Antylia is definitely one of the most interesting and ambitious new restaurants and concepts to open in Toronto in the last year. Husband-and-wife duo Ashley McKay and Aldo Camarena bring an impressive culinary background to the restaurant, having worked in Mexico City, Los Angeles and Toronto. Shortly following our dining therem they recieved a Bib Gourmand by Michelin.
Antylia explores food from the diverse landscapes of the Americas, with flavours from both North and South America, but primarily Latin America and its diasporic cultures, while incorporating local Canadian ingredients. Mexico, Peru and Ecuador are among the strongest influences. The menu weaves together the traditions of the ancient Americas with modern techniques and flavours, while focusing on culture, geography, seasonality and sustainability.
The restaurant itself has one of the most unique decors I have seen in Toronto. An 18-person horseshoe-shaped chef’s counter anchors the room and, in my opinion, this is definitely the place to sit. There are also tables around the perimeter of the restaurant.
Colourful dried hydrangeas hang dramatically above the bar area. They are beautiful to look at, although I couldn’t help thinking they must be a nightmare to clean. The side wall is equally interesting, with colourful abstract patterns of inlaid wood. With the open kitchen and communal style of dining, the atmosphere is casual, fun and interactive.
You can order à la carte or opt for the $125 tasting menu, a progression of small bites featuring some of the restaurant’s signature dishes. Considering the price of many tasting menus today, I found this quite reasonable.
Corn plays an important role here. They grind their heirloom corn in-house using a traditional volcanic stone mill from Puebla, Mexico, reflecting the restaurant’s commitment to both technique and tradition. Sustainability is also an important part of their philosophy, with an effort made to reduce waste and make thoughtful use of ingredients.
There were several standout bites during our dinner. I loved the foie gras gorditas with wild blueberry mole, as well as the runner beans with pumpkin seed sauce. The excellent charred cauliflower with prairie mole was another highlight.
There was also an amazing half-moon-shaped bite that was crunchy and reminded me somewhat of a tamale, although it wasn’t actually a tamale. Unfortunately, I didn’t catch exactly what it was made from, but it was one of those memorable bites that stayed with me.
The King Cole duck breast with mole rojo was beautifully tender. The duck is miso and mole marinated, charcoal grilled and served with a rich mole rojo. It was excellent.
The beverage program follows the same philosophy as the food, incorporating ingredients and spirits such as mezcal, pisco and tequila, along with cava. The wine list travels through regions including Argentina, Chile, Spain and Tuscany, and there is also a good selection of spirit-free cocktails.
Dessert continued the experience. We enjoyed two different preparations of a cacao drink, but my favourite was the Tacos de Gloria. A small flour tortilla is filled with maple milk caramel, puffed wild rice and pine nuts, with a pecan maple mousse on the side for dipping. It was delicious and a fun way to finish the meal.
What makes Antylia particularly interesting is that dinner is not simply about eating. Throughout the meal, the chefs explain the culture, geography and traditions behind the dishes, as well as their preparation and how those traditions are adapted to the ingredients available here in Ontario.
Our dinner lasted about 2½ hours and never felt rushed. There was authentic hospitality, creativity and, most importantly, a passion that shone throughout the evening.
Antylia is open Tuesday through Saturday for dinner.
Recommended.
Happy dining,
Shanea
09/21/2026
