Quetzal

Quetzal is a Mexican restaurant on College Street that describes itself as Toronto's first Michelin-starred restaurant, and it holds one star in the 2026 Michelin Guide Canada. It calls itself an upscale Mexican restaurant with craft cocktails, set in a sleek, modern dining room.

Fire is at the heart of the cooking. Dishes pass through wood-burning grills and hearths, which give a smoky edge to the food and to the room itself. The tortillas are made in-house from heirloom corn and cooked on an earthenware comal, and they underpin much of the menu. Dishes highlighted by the Michelin Guide include an empanada oaxaqueña, a corn tortilla turnover filled with braised lamb barbacoa and served with salsa molcajete, and lamb chops over black garlic mole negro with fried hoja santa leaves.

A tasting menu is available alongside the main menu, and the bar focuses on agave-based cocktails, so it is worth exploring mezcal and tequila drinks rather than defaulting to a glass of wine. There is also counter seating and an interesting wine list for those who prefer it.

Quetzal is open from Wednesday to Sunday, taking reservations and walk-ins from 6pm to 10pm, and is closed on Monday and Tuesday. Book ahead for weekend evenings; walk-ins are accepted, but there is no guarantee of a table on busy nights. Reservations are made through the restaurant's website.

The atmosphere is lively rather than hushed, which makes Quetzal a good choice for groups of friends or couples who want a special meal without formality. It suits diners interested in regional Mexican cooking well beyond tacos, and anyone curious about live-fire cooking. Pets are not allowed and credit cards are accepted. The full menu runs from starters such as sikil pak, a pumpkin seed dip with roasted poblano, and a Hokkaido scallop ceviche, through masa dishes like a memela with pork crackling and a tlayuda with green chorizo, to whole seabream with two salsas and pork secreto al pastor with charred pineapple. The degustación tasting menu can be paired with drinks, in alcoholic or non-alcoholic versions, and desserts include tres leches cake with horchata cream. Cocktails lean on mezcal and tequila, such as an Itanoni Old Fashioned made with masa and cacao.

The restaurant is at 419 College Street. Allow two to three hours if you choose the tasting menu.