Alpine Culinary Experience
Honestly, we're pretty obsessed with what grows around here
Look, we've got this thing about knowing where our food comes from. Maybe it's a bit much, but when you're surrounded by some of Canada's best farms and fisheries, it'd be criminal not to use 'em.
Our kitchen crew hits up the local markets before most folks have had their coffee. They're on a first-name basis with farmers from the Fraser Valley, fishermen who bring in the catch from the Pacific, and foragers who know these mountains better than anyone. It's not just marketing talk – this stuff genuinely shows up on your plate within hours sometimes.
We change things up constantly because that's how seasons work. What tasted incredible in July isn't gonna be the same in November, y'know? Our chefs actually get excited about this – they're always texting each other photos of mushrooms or whatever they found that week.
Different moods, different vibes – pick what feels right tonight
This is our main spot – floor-to-ceiling windows that basically bring the mountains inside. It's fancy without being stuffy, if that makes sense. White tablecloths, sure, but you'll see folks in nice jeans too.
The lighting shifts throughout dinner service, and honestly, watching sunset from here while you're halfway through your meal? That's the moment people remember.
Hours: Dinner 5:30 PM - 10:00 PM Daily
Way more relaxed over here. Stone fireplace, comfy seating, and a menu that's all about sharing plates and craft cocktails. This is where our staff actually hangs out on their days off, which says something.
The burger's become kind of legendary – guests keep asking when we're gonna put it on the fancy menu, but nah, it stays here where it belongs.
Hours: Lunch & Dinner, 11:30 AM - 11:00 PM
Summer and early fall only, weather permitting. Outdoor dining with those heaters that actually work, plus blankets if it gets chilly. There's something about eating outside in the mountains that just hits different.
We do a mean weekend brunch out here – people come straight from hiking and we don't judge. Half our guests are in hiking boots, the other half are still in their robes from the spa.
Hours: Seasonal, 8:00 AM - 9:00 PM
The folks who make it all happen back there
Executive Chef
Worked his way up through Vancouver's food scene before landing here five years back. Marcus has this weird talent for knowing exactly when berries are at their peak – he'll literally drive out to check on them himself.
Trained in France but grew up in Richmond, so you'll find Asian influences sneaking into dishes where you least expect them. He's low-key obsessed with fermentation right now.
Pastry Chef
From Montreal originally, and you can tell – she does things with maple syrup that'll change your perspective on it. Sophie's desserts look almost too pretty to eat, but trust me, you'll get over that real quick.
She's usually covered in flour and always has at least three experiments going. The chocolate soufflé? That's her baby, been perfecting it for years.
Sous Chef
This guy's a local – grew up in Squamish and knows every fishing spot, hiking trail, and wild edible within 50 kilometers. He's the one who gets excited about stinging nettles and pine tips.
Aiden handles all the game meats and does this incredible thing with venison. He's also surprisingly good at keeping everyone calm during crazy busy nights.
Head Sommelier
Isabella knows wine like some people know sports stats. She's got nearly 400 labels in the cellar and can recommend something perfect whether you're spending $60 or $600.
Big on BC and Okanagan wines – she'll talk your ear off about them if you let her. Also runs wine pairing dinners once a month that sell out stupid fast.
The people and places that keep our kitchen stocked
Most of our produce rolls in from family farms about an hour away. Heirloom tomatoes, weird squashes you've probably never heard of, greens that were picked yesterday morning. Yeah, it costs more, but c'mon – taste the difference.
Our fish guy texts us what he caught that morning, and we figure out the menu from there. Wild salmon, halibut, spot prawns when they're running – it's all day-boat stuff. Nothing's been sitting around in some warehouse freezer.
Cheeses from Salt Spring Island, honey from Pemberton, wild mushrooms from foragers who won't tell us their spots, game meats from ethical suppliers. We've got this network of small producers who do things the right way.
Real talk – our menu's a moving target. We print new ones every few weeks because what's available changes that much. Some guests find it annoying they can't get the same dish they had last time, but most people get why it matters.
Spring means fiddleheads and wild leeks. Summer's all about berries and stone fruits. Fall brings mushrooms and squash. Winter? Root vegetables and preserved stuff we put up earlier in the year.
It keeps the kitchen from getting bored, keeps things interesting for repeat guests, and honestly, it's just better food. When you're working with ingredients at their absolute peak, you don't need to do much to 'em anyway.
Isabella (our sommelier) has spent years building this collection. About half of it's BC wines – Okanagan Valley's producing some seriously good stuff these days, and she's kinda on a mission to prove it.
The other half is from everywhere else worth paying attention to. French classics, Italian small producers, some wild cards from places like Slovenia and Greece. She's got a soft spot for natural wines too, though she'll only recommend them if she thinks you'll actually like them.
Don't stress about the wine list – just tell her what you're eating and what you usually like, and she'll sort you out. She's weirdly good at reading people.
Wine Pairing Dinners
First Thursday of every month. Five courses, five wines, lots of conversation. Reservations required – they book up about three weeks out usually.
Reservations are pretty much essential for the main dining room, especially on weekends. The bistro's more walk-in friendly, but even there you might wait a bit during peak times.
Groups bigger than six people should definitely call ahead – we'll make sure you get set up properly.
Or email us at reservations@ravelonquinthar.info