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No. 37

Bisou Bisou

Off the cobblestone streets of Old Montreal, this stylish Mediterranean-style aperitivo bar is wrapped in old stone walls, whitewashed brick and colourful tiles. It’s the place to go for sherry, vermouth, amari and all manner of fortified wines. Sip them by the glass or mixed in low-ABV cocktails, like the savoury Campobasso highball with Cynar, red bell pepper syrup and cava. It all goes well with conservas, cornichons and fresh-baked bread from nearby La Cave à Manger.

The BB TINI with dry gin, Lillet Blanc, Pineau des Charentes and lemon white balsamic
Coldroom and El Pequeño (from the same group) are across the road.
Public Round Table sessions are curated by partner Gregory Buda, the former director of education and training at NYC’s Dead Rabbit.

Photography by Jeanne Provost

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