreneurship. He was a film and television producer-director; she worked in health and research.
In 2017, when they conceived this project, it was their deep connection to the community, their Acadian heritage, and their desire to showcase local and regional products and producers to a wider audience that inspired them. “There was no model like it in the region or anywhere nearby. Our concept was unique. The dome structures we wanted didn’t exist in the country. We found them in Poland. Then, we designed and built the interiors ourselves. The development site was untouched wilderness, with only a single path leading to it,” explains Patrick, whose family has a long entrepreneurial history near Moncton. Patrick grew up in Haut-Shippagan, while Émilie hails from the region.
Cielo Glamping is located on the shores of St. Simon Bay, where guests can enjoy stunning sunsets from one of five luxurious domes available for rent. These domes, nicknamed the Pearls, are fully equipped small homes featuring a full kitchen, a bathroom with a glass shower, a charcoal BBQ, a hammock, a seasonal outdoor shower, and year-round electric hot tubs.
The Pearl of the Woods: Named for the surrounding forest. Sparse trees and coastal hay highlight an unrivaled view of St. Simon Bay. The Munro Pearl: Offers a unique view of Munro Island, framed by the famous sunsets over the water. It is the only dome with a semi-accessible ramp for people with reduced mobility. The St. Simon Pearl: Showcases the beautiful St. Simon Bay, whose breathtaking sunsets are unforgettable. It is also named after the famous oyster cultivated by Huîtres Mallet. The Moon Pearl: The only dome where guests can bring their dog. Watch the stars from the second-floor bed in this moon-inspired dome. The Lunatia Pearl: Inspired by the Atlantic moon snail found in the bay and the skylight that lets you glimpse the moon.
To give guests a full Acadian experience and showcase local products, they created the Hub—a space focused on sharing resources and networking between community members, visitors, and local producers. The Hub emphasizes developing, producing, promoting, and selling new local products. The Cielo site includes extensive gardens where vegetables, small fruits, and edible flowers are grown and transformed in the on-site kitchen.
Since its inception, the Hub team has created dozens of new products, either made in the commercial kitchen or in collaboration with various regional producers.
The Hub’s unique dining concept revolves around discovering these products and others from New Brunswick producers. Guests can select products from the Hub’s gourmet shop, and the team will transform them into exquisite Cielo sharing boards. Gift boxes with three or more products can also be assembled.
Cielo’s owners, Patrick and Émilie, are thrilled with their growing international recognition, with features in multiple publications and television programs locally and abroad. According to them, 60% of their clientele comes from New Brunswick, about 30% from Quebec and Ontario, and the rest from European tourists.
For now, there are no plans to add more domes or undertake major work. However, the entrepreneurial couple is working on a unique new accommodation project: converting a crabbing boat into a tourist lodging. Patrick and Émilie are sure to keep surprising everyone.
Also, watch for upcoming events in 2024 and 2025: the Hub will host performances by various artists (singers, musicians, etc.) from Acadia and beyond. Memorable evenings await.
Cielo Glamping Maritime
glampingcielo.com
232, Chemin des Huîtres
Haut-Shippagan, New Brunswick
506 601-8005
Life is made up of various experiences, which we generally hope will be positive and enjoyable. Some come to us of their own accord. Others must be actively sought out, and those are often the most exciting, such as dining at a Montréal institution more than 19 years old where the meal is served in complete darkness. It is genuinely SENSational, with every sense except sight heightened.
Alejandro Martinez conceived and founded Montréal’s O’Noir restaurant in 2006, the first of its kind in North America. The concept, already established in Europe and Australia, appealed to Alejandro and several family members, who became his partners in the venture. Originally located on rue Sainte-Catherine ouest, the restaurant moved in 2016 to a larger, more suitable building on rue Prince-Arthur near Carré Saint-Louis, where it could meet all the requirements of such an operation.
It has two dining rooms, one on the ground floor and another upstairs, and can accommodate up to 170 guests in an evening. A summer terrace offers a different, more bistro-style menu without reservations. O’Noir serves a range of starters, main courses and desserts, as well as drinks, cocktails and wines. Diners choose a fixed-price menu of two, three or four courses regardless of the dishes selected; drinks and wine are extra. The menu changes three or four times a year according to the seasons and special events.
