The Okanagan Valley in British Columbia, Canada is known for its exceptional wineries, many of which also offer outstanding restaurants. Links have also been added to articles with more information on the wineries and their excellent BC wines. Here is a list of 20 Okanagan winery restaurants you can visit:
Lake Country
BLOCK ONE at 50th Parallel Estate Winery
The BLOCK ONE restaurant menu by Executive Chef Kai Koroll features farm-to-table delicacies. The restaurant is a great spot to visit year-round and is frequented by local wine enthusiasts, wine tourists and skiers.
We were warmly greeted by Ericka who led us to a lovely window table with a great view of Lake Okanagan. Our waiter Mark suggested a glass of 50th Parallel Estate Glamour Farming Pétillant 2019 to start the meal.
For our shared appetizer we selected the Grilled Octopus and Spicy Chorizo. The Octopus was cooked to perfection using the Sous Vide technique. The octopus was then grilled and accompanied by patatas bravas, spiced tomato, caramelized fennel, aioli and scallions.
Sous vide (Under Vacuum) cooking utilizes precise temperature control with circulation to produce results that you can’t achieve through any other cooking technique. The reason–when using traditional methods of cooking, you don’t have control over heat and temperature. Food ends up overcooked on the outside, with only a small portion in the centre that is cooked to the temperature you want.
The 5-Star appetizer pairs naturally with the 2018 50th Parallel Estate Riesling.
For the main course, we both selected Crispy Steelhead Trout with confit fingerling potato, cherry heirloom tomatoes from the estate greenhouse, lemon & tarragon cream and trout roe.
The trout pairs delightfully with the 50th Parallel Estate Rose 2018.
Our next visit to BLOCK ONE was for Happy Hour to enjoy the oysters.
We loved the new glamorous Chandeliers. What’s next? Persian rugs to cover the concrete floors?
If you love fine food be sure to make a BLOCK ONE reservation at OpenTable. For more information on the winery and its excellent BC wines go to BLOCK ONE at 50th Parallel Estate Winery.
The Executive Chef at 50th Parallel Estate and BLOCK ONE Restaurant is now Scott Korzack.
Peak Cellars Garden Bistro
These notes are from our pre-COVID-19 visit in the summer of 2019. We are definitely looking forward to returning.
The combination of high-quality wines paired with Chef Alex Lavroff’s delicious cuisine makes the Garden Bistro a great value dining experience. The $40 special on a bottle of wine and a pizza is definitely a crowd pleaser!
This time for lunch we started with the Marinated Prawn Louie – Iceberg Lettuce, avocado, asparagus and rye crisp with a green goddess dressing.
For the main course, I had the Beef Dip Panini. Both courses were first class.
For the full Garden Bistro menu please visit the restaurant Website. For more information on the winery and wines go to O’Rourke Peak Cellars Garden Bistro.
Gray Monk – The Lookout Restaurant
The Lookout Restaurant at Gray Monk Winery showcases the best of what the Okanagan has to offer in a casually elegant atmosphere. Executive Chef Graham Momer curates a seasonal menu that celebrates and supports the local farmers. Graham was born in Kelowna and graduated from culinary school at Okanagan College.
Open for brunch, lunch and dinner, with one of the best patio views in the Okanagan Valley. The Lookout Restaurant is true to its name. The service is unobtrusive but polished. The team helps create a memorable dining experience.
When we arrived for lunch on Friday it was lucky that we had a reservation. The patio restaurant was full (with COVID-19 social distancing) and we were quickly shown to our table by our attentive server Marta. The COVID-19 protocols were carefully followed by the servers and every precaution was taken.
The first decision was the wine. On a hot day, the estate Rosé was perfect. For the appetizer, I selected the Crispy Calamari served with Honey Chili and Lime Sauce and pickled onions.
Judy selected the local Burrata with Housemade Nduja (spicy, spreadable pork salami), Olive Tapenade, Sun-Dried Tomatoes and Focaccia. The burrata from Tanto Latte in Salmon Arm is deliciously rich and creamy.
We had decided on a light lunch so for the main course was the Charcuterie Board. A perfect selection of artisanal Charcuterie, House Made Pickles, Olives, Grainy Mustard, Savory Marmalade, House Focaccia and Crackers.
For more information on the winery and its BC wines please see The Lookout at Gray Monk for a Scenic Summer lunch
Chaos Bistro at Ex Nihilo Vineyards
During the spring and summer months, enjoy CHAOS Bistro in the fresh country air. During the cozy fall and winter months, snuggle into the newly redesigned lounge.
