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🌸 Spring 2026 Update – Seasonal Hours, Closures & Year-Round Dining

Including exciting new additions like Journey at Azhadi Vineyards, here are some of the best Okanagan winery restaurants to visit in 2026.

As the Okanagan transitions from winter into the spring tourism season, winery restaurants begin adjusting their schedules. Some are preparing to reopen for the busy months ahead, others continue with reduced shoulder-season hours, while several remain open year-round for relaxed vineyard dining experiences.

Whether you’re planning a spring wine-country getaway, a special occasion dinner, or a weekend tasting trip, it’s always wise to confirm hours in advance. Below is a snapshot of current seasonal closures, limited hours, and the standout winery restaurants that remain open year-round.

And if you’re planning an overnight escape, many of these wineries offer boutique vineyard suites or resort-style stays just steps from the dining room. For the ideal pairing of vineyard dining and a wine-country getaway, explore our updated BC Winery Accommodation Guide. Increasingly, winery architecture and hospitality are becoming part of the destination experience, shaping visitors’ memories long after the meal ends.

For visitors planning an Okanagan wine tour, winery restaurants have become an essential part of the experience, combining vineyard views, regional cuisine, and some of the best food-and-wine pairings in British Columbia.

Here is a list of 27 Okanagan winery restaurants you can visit:

Jump to Kelowna Winery Restaurants

Jump to Oliver Winery Restaurants

Spring 2026 Winery Restaurant Hours

Planning an Okanagan wine country visit in 2026? Winery restaurant hours change frequently in the shoulder season as vineyards prepare for the busy summer tourism period. Below is a quick snapshot of which winery restaurants are currently closed for the season, which are operating on limited hours, and which remain open year-round.

Lake Country

BLOCK ONE at 50th Parallel Estate Winery

Block One at 50th Parallel is where glamour farming meets fine dining, perched above Lake Okanagan with a panoramic view that’s almost as seductive as their Pinot Noir and sparkling wines. This sleek Lake Country estate doesn’t just grow grapes — it cultivates experiences, pairing elegant plates with bubbles to die for and a view that’s pure postcard. 🥂🌅

For our shared appetizer, we selected the Grilled Octopus and Spicy Chorizo. The Octopus was cooked to perfection using the Sous Vide technique. It 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. 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 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.

Reserve Your Table on 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 Ryan Harney. Ryan has worked in the culinary industry for decades and honed his talent while working in the Okanagan, Caribbean, Ireland and Vancouver Island before returning to his hometown of Lake Country.

Peak Cellars Garden Bistro

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 offers 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, and 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.

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, Savoury 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

Savour Chaos in every sense of the word. Open seasonally at Ex Nihilo Vineyards, the reimagined CHAOS Bistro invites guests to indulge in locally inspired cuisine while surrounded by vineyard views and fragrant Okanagan air.

During spring and summer, dine al fresco on the patio. In the cooler months, cozy up in the newly redesigned lounge—perfect for fireside wine and conversation.

Executive Chef Danny Tipper and his team craft a rotating menu of Neapolitan-style wood-fired pizzas (seasonal), Mediterranean-inspired tapas, and fresh garden salads—all sourced from nearby farms and producers. The result: a modern, casual dining experience elevated by culinary creativity and award-winning wines.

For information on Ex Nihilo wines see – Ex Nihilo Vineyards – Mysterious Reds & Classic Whites

Journey Restaurant at Azhadi Vineyards & Winery (Lake Country)

Persian Heritage, French Technique, Okanagan Terroir

Perched above the vines in Lake Country, Journey Restaurant delivers one of the most distinctive winery dining experiences in the Okanagan. Vineyard views stretch toward Okanagan Lake, while the cuisine tells a deeper cultural story rooted in Persian heritage and classical French technique.

Leading the culinary vision is Group Executive Chef Alain Léger, a classically trained French chef with more than 30 years of experience across luxury resorts, hotels, and destination restaurants. At Azhadi, Chef Léger blends Persian culinary inspiration with locally sourced Canadian ingredients to create cuisine that is both elevated and soulful.

His résumé includes leadership roles at Eldorado Resort, Delta Grand Okanagan, Brentwood Bay Lodge, and InterContinental Hotels. He now oversees culinary programs at both Azhadi and Ex Nihilo, bringing refined execution and thoughtful wine pairings to every service.

Journey uses compact charcoal and coconut briquettes in its Josper grill, a Spanish charcoal oven that combines the speed of an oven with the flavour of a traditional grill. The high heat locks in moisture while adding a subtle smoky depth.

Row 188 at O’Rourke Family Estate

Row 188 at O’Rourke Family Estate brings a fresh, elevated dining experience to Lake Country — one that finally matches the ambition and scale of this landmark project. Set high above Okanagan Lake on dramatic granite bluffs, the space blends modern elegance with the warmth and calm of a true wine-country setting. The culinary direction is seasonal and ingredient-focused, leaning into the Estate’s cool-climate strengths: crisp orchard fruit, mountain herbs, and the vibrant acidity that defines O’Rourke’s Chardonnay and Riesling. The result is a menu that feels refined yet deeply connected to the estate’s vineyards and underground barrel caves.

