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2026-10-24
The first winter stays with you🤍
A new climate, unfamiliar routines and the search for something comforting. The third course of Viaje del Migrante gives that moment a place at the table.
Experience the story at FICOA. Reserve through the link in bio.
2026-10-24
A first winter, remembered at the table.
Chef Esaú García takes us behind The First Winter, the third chapter of Viaje del Migrante. Watch the care that goes into a course named for a moment so many newcomers remember.
Reserve your FICOA experience through the link in bio.
2026-10-23
Between leaving and arriving, everything feels possible.
The Crossing is the second chapter of Viaje del Migrante, reflecting on the uncertainty and hope of moving towards a new life.
Discover the Heritage Menu at FICOA. Reserve through the link in bio.
2026-10-23
Between leaving and arriving, everything feels possible.
The Crossing is the second chapter of Viaje del Migrante, reflecting on the uncertainty and hope of moving towards a new life.
Discover the Heritage Menu at FICOA. Reserve through the link in bio.
2026-10-22
ACT 1: The Origin. New York’s Tobalá meets Toronto’s Ficoa
For a few exclusive nights, we are bringing NYC’s Tobalá straight to Ficoa in Toronto. To kick off this monumental tasting menu, Chef Esaú presenta the Sikil Pack Andino - an amuse where two ancient empires coloide.
This dish beautifully weaves together two legacies:
- The deep, creamy base of toasted pumpkin seeds ( the Mayan connection).
- The bright, tangy acidity of andan tree tomaron ( the Incan connection).
Served with a warm, artesanal, pillowy butternut squash broche bun.
An unforgettable culinary Journey, starting right here in Toronto.
Seats are extremely limited for this NY x TO collaboration. Link in our bio to book.
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2026-10-22
A journey begins with what we carry.
Chef Esaú García introduces The Luggage, the opening course of Viaje del Migrante. Follow the preparation of its small bites, each setting the scene for the chapters ahead.
Begin your journey at FICOA. Reserve through the link in bio.
2026-10-21
Six courses, shaped by a journey.
Discover Viaje del Migrante, FICOA’s Heritage Menu, where Chef Esaú García brings departure, memory and belonging to the table.
Reserve your experience through the link in bio.
2026-10-20
Two cities, one table. 🇲🇽✨
FICOA × Tobalá Roots — a collaboration celebrating the stories, flavours, and roots that connect us across borders.
Join us November 13 & 14 for a culinary dialogue between Toronto and New York.
Limited seats. Reserve your table.
Link in our bio
2026-10-20
Some things never fit inside a suitcase.
The flavours we grew up with. The rituals we keep. The memories we take wherever we go.
The Luggage opens Viaje del Migrante with a reflection on what we carry from home.
Begin the journey at FICOA. Reserve through the link in bio.
2026-10-19
What do we carry with us when we leave home?
Our Heritage Menu, Viaje del Migrante, explores that question through six courses: The Luggage, The Crossing, The First Winter, Nostalgia, The New Home and The Triumph of Adaptation. A journey of departure, memory and belonging, told at the table.
Reserve your FICOA experience through the link in bio.
2026-10-18
El viaje del migrante — A Heritage Tasting Menu
What do we carry with us when we leave our country?
Some memories live in photographs, others in the stories we tell. And some remain quietly woven into the food we make, the ingredients we cherish, and the traditions we carry across borders.
El viaje del migrante is a tribute to the journey of migration, to the places that shape us, the flavours that bring us home, and the identities we continue to build along the way.
Through each dish, we honour the heritage that travels with us, even when everything else changes.
Because home is not always a place we return to. Sometimes, it is something we learn to carry.
Available for only October 2026.
2026-10-18
The off-menu favourite worth asking for❤️
Tequila, Aperol, St-Germain and grapefruit bitters make the Part-Time Lover crisp, refreshing and effortlessly balanced.
Check the link in bio to reserve your experience.
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 |
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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.