Vineyards will surround you with fragrant aromas and beautiful vistas of the Okanagan scenery as you indulge in tasty eats prepared by Executive Chef Danny Tipper and his team. Inspired by local farms and gardens, we present epicurean interpretations of Neapolitan wood-fired pizza (seasonal), tapas, and salads. For information on Ex Nihilo wines see – Ex Nihilo Vineyards – Mysterious Reds & Classic Whites
Kelowna
Home Block at CedarCreek Restaurant
WHAT IS THE RESTAURANT’S MENU THEME?
“At Home Block Restaurant, we embrace the bounty of the Okanagan while our name pays homage to the Home Block Vineyard which surrounds us. Our building is crafted from fieldstone and 100-year-old reclaimed barn wood and our cuisine draws on those elemental roots. We integrate natural cooking methods like our wood-fired grill fueled by timber from local orchards and seasoned barrel staves. The result is honest, confident, and approachable food that unites flawlessly with CedarCreek wine.”
A scenic view of Lake Okanagan greets you upon entering the restaurant.
The Home Block Decor
The Home Block Restaurant setting is rustic with barn board and fieldstone. With 60 indoor seats and another 60 seats on the heated patio, this stunning, beautifully equipped restaurant features a Grillworks wood-fired grill. The restaurant has a delightful airiness to it.
Infrared heaters are ready for colder weather. Blinds have been ordered as the late afternoon sun may be a challenge without shades. There is not a bad table in the house. One of the quirks I did find interesting was the unisex restroom.
The Chef
Neil Taylor, the Executive Chef, and his team were busy in the open kitchen. Both Neil and General Manager Michael Ziff have recently relocated from the Vancouver restaurant scene.
The Food
Let me start by saying the service is first class. Our waitress was attentive but not hovering. We started with sparkling water, Cedar Creek Block 1 Pinot Noir Rosé and a plate of Focaccia. The bread is home-baked with olives and caramelized onions and served with garlic olive oil hummus.
For the main course, I selected Grilled Tuna and Octopus which was accompanied by new potatoes, chorizo, morels and sherry vinegar.
Judy selected Grilled Pickerel with Asparagus. Both dishes were fantastic! We finished with Rhubarb, Ginger and Almond Tart served with sour cream and red wine ice cream. Extremely decadent!
To make a Home Block Restaurant reservation please go to the following link.
West Kelowna
Little Straw Vineyards
The Little Straw Vineyard restaurant opened in the summer of 2023.
Chef Kacia Scholz is delivering exciting Indian Fusion cuisine. Here are some of the menu items we were able to enjoy with their Little Straw wine pairings.
- Salad with Pappadums paired with a dry Sauvignon Blanc.
- House Samosas with a refreshing Pinot Gris
- Whipped Feta with an off-dry Rose´
- Golden paneer, sensational tangy spinach curry and House Naan with off-dry Tapestry white blend “patio pounder”.
- Pork Vandalo Tacos with an elegant 2020 Maréchal Foch (Gold Medal winner at the All Canadian Wine Championships 2023).My favourite dish!
- Tandori chicken, arugula and brie on flatbread paired with the bold Southern Cross red blend.
If you love Indian Fusion cuisine and BC wine, then you must visit Little Straw Vineyard this summer.
The Modest Butcher at Mt. Boucherie Winery
It was a cool January day when we visited The Modest Butcher for lunch. This restaurant is located within a very modern architecture style building with marvellous views of the surrounding vineyards and lake.
Chef Dan Carkner leads his team into culinary success with verve, creativity and modesty. The Modest Butcher features classic wines from around the world to complement the Mt Boucherie winery award-winning portfolio.
The meats are sourced from within a reasonable radius and we support Okanagan producers as best we can. Sometimes something great might come from somewhere else, so we serve that – ‘cause it’s great!
Dan Carkner
The restaurant is known for its steaks, but for lunch, we decided to explore other parts of the menu. The duck and chicken dishes were elegantly prepared and tasted mouthwatering.
- DUCK CONFIT A L’ORANGE – Cassoulet-style beluga lentils, double smoked bacon, herbes du Provence, roasted heirloom carrots, hardy greens, spiced orange gastrique.
- CRISPY CHICKEN SANDWICH – Marinated chicken doused in Butcher’s spice, roast garlic mayo, house pickles, classic slaw and grilled black sesame seed bun. With freedom fries + truffle mayo.
Here is the link to The Modest Butcher Menu and to book a reservation.
Terrace Restaurant at Mission Hill Family Estate
This restaurant boasts stunning views of Lake Okanagan and offers contemporary cuisine made with locally sourced ingredients. The wine list features Mission Hill wines as well as other local and international selections.
