Cinderrah Spire Dining Room

Mountain-to-Table Dining

Our kitchen's been doing this for years - combining local ingredients with techniques that'd make your grandma proud and your taste buds do a happy dance. No pretentious stuff, just really good food that happens to look amazing.

Reserve Your Table
Chef at work
ALPINE FUSION CUISINE

Where Every Plate Tells a Story

Look, we're not gonna lie - our head chef Maria's kind of obsessed with the local farmers' market. She's there every Saturday morning, probably annoying vendors with questions about growing seasons and heritage varieties.

But that's exactly why our menu changes with what's actually good right now. Spring means wild ramps and morels from the forest trails. Summer brings berries that'll ruin store-bought ones for you forever. Fall's all about squash and game. Winter? That's when we get creative with root vegetables and preserved flavours that somehow taste like summer saved in a jar.

Locally Sourced

90% from within 100km

Award Winning

3 years running

Signature Dishes That Hit Different

These are the plates that keep people coming back. Don't blame us if you dream about 'em later.

Wild Venison

Wild Venison Loin

Pan-seared local venison with juniper-roasted root vegetables, blackberry reduction, and that crispy potato thing everyone asks about. Yeah, we're keeping that recipe secret.

Chef's Favourite $48
Pacific Salmon

Cedar-Planked Salmon

Wild BC salmon that's been hanging out with cedar smoke, served over quinoa with seasonal greens and a maple-miso glaze that'll make you reconsider everything you thought you knew about fish.

Guest Favourite $42
Mushroom Risotto

Forest Floor Risotto

Wild mushrooms foraged from nearby trails (by people who actually know what they're doing), arborio rice that's been stirred way too long, truffle oil, and parmesan. Vegetarian but nobody cares because it's that good.

Vegetarian $36
Duck Confit

Alpine Duck Confit

Duck leg that's been slow-cooking since yesterday morning, crisped skin that shatters just right, served with cherry compote and something green so you don't feel too guilty about eating all that deliciousness.

Seasonal Special $44
Chocolate Dessert

Avalanche Chocolate Torte

Dark chocolate ganache situation that's basically a fancy brownie we're charging more for (but it's worth it). Served with salted caramel ice cream and candied hazelnuts. Share it or don't, we won't judge.

Dessert $14

Meet the Culinary Team

The people who make it all happen, one plate at a time.

Chef Maria

Maria Kowalski

Executive Chef

Trained in Lyon, worked in Vancouver for 12 years, and somehow ended up in Whistler because she fell in love with the mountains. Brings classical French technique but isn't afraid to throw in some Pacific Northwest attitude. You'll find her at the farmers' market every Saturday at 7am sharp.

Pastry Chef

David Chen

Pastry Chef

The guy who makes desserts so pretty you'll feel bad eating them (but you'll get over it quick). Studied in Tokyo, worked in Montreal, and has a weird obsession with incorporating local wildflowers into his creations. That lavender creme brulee? Yeah, that's all him.

Sommelier

Sophie Beaumont

Head Sommelier

Our wine expert who can match a bottle to your mood before you even know what you're ordering. Certified sommelier with a soft spot for BC wines and an encyclopedic knowledge of burgundy. Ask her anything - she loves talking wine almost as much as drinking it.

Full Menu & Wine Pairings

Click through to see what we're serving and the wines that make 'em sing.