“I very much believe that louf has its place among all the restaurants in Toronto, bringing together the flavours of Palestine, the stories of Palestine, and the exceptional products that we’re sourcing in Ontario as well as from Palestine.” — Chef Fadi Kattan

“From our food to our wines, our non-alcoholic drinks to the olive oil, the sumac, the zaatar, the squash, the scallops, the bread made with local wheat, the freekeh—all of this is telling the story.” — Nicole Mankinen

Join us for an enticing menu and heartwarming dining experience that will transmit the beauty and diversity of Palestinian cuisine to each and every guest.

What is “louf”?

Louf is the Arabic name for Arum Palaestinum, a plant that is lightly toxic when raw, but a delicacy when cooked. Native to Palestine, louf is a medicinal plant that grows wild. Also known as a black lily or Solomon’s lily, it is typically cooked slowly with copious amounts of olive oil, chickpeas, sumac, and bulgur.