Nero Tondo

A small Vancouver farm-to-table restaurant whose dishes are hyper-seasonal and Canadian to the core, so no two visits are quite the same. Chef-owners Devon Latté and Lucas Johnston source mostly from British Columbia, with an equally local wine list, in dishes like kohlrabi with caramelized honey and makrut lime nahm jim or albacore two ways, and desserts such as wildflower honey gelato or Basque cheesecake; seats are few, so book. It is a Recommended restaurant in the 2025 MICHELIN Guide Vancouver.