Led by chef Jean-Sébastien Giguère, h3's kitchen works strictly with the seasons, pulling from across the province—seafood from the Gaspé, meats from Kamouraska, produce that shifts as the year does. Plates are precise but not precious, designed to show restraint as much as technique. Wine is the other pillar. Overseen by Hugo Duchesne, the cellar is one of the city’s deepest, mixing blue-chip bottles with serious representation from Quebec producers. Set inside the Humaniti complex, the dining room looks out onto Jean-Paul Riopelle’s La Joute, giving meals a sense of place beyond the plate. Open from breakfast through dinner.