Ficoa

Ficoa Neo-Latin restaurant
🍴Dinner - Wed to Sat | 5 pm - 10 pm
🍳Brunch - Sat&Sun | 10 am - 2 pm

06/05/2026

“It’s hard. But at the end, it’s super fun.”

The reality behind Taste of Little Italy: long days, crowded nights, nonstop energy, and one of the best weekends of the year.

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Creamy guacamole topped with crispy chicharrĂłn. Rich, crunchy, and full of the bold flavours that define Latin American ...
06/02/2026

Creamy guacamole topped with crispy chicharrĂłn. 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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Fresh ceviche with classic pico, sweet potato purée, and a trio of chips, tortilla, plantain, and taro for texture in ev...
05/31/2026

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.

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05/29/2026

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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Pompette x FicoaComing to life on the table. A creation of culture and heritage. Tonight it all comes to life, see you t...
05/27/2026

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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Ceviche de Altura brings together vibrant flavour and thoughtful technique in every bite.The use of ancestral ingredient...
05/26/2026

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. 

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A first impression shaped by heritage and technique.L’Amuse de la Milpa draws inspiration from the pre-Hispanic and colo...
05/25/2026

A first impression shaped by heritage and technique.

L’Amuse de la Milpa draws inspiration from the pre-Hispanic and colonial Mexican pantry.

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Some dishes ask for your attention.Asado de Veau is a direct tribute to the culture of the “Río de la Plata.”Visit our l...
05/24/2026

Some dishes ask for your attention.

Asado de Veau is a direct tribute to the culture of the “Río de la Plata.”

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05/23/2026

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.

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05/22/2026

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.

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Catch of the day, sliced clean and dressed in a seasonal strawberry leche de tigre, with escabeche sweet potato purée br...
05/20/2026

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.

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Crafted to move with the menu.Our cocktails are designed to complement the tasting experience from start to finish, alon...
05/18/2026

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.

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The story doesn’t start at the table.It begins here, in the repetition, the refinement, and the details that shape every...
05/17/2026

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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05/16/2026

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.

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Built over flame.Shrimp grilled low and hot, finished with XO and salsa macha for a rich, savoury bite with a subtle kic...
05/14/2026

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.

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This is our tribute to the heart of Mesoamerican agriculture. It is the story of the grain that shaped our history, tran...
05/13/2026

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.

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Beneath the surface, everything sharpens.Azul Profundo moves past the foam, into clarity, balance, and depth.Visit our l...
05/12/2026

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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The work behind the experience.Every element prepared with intention, long before the first course is served.Visit our l...
05/11/2026

The work behind the experience.

Every element prepared with intention, long before the first course is served.

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Crudo de Res.AAA beef carpaccio layered with bone marrow emulsion, bright salsa criolla, peppery arugula, cotija, and fi...
05/09/2026

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.

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A liquid map of our heritage. Inspired by the fruit-lined streets of our namesake neighbourhood in Ambato, this evolved ...
05/08/2026

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.

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Ficoa x Pompette Group — a one-night-only culinary exchange.On May 27, we welcome the award-winning Pompette Group for t...
05/08/2026

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

05/04/2026

You arrive curious. We take it from there.

Entre Amigos is a chef-led experience built from our Ă  la carte menu, designed for those who want to explore without overthinking it.

A little bit of everything, exactly as it should be.

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A sensory parallel to our Coast to Land journey. This curated selection transcends the traditional.  Each pour is a tech...
05/03/2026

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.

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This is where the journey converges.Mar y Tierra holds sea and land side by side, distinct, but never separate.Visit our...
05/01/2026

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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04/30/2026

What stays the same is what matters most.

The new Ă  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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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

Telephone

+1 416-516-2864

Website

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