Arbequina Restaurant

Arbequina Restaurant Where the rich traditions of Arabic cuisine meets the cutting-edge artistry of modern culinary innovation. We can't wait to meet you.

Arbequina is a labour of love, co-created by Chef Moeen Abuzaid and his wife/business partner. "The Broken English" tells a story of the culinary artistry created by Chef Moeen, the concept behind this experience is a reflection of Chef Moeen's years spent exploring this rich multi-cultural city, building on fourteen years of international experience. His love of cooking deeply founded in his Pale

stinian-Jordanian roots. Chef Moeen has worked tirelessly to perfect his craft using local ingredients and farm to table style of cuisine, not always focused on the mastery of English, which lent itself to create "The Broken English". His goal is to bring these multifaceted cultural exchanges to life through food; to elevate Arabian cuisine being plated. His style can be described as familiar to the palate but completely re-imagined in its modern technique.

06/01/2026

Thoughtfully crafted and zero-proof.

π˜›π˜©π˜¦ 𝘏π˜ͺ𝘣π˜ͺ𝘴𝘀𝘢𝘴 𝘚𝘩𝘳𝘢𝘣
𝘣𝘭𝘒𝘀𝘬 𝘡𝘦𝘒, 𝘱π˜ͺ𝘯𝘦𝘒𝘱𝘱𝘭𝘦, 𝘒𝘨𝘒𝘷𝘦, 𝘒𝘯π˜₯ 𝘩π˜ͺ𝘣π˜ͺ𝘴𝘀𝘢s

Explore our full selection of mocktails on our menu. What's your favourite?

The restaurant will be closed for renovations this week from Wednesday May 20th-Sunday May 24th.Thank you for your patie...
05/18/2026

The restaurant will be closed for renovations this week from Wednesday May 20th-Sunday May 24th.

Thank you for your patience and support.

See you next week.

05/12/2026

Juicy red ruby shrimp tucked into rich, spiced tomatoes, piped, finished, and lifted with fresh cilantro. A dish that’s bright, warm, and made for spring.

05/07/2026

The craft, care, and commitment that shape our kitchen at Arbequina. has been an integral part of it since the beginning.

03/01/2026

Arbequina's Steak Tartare, a true crowd pleaser. Smoky Muhammara, Potato Crisps, Candied Walnuts, served with Winter Greens.

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Ramadan Kareem! This week, the Michelin Guide shared our reflection on Ramadan at Arbequina Restaurant, and it reminded ...
02/22/2026

Ramadan Kareem! This week, the Michelin Guide shared our reflection on Ramadan at Arbequina Restaurant, and it reminded us why this time of year holds such deep meaning for us, both personally and professionally. Ramadan is, at its heart, a time of discipline, humility, and reflection. It reminds us to pause, to be grateful, and to reconnect with our faith, our families, and our communities.

The simple act of breaking the fast, often with a date and water, is quiet, grounding, and profoundly meaningful. As owners of Arbequina Restaurant, this observance shapes everything we do during this month. Each evening, we witness guests arriving just before sunset, sharing in that collective anticipation. In those moments, our restaurant becomes more than a dining room, it becomes a place of gathering, of warmth, and of belonging.

We built Arbequina with the hope that people would feel at home here. During Ramadan especially, that purpose becomes even clearer. It is a privilege to create a space where traditions are honoured, where community is strengthened, and where people can come together to share in something deeply human.

We are grateful to the MICHELIN Guide for telling this story, and to our guests, who entrust us with such meaningful moments at our table.

Ramadan Mubarak.
Moeen Abuzaid & Asma Syed
Owners, Arbequina

Ramadan Kareem! This week, the Michelin Guide shared our reflection on Ramadan at Arbequina Restaurant, and it reminded ...
02/22/2026

Ramadan Kareem! This week, the Michelin Guide shared our reflection on Ramadan at Arbequina Restaurant, and it reminded us why this time of year holds such deep meaning for us, both personally and professionally. Ramadan is, at its heart, a time of discipline, humility, and reflection. It reminds us to pause, to be grateful, and to reconnect with our faith, our families, and our communities.

The simple act of breaking the fast, often with a date and water, is quiet, grounding, and profoundly meaningful. As owners of Arbequina Restaurant, this observance shapes everything we do during this month. Each evening, we witness guests arriving just before sunset, sharing in that collective anticipation. In those moments, our restaurant becomes more than a dining room, it becomes a place of gathering, of warmth, and of belonging.

We built Arbequina with the hope that people would feel at home here. During Ramadan especially, that purpose becomes even clearer. It is a privilege to create a space where traditions are honoured, where community is strengthened, and where people can come together to share in something deeply human.

We are grateful to the MICHELIN guide for telling this story, and to our guests, who entrust us with such meaningful moments at our table.

Ramadan Mubarak.
Moeen Abuzaid & Asma Syed
Owners, Arbequina

02/19/2026

Chocolate Cake, Semifreddo, Olive Oil
An absolute guest favourite, and gluten-free.

02/10/2026

Our favourite time of year is fast approaching! πŸŒ™
The Ramadan prix-fixe is back ✨ and we can't wait to share our tables with you again, during this beautiful time of year.
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02/09/2026

Toronto's chill meets its match. Arbequina's Ananas Heat, warming from the first sip. Prickly pear. Rosemary. Scotch bonnet.

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01/25/2026

From the local farm, to butcher, to the pass. Our local Angus AAA striploin steak. Trimmed, seasoned and cooked to perfection.

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01/21/2026

One of Chef's favourites on the current menu! Is it yours?

Crispy on the outside, rich smoky lamb with yogurt, honey, cucumber and mint on the inside.

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01/14/2026

After a short pause and reset, we are ready for what this new year brings. The kitchen humming, the tables are set, and we’re looking forward to welcoming you back. See you very soon ✨

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01/07/2026

Arbequina's Freekeh. A perfect culmination of winter on a plate, not to mention a vegan favourite.

Freekeh comes from green wheat that’s burned in the field. The grains are recovered, the husk is removed, then it’s sifted and cleaned. We cook the freekeh in a purΓ©e of caramelized onion, Jerusalem artichoke, and preserved lemon. Then served with squash purΓ©e, roasted squash and Jerusalem artichoke, finished with Jerusalem artichoke chips, a light smoky freekeh emulsion from the stock, and chive oil.

Address

325 Roncesvalles Avenue
Toronto, ON
M6R2M6

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