Nero Tondo

“Booked Nero Tondo for my bestie’s birthday and we had such a great time! The restaurant is small but cozy. I loved how we got front row seats at the bar where we can see all the chefs in action. The chefs were super interactive and explained every single dish served and where it was sourced locally in BC. Everything tasted very fresh and the pairings tasted well together. We did the 12 course tasting menu, super fun experience for a girls night out!”

“Nero Tondo was one of most special dining experiences I’ve had in the past year. It truly felt like going round an extremely talented friend’s house for dinner. You can tell the team, as small as it is, absolutely adores food and the process of feeding people. This infectious enthusiasm paired with the unmatched focus on local ingredients and celebrating what Canada has to offer creates an absolute knockout combination. A counter seat is a must, and make sure you turn up starving, they will stuff you like a Christmas turkey. I will without doubt be returning, many, many times. I already have withdrawal from their sourdough.”

“Incredible experience! Every dish was well thought out, complex but approachable flavours in every round, and the tasting menu was well built to complement the flavours coming before and after each dish. The staff were amazing, fun and light hearted, you can just tell this whole establishment is a passion project. Love you guys, will definitely be back whenever I'm in Vancouver”

“Delicious and fun restaurant specializing in hyper-local ingredients. We ordered the cabbage dish, potatoes, tuna sashimi tartare, rockfish katsu, and cavatelli. All were excellent, though the cabbage, tuna, and cavatelli were favourites. Tasty cocktail and mocktail options, including daily specials, and interesting local wine options. Service was attentive and friendly, and the atmosphere was fun and cozy without being cramped. I absolutely recommend, book now!”

“Nero Tondo is a beautifully intimate, hyper-local experience built around impeccable ingredients and thoughtful technique. Fresh, pickled, raw, and cooked elements woven together with so much balance and intention. What truly set the night apart was how thoughtfully everything was presented: each dish introduced with where the ingredients came from, the inspiration behind it, and the intention guiding the flavors. Highlights included tuna two ways: a poke-style with sweet shari-style sushi rice and a delicate tuna tataki with warm vegetables. The special endive Caesar was a standout: crisp, savory, and deeply umami, finished with an incredible shrimp head XO that lingered in the best way. And the chowder? Award-winning for a reason. The cast iron cabbage surprised us the most: caramelized and comforting, dressed in aThousand Island–style sauce served alongside a contrasting mix of daikon tossed in a lime leaf–forward, fish sauce vinaigrette that brought everything back to life. Sitting at the bar made the night even better; watching the chefs prep each dish and hearing their stories added to the experience. My mom absolutely loved both the food and the experience, making it a meal we’ll be thinking about for a long time.”