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About us

GREEK CUISINE ACCORDING TO IKANOS

Our experienced team offers modern mediterranean and greek cuisine that relies on fresh market produce and seasonal fish and seafood arrivals. By creating intuitive and refined combinations, chef Constant Mentzas of former Tasso Bar à Mezze respects and puts forward the nobility and flavors of the original ingredients. He shares with generosity his greek and mediterranean roots. For our team, mediterranean cuisine is more than a simple meal. It’s an experience that encompasses all the warmth and hospitality that characterizes that region of the globe. To live it to its fullest, we invite you to share mezzes (the greek equivalent of tapas) with friends and family to discover our creations : Let it be our seared scallops with La Canardière foie gras terrine, our Josper grilled sea bass and much more.

Our specialities

MEZZE: GREEK STYLE TAPAS 0
SEAFOOD AND FISHES 0
EPISTOSINI: OUR TASTING MENU 0
THE WOOD BURNING JOSPER OVEN 0

MEZZE: GREEK STYLE TAPAS

At Ikanos, mezzes are the cornerstone of the meal. Like its cousins, the tapas, pestiscos or pintxos, this variety of small plate gastronomy is meant to be shared and customized to your personal taste. With a large array of original and creative appetizers, guests can pick and choose their favourites according to their whims and personal taste. This age old tradition is deeply rooted in mediterranean culture. From the old persian mazze, “flavour”, the mezze evokes age-old feasts, true celebration of food and social gathering. At Ikanos, the mezze is transformed into an culinary art putting forward varied and surprising combinations. It becomes a fertile foundation on which our chefs can create our greek contemporary gastronomy and offer new flavors, colours, and pleasures to our customers.

SEAFOOD AND FISHES

Fish and seafood are the stars of our mediterranean cuisine. They are hand picked and prepared with the outmost passion and care. Our seasonal menu evolves according to arrivals and aims to highlight the quality of these beautiful ingredients and to uphold the highest standards of the most refine gourmet. Enjoy our octopus, our perfectly grilled shrimps or our delectable seared scallops. Try our famous grilled mediterranean sea bass cooked over embers in our Josper oven.

EPISTOSINI: OUR TASTING MENU

To respect our commitment to culinary innovation, diversity and refinement, Ikanos offers you the Epistosini. This experience is meant for the adventurous foodie or finest gourmet. Anyone looking for an elaborate meal, created around the best and freshest ingredients. Always cooked with the freshest arrivals at the market, this menu will take you from Crete to Morocco. With the Epistosini, we also offer a wine pairing that will satisfy even the most curious connoisseur. In greek, Epistosini means “trust”. Give us your trust for one meal, we will combine our creativity and talent to fresh and delicious ingredients to create a unique meal in order for you to spend a memorable evening.

THE WOOD BURNING JOSPER OVEN

To honour the delicate flavors of the sea, it is not only necessary to possess the best know how, but also to rely on the best equipment available. At Ikanos, we combine both. To complement the talent of our chefs we added a unique tool in Quebec: The wood burning Josper Oven. This oven, originating from Spain, offers the best of a classic barbecue grilling and of a conventional oven. It roots our cuisine in the long age-old tradition of cooking on embers. The result is always tender and moist grilling, elevated by the unmistakable flavors of the embers. With this tool, Ikanos can offer fishes, seafood and meats that offers the noblest qualities of tradition.

A TEAM AT YOUR SERVICE

Our experienced team offers modern mediterranean and greek cuisine that relies on fresh market produce, seasonal fish and seafood arrivals. By creating intuitive and refined combinations, chef Constant Mentzas of former Tasso Bar a Mezze respects and puts forward the nobility and flavors of the original ingredients. He shares with generosity his Greek and mediterranean roots. 

If our goal is to renew the cuisine of the traditional greek tavernas, we still want to preserve its age-old tradition of family style service, cultivating  a sharing spirit between guests.  Our chef, Constant Mentzas, finds his inspiration in the freshness of our local products and his greek summer memories.  He considers that dishes could always be reinvented, both for the pleasure of the guests and the passion of its creators. For that purpose, he surrounded himself with a highly skilled team bounded by a shared passion and an attention to details.

 Most of the members of this family were already part of a close team. They worked together for over four years at Tasso Bar à Mezze, the first restaurant opened by Constant on St-Denis street. They all agreed to follow him into this new adventure, confident that they would encounter the same devotion and authenticity that they are now used to. 

Chef-Owner

CONSTANT MENTZAS

When talking about his restaurant, Constant’s enthousiasm is contagious. In 2014, he opens the Ikanos where he pledges to propose an experience true to himself: friendly, innovative and original.

Head chef

NICOLAS MENTZAS

Nicolas knew early on that his place would be in a kitchen. His passion : desserts. He offers you, as a finale of your meal, creations that will delight your taste buds, and make your experience even more memorable. 

Sommelier

OLIVIER PARET

At Ikanos, Olivier is constantly looking for flavors and combinations that will also make you travel the world. You will enjoy discovering his almost exclusively Mediterranean selection of wine.

Pastry chef

ENRICO HEISE

Impregnated by the pastry-making profession from a very young age, Enrico Heise graduated from the German Culinary School at the age of 19. Since then, he has decided to go around the world where he has forged a solid experience of more than 15 years in different countries such as Austria, France, the United Kingdom and New Zealand before landing at Ikanos.