The Pointe Restaurant
Since the Wickaninnish Inn opened in 1996, its restaurant, The Pointe, has set the bar high for dining on this coast. And things just get better and better at this Relais & Châteaux property, even when you think that couldn’t be possible. The carefully handcrafted dining room decor is deceptively simple, all the better to frame the spectacular 280-degree panorama of beach, islands, and ocean. Just as beautiful is the food on the plate, each dish a meticulous work of art, like the pretty chilled shellfish platter adorned with elderflowers and nasturtiums. Since opening, The Pointe has led the way in choosing local, seasonal, and sustainable ingredients, and that hasn’t changed with the dynamic new team in the kitchen led by Executive Chef Warren Barr. You might find yourself nibbling on local ling cod, octopus, abalone mushrooms, sea lettuce, wild onions, or tip-to-tail ingredients like pig’s tail or lamb tongue. Whatever it is, it will be prepared with finesse and flair, and paired with wines from one of the best cellars on the West Coast. An unforgettable dining experience. Note that The Pointe also serves a terrific value three-course set-price lunch menu, and an exceptional breakfast as well. Also well worth checking out is what might be the best-kept secret in Tofino: the inn’s casual Driftwood Café, an inviting little spot where you can enjoy light meals right by the beach.
Since the Wickaninnish Inn opened in 1996, its restaurant, The Pointe, has set the bar high for dining on this coast. And things just get better and better at this Relais & Châteaux property, even when you think that couldn’t be possible. The carefully handcrafted dining room decor is deceptively simple, all the better to frame the spectacular 280-degree panorama of beach, islands, and ocean. Just as beautiful is the food on the plate, each dish a meticulous work of art, like the pretty chilled shellfish platter adorned with elderflowers and nasturtiums. Since opening, The Pointe has led the way in choosing local, seasonal, and sustainable ingredients, and that hasn’t changed with the dynamic new team in the kitchen led by Executive Chef Warren Barr. You might find yourself nibbling on local ling cod, octopus, abalone mushrooms, sea lettuce, wild onions, or tip-to-tail ingredients like pig’s tail or lamb tongue. Whatever it is, it will be prepared with finesse and flair, and paired with wines from one of the best cellars on the West Coast. An unforgettable dining experience. Note that The Pointe also serves a terrific value three-course set-price lunch menu, and an exceptional breakfast as well. Also well worth checking out is what might be the best-kept secret in Tofino: the inn’s casual Driftwood Café, an inviting little spot where you can enjoy light meals right by the beach.
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