Beyond the darkness that envelops diners as soon as they leave the entrance hall, where they are warmly welcomed and select their food and drinks, the experience is fairly conventional. A server leads guests to their table (how do they even find it?!) and explains what is on it. Once seated, diners become familiar with the contents: utensils and a napkin. That is all.
One important point: the serving staff are people with significant visual impairments who have been specially trained for the work. O’Noir partners with Horizon Travail, an organization that helps train and prepare visually impaired people to enter the workforce. The staff demonstrate exceptional skill, courtesy and attitude.
Every effort is made to ensure an enjoyable experience and ease any concerns that may arise on a first visit. Naturally, people with claustrophobia or severe anxiety would find little pleasure in it. Drinks and dishes are brought and placed on the table with precise directions from the server. This helps prevent accidents or sudden movements that could have unpleasant consequences. Alejandro also notes that a staff member remains in the dining room whenever guests are seated, ready to respond to any safety issue or emergency.
Alejandro is very proud of what he and his partners have created. Because this is not a “normal” establishment, safety, hygiene, food quality and other aspects of its layout and operations require rigorous rules and standards. Staff training is also essential and ongoing. All carefully selected employees are bilingual; they must learn the premises inside out and practise moving through the darkness with dishes, then serving them to the correct guests. It is genuinely impressive.
O’Noir employs about 25 people in total, although its kitchen and bar staff are sighted.
There has also been an O’Noir restaurant in Toronto since 2009.
Restaurant O’Noir
onoir.com
124, rue Prince-Arthur Est
Montréal, QC H2X 1B5
514 937-9727
July 18, 1980. A group of dreamers named Jean-Marc, Claude, Henri and Fernand kept this place, already rich in history, alive and opened its doors to art and music. La Grave, after all, is a site that profoundly shaped the development of the Îles de la Madeleine.
I arrived in the archipelago on that same date 45 years later, after a night aboard the ferry from Souris, P.E.I., to Cap-aux-Meules, and discovered that the evening’s celebrations promised to be memorable.
Until the end of the 1950s, La Grave was the gateway to the Îles and the centre of commercial activity. The former general store played its own part in Madelinot history. Its first owner, Jersey native John Phillip Savage, settled in the Îles-de-la-Madeleine around 1865. People took the time to hear the news, whisper gossip, share worries and hopes, and speculate about the country’s future.
Within the walls of this storied place grew a strong sense of belonging, a deep attachment to local culture in all its forms and a festive spirit that has endured through every era since its founding. A new breeze swept through the café in 2007. Three dynamic entrepreneurs, Sonia, Francine and Denis, brought their vision and determination to carry the institution forward as its reputation spread far beyond the Îles. Café de La Grave was becoming an essential stop for anyone visiting the archipelago, with freshness and whimsy defining the new team.
In 2015, Marie-Claude Vigneault and her mother, Nathalie, took the reins and assembled a strong team to continue the institution’s work. Over the years, a history has grown around Café de La Grave, shaped in different ways by thousands of people.
On July 18, 2025, dozens of long-time patrons, visitors, tourists, relatives and friends filled the café to take part in the anniversary. By 6:30 p.m., the dining room was alive with anticipation. Two former owners from the founding group made a special point of attending because memories are what keep history alive.
At the piano, Suzanne Richard evoked the period when music stood at the centre of café life. Many people still hold quite vivid memories of those animated evenings, a tradition that continues today.
Alongside these inspiring ‘traditional’ nights, the café presents a wide range of visual-art exhibitions, performances and spontaneous jam sessions. It also sustains local culinary traditions while encouraging partnerships with food and agricultural businesses across the region. Café de La Grave’s menu rewards diners who enjoy unexpected ingredients and flavours: mussels, scallops, lamb, veal, poutine topped with pulled seal, cod and much more. There is something for everyone. At Café de La Grave, as one can see, nothing is ordinary.
At the time of writing, the celebrations were continuing. May the people behind the café and its entire team enjoy many more years carrying this wonderful, emblematic place in the Îles forward.
Café de La Grave
cafedelagrave.com
969, Chemin de la Grave,
Havre Aubert, Îles de la Madeleine (Qc) H4T 9C8
418-937-5765
.
By Gaëtan Vaudry
During our brief stay of a few days in the city of Saguenay, we couldn’t help but stop at Café Cambio on Racine East Street four or five times. Firstly, to enjoy the atmosphere of this downtown Chicoutimi solidarity cooperative, and secondly, to savor affordable and healthy dishes that showcase products from various local producers.
