Primi
Saffron Bisque
Lobster broth, fennel pollen, brioche soldier.
28
Stouffville · Est. 2018
Mediterranean cooking by Chef Agi Guna —
eighteen years of craft, served by candlelight.
Our Philosophy
AGI Kitchen began with a simple idea — the food we ate around our family table in the old country deserved the patience and care of a fine dining room. Each dish you'll find here begins with that memory.
We work with small producers across Ontario and bring the warmth of the Mediterranean coast to a candlelit room in downtown Stouffville. No shortcuts. No noise. Just craft.
Read our story →Signatures
A handful of dishes we return to season after season — the ones guests ask for by name. Menus rotate weekly with the markets.
Primi
Lobster broth, fennel pollen, brioche soldier.
28
Secondi
Slow-braised, dried apricots, preserved lemon, cous-cous royale.
42
From the Sea
Whole salt-baked, lemon confit, charred broccolini, salsa verde.
46
Dolci
Rosemary honey, candied citrus, mascarpone cream.
16
The Cellar
Our list is a love letter to small-batch winemakers — biodynamic producers from Sicily and the Veneto, Niagara Bench rieslings, and a handful of cult bottles we've held since opening.
Pair with the chef's tasting, or trust our sommelier — Marco — to read the room.
Pairing Experience →Reserve Tonight
Reservations open thirty days in advance. Walk-ins welcome at the bar.
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Recognition
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