The Terrace Restaurant is now taking reservations for the upcoming 2023 season and will reopen on May 6th.
Old Vines Restaurant at Quails’ Gate Winery
The restaurant is located in a beautiful vineyard setting and offers a farm-to-table menu featuring local ingredients. The wine list features Quails’ Gate wines as well as other local and international selections. Here is the link to book a reservation on Open Table.
Penticton / Naramata
OROLO Restaurant + Cocktail Bar at TIME Family of Wines’
TIME Family of Wines’ recently opened the Chronos Tasting Room and OROLO, a new restaurant and cocktail bar.
OROLO (named for horology, the study of time) will offer elevated, elegant cuisine in a relaxed environment. The refined atmosphere that marries the echo of a historic theatre with the modern touches of gold and warm wood will allow diners to feel comfortable while enjoying an inspired dining experience. A big part of OROLO’s ethos is the commitment to supporting local farmers, producers, and purveyors, as well as a focus on top-quality dry-aged steak offerings.
In another game-changing move for the Okanagan dining scene, OROLO has purchased several Dry Agers to aid in their quest to bring a memorable difference in every bite, with a ‘melt-in-your-mouth’ experience.
Here is the link for reservations and a review of some of the available TIME family wines.
The Restaurant at Poplar Grove
Nestled on the slope of Munson Mountain, The Restaurant at Poplar Grove offers exceptional views of Okanagan Lake while offering Chef Rob Ratcliffe’s unique vision of refined nostalgia. Rob grew up outside London and has fond memories of the endless international food available to him. He combines inventive and delicious ways to refine the nostalgic flavours of his youth along with the influences he gained throughout his career as a chef to create unique flavours.
Here is the link to check out the menu and to make a reservation.
Hillside Bistro
The Bistro was closed the first time we visited the winery but we were very lucky to find the restaurant open the second time and we were not disappointed.
With over twenty years of industry experience, Chef Evan Robertson has worked at his fair share of well-known restaurants including Edmonton’s Hardware Grill, Aerie Resort on Vancouver Island, and had great success making Calgary’s Pig and Duke one of Canada’s best gastropubs while being featured on the Food Networks popular TV series “You Got To Eat Here”. Most recently Evan received Gold Medal Plates recognition for his sustainably sourced, local menu at MARKET on the trendy 17th Avenue in Calgary.
We really enjoyed the Summer Sample & Share menu with the three of us dining on:
- Full Moon Brie from Quebec with Roasted Shallot crackers from Gone Crackers and Apricot Honey.
- Prosciutto with red wine figs, and
- Potato Gnocchi with citrus sour cream and grilled onion salad.
Here is the link to the restaurant menu and to make a reservation. For more information on Hillside BC wines go to Hillside – The Home of Muscat Ottonel
The Kitchen, at Da Silva Vineyards and Winery
The kitchen offers an unconventional fine dining experience with a range of ethnic farm foods, many of them Mexican and Portuguese in origin. The ever-changing menu offers a range of extraordinary dishes ranging from tapas to salads to main courses.
The kitchen will reopen in May.
The Bistro at Serendipity Winery
The Bistro is nestled alongside the vineyard on an outdoor patio that is heated and covered, allowing the guests to enjoy the serene setting – regardless of the weather. The Bistro serves seasonal, locally sourced, fine food that has been crafted to pair perfectly with Serendipity wines.
Tristan Bunkowski is the Executive Chef at Serendipity Winery. He was born and raised in Vancouver but has travelled and cooked all over the world. Tristan takes Serendipity’s ‘food forward’ approach to winemaking to the next level, devoting his practice to creating dishes that pair perfectly with each of the wines. His resume includes internships at Michelin-star restaurants, including Gaa by Chef Gagagn Andand in Thailand. These experiences brought Tristan a familiarity with global flavours, and a newfound respect and discipline for the culinary arts.
Here is the link to the Menu.
Peachland
19 Bistro @ Fitz Restaurant
During the summer of 2021, 19 Bistro opened a restaurant at Fitzpatrick Family Vineyards.
19 Bistro @ Fitz is inspired by the beautiful region, province, and country we reside in. Our dishes are made with ingredients sourced close to home, from farmers and producers who believe in the same quality-first mindset as us. Naturally, those dishes are paired with a selection of delicious Fitzpatrick Family Vineyard wines by the glass, and a selection of top-tier Okanagan wines by the bottle to further elevate our guest experience. Wine, Cider, and cocktails follow the same local-centric mindset. Altogether, our culinary and beverage offerings are crafted to showcase the best that our home has to offer.
