Located in the former Westinghouse Building at the Sutton Place Hotel, Abrielle isn’t just a convenient spot for hotel guests, it’s a place with a story waiting to be discovered. Whether you’re visiting for breakfast, brunch, or dinner, this coastal Mediterranean restaurant offers a culinary experience that feels like a warm embrace, both in flavor and ambiance.
Executive Chef Andrés Felipe Jaramillo, favours seasonal ingredients, drawing inspiration from the western coast of the Mediterranean. His menu combines influences from France, Italy, Spain, and the Middle East. Yet, it’s not just the food that tells a story; it’s the way each dish honours tradition, yet still manages to add a fresh, personal touch.
“The dishes are meant to be shared so that you can enjoy the full experience,” said Abrielle Executive Chef Andrés Felipe Jaramillo, “It’s about creating food that’s approachable, using local ingredients where possible. Fish comes from the Mediterranean. For example, the sea bream is from Greece.”
Abrielle is elevated Mediterranean food, that doesn’t shout for attention, but rather invites you to take a seat and savor every bite. I was recently invited to dine at Abrielle* and am sharing everything that you need to know about this coastal Mediterranean restaurant in the heart of Toronto’s Entertainment District:
Abrielle Location and Reservations
355 King Street West, Toronto, Ontario
For reservations, click here: Abrielle Reservations
Website: abrielle.ca
The Food
Appetizers
We shared the tuna and the halloumi as appetizers. The yellowfin tuna was light, fresh, and paired perfectly with the mint, radishes, and toasted almonds. If you love raw tuna (like I do), this was the ideal bite. The halloumi didn’t quite win me over. It is covered with honey, lavender, pickled cucumber, and crispy puffed rice. I am not a fan of lavender, but food is subjective, and my preferences didn’t take away from the overall excellence of the meal.
The Mains and Side
For my main, I had the Gianonne Chicken. It was fabulous but a lot of food. You will need a doggie bag for your leftovers. It was cooked perfectly – tender, juicy and well-seasoned. It is one of the best chicken dishes that I’ve tried in a long time. Sometimes, simplicity is the key to perfection, and Abrielle nailed it. Their mains were the stars of the meal – as they should be.
My friend went for the prime ribeye, cooked to his preferred well-done and served with a sauce that hit the spot.
For the side, we had the cauliflower. It is prepared with roasted pine nuts, eggplant aioli, pickled chili, mint, basil. The combination of a little bit of heat, the refreshing mint and the mild basil made this a winner.
The Dessert
We ordered the raspberry tarte with pistachio, rose water, goat’s yogurt for dessert. It was a light, refreshing finish to the meal—perfect for summer. The balance of sweet, floral rose water and tangy yogurt was just right. Definitely worth saving room for!
The Wine
Abrielle boasts an extensive wine menu, and the knowledgeable sommelier is happy to recommend the perfect pairings. I was particularly excited about their focus on female winemakers. It is a unique touch that highlights women’s contributions to the industry. Whether you prefer old or new world wines, you’ll find something to complement your meal.
The Atmospshere and Service
The spacious dining room is warm, inviting, and filled with art, creating a comfortable ambiance for guests. The bar is equally impressive, with plenty of seating and a lively atmosphere. Restaurants these days tend to fall into two categories: those that invite you in, and those that simply allow you in. Abrielle definitely invites you in. The service was attentive, friendly, with knowledgeable servers.
Final Thoughts
It’s clear that a lot of thought is put into the menu at Abrielle, and the quality of the food truly shines. Whether you’re staying at the Sutton Place Hotel or a Torontonian seeking a new spot, Abrielle promises a high-quality Mediterranean dining experience you’ll want to return to.
*Dinner was hosted, but opinions are our own.