Dinner service is intentionally intimate, offered Friday and Saturday from 5:30pm–9:00pm, with reservations required. Guests booking the Five-Course Dinner experience should note that seatings are limited to 5:30pm–6:30pm, allowing the team to deliver a highly curated, wine-driven progression of dishes. This format gives diners a chance to experience O’Rourke wines exactly as they’re meant to be enjoyed — with thoughtful pairings and a sense of place that elevates every course. For visitors exploring the Scenic Sip, Row 188 instantly becomes a must-book stop, pushing the region’s dining scene into a new tier.
Reserve here: https://orourkefamilyestate.com/row-188/

7 Must-Try Kelowna Winery Restaurants

Kelowna is home to some of the Okanagan’s most celebrated winery restaurants, where award-winning BC wines meet exceptional cuisine. Whether you’re after organic lakeview dining or modern farm-to-table menus, these Kelowna winery restaurants deliver unforgettable experiences.

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. Neil relocated from the Vancouver restaurant scene when the restaurant opened in the summer of 2019.

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, 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!

Reserve at Home Block via OpenTable

The Restaurant at Summerhill Pyramid Winery

Savour an unforgettable organic dining experience at Nature’s Table at Summerhill Pyramid Winery, a standout Kelowna Winery Bistro. Nature’s Table showcases the finest organic and locally sourced ingredients, thoughtfully paired with Summerhill’s award-winning wines. Enjoy breathtaking views of Okanagan Lake and spectacular sunsets as you indulge in a menu that celebrates the harmony of food, wine, and nature. Perfect for special occasions or a relaxed evening out, this is a true taste of the Okanagan.

Reserve on OpenTable

West Kelowna

Little Straw Vineyards – Tula Restaurant

TULA Restaurant is now open at Little Straw Vineyards, offering refined Indian cuisine with a vineyard twist. Located at 2815 Ourtoland Road, West Kelowna, BC, we welcome you Wednesday through Sunday from 12 pm to 9 pm. Enjoy lunch (12–5 pm; walk-ins welcome) or indulge in our fixed four-course dinner menu (5–9 pm; reservations strongly recommended). To celebrate our opening, guests visiting now through the end of July will receive 10% off food. Discover beautifully balanced, seasonally inspired dishes thoughtfully paired with our estate-grown wines.

Here is the link for TULA Restaurant Reservations

The Modest Butcher at Mt. Boucherie Winery

The restaurant opened in 2020, 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.

Old Vines Restaurant at Quails’ Gate Winery

The restaurant is in a beautiful vineyard setting and offers a farm-to-table menu featuring local ingredients. The wine list features Quails’ Gate wines and other local and international selections. Here is the link to book a reservation on Open Table.

Frind Estate Winery – Beach Café

There’s nothing quite like dining right on the lake. Frind’s Beach Patio offers a relaxed, toes-in-the-sand vibe paired with fresh, locally inspired dishes. From wood-fired pizzas to seasonal seafood, every plate is best enjoyed with a glass of their signature crisp whites or bold reds — and a stunning Okanagan sunset as your backdrop.

Crown & Thieves – Angel Share

A whimsical dining experience hidden inside one of the valley’s most imaginative wineries. Angel Share, tucked within Crown & Thieves’ theatrical space, serves elevated comfort food with creative twists. The menu changes often, featuring local produce, artisan meats, and bold wine pairings from their own cellar. The setting — think speakeasy meets vintage theatre — makes it a dinner you won’t forget.

Booking Tip: Check for themed evenings or chef’s tasting menus for a one-of-a-kind night out.

31 CHARKAY at Grizzli Winery

Nestled inside Grizzli Winery, 31 CHARKAY blends contemporary Canadian cuisine with the winery’s award-winning portfolio. The menu highlights locally sourced ingredients, seasonal specials, and artfully plated dishes designed to complement Grizzli’s wines. Guests can enjoy everything from a relaxed lunch to a refined multi-course pairing dinner, all while surrounded by the winery’s stunning architecture and vineyard views. It’s a perfect stop for those seeking a complete wine-and-dine experience in West Kelowna.

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 it 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.

Last dinner reservation taken is at 8pm. Welcome to The Kitchen by Abul Adame at Da Silva vineyards and winery First Okanagan restaurant serving tapas, Est. 2012 The Kitchen, serving Portuguese tapas with Mexican flare was created with the goal of setting itself apart from pretentious fine dining three course menus. Our goal was to develop a more social and interactive way of eating. Inspired by Da Silva wines, Chef Abul Adame crafts a wide range of diverse dishes to accommodate any kind of food restriction, served Tapas style. Abul considers cooking an art and pursues it with endless passion. At The Kitchen you will find a friendly atmosphere operated with family values and honest simple preparation. The best way to experience the Kitchen is through “Chef’s Choice”, where Abul will bring out course after course of vegetarian, seafood, meat tapas with surprises along the way. Chef’s choice enables Abul’s creative to be tested and and opportunity to diverge from the normal menu.

