Edulis Restaurant
Restaurant · Niagara ·
Seasonal Canadian dishes with wild & foraged ingredients
Seasonal Canadian dishes with wild & foraged ingredients
"An annual list ranking the best restaurants in North America, aiming to showcase a diversity of great dining experiences beyond just fine dining." - ByPervaiz Shallwani
"A charming Mediterranean restaurant known for its earnest and endearing atmosphere, offering a set multicourse menu inspired by seasonal flavors." - Michael He
"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
"Sweet" can carry a slightly disparaging edge, but there’s something quite endearing about this quaint little house, with its warm, yellow-toned interior brimming with assorted bric-a-brac. The dedication of the husband-and-wife chef-owners and their staff is unmistakable, fostering a pervading atmosphere of warm, easygoing hospitality. The set multicourse menu (paid for in full at the time of booking) is largely inspired by the Mediterranean, and in particular Spain, focusing on excellent seafood complemented by seasonal flavors and indulgent sauces. Take, for example, Québec snow crab with fennel and rich mousseline, or John Dory with white asparagus, porcini, and Amontillado Sherry sauce. Excellent house-cured sausages, cheese, and dessert are available as add-ons." - Michelin Inspector
"Greeting guests including Minister Neil Lumsden, Ontario Minister of Tourism, Culture, and Sport; One MICHELIN Star Edulis' Tobey Nemeth and Michael Caballo." - MICHELIN Guide