Neil Martens
We returned to 19 Bistro @ Fitz this summer to celebrate a family birthday and enjoyed a terrific lunch captured in the collage below.
Green Thai Mussels – 1/2 pound of salt spring mussels in a green Thai curry broth with a Thai basil herbed baguette.
Tataki Poke Bowl – Seared Togarashi ahi tuna, avocado, Sunomono onions and cucumber and Yuzu Ponzu rice crisps.
Fish Taco – Four corn tortillas, crispy red snapper, avocado, salsa, cilantro vinaigrette and pickled onions.
Oysters on the Half Shell – Fresh Kusshi oysters, shaved ice, classic mignonette, champagne pearls, freshly grated horseradish.
We have also enjoyed the chicken sandwich on previous visits.
Crispy Chicken Sandwich – Karaage style fried chicken thigh, crisp sunomono slaw, quick pickles, and red curry aioli on a toasted artisan roll.
Be sure to take the rose garden path back to the parking lot as you leave the restaurant so you can enjoy the vineyard and Lake Okanagan view.
For more information on Fitz’s excellent wines see Fitzpatrick Family Vineyards for Bubbly and 19 Bistro.
The restaurant will reopen in May.
Okanagan Falls
The Restaurant at Liquidity Wines
Nestled in the rolling hills and lush landscape of Okanagan Falls at the south end of Skaha Lake, a twenty-minute drive south of Penticton, the Restaurant at Liquidity Wines reflects sustainable destination dining in the heart of our vineyards.
Each course is carefully curated by Winemaker Amy and Chef Josh, a culinary leader who trained in the kitchens of some of British Columbia’s most inspired restaurants.
Chef Josh Mueller
Chef Josh is European-born and has trained under Michelin Star Chefs. He has been a leader in the kitchens of some of British Columbia’s most inspired restaurants. With a resume including Bauhaus, Relais & Châteaux, Bacchus and The Terrace at Mission Hill he brings a wealth of culinary knowledge and experience. His dishes are as Instagram-worthy as they are delectable.
“The Liquidity wines and the Okanagan Falls setting are phenomenal partners in creating wine inspired, locally sourced seasonal dishes. My goal at Liquidity will be to highlight the bounties of the Okanagan and complement the beautiful Liquidity wines.”
Chef Josh
Oliver
The Restaurant at Phantom Creek Estates
We had the opportunity to revisit the winery in June for a wonderful lunch at the new restaurant before it opened on Saturday, June 12.
Born and raised in Toronto, Ontario, Sarah Fiore started her culinary career at one of Canada’s best restaurants in Toronto, Buca Osteria & Enoteca at age 15. She spent 8 years working with Chef Rob Gentile, opening up new locations, with a Sous Chef promotion and having responsibility for menu creation. She then spent a year working at Ignacio Mattos’ restaurant Estela in New York City, which gained a Michelin Star during her tenure. Back to her roots in Canada, she is ready to put all her knowledge together to create an ultimate dining experience.
“Cooking with my grandmother is my first memory of my love for cooking. It was always so magical watching her cook. Everything that she made always tasted so amazing. It was simple but it always tasted really good.
I remember she had this big wooden table in her basement where she would make all her fresh pasta and bread. She had a little stool for me to stand on. I’d watch and help her roll-out pasta. That’s what started my love for cooking”.
Sarah Fiore
Before the meal, we shared a glass of Rosé with Anahita Pouget, the Sales and Marketing Director for Phantom Creek Estates, and discussed the BC Wine industry challenges. The Oliver area has some terrific winery restaurants and I would expect reservations will be difficult to come by this summer, once the BC travel restrictions are lifted.
Our hostess Bailey showed us to our table where we were seated with a fabulous view of the vineyard and mountains in the background. Chef Fiore has developed an elegant menu with dishes that deliver intense flavours with magical spice notes. We enjoyed the meal captured in the collage below.
Cured Rainbow Trout – house xo sauce, spicy pickled cucumber, cured yolk caramel, cilantro. Chef Fiore has created the perfect sauce to complement the sweetness of the candied trout.
Burrata charred and pickled ambrosia apples, wildflower honey, toasted Marcona almonds, bee pollen. If you love soft cheeses like me, this is the perfect combination to start for any meal.
Poached Lingcod with roasted leek, radish, and kombu beurre blanc. The generous fish portion was cooked to perfection.
Aged Duck – Fraser Valley duck breast and thigh, red cabbage, pickled cherries and mustard greens. The duck is prepared sous-vide with a final crisping of the skin making a delicious meal enhanced further by a glass of Phantom Creek Estate Cabernet Franc Merlot.
