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2026-06-02
Creamy guacamole topped with crispy chicharrón. Rich, crunchy, and full of the bold flavours that define Latin American cooking.
Simple ingredients, done right.
Join us for Taste of Little Italy!
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2026-05-31
Fresh ceviche with classic pico, sweet potato purée, and a trio of chips, tortilla, plantain, and taro for texture in every bite.
Bright, balanced, and made for summer.
Visit our linkin.bio to reserve your table.
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2026-05-29
A taste of who we are.✨
This year at Taste of Little Italy, we’re bringing bold Latin American flavours to the street. From fresh oysters with salsa picante, to ceviche, guacamole with crispy chicharrón, and dishes rooted in heritage, ingredient, and technique.
Join us and experience what we’re putting on the table.
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2026-05-27
Pompette x Ficoa
Coming to life on the table. A creation of culture and heritage.
Tonight it all comes to life, see you then.
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2026-05-26
Ceviche de Altura brings together vibrant flavour and thoughtful technique in every bite.
The use of ancestral ingredients pays homage to the biodiversity of the Andes, a hallmark of Peruvian mountain cuisine.
Visit our linkin.bio to reserve your table.
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2026-05-25
A first impression shaped by heritage and technique.
L’Amuse de la Milpa draws inspiration from the pre-Hispanic and colonial Mexican pantry.
Visit our linkin.bio to reserve your table.
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2026-05-24
Some dishes ask for your attention.
Asado de Veau is a direct tribute to the culture of the “Río de la Plata.”
Visit our linkin.bio to reserve your table.
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2026-05-23
May 27 brings together Ficoa and Pompette Group for a collaborative evening where Latin American ingredients meet refined French technique.
Chef Esau describes the experience simply: a love letter to Latin American cuisine.
One night only. Limited seats available.
Visit our linkin.bio to reserve your table.
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2026-05-22
For Chef Esau, the best food is often the simplest.
A warm corn tortilla, nothing added, just the pure flavor of corn and the memories it carries.
Visit our linkin.bio to reserve your experience.
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2026-05-20
Catch of the day, sliced clean and dressed in a seasonal strawberry leche de tigre, with escabeche sweet potato purée bringing a subtle sweetness to the plate.
Served alongside taro, plantain, and tortilla chips for the perfect crunch in every bite.
Visit our linkin.bio to reserve your table.
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2026-05-18
Crafted to move with the menu.
Our cocktails are designed to complement the tasting experience from start to finish, alongside a curated wine selection and our chef’s choice pairings for a fully considered journey.
Visit our linkin.bio to reserve your experience.
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2026-05-17
The story doesn’t start at the table.
It begins here, in the repetition, the refinement, and the details that shape everything after.
Visit our linkin.bio to reserve your experience.
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2026-05-16
Camarón kissed by charcoal and finished with XO salsa macha. The smokiness of the grill, the richness of Hong Kong’s XO sauce, and the spice of Mexican Salsa Macha come together in a dish that reflects both traditions.
Visit our linkin.bio to reserve your experience.
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2026-05-14
Built over flame.
Shrimp grilled low and hot, finished with XO and salsa macha for a rich, savoury bite with a subtle kick and citrus on the side.
Visit our linkin.bio to reserve your table.
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2026-05-13
This is our tribute to the heart of Mesoamerican agriculture. It is the story of the grain that shaped our history, transformed into a cloud of delicate sweetness.
We’ve taken the humble harvest and elevated it into a ritual of textures, from the comforting warmth of the oven to the cooling touch of the earth. A final embrace before the journey ends.
Visit our linkin.bio to reserve your experience.
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2026-05-12
Beneath the surface, everything sharpens.
Azul Profundo moves past the foam, into clarity, balance, and depth.
Visit our linkin.bio to reserve your experience.
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2026-05-11
The work behind the experience.
Every element prepared with intention, long before the first course is served.
Visit our linkin.bio to reserve your experience.
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2026-05-09
Crudo de Res.
AAA beef carpaccio layered with bone marrow emulsion, bright salsa criolla, peppery arugula, cotija, and finished with truffle olive oil.
A balance of richness and freshness, done the Ficoa way.
Visit our linkin.bio to reserve your table.
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2026-05-08
A liquid map of our heritage. Inspired by the fruit-lined streets of our namesake neighbourhood in Ambato, this evolved Sidecar is a vibrant journey through the grove.
