"Good food doesn't need a dress code."

It started with tapas — small, generous plates made for passing around the table — and grew outward from there. The menu is wider now, leaning Mediterranean with warm, slow-cooked flavours and plenty of bread to soak them up, but those shareable beginnings are still at the heart of what we do.

The atmosphere followed naturally from the food: relaxed, unhurried, first come and first served. And wherever the season allows, we cook with what the Kootenays are growing, raising, and producing — because the best ingredients are usually the ones that haven't travelled far.