Dec
13
2011

Feast on freshness at Araxi

Head to Araxi for fresh and seasonal cuisine.

After chasing powder on the slopes of Whistler, BC, head straight to Araxi, celebrating its 30th anniversary as the longest-running Whistler eatery. Just steps from the village square, this institution is a far cry from the greasy ski hill cafeteria fare of the resort’s original days. The daily après-ski fondue in the lounge (3:30-5:30 p.m.) includes such delights as cave-aged Swiss Gruyère blended with Austrian Grüner Veltiner wine, served with toasted house-baked bread, gherkins and pickled baby onions ($25 for two people). Araxi’s menu shifts with the seasons and emphasizes fresh, sustainably caught seafood, as well as produce and meat from nearby Pemberton Valley. Chef James Walt’s visually stunning cookbook Araxi: Seasonal Recipes from the Celebrated Whistler Restaurant, has landed several awards. The restaurant’s string of recent 2011 honours include being named Whistler’s top restaurant by Georgia Straight and Vancouver Magazine and awards for its wine list (more than 1,000 offerings) from the Vancouver Playhouse International Wine Festival.

70 Araxi menu features sustainably caught seafood

 

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