A Taste of the Mountains
Locally-sourced ingredients, world-class technique, and views that'll make you forget your phone exists
Look, we're not gonna throw around words like "transcendent" or "culinary journey" - though honestly, it kinda is both. Our restaurant pulls ingredients straight from BC's backcountry and coastal waters, then our team does what they do best: turns 'em into something you'll be thinking about for weeks.
Chef Helena's been in these mountains for over 15 years, and she's learned that the best meals don't need complicated explanations. Fresh sockeye salmon? Let it shine. Wild mushrooms from the forest trails? Yeah, they're incredible just being themselves with a little butter and skill.
Whether you're celebrating something special or just really hungry after a day on the slopes, we've got you covered.
Our main dining space - floor-to-ceiling windows, reclaimed wood beams, and those mountain views everyone keeps posting about. Open for dinner Wednesday through Sunday.
Dress code? Smart casual. Basically, if you'd wear it to meet your partner's parents, you're good.
Outdoor dining when Mother Nature's cooperating. We've got heaters and blankets for those cool mountain evenings, plus a separate bar menu if you're just here for the sunset and cocktails.
Fair warning: the view's so good you might forget to actually eat your food. We'll remind you.
Breakfast and brunch spot that'll actually get you out of bed. We're talking buttermilk pancakes with wild blueberry compote, eggs benedict that doesn't mess around, and coffee strong enough to fuel your morning hike.
Grab-and-go options available if you're racing to catch first chair.
Executive Chef
Trained in Lyon, fell in love with Whistler during a ski trip, never left. Helena's got a Michelin background but prefers working with BC's wild ingredients over fancy imported stuff. She forages on her days off - yeah, those mushrooms in your risotto? She probably picked 'em herself.
"I'd rather serve you the best salmon you've ever had than some deconstructed foam thing you need a manual to understand."
Pastry Chef
Vancouver native who worked in Paris and Tokyo before coming home to the mountains. Marcus makes desserts that look like art installations but actually taste incredible - which, trust us, isn't always a given with pretty desserts. His honey lavender creme brulee's got a cult following.
"Dessert's not just an afterthought. It's your last memory of the meal, so let's make it count."
Our menu shifts with the seasons 'cause that's when stuff actually tastes good. Here's what we're into lately.
Chanterelles and porcini from the local forests, goat cheese from the valley, puff pastry that'll make you weep. Drizzled with truffle honey because we're not monsters.
Line-caught from Haida Gwaii, seared with a maple-miso glaze, sitting on a bed of fiddlehead ferns and baby potatoes. Simple stuff done really, really well.
Alberta farm-raised, served medium-rare with juniper berry reduction and roasted root vegetables. It's what the mountains would taste like if they were edible.
Whole head charred and roasted, tahini cream, pomegranate, pistachios. Our carnivore regulars order this as a side. That's how good it is.
70% Ecuadorian chocolate, salted caramel, candied hazelnuts. Served with house-made vanilla bean ice cream. Marcus's personal favorite and he doesn't play favorites lightly.
Local wildflower honey, organic lavender, that perfect caramelized sugar crack. People literally make reservations just for this.
Our sommelier, Patricia, spent a decade in Napa before moving north. She's assembled a wine list that's heavy on BC wineries (Okanagan Valley produces some seriously underrated stuff) with enough international selections to keep things interesting.
Not a wine person? Our bar manager Jake creates cocktails with the same philosophy as our kitchen - seasonal, local ingredients, nothing unnecessarily complicated. His smoked maple old fashioned's dangerous in the best way.
Got something special happening? The Timber Room's available for private events - we're talking birthdays, anniversaries, corporate dinners, or that proposal you've been planning. We can seat up to 65 for a sit-down dinner, or host 80 for a cocktail-style reception.
Chef Helena can customize the menu, we'll work with your timeline, and our events team handles all the details so you can actually enjoy yourself. We've hosted everything from intimate family dinners to full wedding receptions.
Multi-course tastings designed around your preferences and budget
Audio/visual setup, custom decor, dedicated staff for your event
Tables book up fast, especially on weekends. We recommend reserving at least a week ahead, though we'll always try to squeeze you in if we can.
(604) 555-0127
Daily 10 AM - 9 PMinfo@nexarionquinthal.info
We'll respond within 24 hours