Niagara’s Pearl: 2 Michelin Stars for Canada’s Hottest Restaurant
- Restaurant Pearl Morissette in Jordan Station, Ontario, has become the second restaurant in Canada to be awarded two Michelin stars, a distinction representing "excellent cooking, worth a detour,"...
- The restaurant posted on Instagram expressing gratitude to its team,growers,harvesters,and guests.
- Pearl Morissette first received a Michelin star in the fall of 2023, quickly establishing itself as a culinary destination.
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restaurant Pearl Morissette Earns Second Michelin Star, a Frist for ontario
Restaurant Pearl Morissette in Jordan Station, Ontario, has become the second restaurant in Canada to be awarded two Michelin stars, a distinction representing “excellent cooking, worth a detour,” according to the Michelin Guide. The proclamation, made on September 24, 2024, elevates Pearl Morissette to the highest echelon of Canadian dining and marks the first time an Ontario restaurant has achieved this honor. Tanière, located in quebec city, was the first Canadian restaurant to receive two stars, earning the distinction in May 2024.
The restaurant posted on Instagram expressing gratitude to its team,growers,harvesters,and guests. “Now more than ever we are reminded of the importance of the team that believes and drives us forward, the commitment of growers and harvesters we are inspired by, and the empowerment of our guests. With humility and gratitude, thank you to all,” the post read.
A Rising Star in Canadian Cuisine
Pearl Morissette first received a Michelin star in the fall of 2023, quickly establishing itself as a culinary destination. In the spring of 2024, it topped Canada’s Best 100 Restaurants List for 2025, further solidifying its reputation. Chef Eric Robertson told CBC Hamilton in May 2024, “we are so very excited and happy we’re able to showcase the little tiny corner of Niagara.”
The restaurant’s success is rooted in its connection to the surrounding Niagara region. Pearl Morissette is closely linked to the Pearl Morissette estate winery, where chef Daniel Hadida was working in 2015 when he first approached Robertson about opening the restaurant.
The Team Behind the Success
Eric Robertson, originally from Brantford, Ontario, honed his culinary skills in Belgium, Sweden, and france, gaining experience in European restaurants. it was during this time he met Toronto-born chef Daniel Hadida. Their collaboration, beginning in November 2016, has transformed a small corner of Niagara into a world-class dining experience.
The restaurant’s focus on locally sourced ingredients and a deep respect for the land are central to its beliefs. This commitment is reflected in its ever-changing menu, which highlights the seasonal bounty of the Niagara Peninsula.