The best Michelin restaurants in Toronto according to Michelin chefs — and what to order

The Michelin Guide Toronto is back — bringing more stars, more heartbreak (check out our Michelin misses and predictions) and more heated debate. Since it arrived in 2022, the guide has expanded beyond the city’s core, spotlighting the wider Toronto region. Today, Toronto boasts 17 stars across 16 Michelin-starred restaurants (with Restaurant Pearl Morissette holding the city’s only two-star distinction), along with a collection of Bib Gourmands and dozens more recommended spots. For diners, that means plenty of choice — especially when paired with Toronto’s constant wave of exciting new restaurant openings.

But when it comes to picking the best Toronto restaurants, who better to ask than the stars on the guide? Recommended and Michelin-starred chefs in Toronto don’t waste precious time on mediocre meals. Some run their own acclaimed Michelin restaurants in Toronto, while others rely on insider word-of-mouth from fellow chefs and hospitality pros.

From special-occasion fine dining to casual gems and even rural Ontario escapes, these chefs reveal the best Michelin restaurants Toronto locals and visitors alike should try when looking for their next great meal.

The best Michelin restaurants in Toronto, according to Michelin chefs

1. Restaurant 20 Victoria

Picked by Rafa Covarrubias, chef at Hexagon in Oakville

Restaurant Twenty Victoria

Virginie Gosselin

Rafa Covarrubias, chef at Michelin-starred Hexagon

"I particularly love Restaurant 20 Victoria. It’s a restaurant that has been part of many special occasions for me over the last few years. It captures what I believe a great restaurant should have: intention. It feels warm and welcoming, with a team that is attentive, hospitable and talented. The food is consistent, full of flavour and honest. I also love how it’s tucked away between the tall downtown buildings. One of my most meaningful memories there was when they allowed me to host a preparation dinner for the San Pellegrino Young Chef competition for my sous-chef, Victoria Rinsma. It meant a lot to see the restaurant foster community and support within the industry."

What to order: "Julie Hyde may be best known for her outstanding seafood preparations, but I especially enjoy her takes on beef tartar. And while the drinks program leans more toward wine, every time I visit, I start with a Bambino, their take on a martini with gin, vermouth and sherry."

2. Giulietta

Picked by Daniele Corona, executive chef and partner at DaNico 

Chef Daniele Corona, executive chef and partner at DaNico 

"Giulietta is the closest thing to a traditional Italian restaurant in the city, and every time I dine there, it feels like coming home. The food is traditional and deeply comforting, but it’s the hospitality that keeps me coming back. The front-of-house team is incredibly warm and welcoming — you’re treated like family the moment you walk in. There’s a quiet confidence to the space and the service, and the people are so kind and welcoming."

What to order: "The trippa alla romana and artichoke alla giudia."

3. Som Tum Jinda

Picked by David Schwartz, the culinary director of Big Hug Hospitality (Linny's, Mimi Chinese, Sunnys Chinese)

"I’m a big fan of Som Tum Jinda, which is currently Michelin-recommended. When they first opened, I ate there more times than I care to admit. I always order the same dishes, saved as a note in my phone because I am often asked for my go-to list."

David Schwartz, culinary director of Big Hug Hospitality

What to order: "Sticky rice, Esan sausage, grilled chicken, pad see ew and grilled pork jowl. Now and then, I add another dish or two. The food is always consistently delicious."

4. Down Home Restaurant

Picked by Jeremy Austin, owner and chef at The Pine in Creemore

Guests enjoy bites outside at Down Home Restaurant in Markdale

Chef Jeremy Austin at The Pine in Creemore

"Down Home Restaurant in Markdale is my pick — great people, great food. My prediction is that they will receive a Green Star this year, at the very least. Every dish is a beautiful representation of what’s available here and now. The ever-evolving minds of Joel and Hannah Gray will be ones to watch among the future Canadian culinary landscape. Sap boiling in their free time, hearts on their sleeves and community on every plate."

What to order: "Their menu is constantly evolving. You arrive on their farm, rain or shine, and are immediately introduced to Down Home's philosophy. Chickens roaming, courgettes in full growth and a jaw-dropping wood fire setup. In that moment, you start to get goosebumps and know you’re in for something genuine."

5. Mhel

Picked by Daniel Hadida, chef at Restaurant Pearl Morisette

"Mhel offers a relaxed, comfortable room with great energy, and the service team is impeccable.  The sake list features many off-the-cuff producers, and the team is very excited to guide you through the interesting selections."

Daniel Hadida, chef-owner at Restaurant Pearl Morissette

Suech and Beck

What to order: "The whole menu is deadly, but the treatment of fish in particular is phenomenal."

6. Famiglia Baldassarre

Picked by Aiko Uchigoshi, executive pastry chef at Aburi Hana

"One of my favourite spots in Toronto that I always return to is Famiglia Baldassarre. It feels like stepping into Italy in the heart of the city, with an authenticity and intimate atmosphere that always draws me back. What makes the experience even more special is the casual and welcoming style of being able to take bread from the table yourself, along with the opportunity to purchase their fresh pastas and sauces to enjoy at home. Being able to bring a taste of that experience into your daily life is another wonderful aspect of this spot."

Michelin chefs | Aiko Uchigoshi, pastry chef at Michelin-starred Aburi Hana

Aburi Hana

What to order: "A must-order dish is the crudo de Parma. It has a vibrant pink colour, is tender and very juicy. When you taste it, the texture is silky, and you can experience a richness of flavour from the fat that I have never tasted before. Served at the perfect temperature, its flavour is even more pronounced. It pairs beautifully with their fresh pasta dishes, making each bite truly unforgettable."

7. Alo

Picked by Carlos Zamora, executive chef at Madrina Bar y Tapas

The Beef Wagyu Tart with Caviar at Alo

Executive chef Carlos Zamora at Madrina Bar y Tapas

"I really enjoy dining at Alo Restaurant on Spadina. It´s a place where the technique is always on point, but what stands out the most are the flavours. The service is outstanding, and they always make you feel welcome. Sitting at the kitchen counter is the perfect spot to watch the team in action and to see the discipline and rhythm in such a beautifully organized space."

What to order: "The tasting menu is the way to go. The canapes are flavourful and beautiful bites. The Peking duck and the veal tenderloin with sweetbread and chanterelle are also memorable."

8. Quetzal

Picked by Arnaud Bloquel, executive chef at Restaurant Lucie

Arnaud Bloquel, executive chef at Lucie

A whole fish at Quetzal Toronto, which holds a Michelin star

Rick O'Brien

"I love Quetzal for its bold, fire-driven Mexican cooking and vibrant atmosphere. Everything is cooked over a 28-foot open flame, giving the food a smoky depth that keeps me coming back. The tasting menu is a must for exploring the full range of the kitchen, and sitting at the bar to watch the chefs work the fire makes the experience even more special."

What to order: "The bone marrow with wild Argentinian shrimp is unforgettable — rich, smoky and perfect when wrapped in their fresh tortillas."