Buca Yorkville: Toronto Italian Restaurant

Buca Yorkville is ranked as one of the best Italian restaurants in Toronto. Located a stones throw from the luxurious Four Seasons Hotel, the chic restaurant specializes in inventive and traditional Italian dishes.

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Buca Yorkville

After wowing Toronto with his first Italian restaurant on King Street West, Chef Rob Gentile upped his game by opening his third trendy eatery, Buca Osteria & Bar in Yorkville.

The Yorkville restaurant’s sleek interior features an industrial chandelier, posh white marble bar, and a steel wine rack that shows off the sommelier’s favourite labels.

Skip through the dining room and you’ll find contemporary furnishings, including a high tops and tables that accommodate 90 diners at a time. Buca Yorkville also offers a semi-private room, which can serve a celebratory crowd of 12. If you’re keen to impress on a romantic date make sure to reserve one of the half dozen seats at the chef’s table, perched over an open kitchen.

While Buca Yorkville’s interior is pleasing to the eye, its hard walls, ceilings and floors can make chatting at the table a challenge.

The bar at Buca Yorkville Italian restaurant.

Buca Yorkville Bar

Step inside Buca Yorkville and you’ll immediately be greeted by the restaurants eye-popping bar. If you’re visiting for an impromptu and casual drink, hop up on one of the stools.

The handsome bartenders will offer an Italian beverage bible for you to flip through. Highlights from Buca Yorkville’s bar include aperitif muddled cocktails, Italian craft beer, and an impressively pricey wine list featuring some of Italy’s finest bottles.

Buca Yorkville Menu

If Buca restaurant on King Street West was celebrated for its house made charcuterie, its sister, Buca Yorkville puts seafood in the spotlight.

Buca restaurant’s Yorkville location takes diners on a coastal vacation, adventuring through dreamy Italian destinations such as the Amalfi Coast. Chef Rob Gentile’s menu offers a broad selection of fresh seafood, including house made salmi di mare. The Italian restaurant in Toronto also features Buca’s trademark al dente pastas and vintage scissor snipped thin-crust pizzas.

Carrot and beet salad at Buca Yorkville.

Buca Yorkville Small Bites

Nodini: warm bread knots tossed with olive oil, rosemary and garlic
Olive Calde: warm marinated bariole olives
Pagnotta: italian country bread, terre di san mauro olive oil
Crostini e Burrata: toasted ciabatta with burrata cheese, organic olive oil and trout roe

Buca Yorkville House-Cured Fish

Soppressata di Tonno: spicy pork fat and tuna bloodline salami
Mortadella di Gamberi: side striped shrimp mortadella, clay pepper, pistachio
Salmone Affumicato: dry-cured and smoked ora king salmon
Tonno Affumicato: dry-cured and smoked albacore tuna
Luccio Piccolo: dry-cured pickerel, fennel seed
Mosciame di Tonno: prosciutto-style yellowfin tuna, black pepper and rosemary
Ricciola: dry-cured amber jack

A server slices fresh fish table side at Buca Yorkville.

Buca Yorkville Raw Seafood

Ostriche: seasonal warm oysters, burnt rosemary and garlic infused duck fat, trout roe
Carpaccio di Gamberi: raw b.c. side striped shrimp, coriander, dill, whitefish roe, carta di musica
Ricciola: raw new zealand amber jack, citrus honey vinaigrette, onion flower, coriander, squid ink, salamoia bolognese
Branzino: raw sea bass from cyprus carved table side, finished with prosecco and lemon
Crudo Misto: daily selection of seafood, unfiltered sicilian olive oil, lemon, sale di cervia

Buca Yorkville Pasta

Bigoli: bronze die-extruded duck egg pasta with duck ofal ragu, venetian spices, mascarpone, basil
Culurgiones: sardinian hand-braided pasta stuffed with b.c. side striped shrimp, crema di patate, ontario cherita passata, shad roe bottarga
Cnocchetti Sardi: rummo gnocchetti sardi from benevento, n.z. amber jack collar, fumetto di pesce, wild ramps, miners lettuce
Tonnarelli ai Ricci di Mare: fresh chitarra-cut squid ink pasta, b.c. sea urchin, aglio olio, colatura di alici
Maccheroncini di Campofilone: fresh angel hair pasta, nova scotia lobster, brodo di mare, whey butter, dill

Italian brunch favourite, Spaghetti alla Carbonara.

Buca Yorkville Meat & Fish

Filetto di Bisonte: alberta bouvry farm bison tenderloin, seasonal mushrooms, saffron infused milk, ragu bianco, dill
Ippoglosso: emerald grasslands farm butter poached b.c. halibut, wild fennel, thyme infused brodo, tomato oil, pink pepper
Pesce al Cartoccio: whey butter poached assorted fish and shelfish, brodo di mare, sicilian capers, grilled crostini, terre di san mauro olive oil
Polipo e Vongole: braised octopus, b.c. clams, bone marrow, cavolo nero, crisp artichoke, fregola sarda

Buca Yorkville Pizza

Caponata: preserved tomato, spring vegetables, pine nuts, marsala-soaked sultana raisins, pepperoncini, wildflower honey
Scamorza: smoked mozzarella, salumi di buca, pepperoncini, roasted scallions
Pepperoni di Tonno: preserved tomato, smoked virgin mozzarella, tuna pepperoni
Burrata: burrata cheese, basil, terre di san mauro olive oil
Porchetta: roasted kunan farm porchetta, mascarpone, salsa verde, pickled green tomato
Salsiccine: cured spicy pork sausage, virgin mozzarella, casarecce olives, testun di barolo cheese
Funghi: seasonal mushrooms, mascarpone, gorgonzola, marjoram
Tartufo Nero: taleggio cheese, duck egg yolk, black truffles from umbria

Buca Yorkville Brunch

Yorkville’s favourite Italian restaurant opens early in the morning, offering locals a great spot to pop in for a cornetti or bombolone paired with a creamy cappuccino before heading off to work. On Saturday and Sunday morning the dining room fills with Toronto brunch fans so be sure to book a reservation in advance.

Uovo Cacio e Pepe: poached duck eggs, ciabatta, pecorino fonduta, black pepper, roasted cherry tomatoes
Farinata: genovese chickpea crepe, peperonata, taleggio cheese, hen’s eggs
Farinata al Tartufo Nero: genovese chickpea crepe, stracciatelle cheese, hen’s eggs, black truffles
Spaghetti alla Carbonara: spaghetti rummo from benevento with pancetta, pecorino romano, hen’s egg yolk, black pepper
Bombolone: italian doughnut egg benedict roasted kunan farm porchetta, salsa verde, mascarpone, pickled green tomato
Brodo e Funghi: thyme infused broth, seasonal mushrooms, poached hen’s egg, thyme, terre di san mauro olive oil
Strapazzate: pulled mixed variety farm eggs with truffle stracciatella cheese, black truffle, ciabatta
Frico: hen’s eggs, salsa verde, fontina wrapped in crisp potato, prosciutto di san daniele, radicchio castel franco