Taste the Mountains
Where fresh alpine ingredients meet culinary artistry
But what we DO have? That's something pretty special. Our kitchen crew works directly with local farmers and foragers who actually know these mountains - the folks who'll text our chef at 6am because they just found wild mushrooms you won't see anywhere else.
Everything here changes with what's actually growing. Spring means fiddleheads and ramps. Summer brings heirloom tomatoes that actually taste like something. Fall? That's when things get wild with game and root vegetables that've been growing in mountain soil.
We've got this thing where if it can't be sourced within a few hours' drive, it probably doesn't belong on the plate. Simple as that.
Different vibes for different appetites
This is where we pull out all the stops. Floor-to-ceiling windows frame the peaks, there's a fireplace that's older than most of the trees outside, and yeah... it's romantic as hell.
Chef Marcus runs a seasonal tasting menu here that changes pretty much whenever he feels like it - which usually means every few weeks. Five courses, wine pairings if you're into that, and service that won't make you feel awkward about which fork to use.
Hours: Wednesday - Sunday, 6pm - 10pm
Dress: Smart casual (but we won't kick you out for hiking boots)
Way more laid back. Come in sweaty from a hike? Nobody cares. Want breakfast at 2pm? We got you.
The menu's all about comfort - think elevated pub food that actually hits the spot after you've been outdoors all day. Burgers with meat from the ranch down the valley, poutine that'll ruin regular fries for you, and a beer list that focuses on BC craft breweries.
Hours: Daily, 7am - 11pm
Vibe: Come as you are
Seasonal only - because Canadian winters aren't playing around. But from May through September? This spot's unbeatable.
We do lunch and dinner service with a menu that's basically greatest hits from both venues. Cocktails are killer, especially during sunset when the light hits the mountains just right and everyone suddenly becomes a photographer.
Hours: May - September, 11am - 9pm (weather permitting)
Pro tip: Grab a spot around 7pm for sunset
They're the reason you'll want seconds
Executive Chef
Marcus spent 15 years bouncing between Vancouver and Toronto kitchens before he realized city food wasn't his thing anymore. Now he's here, foraging on his days off and basically harassing local farmers for the good stuff before anyone else can grab it.
He won't tell you about the awards - too modest - but his style's all about letting ingredients do their thing without overcomplicating stuff.
Pastry Chef
Sarah's desserts are honestly unfair. She trained in Paris but came back because she missed the mountains - and now she's making pastries with wild berries and local honey that make people actually groan out loud.
Her chocolate situation uses cacao from a Vancouver bean-to-bar maker, and the bread program? All naturally leavened with a starter she's kept alive for eight years.
We don't do static menus - things change based on what's actually available. Here's what's been showing up on plates lately:
Got dietary stuff?
Vegetarian, vegan, gluten-free, allergies - we handle it all. Just let us know when you book. The kitchen's used to working around restrictions without making it feel like you're missing out.
Because what you drink matters too
Our sommelier, Claire, is kinda obsessed with BC and Pacific Northwest wines. Yeah, we've got the fancy French and Italian bottles for special occasions, but she'll probably try to talk you into a Okanagan red or a Vancouver Island white first - and honestly, you should listen to her.
Our bar manager, Devon, makes everything from scratch - syrups, bitters, infusions. The signature drink uses local spirits and changes seasonally. Right now it's got gin infused with spruce tips, and yeah, it tastes like the forest but in the best way possible.
Spots fill up quick, especially on weekends
Rather call? We get it.
(604) 555-0192
Reservations line open daily 9am - 8pm
Got something to celebrate? We've got a private dining room that seats up to 20 people, and we can customize the whole experience - menu, wines, the works. Birthday dinners, anniversaries, business stuff that needs to impress... we've done it all.
Chef Marcus usually comes out to meet private dining groups too, which people seem to really enjoy.