Arepera: The Home of Arepas

On the pedestrian stretch of Prince-Arthur Street, Arepera du Plateau has long been known as a Venezuelan canteen where people keep coming back, with family, with friends or solo at the counter when a craving for grilled corn strikes. Now in the hands of a couple who have made it their life’s project, the restaurant keeps its soul while sharpening its recipes, its bar and its commitment to the neighbourhood.

A Story of Passing the Torch

Founded by Max De La Concha, who arrived from Venezuela with his family recipes, Arepera first made its name in a small dining room on Duluth Street before moving to Prince-Arthur to keep up with demand. Adriana Arian and Eric Leroy have since taken the reins, in a gentle handover that respected everything that had been built. The founder remains a friend of the house.

The co-owner set about developing the culinary offering, drawing on the Venezuelan roots of his partner and her family, who make sure the recipes stay authentic. “We’ve kept its identity while perfecting our recipes and evolving our vision,” say the owners, who readily describe it as “a story of passion and passing the torch.”

An Entirely Gluten-Free Menu

The arepa, a small corn cake grilled, split open and stuffed, is the emblematic dish of Venezuela and Colombia. Naturally gluten-free, it has always made the restaurant a refuge for people with celiac disease. The team has taken that logic all the way: the entire menu is gluten-free, with particular vigilance against cross-contamination in the kitchen. Vegetarian and vegan options hold a real place on the menu, so a table with varied diets can order without compromise.

People come first and foremost for the arepas, generously stuffed with chicken, pulled pork, fish or plant-based fillings. One is enough for a light appetite, while two will satisfy the hungriest. Around them orbit golden empanadas, crispy chicharrón and specialties made with corn and cassava. Tostones, slices of green plantain flattened and then fried, have joined the menu and reveal another side of Venezuelan cuisine.

On the drinks side, the selection of gluten-free Quebec beers has grown, and the cocktail list leans on tropical flavours and local products. On Sundays, Arepera becomes a brunch destination: a DJ sets a festive mood while plates of corn and plantain keep coming out of the kitchen.

Caribbean Colours and Neighbourhood Spirit

The fresh, colourful décor draws on the Caribbean and is dressed with evocative photographs, without losing any of the simplicity that gives Venezuelan hospitality its charm. Plateau families, regulars, passing tourists and diners curious about world cuisines cross paths in a relaxed atmosphere.

That conviviality spills beyond the dining room. The restaurant works with Petites-Mains, an organization that supports the professional integration of immigrants, and favours local suppliers whenever possible. A catering service also brings arepas and empanadas to private and corporate events. The owners say they want to put “quality, inclusion, conviviality and community engagement at the heart of every plate.”

On Prince-Arthur, Arepera remains a warm table where Venezuelan cuisine brings people together, driven by an ambition firmly rooted in its community.

Written by Jean-Philippe Tastet
Photography by Alison Slattery

Updated on October 15, 2026

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