The reference for fish and seafood aficionados in Montreal
IKANOS X FISH BAR
The ocean is our playground and we do our best to celebrate its bounty.
We’re convinced we have the best purveyors in town and we strive to showcase only their freshest catches in our FISH BAR.
Having trouble deciding what's best for you and your friends? Fear not, our staff are trained to guide you in your selection.
OUR NEW TASTING MENU
Ikanos, our namesake, is greek for skill acquired through experience. It’s the culmination of many years of trial and error that has helped to polish us into who we are today. It’s with this in mind that we present to you something we’ve had simmering for awhile now. We’re very excited to share with you our new Omakase style tasting menu. It’s 16-21 small dishes designed to rival the great Michelin star restaurants of Europe and elsewhere. Ambitious? Very. But we’ve reasoned our reach should exceed our grasp
Our favorite time of the year is finally here. Christmas songs are playing everywhere, the city is dazzling with lights and general good humor abounds. It’s the time of year for sharing a moment with those closest to us. A warm
Avgotaraho is a greek caviar produced exclusively from Grey Mullet eggs from the Missolonghi lagoon. It is a greek Protected Designation of Origin, or PDO. Simlar to italian bottarga, it’s peerless quality is owed to the flavours and aromas created
Curiosités et Gourmandises
On the menu, contemporary market cuisine with seafood, fish and grilled meats, classics of Mediterranean and Greek cuisine presented in the form of mezze. Perfect for long summer evenings!
You didn't taste good seafood until you tried Ikanos. Their grilled scallop mezze, served with apricot salsa, is fresh, tasty and cooked to perfection their grilled seafood plate, which combines shrimp, octopus, squid and more, is practically a piece of art!
LA PRESSE MONTREAL
My favorite food? As a starter, perhaps cooked eggplant salad with crunchy nuts or fennel salad with apple vinaigrette, super fresh as a Cretan breeze in mid-December. Or the shrimp are turned in the small cast iron pan called saganaki, and served with tomatoes, kalamatas, capers, pepper and feta cheese.
Located on McGill Street in Old Montreal, the IKANOS restaurant is, for us, a must for the event. The modern Greek cuisine of Chef Constant Mentzas is highly appreciated for its delicate flavours and refined presentations.