Agrius, Victoria, British Columbia

Agrius interiorWhen Agrius owner Cliff Leir started his career it was as a baker in Victoria. He became known for his use of, then quite novel, Red Fife wheat that he sourced from an organic farm in Vonda, Saskatchewan, milled into flour and fed a city hungry for good artisan bread.  He still considers himself a baker first and on his website provides links to everything from the flour he uses; how to build a mill and, finally, how to build a wood-fired oven.

Agrius is an natural off shoot of his next door bakery, Fol Epi Organic Bakery & Patisserie and has very quickly become one of the must-eat-at culinary destinations in the city.  

Agrius dinnerNotably-honest and deeply-knowledgable Globe and Mail food critic Alexandra Gil gave huge kudos!  ” I may not have eaten extensively from the daily changing menu, but every single bite was divine. From excellent beverages and service to all the locally sourced ingredients, in-house charcuterie and serious kitchen technique, Agrius is everything a great casual restaurant should be. And that is why it is receiving my very first four-star review.”

The full review can be found here.  Read it and book your Food Day Canada table, quickly.

Agrius is one of about 250 restaurants that celebrate Food Day across Canada. Contact them at the number below to reserve a table.

Agrius dessertAgrius est l’un des 250 restaurants à travers tout le Canada qui participent au Journée des terroirs. Contactez Agrius directement, au numéro ci-dessous, afin de faire votre réservation.

732 Yates Street,
B.C. V8W 1L4

T: 778-265-6312

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