Over time, Pino Posteraro managed to perfectly immerse himself in the sensibility and flavours of British Columbia, without ever losing his very strong Italian identity, especially from the South, as originally from Lago, in Calabria. His restaurant has a classic structure, with dishes rich in products of exceptional quality, with a marked environmental focus, starting with sustainable fishing, seasonal products and self-cured meats. The kitchen produces substantial dishes, often combining flavours of sea and of the soil. We advise to start with the excellent prawns and artichokes, or the chestnut and chickpea soup. The West Coast Halibut in herb crust and dried tomatoes is delicate, tasty and very intriguing. The wine list is vast, with great attention to France, a good selection of North American labels and a valid Italian portfolio.