Best tasting menus in Toronto

Eric Chong's 10 courses rethink classic Asian dishes. Opened late 2024.

• MICHELIN 1 MICHELIN StarSource ↗

  Chef Eric Chong draws on his Asian heritage for a modern tasting menu built on top ingredients from across Canada. The inspector also liked the stylish room, the chef's counter and the creative cocktails.

  Standout dishes: raw PEI oyster with rice wine vinegar foam, jellyfish with buttermilk horseradish, madai with sauerkraut and mala broth

• Canada's 100 Best #27Source ↗

  A modern Asian tasting-menu counter where chef Eric Chong reimagines classic dishes; the reviewer cites creativity, flavour and service.

  Standout dishes: Beausoleil oyster with jellyfish and caviar, chicken broth sphere with sea cucumber, lobster tail with tajarin, grilled madai with mala consommé

• enRoute Best New #3Source ↗

  Chef Eric Chong treats his father's dim sum tradition as a starting point, reworking it with experimentation, and his small plates carry the presence of full dishes.

  Standout dishes: wu gok with A5 wagyu, siu mai, prawn meatball with laksa lemak, Typhoon Shelter fried rice

• Elite 30 #8Source ↗

  Chef Eric Chong's mix of Chinese heritage and wider Asian influences, shown in a tasting menu inspired by Asian takeout. Guests can also book the chef's table to watch the kitchen.

  Standout dishes: seasoned tasting menu

Ex-Alo chef Sam Corkum cooks eight courses in view; the bar serves à la carte.

• MICHELIN 1 MICHELIN StarSource ↗

  Refined, classic European cooking that borrows from other traditions, with precise plates that still surprise. The inspector liked the attentive service and a wine list drawing on Niagara and British Columbia.

  Standout dishes: kombu butter-poached oyster, foie gras terrine with grilled shokupan, salmon en croûte

• Canada's 100 Best #82Source ↗

  A welcoming Yorkville restaurant with an eight-course tasting menu from an open kitchen; plates are unfussy, built from three or four ingredients, with a small, well-chosen wine list.

  Standout dishes: Hokkaido scallop with potato chowder and XO oil, duck breast with turnip pavé and bok choy

• Canada's Best New #15

Davide Ciavattella's eight courses, high up, pair local plates with ones from the Amalfi original.

• MICHELIN 1 MICHELIN StarSource ↗

  A dependable choice for dates, family dinners or client meetings, with a sophisticated Italian menu in set and tasting formats. The hotel-top views are a bonus to the food.

  Standout dishes: cannelloni, lamb chop with jus

• Canada's 100 Best #85Source ↗

  A harbour-view dining room where chef Davide Ciavattella serves an eight-course tasting menu with whimsical presentation, drawing on local ingredients and dishes from the original Amalfi Coast restaurant.

  Standout dishes: wild-rose-scented tagliatelle with eel gelato

• La Liste 78.5/100
• 50 Top Italy #13Source ↗

  The reviewer valued the 38th-floor room with its view and attentive staff, and a Mediterranean approach focused on pasta, with restrained, pure execution that respects the ingredient.

  Standout dishes: bison carpaccio, lemon dessert, tiramisu

• Gambero Rosso 3 ForchetteSource ↗

  The reviewer praised the panoramic view, the elegance and the high class service, and noted a clear improvement since the previous visit.

  Standout dishes: Ontario wagyu beef tenderloin carpaccio, vermicelli allo sgombro, bison wrapped in Swiss chard, Neapolitan sfogliatelle

Rafa Covarrubias's open kitchen in a bright room over Oakville's Towne Square.

• Canada's 100 Best #14Source ↗

  Rafa Covarrubias draws on his Mexican heritage and international influences in a bright open-kitchen room, with a steadily improving wine program.

  Standout dishes: dry-aged kampachi aguachile, hirame carpaccio rolled around ceviche, dry-aged Pekin duck, corn-stuffed agnolotti

Canadian produce from every coast, 54 floors up in the TD Centre since 1995.

• Canada's 100 Best #50Source ↗

  On the 54th floor of the TD Bank Tower, Canoe marks 30 years of haute Canadiana, with a seasonal menu of Canadian ingredients reinterpreted with skill and polished desserts.

  Standout dishes: B.C. spot prawns, seafood tower, farmed game, veal tongue with crispy sweetbreads