Restaurant Interior

A Taste of Something Real

Where Nordic traditions meet West Coast flavors, and every plate tells a story worth sharing

Chef at work
Meet the Chef

Chef Annika Bergstrom

Here's the thing about Annika - she doesn't do the whole "molecular gastronomy" circus. What she does is take what's real, what's growing right here in BC, and pair it with techniques she learned growing up in Swedish Lapland.

You'll find her at the farmers market most Saturday mornings, chatting with the folks who actually grow our food. That heirloom tomato on your plate? She probably haggled for it herself. The wild mushrooms in tonight's risotto? Foraged from trails she hiked last Tuesday.

She's been cooking professionally for 18 years, trained under some pretty big names in Copenhagen and Stockholm, but honestly? Her best work happens when she's just being herself - no fuss, no pretense, just really damn good food that makes you wanna come back.

18
Years Experience
3
Michelin Stars
100%
Local Sourcing
This Season's Favorites

What's Actually Good Right Now

Look, we don't print menus weeks in advance. What we're serving depends on what showed up fresh that morning. But here's what's been absolutely killing it lately...

Pan-Seared Sablefish

Caught off Haida Gwaii, served with roasted root vegetables and a dill-butter sauce that'll make you rethink everything. It's buttery, it's perfect, and yeah - it's our most ordered dish for a reason.

$48
Wild Mushroom Risotto

This isn't your average risotto. We're talking chanterelles, porcini, and whatever else Annika found on her last forest walk. Truffle oil, aged parmesan, and a texture so creamy you might cry a little.

$38
Braised Lamb Shank

From a farm about 90 minutes east of here. Slow-cooked for six hours with juniper berries and red wine until it falls off the bone. Served with creamy mashed potatoes and seasonal greens.

$52
Cloudberry Panna Cotta

Annika's grandmother's recipe, tweaked for Canadian palates. If you've never had cloudberries, imagine raspberries but somehow fancier. Trust us on this one.

$16
Seasonal dishes
The Space

Atmosphere That Feels Like Home
(If Home Was Really, Really Nice)

Main dining room
Table setting
Reservations

We've only got 38 seats, and they fill up quick - especially on weekends. Book ahead if you can, but we always keep a couple tables for walk-ins.

Book Your Table
Wine selection

The Wine List (It's Longer Than Our Menu)

Our sommelier Marcus has a bit of an obsession. We've got over 300 bottles, focusing heavily on BC wineries and Scandinavian aquavit because, well, on-brand. He'll pair your meal perfectly, or you can just point at something and see what happens.

Not into wine? No worries. The cocktail program features Nordic-inspired drinks with local spirits, and our non-alcoholic options are actually interesting - not just "here's a Sprite."

Private Dining & Events

Got a special occasion coming up? We've got a private dining room that seats up to 16 people, tucked away from the main restaurant.

It's perfect for intimate celebrations, business dinners where you actually wanna impress someone, or just a group dinner where you don't have to worry about being too loud. Annika will work with you to create a custom menu, and yeah - she'll probably come out to say hi.

Custom Menus

Tailored to your preferences and dietary needs

Wine Pairings

Marcus knows his stuff

Intimate Setting

Up to 16 guests comfortably

Dedicated Service

Your own staff for the evening

Plan Your Event
Private dining room

Dining Hours & Details

Breakfast

Daily: 7:00 AM - 11:00 AM

Continental and hot breakfast options. Hotel guests get priority, but we welcome outside visitors too.

Lunch

Wed - Sun: 12:00 PM - 2:30 PM

Lighter menu with some dinner favorites. More casual vibe, same quality ingredients.

Dinner

Tue - Sat: 5:30 PM - 10:00 PM

The full experience. Reservations strongly recommended, especially for weekends.

Good to Know

Smart casual dress code

Vegetarian options available

Kids welcome until 8 PM

Dietary accommodations

Ready to Eat Something Memorable?

Seriously, don't wait till the last minute. Good tables go fast, and you'll kick yourself if you miss out.