For dessert, we shared a light and tantalizing chocolate tart.
For all the foodies out there I can definitely recommend the Restaurant at Phantom Creek Estate. Here is the link to the restaurant page for the menu and reservations.
For more information on the winery and premium BC wines – Phantom Creek Estates – Come for Wine, Food, the View
Miradoro Restaurant
Miradoro Restaurant was established as a partnership between Tinhorn Creek and BC culinary legend Manuel (Manny) Ferreira.
Jeff Van Geest is now the executive chef of Miradoro Restaurant. Jeff was born in St. Catharines, the heart of the Niagara region. His grandparents were farmers and taught him to respect what farm-fresh meant – which might explain Jeff’s desire to have a small garden on-site at Miradoro, even if he doesn’t have time to tend it every day.
With his culinary training at the Vancouver Community College, Jeff landed an apprenticeship at Bishop’s restaurant in Vancouver – one of the earliest pioneers in sustainable cuisine. He worked his way through the ranks to Sous Chef before leaving to start his own restaurant: the Aurora Bistro. Highlighting field-to-table and honouring the farmer/chef relationship earned Jeff a reputation in the restaurant industry as someone who walked (or cooked) the talk.
Panoramic views of the valley below; clean lines, and a comfortable atmosphere. Locally sourced ingredients prepared by an award-winning chef. All of this, in the heart of the south Okanagan – with a hint of Mediterranean on the palate.
With an emphasis on seasonal products and a commitment to sustainable practice, the menu at Miradoro is a study of culinary creativity. From the authentic Forno oven to a diverse wine list (including library wines), this is the place for food lovers to indulge.
Open from March through December, Miradoro is where you can enjoy a leisurely meal and a glass of wine – whether you’re visiting wine country or you live down the road.
Dining at Miradora
We travelled to Oliver in March and were fortunate to dine at Miradoro one night. The restaurant was busy for the off-season. We were also able to take advantage of the March three-course fixed-price menu. The meal included:
- Appetizer – albóndigas – beef & pork meatballs in rich tomato sauce, arugula, parmesan
- Rabbit, pancetta and green chickpea pappardelle – broad noodles in rich rabbit ragu, pecorino romano
- Grilled ‘bear & flower farm’ pork chop – garlic honey blue cornmeal polenta, red cabbage kraut, caramelized apple, celery root.
- Dessert – espresso tiramisu
The meals were paired with Tinhorn Creek Cabernet Franc 2018.
The service was excellent and the food was first class, such a treat in these difficult COVID times.
For a reservation at Miradora please use this link.
For more information on the winery and BC wine see The Okanagan Valley’s Tinhorn Creek Vineyards & Miradoro Restaurant
Terrafina Restaurant
Meaning “from the earth”, Terrafina is a gorgeous Tuscan Style restaurant nestled among the vines of Hester Creek Estate Winery.
The Chef
Adair Scott is the restaurant Chef. He grew up on the family farm in Prince George, where he developed an enduring passion for locally sourced food, learning at an early age how to raise livestock and tend a large garden. His culinary career also began young, working as a teenager at a nearby restaurant that started a lifelong attraction to the industry. After completing his Red Seal and stints at the Harvest Golf Club and Local Lounge & Grille in the Okanagan, he ventured Down Under to work in kitchens across Australia. My highlight was as Chef de Partie at Australia’s landmark restaurant Stokehouse, famed for its “beach luxe” dining and seafood.
Landing back in the Okanagan he joined Watermark Beach Resort in Osoyoos as Executive Chef for 7 years. At Terrafina, Adair brings his love of local fare and considerable network of family farms and artisan suppliers to our modern take on Tuscan-inspired cuisine.
The Meal
We had an excellent meal at Terrafina. Service by Tom Swope and his team was also first class.
We started the evening with the Chicken Liver Pâté. I had the delicious Risotto with red Argentinian prawns, garden herbs and arugula purée. Judy selected the lasagne with a mushroom salad. The meal was paired with Hester Creek Reserve Cabernet Franc.
For more information on the winery and BC wine see Hester Creek for Wine, Accommodation and Dining
The Restaurant at Burrowing Owl Estate Winery
The Restaurant at Burrowing Owl offers fine dining with a focus on local and sustainable ingredients. The wine list features Burrowing Owl wines as well as other local and international selections.
Masala Bistro Restaurant
Enjoy Kismet wine paired with the savoury flavours of Indian delicacies at the Masala Bistro. Visit the patio nestled next to the vineyard and embrace the breathtaking view of the Black Sage Bench. For more information on Kismet wines – Kismet for your Destiny with Fine Wine.