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Like the California wine regions, Okanagan has attracted gourmands, and the restaurants reflect that. They also benefit from the amazing fruit harvest here. From summer to fall, every month reaps a harvest of different fruits, from cherries and plums to nectarines, peaches, and several varieties of apples.
Start with a picture-perfect backdrop overlooking the vineyards, add a contemporary market-driven menu, top it off with expert service, and the result is one of the Okanagan's finest dining experiences. With its high-beamed ceilings and wood floors, the interior is rustic, but the best seats are on the terrace looking out across the fields. The menu changes every year but you might find dishes like seared tuna with beets or duck breast with parsnip and sweet potato. The restaurant is open for lunch and dinner daily from May through mid-October, but keeps more limited hours off-season.
Rod Butters, one of BC's best-known chefs, created this contemporary eatery to deliver a culinarily interesting yet casual dining experience. The restaurant's interior is simple, with an open kitchen, a 21-foot communal table, and exposed brick and beams revealing the historic building's architectural roots. The kitchen emphasizes seasonal, locally sourced fare and is not afraid to offer cheeseburgers (topped with artisanal cheddar or blue) alongside more innovative dishes. Look for the carrot-poached lingcod or the braised bison brisket with Okanagan kimchi. If you're into desserts, the "liquid" variety are worth your consideration; a favorite is peach cobbler (bourbon, peaches and cream, and cinnamon). P.S.: The name is pronounced "Rod's."
When the sun cooperates, the skies here become a dazzling array of salmon, orange, pink, and turquoise as dusk approaches. The food is impressive enough, though, that you'll be lingering over every mouthful long after the sun goes down. In addition to salads and soups, there are expertly prepared dishes like strip loin served with garden salsa verde. There are also options for those who have vegan and gluten-free diets. Make sure to share a plate of artisanal cheeses and breads. Before dinner, try to schedule a tour of the winery's pyramid, fashioned after the one in Egypt.
Hillside Winery's straightforward lunch menu—salads, sandwiches, and pastas—is presented with style. It tends to get busy; so reservations are encouraged. The evening vibe is more intimate, making this a good choice for traditional favorites like wild Pacific halibut or clam risotto.
This trendy downtown restaurant and cocktail bar serves fantastic comfort food (think chicken wings, coconut prawns, pastas, and more). They also have an extensive cocktail list and plenty of great vino and suds from the surrounding wineries and breweries. The vibe and the decor are fun.
On a lovely terrace looking out over the vineyards at Nk'Mip Cellars, this restaurant offers shady respite from the desert heat. The menu includes salads, cheese plates, and other light meals, and dishes sometimes feature Indigenous influences, such as wild salmon or bison steak. Like many winery dining rooms, this one is outdoors and closes when the weather turns. Although it's primarily a place for lunch, it serves dinner on Friday and Saturday evenings in July and August.
A seat at this beautifully landscaped patio is one of the hottest tickets in town, so plan on an early lunch if you hope to get a table. Among the wine-friendly dishes, you might find smoked trout, or a duck burger topped with slaw. Or simply spend the afternoon sharing a charcuterie plate. The tables are outdoors, meaning the restaurant closes in inclement weather. Reservations are accepted for groups of six to 12 people.
With its panoramic views across the vineyards and the lake, this outdoor eatery at the Mission Hill Family Estate is a winner for alfresco dining for lunch and early dinners to catch the sunset. It's tough to compete with such a classic wine-country locale, but the innovative kitchen here is up to the task. You might start with a simple salad of perfectly ripe tomatoes and locally made feta cheese, or a tart of duck prosciutto, leeks, and potatoes before moving on to pan-seared sablefish paired with a pea puree, or braised venison with figs. Every item is matched with an appropriate wine. Stay a while to enjoy a tasting plate of cheeses or a decadent assortment of chocolate creations. If the weather's cool, there are heaters and blankets. If the weather's inclement, service stops.
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