Our FoodPhilosophy

You can, literally, eat the scenery at Island Lake Lodge. Not the grey, jagged peaks of the Lizard Range, which make up the view from the lodge’s two restaurants, but the foliage that colours the landscape. Look closely in your salad, dessert or cocktail and you’ll see pesto ground from the fireweed that lines the access road and mountain trails, amber syrup boiled from cedar boughs, purple huckleberries foraged from bushes, and orange nasturtium garnishes plucked from hanging baskets around the property. Our creative team of chefs are committed to community involvement. Island Lake Lodge is also a member of the Ocean Wise program - a conservation program created to educate and empower consumers about the issues surrounding sustainable seafood. 
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Local &sustainable

Our connection to the landscape is a large part of our food philosophy. It means incorporating nature’s more unusual items into dishes: Our chef team scour the forest for fiddlehead ferns, or pick plants from around the lodge, such as stinging nettles for soups, for example—the young leaves and smaller leaves are edible, and there are like “spinach on steroids.” The chefs also buy ingredients grown or raised locally, in Fernie and the surrounding Elk Valley, including honey from Elk River Apiaries, beef from the Bolter Farm and pork from Cutter Ranch, elk for the house-made elk chorizo and the greens tossed into the popular market salad.

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Our Wine library

Our dishes are brilliantly matched with an extensive & eclectic wine list. Collecting great wines from California, our neighbouring Okanagan, and Europe, our cellar is a proud representation of the quality we offer our guests. Explore a new vineyard’s best or a tried-and-true classic from the new or old world.

Our Wines