Best Canadian restaurants in Vancouver

Mike Robbins's playful, seasonal B.C. food, among Lego and Star Wars toys. 2 Stars in 2026.

• MICHELIN 2 MICHELIN StarsSource ↗

  A refined, flavourful meal in a relaxed rather than formal setting. The seasonal tasting menu stands out for skilled technique, quality ingredients and global influences, alongside strong drinks and wine pairings.

  Standout dishes: Sungold tomatoes with house-made XO sauce, caramelized buttermilk with Thai green curry, fresh pasta with charcoal-roasted asparagus

• 50 Best #35Source ↗

  Contemporary Canadian cooking with a special-occasion spirit, valued for its warmth, whimsy and nostalgic feel, from narrative-driven plates to Lego Star Wars figures on the shelves.

• Canada's 100 Best #12Source ↗

  Chef Mike Robbins cooks a tasting menu with precision and seasonal British Columbia ingredients in a relaxed, playful room, with hard-to-find wines from small producers.

  Standout dishes: oyster with apple-jalapeno mignonette, torn bread with mussels, black cod, cheese course

• La Liste 78/100

Andrea Carlson's farm-to-table spot since 2013, with seasonal themed tastings.

• MICHELIN 1 MICHELIN StarSource ↗

  Chef Andrea Carlson's farm-to-table cooking has an unpretentious charm in a Mount Pleasant neighbourhood of strong restaurants. The short, seasonal menu shows inventive ingredient pairings.

  Standout dishes: "pine resin" charcoal-grilled morels, sablefish with fermented spruce bbq sauce, beeswax almond cake, beeswax custard with pear sorbet

• Canada's 100 Best #33Source ↗

  Chef-owner Andrea Carlson, a farm-to-table pioneer, gives each ingredient close attention in a polished, inventive tasting menu that changes by theme through the year.

  Standout dishes: yuzu barbecue-glazed celeriac, yellowfin tuna with fermented rosehip consomme

Vish Mayekar's roving menu.

• Canada's 100 Best #80Source ↗

  Chef Vish Mayekar's changing, internationally influenced menu shows deep commitment to technique and flavour, with inventive no-waste cocktails.

  Standout dishes: yellowfin tuna bhel, whole grilled fish

• Canada's Best New #10Source ↗

  A sustainable, locally rooted restaurant reinterpreting global flavours with a contemporary approach, driven by the story behind each plate.

Gus Stieffenhofer-Brandson's 11 courses, built on ferments and foraging; à la carte at the bar.

• MICHELIN 1 MICHELIN StarSource ↗

  The inspector valued the kitchen's sense of timing and its use of local, seasonal ingredients from nearby farms and woodlands, fresh or preserved. The cooking is approachable yet unexpected, with the chef's personal style throughout.

  Standout dishes: pappardelle, Fraser Valley duck breast

• 50 Best #17Source ↗

  Gus Stieffenhofer-Brandson builds a playful seasonal menu around foraged ingredients such as nettles, spruce tips and chanterelles.

  Standout dishes: Foie Gras NRG bar, Too Many Plums

• Canada's 100 Best #20Source ↗

  Chef Gus Stieffenhofer-Brandson blends Nordic techniques like fermentation and foraging with his Manitoba German heritage and West Coast produce in an 11-course tasting menu.

  Standout dishes: winter squash with pepita miso, sidestripe shrimp, wintergreen ice cream dessert

• La Liste 77.5/100

Lee Cooper's Gastown room, in the brick home of the city's first jail. West Coast food, French method.

• Canada's 100 Best #37Source ↗

  A French-inspired restaurant in a restored 19th-century Gastown building, where Lee Cooper pairs West Coast ingredients with French technique on a seasonal menu.

  Standout dishes: baked Pacific oyster, wild Pacific lingcod, beetroot carpaccio

• La Liste 75/100
• Wine Spectator Award of Excellence