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A new kind of après-ski

The global trend of better and healthier food has also found its way to the Canadian après-ski scene. Those who don’t want to spend an entire week eating junk food can enjoy an abundance of healthy eating options in the ski resorts around Vancouver. Chefs prepare out-of-this-world dishes with local ingredients that are sure to make you lose all interest in fast food.

In British Columbia, the province where Vancouver is located, the ‘Farm-to-Table’ movement is increasing in popularity. Put simply, this concept promotes products that are bought directly from the farmer without first having undergone processing or transport. Its success is clearly apparent: there are more land pastures popping up in the Vancouver area and more produce growing is taking place. And that’s good for the restaurant industry, as chefs can now use fresh and local products both in summer and winter.

En route to enjoying après-ski
En route to enjoying après-ski


Traditional Italian

A good example of this green concept is Cibo Trattoria in downtown Vancouver. This Italian restaurant gives traditional Italian dishes a modern twist. Although some cheese and meats have to be imported from Italy, most of the ingredients come from neighbouring farms. Radishes from Aldergrove and watercress from a farm in neighbouring Langley are just a few of the delicious ingredients available. The menu - printed on recycled paper - is never the same two days in a row: it always features new and exciting dishes. Typical dishes include grilled octopus with cucumber salad, and fazzoletti with wild boar sauce. Both pair up perfectly with a local wine from the more inland area of Fraser Valley or Okanagan Valley.

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Traditional Italian with a modern twist

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Cibo Trattoria, 900 Seymour Street, Vancouver, BC V6B 3L9
A creation of chef James Walt

Araxi living room

In the town of Whistler in the ski area of the same name, foodies can indulge their palate. After a day of challenging descents in the snow, enjoy culinary pampering at Araxi, a restaurant that has already won a number of culinary awards. Chef James Walt primarily uses ingredients from Pemberton Valley for his creations, as well as freshly caught fish from the Pacific Ocean. The warm earth tones of the interior and the tall cabinets filled with wine create the ultimate living room feeling.

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Araxi, 4222 Village Square, Whistler, BC V0N 1B4

Rendezvous at Christine’s

On top of the Blackcomb mountain in the Whistler-Blackcomb ski area you’ll find Rendezvous Lodge. The lodge houses Christine’s restaurant, an excellent choice for a delicious and socially responsible lunch or dinner. The fish, for example, is caught according to the requirements of the Vancouver Aquarium. Every dish also includes suggestions for local wines to pair up with the meal. Non-skiers can also join the fun by taking the Peak 2 Peak gondola to the lodge. The 11-minute ride offers breath-taking views of the mountaintops.
The view of Blackcomb