Zero-Waste Tasting Menus

Carbon Dioxide Removal (CDR) is complex

Ficoa, a new fine dining restaurant in Toronto focused on delivering an eclectic experience, is drawing attention to itself with the introduction of an inventive culinary concept curated by Chef Gerry Quintero. At its core, Ficoa aims to showcase flavors, techniques and influences that resonate with Toronto's multicultural identity and Ontario's micro-seasonal produce.

Chef Gerry Quintero's culinary journey spans 15 years and encompasses diverse experiences and inspirations — from his upbringing in Mexico to his professional endeavors in Toronto and international culinary explorations. Ficoa represents the culmination of his passion for food, blending global influences with local ingredients sourced from sustainable farms.

At Ficoa, Chef Gerry Quintero has introduced a zero-waste tasting menu that showcases his techniques, including fermentation and dry-aging. The menu, tailored to reflect seasonal changes and guest preferences, comprises 16 plates across seven courses, promising a sensory journey filled with unexpected delights.