In the heart of a residential area of Sillery there is a small restaurant that… Toninowhich has conquered a place in the big league with its authentic and modern Italian cuisine.
The shop is named after chef and co-owner Anthony Travaglini, who grew up in an Italian family where food was the focus.
“As we ate at the table, we talked about what we wanted to eat the next day,” he tells me, laughing loudly.
In his classically furnished restaurant in the former Perla premises, he shares his strong feeling of belonging to his home country. He was born in the small village of Vasto in Abruzzo and came to Quebec at the age of 7.
“My father is an importer of fine products. I’ve always been in there. My family in Italy has farmland. In the summer I didn’t go to day camp, but instead visited my family in Italy. I was on the tractor with my uncle, we were picking tomatoes and we were making our olive oil. It was really a nice childhood. »
Anthony Travaglini, chef and co-owner of the Tonino restaurant in the Sillery district of Quebec. Photo Marianne White
It is therefore not surprising that he studied culinary arts at the Institut de Tourisme et d’hôtellerie du Québec (ITHQ) before working in Europe, particularly in Italy, Nice and Israel.
After being in charge of the kitchens at Il Teatro for a while, he wanted to start his own business. “I wanted to build my little quality house with what I knew,” he explains.
The Kingdom of Pasta
Tonino opened in 2020 just before the pandemic and quickly built a reputation through word of mouth.
And the homemade pasta has something to do with it. I recently enjoyed divine lobster paccheri in a delicate bisque sauce. There’s no skimping on the amount of shelled lobster here, there’s plenty of it!
Lobster “Paccheri”. Photo Marianne White
If flambéed pasta is offered during your visit to Parmesan Wheel, let yourself be seduced by the experience.
Because it must be said that the menu varies very often depending on the season and arrival. Some dishes are regularly available, such as the fusillini with mushrooms, hazelnuts and burrata, which are a little treat with their creamy sauce and the perfect combination of ingredients.
“Fusilloni” with mushrooms, hazelnuts and burrata. Facebook photo by Tonino
I like that all pastas are offered as a starter or main course. This allows us to share according to our desires and appetites. But be careful, the full portion is strong.
“We have to think about big eaters!” I want them to be happy,” exclaims the young chef, rubbing his stomach.
At Tonino, the homemade pasta stands out. Photo Marianne White
user friendliness
The sophisticated menu (6 or 7 starters and as many dishes) also includes plenty of fish, seafood and meat. But the ingredients are high quality, carefully selected and perfectly prepared.
I’m a big fan of beef carpaccio, a typical appetizer. Red wine ice cream is served with it, the idea of which came to the chef in a very original way.
“When I took over the restaurant there was a cellar full of wines that I didn’t like. We decided to make ice cream out of it,” says Anthony.
Beef carpaccio. Photo Marianne White
And it is very successful. The ice cream adds a sweet note that goes well with meat, fried onions, herbs and mushroom duxelles.
Deep-fried lasagna, very popular in Naples, is another great shareable appetizer. If you have a sweet tooth don’t miss the tiramisu and french toast, they are amazing.
Tonino’s French Toast. Photo Marianne White
I appreciated the warm atmosphere of the restaurant with its white tablecloths, candles, woodwork and soft lighting. To enrich the experience, Benito, the former owner of Café de la Paix, often helps with service by humming in Italian. Here, la vita è bella!
Owner Anthony Travaglini told me he is planning a boutique project that will offer imported products and pizzas, still in the Sillery area. Be continued !
Tonino
1274, Avenue du Chanoine-Morel, Quebec
Open evenings from Tuesday to Saturday