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Restaurant

Reyna on King

Address
354 King St E, Toronto, ON, M5A 1K9
Hours
Permanently Closed Former Hours: Tuesday–Wednesday: 11:30 a.m.–11:00 p.m. Thursday: 11:30 a.m.–1:00 a.m. Friday: 11:30 a.m.–2:00 a.m. Saturday: 10:00 a.m.–2:00 a.m. Sunday: 10:00 a.m.–10:00 p.m. Monday: Closed
Menu
  • Lamb Baklava
  • Cauliflower & Manchego Croquettes
  • Greek Fries

A priced menu is not on this page.

Reyna on King in Downtown, Toronto
Neighbourhood

Downtown

Cuisine

Mediterranean, Spanish, Greek

What is Reyna on King? Holding court along King East in Corktown, Reyna on King brought high-energy Mediterranean tapas to the neighbourhood, shifting effortlessly from daytime café counter to an evening cocktail den framed by a 90s hip-hop playlist. The dramatic space paired intimate dining nooks and a sleek marble bar beneath a striking canopy of lush ceiling greenery, spilling out onto a curbside patio in warmer months.

Reyna on King Menu & What to Order The kitchen delivered a snappy Mediterranean snack repertoire headlined by the signature Lamb Baklava, packing braised lamb shank into crisp kataifi pastry alongside burnt honey saffron aioli and crushed pistachios. Flavourful shareables like cauliflower and Manchego croquettes, oregano-dusted Greek fries, and Lebanese tacos made frequent appearances across tables, while weekend brunch brought sweet decadence via baklava French toast. Drinks were equally thoughtful, built around spirit-forward house cocktails with bright, botanical accents.

Know Before You Go Reyna on King permanently closed its doors on February 28, 2026. During its run, prime-time reservations were essential for weekend brunch and lively evening sittings, with easy access provided by the 504 King streetcar right outside the front door.

Frequently Asked Questions About Reyna on King

Menu highlights at Reyna on King include Lamb Baklava, Cauliflower & Manchego Croquettes, Greek Fries, Lebanese Tacos, Baklava French Toast, Shakshuka, Roasted Chicken Shawarma Platter. A priced menu is not on this page.

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