Here is the reservation link.

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 worldwide. Tristan takes Serendipity’s ‘food forward’ approach to winemaking to the next level, devoting his practice to creating dishes that pair perfectly with each wine. 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 Winery Restaurants

The Restaurant at Phantom Creek Estates

Our Restaurant is Paused for the 2025 Season

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 2021.

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.

I can definitely recommend the Restaurant at Phantom Creek Estate for all the foodies out there. Here is the link to the restaurant page for the menu and reservations.

The current Executive Chef is Alessa Valdez.

Chef Alessa Valdez, cooking means love. Growing up in Filipino culture, family gatherings were frequent, centred on food, and began early with an entire day devoted to cooking. It was as she began to work her way through the ranks of upscale Toronto kitchens that she started to see it as a career. “I fell in love with the kitchen culture — everything from learning different techniques, different types of cuisines, and learning how to appreciate each ingredient on the plate.” She worked in top kitchens including Buca Yorkville, Alo Bar, and Auberge du Pommier before heading west to join The Restaurant at Phantom Creek Estates in 2021. Calling it the best decision she’s ever made, Chef Valdez finds new inspiration every day from her surroundings in the South Okanagan, and from the bounty of the region. “Every ingredient has a story to tell. I get to use my training, skills and knowledge to share that story with our guests, and there’s nothing more rewarding for me than knowing I’ve made a memory from just one bite.”

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 daily.

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 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 is in the south Okanagan’s heart – with a hint of Mediterranean on the palate.

With an emphasis on seasonal products and a commitment to sustainable practice, the menu at Miradoro studies culinary creativity. From the authentic Forno oven to a diverse wine list (including library wines), this is where food lovers indulge.

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 living 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.

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’s Chef. He grew up on the family farm in Prince George, where he developed an enduring passion for locally sourced food, learning how to raise livestock and tend a large garden at an early age.  His culinary career also began when he was young, working as a teenager at a nearby restaurant that sparked a lifelong passion for 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. 

Returning to 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 ( now the Naramata Inn GM) 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.

I returned to the restaurant in the spring of 2024 for the GSM media event host by Manager, Robyn Bates and enjoyed a terrific lunch.

For more information on the winery and wine, see Hester Creek for Wine, Accommodation and Dining and be sure to check out the Top Shelf GSM red.

The Restaurant at Burrowing Owl Estate Winery

The Restaurant at Burrowing Owl offers fine dining focusing on local and sustainable ingredients. The wine list features Burrowing Owl wines and other local and international selections.

Chef Lee Humphries was born and raised in Cornwall, on the southwestern peninsula of England. He started his culinary venture at the upscale Budock Vean Golf and Country House on the banks of the Helford River, where he spent the time working, observing and learning everything he could. Lee then voyaged to London, working as a commis chef at the Westbury Hotel in Mayfair, cooking through the ranks and eventually holding the Sous Chef position.

In 2000, Lee moved to Vancouver, Canada and spent 15 years cooking at some of Vancouver’s top restaurants, including West, Opus Hotel, C and the Heather Hospitality Group. In 2015, Chef Humphries found his true home at the Sonora Room Restaurant in the South Okanagan wine country. His passion for fresh, seasonal, local ingredients supports and inspires his food and cooking philosophy.

Here is the Sonora Room reservation link.

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.

Osoyoos

The Bear, The Fish, The Root & The Berry at Spirit Ridge Resort

Part of Nk’Mip Cellars’ resort, this restaurant emphasizes Indigenous culinary traditions and pairs dishes with Nk’Mip wines.

“Our inspiration for the name of our signature restaurant comes from the chaptik story passed down through the generations of our First Nations people of the Okanagan. 

The Syilx People of the Okanagan Nation approach to food is based on the creation stories of their culture and we’ve taken their stories as the inspiration for the name of our restaurant: “The Bear, The Fish, The Root & The Berry,” based on their story of the Four Food Chiefs.

The Four Food Chiefs are central: Skimxist Black Bear (chief of animals, representing self-sacrifice, leadership, giving), Ntytikxw Chinook Salmon (water creatures, perseverance, hard work), Speetlum Bitterroot (plants below the round, relationships to the land) and Seeya Saskatoon Berry (plants above the ground, growth, strength, community) are legendary.  These four food chiefs represent the key elements of Indigenous cuisine.”

Ready to sip and savour the Okanagan? Book your table and share your experience with us @bcwinetrends. 🍷📸

Note: The original article was updated in November 2025 with winter restaurant hours and other changes.