Toronto’s culinary repertoire now includes Catalan tapas. Chef Ramon Simarro  whose experience consists of both Michelin-star restaurants and popular casual eateries focuses on seasonal products alongside authentic ingredients from Spain to re-imagine a menu that marries innovation and fun with Barcelona classics.

Translated from Spanish, Madrina is the whimsical and spirited godmother you always wish you had. Her playful demeanor is mirrored in food and service that doesn’t take itself too seriously.

The 37- foot bar serves sangria, cocktails and traditional tapas including aperitivos, conservas and montaditos. In true Catalan fashion, the bar features a ham carving station and a Spanish style glass display case with traditional cold bar delicacies. Arches frame the expansive bar and expose the open-kitchen serving the rest of the menu made up of modern interpretations of traditional Iberian tapas, like Huevos Estrellados Con Chorizo (poached and seared duck egg, chorizo bread crumbs, potato foam), Paella of Red Shrimps (shrimp carpaccio, lemon zest) and Foie Gras de Pato (sesame macaron, quince cream, cacoa powder). Desserts, called ‘Sweet Tapas’ are not an afterthought. Rather Canadian World Chocolate Master and Chef Pâtissier of neighboring restaurant Cluny Bistro, Chef Chris Kwok, and Chef Simarro have come together to create a collection of composed desserts that stand reason alone to make a visit.

A dramatic juxtaposition of old and new, Madrina anchors the central square of The Distillery Historic District  through one of its most iconic Victorian industrial buildings infused with Barcelona’s vibrancy. The overall design treatment includes handmade fluted terracotta tiles, laser cut metal banquettes on a lush terraza and concept inspired artifacts throughout the restaurant commissioned from contemporary artisans.

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