The only five-star dining experience in the Gulf Islands. Chef Marcel Kauer relies on the exceptional local bounty—including his own kitchen garden—for his fresher-than-fresh cuisine. Dinner is three courses, which could include an appetizer of seared sablefish or a green salad from the garden, entrée of grilled Salt Spring Island lamb or Pacific steelhead trout, and luscious desserts like hazelnut-apple kuchen. The wine list is exceptional, and cocktails are served on the patio on summer afternoons.