Restaurant 20 Victoria

On a quiet stretch of downtown Toronto, Chef Julie Hyde is making her talents known in this tiny-but-mighty restaurant that captured the city’s heart the day it opened. Top-notch local produce, pristine seafood and refined sauce work make for a delicious trifecta on a seasonal tasting menu that boasts originality in spades. Recent highlights included smoked beets with oyster cream as well as grilled fish with beurre blanc and eel crumble. The dimly lit dining room is elegantly easy-going, as Hyde and her small team work with laser-like focus from a kitchen that’s simultaneously always in use and always pristine. Service mirrors the kitchen’s unpretentious approach, offering a warm, often jovial sense of hospitality that doesn’t miss a beat.

What makes Restaurant 20 Victoria distinct

• A tiny, reservations driven room with a tasting menu format, built for focus rather than theatre
• Seafood and seasonal produce at the centre, backed by precise sauce work
• An unpretentious, warm service style that matches the kitchen’s restraint

Signature Ingredients

• Pristine seafood, treated with clean, sauce forward technique
• Iberico pork, seen in the restaurant’s tasting menu highlights
• Rhubarb and strawberry, used in a dessert built around pâte à choux
• Bagna vert, used as a sauce with pork

A tiny, dimly lit dining room on Victoria Street, Restaurant 20 Victoria runs a tasting menu that leans hard into pristine seafood, local produce, and refined sauces. The kitchen’s style is contemporary and original without fuss, with recent highlights ranging from Iberico pork chop with bagna vert and frisée, to a rhubarb strawberry jam and white chocolate ganache in pâte à choux.