Fetch

Not only does this restaurant have an eye-popping view of the surging Pacific and trendsetting decor, but it also has Andrew Springett, former chef at the Wickaninnish Inn. He brings all his skills and magic to this stunning new restaurant. As much as possible, all ingredients are sourced locally, and that's good news, as the waters off Ucluelet are abundant with excellent quality fish and shellfish, and Vancouver Island has myriad small farms and ranches. Springett is a master at combining vibrant flavors and textures, such as parsnips and apples with crispy duck confit, and curried Dungeness crab with mango and fennel. Service is excellent, and every bite is a revelation. If you're in the mood for a drink and a snack, the lounge menu at Float will also provide great pleasure.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.