The Mountain Table
Where altitude meets attitude and every plate tells a story from these peaks
Look, we're not gonna pretend we're reinventing the wheel here. What we do is simple - take what grows nearby, treat it right, and put it on your plate while it's still singing.
Our kitchen's got this thing about ingredients that actually taste like something. We're talking vegetables pulled from valley farms that morning, fish that was swimming in Pacific waters yesterday, and game that roamed these very mountains. Chef Martinez says if you can't trace where it came from, it doesn't belong here.
The dining room? Floor-to-ceiling windows looking straight at the peaks. We figured if you're eating at 3,000 feet, you might as well enjoy the view. Plus, there's something about watching the sun drop behind those ridges that makes everything taste better.
The folks who make the magic happen, burns and all
Executive Chef
Rafa spent fifteen years bouncing between Michelin kitchens in Spain before deciding he'd had enough of the fuss. Moved to Whistler in 2019 and hasn't looked back. His philosophy? "If your grandmother wouldn't recognize it, why are you serving it?"
Signature: Wild Boar Ragu with hand-rolled pappardelle that'll make you forget you ever ate pasta before
Pastry Chef
Amélie's from Quebec City and trained in Paris, but she'll tell you her real education came from her grand-mère's kitchen. She's got this wild talent for turning mountain berries and local honey into desserts that honestly feel like cheating.
Signature: Maple tarte tatin with spruce tip ice cream - sounds weird, tastes like heaven decided to vacation in the Rockies
Fall 2025 means harvest time and we're not messing around
October means squash, wild mushrooms, and the last of the heirloom tomatoes before the frost hits
Comes with candied pepitas and a drizzle of sage oil. Sounds fancy but it's basically autumn in a bowl.
Charred quick over alder wood, served with fermented chili butter. These things are sweet like candy and we barely do anything to 'em.
Chanterelles, porcini, and whatever else our forager found that morning. On sourdough with whipped goat cheese from the valley.
45-day dry aged, grilled over hardwood. Comes with roasted root vegetables and a red wine reduction that's been simmering since breakfast.
Fraser River sockeye with crispy skin you'll fight over. Sitting on celery root puree with braised kale that doesn't taste like punishment.
Local deer, treated with respect. Juniper-crusted and served with huckleberry gastrique. This dish is pure mountain poetry.
For the vegetable folks - house-made gnocchi that's lighter than it has any right to be, tossed with brown butter, hazelnuts, and crispy sage.
70% cacao from Vancouver Island, sea salt caramel, and espresso whipped cream. It's intense - you've been warned.
Rustic as hell, made with apples from Similkameen Valley. Vanilla bean ice cream on the side because some traditions are sacred.
Three BC artisan cheeses with housemade crackers and mountain honey. Let us pick for you - we know what's good right now.
We've got about 200 bottles in the cellar, mostly from BC and the Pacific Northwest because why ship wine across the world when there's amazing stuff two hours away?
Our sommelier Marcus is a bit obsessed with Okanagan Pinot Noir and natural wines from Vancouver Island. He'll steer you right - just tell him what you're eating and how adventurous you're feeling.
Pro tip: The wine pairing option is actually worth it. Marcus puts together five glasses that'll make your meal make sense in ways you didn't know were possible.
We're not trying to be exclusive or anything, but there's only so many seats with that mountain view. Best to call ahead if you've got your heart set on a particular evening.
We can usually squeeze in walk-ins at the bar if you're flexible. Bar menu's got most of the good stuff anyway.
Main lodge, ground floor. You can't miss it - just follow the smell of something delicious and the sound of happy conversations.
Things change every few weeks based on what's actually good right now. That's the point of cooking with the seasons - keeps us on our toes.
Got a group? We've got a private room that seats 16 with its own fireplace. Perfect for celebrations or business dinners that don't feel stuffy.