Sotto Sotto

The story

Crafted with passion, served with love

Thirty Years of Italian Hospitality in Toronto

Sotto Sotto has been a fixture on Toronto's Avenue Road since 1993, built on the vision of Marisa Rocca and her team. Over three decades, what began as a single address has grown to include a second location in Oakville, a catering arm, and an online shop — yet the Toronto original retains the character that earned it a place in Gambero Rosso's 2025 guide with a 2-fork recognition, a mark of genuine quality in Italian dining internationally.

The Kitchen and the Table

The cooking here is rooted in Italian tradition without being rigid about it. House-made gnocchi — prepared with semolina, the Italian durum wheat flour — appear on the menu alongside dishes like lamb ragù with Mediterranean rosemary, and seasonal specials that rotate to reflect what the kitchen is excited about. A three-course prix-fixe format surfaces regularly, giving guests a structured way into the menu. Desserts lean classic: cannoli with ricotta filling, panettone with zabaione cream. The wine program is taken seriously enough that the restaurant hosts dedicated producer dinners — past events have featured Castello di Montepò and chef collaborations like Notte Stellata with Chef Fabio Pisani.

Atmosphere and Standards

Sotto Sotto enforces a dress code, a detail that signals something about the room: this is a place that takes the experience of its guests seriously, and expects them to arrive in that spirit. The setting accommodates private parties and outdoor seating alongside the main dining room. The Gambero Rosso recognition reflects what regulars already know — that the kitchen's commitment to Italian technique and the front-of-house's attention to atmosphere add up to something consistent and worth seeking out.

Marisa Rocca's personal touch extends beyond the plate. The restaurant's signature candles, holiday gift baskets featuring imported extra virgin olive oil and house-selected wines, and a traditional panettone made exclusively for Sotto Sotto all speak to an operation that considers the full texture of hospitality — not just what arrives on the table.