ARDO Restaurant

Roberto Marotta’s culinary journey through the Sicilian coast begins with house-baked sourdough accompanied by peppery, golden olive oil from native Milazzo, releasing a grassy aroma. This tasting journey focuses on the intersection of imported Mediterranean staples and scrupulously sourced Canadian proteins. A standout is the gamberi pasta, featuring jet-black squid ink conchiglie tossed with plump Nova Scotia shrimp and a briny anchovy butter. The dish is finished with a dusting of Sicilian pistachios, providing a rustic, nutty crunch against the tender seafood. Equally compelling is the octopus, which is meticulously braised before being charred to a crisp, served alongside a bold vegetable caponata rich with smoky eggplant and saline capers. The experience concludes with a spot-on cannoli, where the shell’s shattered-glass texture yields to a velvety, citrus-scented ricotta filling. It is a sophisticated, technique-driven tribute to the sun-drenched flavors of Southern Italy, executed with contemporary Canadian flair.