Cuisine
The Dining Room
The Dining Room
Awarded “Best Food in the Americas” by Conde Nast Traveler’s Gold list, The Dining Room is a destination unto itself. Come savour the exquisite talents of European-trained Executive Chef Hans Sauter and enjoy the fresh-cut flowers, sparkling crystal, and the warm glow of the grand fireplace.
Breakfast: 7:00am to 10:30am daily
Dinner: starting at 5:30pm daily
Reservations are recommended. Please call (403) 522-3989 or book online.
Dining atmosphere is casual elegance and while many guests wear jackets, it is discretionary. No athletic attire, T-shirts, or shorts at dinner please.
Fondue Stübli
Fondue Stübli
Stübli means “cozy room” and this charming, intimate space lives up to that. Located next to The Dining Room, Fondue Stübli features traditional Swiss fondues including a classic cheese fondue, fondue “bourguignonne” and fondue “chinoise”.
Dinner starting at 5:30pm daily.
Reservations are recommended. Please call (403) 522-3989 or book online.
Dining atmosphere is casual elegance and while many guests wear jackets, it is discretionary. No athletic attire, T-shirts, or shorts at dinner please.
Sir Norman Lounge
Sir Norman Lounge
Soak in the relaxed atmosphere by a crackling fire. This is a great spot to be après ski, après hike, before or after dinner. The Sir Norman Lounge offers a light menu, plus relaxed piano entertainment on weekend evenings.
No reservations required.
Opens daily at 2:00pm.
Athletic wear is permitted.
The Outpost
The Outpost
A comfortable, English-style pub, The Outpost is a great place to gather with friends and relive the day’s adventures. Featuring classic pub fare and a curated selection of craft brews.
No reservations required.
Open Daily 12:00 to 10:30pm.
Athletic wear is permitted.
Gourmet Packages
Gourmet Packages
We offer several packages that include culinary experiences along with accommodations, spa treatments, activities, and more.
Executive Chef Hans Sauter
Executive Chef Hans Sauter
Chef Sauter hails from Switzerland. Over the last three decades, fine restaurants worldwide have benefited from his exacting experience and direction. His illustrious international career includes stopovers in Switzerland, Japan, Hungary, the United States and now Canada, and this impressive and varied background is clearly evident in his creative approach to fresh market cuisine.