These are Canada's best new restaurants, according to a new ranking
Canada’s newest restaurants aren’t just serving food, they’re serving a dose of family history, and three of the most compelling happen to be in Toronto.
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Canada’s newest restaurants aren’t just serving food, they’re serving a dose of family history, and three of the most compelling happen to be in Toronto.
The rankings, now in their 24th year, come from anonymous evaluations by a 40-member expert panel and a mystery diner. Officials tell CTV News the list is meant to guide travellers toward unique culinary experiences across the country. This year’s selections reflect an emerging shift toward regional balance, and what they describe as “authentic” chef-driven dining. Toronto’s strong showing, they add, speaks to how the city’s chefs are creating "nostalgic" and "personal" dining experiences.
“Our program is really coast to coast,” said Martine Boulerice, Air Canada’s Director of Brand Marketing. “The number of restaurants that make it to the list based in Toronto or Montreal or Halifax will vary because it’s really based on the restaurants that are pushed to the forefront and how we experience it.”
10. Niwa — Vancouver, B.C. Officials describe Niwa as serene and ingredient-focused rooted in balance and care. The restaurant’s team emphasizes community with respect for “people and place.”
Boulerice said the panel looked closely at restaurants where the experience feels personal. “It’s not just about the food quality,” she said. “People are looking for experiences first.”
9. Pasta Pooks — Montréal, Que. Officials say Pasta Pooks "channels years of pop-up energy" into a confident, pasta-driven room that feels loud and joyful.
Boulerice said the jury saw strong examples of restaurants rooted in family history this year. “One common trend that we saw from coast to coast, is the family heritage that was really inspiring,” she said. “Family heritage was very, very at the forefront of the experience.”
8. Sumbiyaki Arashi — Vancouver, B.C. Officials describe Sumbiyaki Arashi as a lively omakase built around yakitori and binchōtan charcoal, blending Japanese precision with Taiwanese roots.
Boulerice said chefs who brought personal history into their food tended to resonate most. “When you feel like something is genuine, something is true and almost personal to the chef that contributes, in turn, to the experience.”
7. Yan Dining Room — Toronto, Ont. Officials note that Yan Dining Room is shaped by Chef Eva Chin’s multicultural roots, offering what she calls neo-Chinese cooking built on storytelling and sustainability.
Boulerice said regional balance is always part of the process. “There is an effort to ensure that each of the regions are represented,” she said. “Of course, it’s finding the right balance.”
6. Nero Tondo — Vancouver, B.C. Officials say the small, inventive Nero Tondo embraces “full use” cooking that pushes creativity while minimizing waste.
Boulerice said diners are increasingly responding to restaurants that show intention in every detail. “It’s important to us to have representation from coast to coast,” she said.
5. Maven — Toronto, Ont. Maven is described as a modern take on Polish-Jewish cooking, shaped by Chef Shauna Godfrey’s homage to her grandmother Rose.
Boulerice said this kind of deeply personal storytelling stood out in the judging emphasizing that connection and family heritage was crucial. “When you feel like something is really genuine… that contributes, in turn, to the experience.”
4. Sushi Hyun Omakase — Vancouver, B.C. Sushi Hyun is meticulous yet warm, offering an omakase shaped by Chef Jy Hyun Lee’s personal style and ceremony, Air Canada officials said.
Boulerice said the panel brings together “journalists, restaurant owners, chefs, writers,” ensuring a broad range of perspectives. She stressed that service and ambiance factored heavily: “The level of care, the level of service… plays a very important role in how people will perceive their experience.”
3. Akin — Toronto, Ont. At Akin, judges say Chef Eric Chong’s display of tradition, blending Chinese roots with experimentation to create something both familiar and new.
On the far left of this image is A layered dumpling topped with gold leaf. The middle features a savoury tart topped with caviar and edible flowers. And on the left, a dessert at aKin with a formed mousse teapot.
2. Le Violon — Montréal, Que. Judges highlight Le Violon’s inventive collaborative team of chefs and creatives, with seafood and seasonal ingredients from Quebec.
Components such as the beverage program, design, and ambiance all contributed to its high score within the 100-point system. The fresh gnocchi seen in the middle of the photo is served with mushrooms and herbs in a rich, creamy sauce.
1. Mystic — Halifax, N.S. Officials describe Mystic as a harbour-front restaurant where guests choose between two multi-course journey's each offering "a distinct expression of place and season."
On left is a tartlet topped with peas and edible flowers. The middle features Mystic’s Coltsfoot cocktail featuring rum, snow pea, basil, saline & green chartreuse. On the right is a mix of what judges describe as "fresh" and "seasonal ingredients." Boulerice says the list and its restaurants are their way to inspire travelers, not just Canadians, but people from all over the world.
