Our Story

Since opening in 1996, Pangaea Restaurant has become one of Toronto’s most successful restaurants. From day one the touchstone of chef Martin Kouprie’s cooking has been nature. In fact, he has cultivated relationships with local farmers and specialty food suppliers so that many of the organic and other ingredients he uses are exclusively available to the Pangaea kitchen. Kouprie’s standards are uncompromisingly high. He demands that only unprocessed, seasonal ingredients of the highest quality are used in his kitchen and he combines these wonderful foods with care to ensure that each menu item delivers a clear, vivid taste experience.

Many of Kouprie’s creations are widely celebrated and have become signature menu items: Mahogany glazed salmon with lime caramel butter, wild mushroom risotto and grilled calamari with beurre noisette are best selling items that never fail to be praised by critics and clients alike.

Devotion to simplicity and to nature is evident throughout the restaurant. The décor is elemental and spare without being austere.  The wooden furniture and floors as well as the wall colours all have a warm patina that evokes the forest. The service at Pangaea Restaurant is welcoming and unpretentious but still attentive and caring -- creating an inclusive, upscale dining experience