
You wouldn't be faulted for expecting Pasta Lupino to be less than stellar. Its location between a 7-11 and a Domino's Pizza lends itself to that assumption, after all.
But you would be wrong. So, so wrong. Pasta Lupino rises above its station with incredible food, outstanding value and friendly, prompt service. This is Whistler’s hidden gem.
Any disappointment with location is quickly forgotten upon entry—find a place amongst the few tables and get ready to enjoy an atmosphere and a meal that belies the franchises sandwiched on each side.
Freshly made pasta is the anchor of this incredible spot, with an open kitchen that allows diners to watch the pasta being made in imported Italian pasta machines.
Consider the menu small, but mighty. It's stacked with only the best, including a wide range of sauces and pasta types that can be mixed and matched.
Similarly, a short wine list boasts great selections at bargain prices.
This might be the only place in town to get quality Italian food and wine without feeling cheated at the till.
To pick a highlight at Pasta Lupino is to deny that everything is a highlight. Go with confidence that whatever you pick from the diminutive menu will satisfy even the most brazen foodie’s tastes.
Even the bread is amazing. Baked daily onsite, it's an addictive addition to the meal.
The sauces are all house made and feature the flavourful simplicity for which Italian food is known.
You simply can’t go wrong here, especially when the cheque comes and reveals just how little you can spend in Whistler and still get quality fare. Case in point: it’s common for an entire meal to come in under $15.
One visit and I bet you'll understand why this tiny spot has become a favourite of locals.
Pasta Lupino is open from 11 a.m. to 9 p.m. seven days a week.
Mike Berard is a writer and photographer originally hailing from Vancouver Island. He worked at SBC Skier as managing editor for more than three years and now freelances for a host of publications and companies from his home in Whistler, B.C. Check out more of his work at mikeberard.com/blog.
Post new comment