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Restaurant Joséphine's mission is to promote quality products from the sea in a welcoming atmosphere.
In the kitchen, the chef and his brigade prepare original dishes where the emphasis is on fish and seafood as well as on combinations of flavors to introduce you to new culinary delights.
For the more avid seafood enthusiasts, platters ranging from one to three levels are available and the selection varies according to the availability of the moment in order to offer the freshest products.
At the helm of the Joséphine since January 2023,
Chef David Bernard passionately reimagines classic bistro dishes combined with various flavors of the sea.
The wine list is constantly evolving to offer the finest discoveries. It is made of a wide selection of white wines, red wines, orange or maceration wines so that everyone can find what they are looking for, whether it is for a glass during happy hour or a bottle to share throughout dinner.
Do not hesitate to ask for guidance to our qualified staff who will happily help you make an informed choice.
Bubbly lovers? You will be delighted by our great choice of classics, fine champagnes and natural sparkling wines (pet nat).
If you're in the mood for a cocktail, our mixologist will be pleased to make you a classic or one of his latest creations.
In 2018, Jason-Neil Tremblay and Cathy Deschambault, owners of bar Clébard, opened Joséphine, a fish and seafood restaurant located on Le Plateau Mont-Royal.
The menu mainly features fish and seafood of exceptional quality, although meat and vegetarian options are also available. The passion and creativity that animate the brigage in the kitchen are transposed in the original and tasty dishes.
To complement it all, the waiting staff will wonderfully guide you in your choice of wine or bubbles throughout the meal.
In terms of decor, it was designer Amlyne Phillips from Chambre Design & Co who was able to make this restaurant a place that is both refined and welcoming.
« De quoi faire saliver tous ceux qui aiment la mer à longueur d’année »Iris Gagnon-Paradis, La PresseBook a Table
« […] délicieux et préparé avec soin. »Jean-Philippe Tastet, Le Devoir