As soon as Virginie Simard-Dufour starts talking about the products available at this fair-trade and organic micro-roastery founded in March 2005, her eyes light up. She speaks passionately about the tireless teamwork of 32 members, including 10 worker-members: “
Under the label, we embody a vision of a better world—one where farmers and workers sit at the negotiating table as equals
,” proudly notes the service manager, restaurant coordinator, and barista.
Café Cambio, a key gathering spot for students from the Chicoutimi CEGEP and the Université du Québec à Chicoutimi (UQAC), is also a venue for showcasing young Saguenay artists. The establishment regularly hosts art openings and intimate acoustic concerts of emerging music.
During my visit last November, I had the chance to enjoy some excellent dishes at this establishment, which was the brainchild of two young Montrealers and childhood friends, Guylaine Pelletier and Geneviève Demers. To start, I had a comforting mushroom soup, perfect for that time of year. I followed it with the spicy Bedi panini (Cajun-seasoned chicken, caramelized onions, spinach, mozzarella, and vegenaise), served with salad, corn chips, and salsa. For dessert, I enjoyed the daily special, all accompanied by one of their excellent fair-trade coffees. To my surprise, the bill for this delicious three-course meal was very affordable!
What also struck me during my first visit was their “Pay it Forward” concept, where customers can anonymously donate a soup or coffee to someone in need. Given the growing issue of homelessness in downtown Chicoutimi, this gesture of generosity is truly admirable and meaningful.
Café Cambio’s coffee and products are available at various points of sale across the Saguenay–Lac-Saint-Jean region, including Chicoutimi, Jonquière, La Baie, Saint-Ambroise/Saint-Honoré, MRC Lac-Saint-Jean-Est, MRC Domaine-du-Roy, Bas-Saguenay, Saint-Fulgence/Sainte-Rose-du-Sacré-Cœur, Tadoussac, Les Bergeronnes, Les Escoumins, and even the Côte-Nord!
Café Cambio
414, rue Racine Est, Chicoutimi
418 549-7830
cafecambio.ca
An authentically Mexican restaurant in the heart of Caraquet, in Acadia? This has been a reality since 2022. Forget some fast-food joints that offer "Mexican" dishes, which are far from representing the gastronomic delights of a country whose cuisine is undoubtedly one of the most varied and refined in the Americas.
All of this came about after the meeting of an authentic Mexican, Rodolfo Cantu, originally from the city of Monterrey, and a pure Acadian, Marie-Pier Cormier. The couple envisioned their project based on a menu of traditional gastronomic dishes inspired by Mexican cuisine, using local and regional products. The result: flavorful, fresh, and unique dishes.
The menu is simple yet varied. The dishes may vary according to the season and the arrival of products. Charcoal grilling and wood smoking, on highly professional and modern equipment, ensure exceptional quality for meats, among other things.
We enjoyed the tasting menu, which offers four different dishes. For starters, a shrimp cocktail, cut into pieces, in a savory sauce enhanced with avocado and seasoned tomatoes. A delight for the taste buds.
Next came the duo of Ensenada tacos (battered fish) and Pollo a la Parrilla (chicken), both made with corn flour and exquisitely prepared with accompanying sauces. In the third place, it was the Cochinita Pibil, Yucatan-style braised pork, which added a truly surprising touch of taste and flavor to the meal.
To finish, the Pastel Tres Leches (three milk cake) came to close this series of dishes, leaving no room for restraint or disappointment.
The restaurant also offers various cocktails, tequilas, and mezcals, as well as pairing wines to start the meal or accompany the dishes.
Another element that adds to the pleasure of a meal at Casa Guajillo: it is housed in a more than century-old building that has been creatively and colorfully decorated, as Mexicans know how to do. It can accommodate 22 people, and groups of up to 12 guests. It is also possible to reserve for private events (parties, office parties, etc.).
Marie-Pier, at the bar and service, and Rodolfo in the kitchen, are proud to contribute to diversifying the restaurant offerings in Caraquet and the region with their Mexican gastronomic experience. The numerous clientele has already embraced the place for two years, which is a source of joy for the restaurateur couple.
Casa Guajillo
618, boul. Saint-Pierre
Caraquet, NB E1W 1A2
506 727-4696
facebook.com/casaguajillo