Deep Cognac and Grand Marnier provide a sophisticated, oak-aged foundation, brightened by the crisp sweetness of Spring Pear and the velvet stain of Wild Blueberries.
Visit our linkin.bio to reserve your experience.
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2026-05-08
Ficoa x Pompette Group — a one-night-only culinary exchange.
On May 27, we welcome the award-winning Pompette Group for the debut of our new chef collaboration series with Ficoa — an initiative exploring the diversity and evolution of Latin cuisine through dialogue with global culinary perspectives.
Led by Chef Esau Garcia (Ficoa) and Chef Martine Bauer (Pompette Group), this six-course tasting experience moves through Mexico, Peru, Argentina, and beyond, tracing the meeting point between ancestral ingredients and French technique.
An evening of storytelling, migration, craftsmanship, and flavour — expressed one course at a time.
In partnership with , guests will be welcomed with a signature cocktail to begin the evening.
Wednesday, May 27
5:00 PM & 7:30 PM seatings
$145 tasting menu | Optional beverage pairings available
Reservations via OpenTable.
TastingMenu FineDiningTO LatinCuisine FrenchCuisine TorontoRestaurants
2026-05-04
You arrive curious. We take it from there.
Entre Amigos is a chef-led experience built from our à la carte menu, designed for those who want to explore without overthinking it.
A little bit of everything, exactly as it should be.
Visit our linkin.bio to reserve your table.
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2026-05-03
A sensory parallel to our Coast to Land journey. This curated selection transcends the traditional. Each pour is a technical dialogue with the plate, designed to amplify the hidden notes of our Neolatino heritage.
Trust the journey. Discover the frontier.
Visit our linkin.bio to reserve your experience.
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2026-05-01
This is where the journey converges.
Mar y Tierra holds sea and land side by side, distinct, but never separate.
Visit our linkin.bio to reserve your experience.
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2026-04-30
What stays the same is what matters most.
The new à la carte draws from dishes that shaped Ficoa. Refined, reworked, and ready to be experienced in a more casual way.
Same identity. New expression.
Launching Friday, May 1st. Visit our linkin.bio to reserve your table.
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2026-04-29
A tribute to our namesake. Ficoa is a neighbourhood in Ambato, Ecuador, where the air is thick with the scent of citrus and the streets are named after the fruit trees that line them.
This Martini is a journey through those groves, bright, aromatic Mandarin meets the crisp precision of a classic serve. It is a vibrant echo of our roots, refined for the Toronto skyline.
Visit our linkin.bio to reserve your experience.
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Address
585 College Street
Toronto, ON
M6G1B2
Opening Hours
| Wednesday |
5pm - 10pm |
| Thursday |
5pm - 10pm |
| Friday |
5pm - 10pm |
| Saturday |
10am - 2pm |
|
5pm - 10pm |
| Sunday |
10am - 2pm |
|
5pm - 10pm |
Alerts
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What people say
Ficoa on College Street in Toronto is a hidden gem that celebrates the micro-seasons of Ontario through its eclectic tasting menu. The restaurant offers a unique dining experience that showcases bold flavors and innovative dishes.
One standout dish at Ficoa is the bar snack plate, featuring succulent Mussels Escabeche and freshly shucked PI Oysters. This taste of the sea is perfect for sharing with friends or indulging in on your own. The restaurant also impresses with their Cavatelli and lentils pasta, infused with citrus to welcome the warm weather and made with Jersey butter for a rich and satisfying taste.
For those looking for a vegetarian option, the roasted mushrooms al ajillo is a must-try. This dish is a crucial part of their feast portion of the tasting menus, showcasing the chef's creativity and attention to detail. Pair these delectable dishes with one of Ficoa's perfectly chosen wines to elevate your dining experience even further.
Ficoa also excels in creating bold and flavorful meat dishes, such as their Mole served on the best part of a Tamal, complete with crispy chicharron and toasted rice. Another highlight is their Jerk Fish, grilled on binchotan and marinated in warm spices, enhanced with beer, sorrel, and citrus for a dish that truly sings with flavor.
Overall, Ficoa offers an unforgettable dining experience that combines seasonal ingredients with creative flair. Whether you're looking for seafood delights or hearty vegetarian options, this restaurant on College Street is sure to impress even the most discerning food enthusiasts.
