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A look at Pearson Airport's new restaurants

More than a dozen new bars and restaurants designed by a who's who of Toronto chefs are to begin rolling out this summer. Each concept by OTG is unique to the city and the airport

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Situated in Pearson Airport's Terminal 3, Corso is a lively trattoria featuring traditional Italian cuisine with a modern translation. The menu developed by Chef Rocco Agostino highlights rustic Italian flavours and features fresh-made pastas, pizzas, salads and antipasti.

kim/Artist rendering courtesy of OTG Management

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Serving Terminal 3 is Trillium, a global tapas restaurant and bar. Chef Claudio Aprile, known for his inventive cuisine at Origin, developed the menu.

kim/Artist rendering courtesy of OTG Management

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Serving Terminal 3, Acer offers guests the best in Japanese dining. Chef Guy Rubino has composed a modern Japanese menu that celebrates fresh ingredients and traditional technique.

kim/Artist rendering courtesy of OTG Management

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Located in both Terminals 1 and 3 is Vinifera, a spirited wine bar. OTG is working with master sommelier John Szabo, who is known throughout the region for his expansive knowledge of wine.

lamia/Artist rendering courtesy of OTG Management

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The Toronto Pearson Experience includes two Heirloom Bakery Cafe locations - one in Terminal 1 and one in Terminal 3. Baker and entrepreneur Devin Connell composed the menu of light entrees including soups, salads, sandwiches and baked goods.

lamia/Artist rendering courtesy of OTG Management

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Serving Terminal 1, Fetta Panini Bar is a lively spot offering guests a delicious selection of paninis, salads and small plates. The menu was developed by chef Mark McEwan. Fetta's design evokes a sense of spring, anchored by a maple wood structure to add a traditional Canadian texture.

lamia/Artist rendering courtesy of OTG Management

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In Terminal 3, two engaging cocktail bars, both named Apropos, flank the concourse, offering guests a vibrant and energetic open space to enjoy a light meal and cocktail before flight. Brewer Brock Shepherd, master sommelier John Szabo and OTG concept chef Michael Coury have collaborated on this innovative offering.

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Cibo Express Gourmet Markets: These markets feature a wide assortment of freshly prepared products and bottled beverages, including more than 1,000 different offerings.

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Serving Terminal 1, Marathi offers a menu of Indian 'street food' and other delicacies. The menu was developed by Toronto chef Hemant Bhagwani, whose unique approach to cuisine will bring well-known Indian dishes to Toronto Pearson diners.

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