Toca

Toca sits on the mezzanine of The Ritz-Carlton, Toronto, its name an acronym for Toronto, Canada. Beyond the dining room are a wine cellar, two private rooms and what Dine Magazine called Canada's only hotel cheese cave, where guests can browse the wheels before choosing. The restaurant serves weekend brunch, business lunches and dinner, and holds a Forbes Travel Guide four-star rating along with one Forchetta from Gambero Rosso's Top Italian Restaurants 2026.

Dine Magazine credited Rome-based chef Oliver Glowig with finally fulfilling the promise of the space, and the kitchen, now led by chef de cuisine Alessandro Panattoni, keeps the focus on handmade pasta and seasonal, regional Italian cooking. Signatures include burrata, ravioli filled with caciotta and marjoram in tomato sauce, and a 32-ounce dry-aged bistecca alla fiorentina for two, with a long by-the-glass list that blogTO noted is built for drinkers who like to explore.