Ardo

Ardo is chef Roberto Marotta's Sicilian restaurant on King Street East, opened with creative director Jacqueline Nicosia and shaped by his path from Milazzo to Toronto. Post City reported that Marotta started as a 14-year-old apprentice and cooked at Nodo and Terroni before opening here, and that he imports wild fennel, Pizzuta d'Avola almonds and olive oil from Sicily. Sourdough from a house starter goes into both the bread and the pizza dough.

The MICHELIN Guide, which has recommended Ardo every year since its Toronto debut, calls it an easygoing Old Town favourite and singles out scrupulously fresh seafood such as tuna carpaccio with celery and capers. The menu has also featured grilled octopus on caponata, spaghetti with sardines, wild fennel, raisins and saffron, an arancino with beef ragù and caciocavallo, a dry-aged ribeye for two and cannoli with candied orange and pistachio. Gambero Rosso awarded it one Forchetta in 2026.