Tucked away in a charming red house, Edulis offers an intimate dining experience with a seasonal tasting menu spotlighting exquisite seafood and wild ingredients.
"A charming Mediterranean restaurant known for its earnest and endearing atmosphere, offering a set multicourse menu inspired by seasonal flavors." - Michael He
"Greeting guests including Minister Neil Lumsden, Ontario Minister of Tourism, Culture, and Sport; One MICHELIN Star Edulis' Tobey Nemeth and Michael Caballo." - MICHELIN Guide
"Sweet" can sometimes be a somewhat pejorative time, but there’s something very earnest and endearing about this charming little house, with its small flower-filled patio in front. The interior is filled with assorted bric-a-brac and comes in a warm yellow palette. The pride and passion of the husband-and-wife chef-owners and their staff is also undeniably evident, and the atmosphere is welcoming and nicely relaxed. The set multicourse menu – for which you pay in full at the time of booking – is largely inspired by the Mediterranean. The kitchen focuses on pairing complementary seasonal flavors, such as Mahone Bay scallops with wild onion, and Newfoundland cod with Manila clams and Butifarra sausage. Freshly carved Spanish ham, cheese and dessert are available as add-ons." - Michelin Inspector
"Dining at Edulis feels like being invited to the most exclusive dinner party on the planet, and that’s not just because the restaurant is tucked inside a quaint red house in a residential neighborhood. The husband-and-wife owners really commit to cooking seasonally—the daily-changing tasting menus mostly focus on seafood and vegetables like earthy chanterelles, Ontario white asparagus, little neck clams, and Arctic char. Inside, the restaurant feels like a tiny neighborhood bistro with wooden tables and chairs, framed local artwork, and candlelit tables (which tend to book up weeks in advance). " - julia eskins
"Dining at Edulis feels like being invited to the most exclusive dinner party on the planet, and that’s not just because the restaurant is tucked inside a quaint red house in a residential neighborhood. The husband-and-wife owners really commit to cooking seasonally—the daily-changing tasting menus mostly focus on seafood and vegetables like earthy chanterelles, Ontario white asparagus, little neck clams, and Arctic char. Inside, the restaurant feels like a tiny neighborhood bistro with wooden tables and chairs, framed local artwork, and candlelit tables (which tend to book up weeks in advance)." - Julia Eskins
