(29.09.2025) - The Michelin Guide has published its new restaurant ratings for the Greater Toronto Area. The restaurant Pearl Morissette has been awarded two stars in this year's selection. In addition, aKin receives a star for the first time. Sundays was the latest restaurant to be awarded a green star for its commitment to sustainable dining.

"2025 marks another impressive year for Toronto's restaurant scene as we were able to add a new two-star restaurant to the selection, highlighting the region's emerging talent," said Gwendal Poullennec, International Director of the Michelin Guide. "With a new green star restaurant, we continue to see the passion and commitment of the local culinary scene to a more sustainable and creative gastronomy."

In addition to the new starred restaurants, the guide presents six new Bib Gourmands: 7 Enoteca, Barrel Heart Brewing, Mhel, Ricky + Olivia, Sundays and The Cottage Cheese. The full selection, including green starred and recommended restaurants, includes 106 restaurants and 31 cuisines.

Two stars

• Pearl Morissette Restaurant (Lincoln; Modern Cuisine): This 17-acre restaurant in the scenic Niagara region offers an all-encompassing experience. Restaurant, winery, orchard, farm and bakery - the Pearl Morissette Restaurant is a true highlight. With great pride in Canadian ingredients and respect for the seasons, chefs Daniel Hadida and Eric Robertson make the most of the surroundings to enhance the dishes on their spontaneous tasting menu, such as roasted guinea fowl with chanterelles, mokum carrots and figs. Of course there is plenty of wine, but don't miss the successful juice accompaniment. The crowning glory of the menu is a deliciously creamy hogweed ice cream sandwich, followed by delicious, freshly baked madeleines. Meanwhile, the friendly team creates a pleasant and convivial atmosphere.

One star

• aKin (Toronto; Chinese cuisine): Chef Eric Chong has set out to do something few others in the region dare to do. He takes inspiration from Asia, draws on his own traditions and creates a modern tasting menu that sets new standards with first-class ingredients from Nova Scotia to British Columbia. Tables stretch across the room, which is framed in gold leaf, and a cosy kitchen counter with seating for four offers an even closer look at the refined excellence of this cuisine. Past highlights include lobster cheung fun, char siu bao with Iberico Secreto and grilled langoustine with silver needle pasta. Delicious desserts, creative cocktails and personalised service round off this unforgettable experience.

Green Star

• Sundays (Uxbridge; Creative Cuisine): Initiatives: Direct sourcing of ingredients from their own and other neighbouring farms; training the next generation of farm workers; seasonal menu design; selection of local wines.

Special awards

In addition to the Bib Gourmand and the stars, the guide has announced four special awards:

• Exeptional Cocktails Award: Bex Figueiredo, Bar Raval
• Sommelier Award: Faye MacLachlan, Langdon Hall
• Service Award: Restaurant Team led by Ryusuke Nakagawa, Aburi Hana
• Young Chef Award: Eric Chong, aKin