OUR HISTORY
Mission
“Honoring Italian cuisine through craftsmanship, refined hospitality, and immersive experiences that celebrate the timeless spirit of “Fatto a Mano.”
We are committed to creating a warm, friendly, and festive place where every guest feels transported—enjoying exceptional handcrafted cuisine, carefully selected wines, thoughtfully crafted cocktails, and heartfelt service that make every visit unforgettable and filled with vibrant celebration.
The restaurant
Soubois has long been one of Montreal's most iconic destinations, a lush subterranean universe where excellent cuisine, exquisite design, and nightlife combine to create an unforgettable experience. As the city evolved, so did the vision behind Soubois. The team didn't want to replace what made it successful, but rather build on it: creating something new that would celebrate the vibrant energy guests brought each night.
Thus was born SOTTO by Soubois, born from Joao Pereira's vision: to transform dinner into a truly festive and immersive moment that extends naturally into the night. This concept was carefully developed and refined by Lionel Rakoto, ensuring that every detail remains true to Soubois's immersive spirit while adding a new dimension of authenticity and warmth.
Launched in 2024, SOTTO, which means “below” in Italian, pays homage to its subterranean location while reflecting the idea of going deeper: into flavors, traditions, and sincere hospitality. The menu was developed by Chef Nicholas Bramos around the Fatto a Mano (“handmade”) philosophy, showcasing fresh, seasonal ingredients, artisanal pasta, and generous, authentic Italian cuisine, designed to be shared and savored.
The bar has been redesigned in the spirit of Italian aperitivo culture, inviting guests to sit back, chat, enjoy, and let the evening unfold naturally. The space retains Soubois's immersive roots while offering a more welcoming and sophisticated atmosphere, transforming dinner into a vibrant and festive experience.
SOTTO by Soubois wasn't created because Soubois closed its doors, but out of the belief that dinner shouldn't end with dessert. It's an experience designed to extend effortlessly into the night, where you come for the meal and stay for the memories. It's a love letter to Italian conviviality, a tribute to Montreal's vibrant food culture, and an invitation to savor every moment, transforming dinner into a lively celebration that continues late into the evening.
The team
Joao Pereira
João Pereira is the visionary behind SOTTO by Soubois, an accomplished restaurateur driven by a deep commitment to Montreal's vibrant culinary scene. With extensive industry experience, including his time at the renowned Globe Restaurant, João has dedicated his career to delivering exceptional dining experiences that combine quality, authenticity, and refined service.
At SOTTO, his leadership translates into a passion for artisanal Italian cuisine, carefully selected wines and cocktails, and a constant commitment to creating a warm, friendly, and festive atmosphere. His goal is to offer each guest much more than just a meal: a true escape, a vacation free of responsibilities, where one can relax, reconnect, and savor the spirit of "Fatto a Mano" as well as the cultural richness of Montreal.
Lionel Rakoto
Lionel Rakoto is the Director of Operations at SOTTO by Soubois, bringing extensive expertise and a genuine passion for the art of authentic hospitality. Known for his unwavering commitment to excellence and keen eye for detail, Lionel ensures that every guest experience is marked by sincerity, refinement, and exceptional care.
In his role, Lionel focuses on uplifting guests' spirits and fostering a warm, friendly atmosphere that embodies the timeless spirit of "Fatto a Mano." He is responsible for orchestrating carefully considered moments designed to create lasting memories, ensuring that every visit to SOTTO is distinguished by quality, authenticity, and genuine hospitality.
Nicholas Bramos
Chef Nicholas Bramos leads the culinary program at SOTTO by Soubois with renowned expertise and an unwavering commitment to authenticity and excellence. With a deep mastery of Italian culinary traditions and a meticulous eye for detail, he ensures that each dish reflects refined craftsmanship and the enduring spirit of “Fatto a Mano.”
Chef Bramos is also distinguished by his deep commitment to the principles of slow food culture—respecting ancestral techniques, taking the time necessary to achieve perfection, and valuing ingredients at their peak. He draws inspiration from the Italian ethos that food is not simply a necessity, but an essential component of life: a ritual that brings people together, fosters authentic connections, and creates intimate and meaningful moments shared with those we care about.
Through this philosophy and leadership, every meal at SOTTO is carefully crafted to embody the warmth, conviviality, and timeless traditions of the Italian table—offering an experience distinguished by impeccable quality, authenticity, and sincere hospitality.
