Le Saint-Amour

Light spills in through an airy atrium at one of the city's most romantic restaurants. The acclaimed chef and co-owner Jean-Luc Boulay entices diners with such creations as caribou steak grilled with a wild-berry and peppercorn sauce, and filet mignon with port wine and local blue cheese. Sauces are generally light, with no flour or butter. Desserts are inspired; try the white-chocolate flower bud accompanied by a maple cream cup, white-wine ice cream, and vanilla sauce. The C$95 menu has nine courses; the C$48 table d'hôte has five. More than 800 wines are available.

Just what we were looking for We loved the attention from the staff, the wine list, the food was utterly delicious and the experience romantic. Everyone was very professional.