Gigi's is a new Mediterranean restaurant in Toronto's Forest Hill neighbourhood.

A place where Italian, Greek and Spanish influences meet, olive oil is a cornerstone of every dish, from fluffy focaccia and delicate crudos to leafy greens piled with shaved parmesan, saucy pastas and even seafood-forward plates.

For owner Mike Kimel of Harlo Entertainment, the hospitality group behind big names like Linny's, Shake Shack Canada, and Nobu Residences Toronto, Gigi's marks something a little more personal.

Named after Kimel's late mother-in-law, the new spot delivers seasonal, family-style fare that feels both approachable and contemporary.

"I always like when I see people sharing," says Chef and Co-Owner Enri Xhihani, formerly of Mashu Mashu Mediterranean Grill.

And while it's not something listed online, Xhihani also offers a Chef's Choice (if you ask nicely), leaving the ordering entirely in his hands. It's a bit of an insider move for diners who want to try a little of everything and feel extra taken care of.

Made in-house every morning, the Rosemary and Sea Salt Focaccia ($8) arrives crisp and chewy on the outside, with a thick, airy centre made for dipping. It's served with Greek extra virgin olive oil, balsamic and a generous grating of Parmigiano Reggiano.

Although it may be tempting to finish the whole basket, it's best practice to save a piece or two for what comes next.

The Polpette di Nonna Pina ($18) are made from a blend of veal and beef, then braised for three and a half hours in a simple San Marzano tomato sauce. The plate is finished with chopped parsley and a shower of 24-month-aged Parm. ​

The leftover focaccia comes in handy here for the sacred act of scarpetta — the Italian ritual of using bread to mop up every last bit of sauce — and trust me when I say you'll want to clean the bowl.

It seems no pasta spot in Toronto is complete without some sort of spicy nood. At Gigi's, the Spicy Alla Vodka ($24) comes in the form of lumache rigate, a snail shell-shaped pasta that catches plenty of the glossy tomato-cream sauce in every bite. Fresh peperoncino adds a punch of heat.

The Burrata ($26) is an arugula salad dressed with a basil-pistachio pesto and balsamic reduction. The burrata itself, with its buttery, impossibly creamy centre, may be the obvious star, but the tomatoes are every bit as worthy of attention — especially with peak tomato season still upon us.

Somewhere between paella and risotto, the Arroz al Horno ($56) is a signature on the menu. Meant for two, this oven-baked rice is loaded with tender scampi, calamari, clams, and shrimp.

"This was served to me in Valencia and Tenerife when I was travelling there," says Xhihani. "I put my own touch on it, but I fell in love with the presentation."
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The rice is cooked, risotto-style, in a tomato-seafood broth, then baked so every corner is complete with crispy edges.
To drink, the Hibiscus Lemonade ($16) made with hibiscus syrup, vodka, Cointreau, fresh lemon, and rose petals is equal parts fruity, refreshing, and floral.

The room mirrors Gigi's easygoing, family-style ethos. Bright interiors and warm wood panelling give the space a polished look without veering too into fine dining formality, making it suited to a family dinner, date night, or quick aperitivo at the bar after work.

That same warmth carries through to the service, with a team that makes the restaurant feel welcoming from the moment you walk in.

Gigi's is located at 387 Spadina Rd.