We’re so excited to be back and can’t wait for you to join us over the coming weeks to give our new Inn Chef, Jacob Deacon-Evans, a warm Naramata welcome. The culinary team launches their spring $49 hyper-local, “Dine-Inn” dinner at 5pm tonight, reserve your spot. The Inn has enjoyed some updates and our gorgeous ‘grande dame’ will also be opening her doors to overnight guests tonight.
Why not take the stairs home after dinner? Book here.
Early in the season, the Inn and Restaurant will be operating five days week from Wednesday through Sunday. Dinner will be offered all five days from 5pm to 9pm. It’s going to be a lovely start to the season.
It might not seem like it now but the warm weather is not far behind. Don’t miss your chance to enjoy a wine country getaway in Naramata exploring our magical village, the area’s many acclaimed wineries, and the peaches and beaches we’ve been long known for. We are currently taking reservations for spring, summer and fall now at naramatainn.com.
The Restaurant at Naramata Inn
The Restaurant at Naramata Inn is a next-level, hyper-local dining experience. We are celebrating the return of spring with seasonal and sustainable menus. The wine team continues to work their magic by inviting guests to explore the region’s incredible sips. The bar team crafts libations using the very best from local distillers.
Dinner – March 17
Diners can look forward to outstanding culinary experiences, warm Okanagan hospitality, and a true commitment to local artisanship. From produce to proteins, each dish is carefully crafted to showcase the best local growers and producers in the region. Dive in to Chef Jacob’s launch menu here.
First bite highlights include a chicken liver tart with cider aspic, roast onions, apples and crispy shallots; lamb and black garlic tortellini (+$17) with sunchoke crema and sunchoke chips; grilled overwintered leeks with potato croutons and aged cheddar mousse. The main course dishes delight with a Road 17 Arctic Char in a squash bisque with chili and aioli; roast chicken breast accompanied by poached cabbage, chicken leg croquetas and mustard jus; Coulotte steak paired with local grits, yams and beef marmalade (+$20); the vegetarian option is a delightful celeriac and morel pave with caramelized whey sunflower ‘gremolata’ and kale. Always save room for dessert, especially when there’s apple ‘pie’; parsnip and chocolate; and cherry trifle (+$7) to choose from.
“I am beyond excited to welcome guests back, and it’s a real honour to build upon the Inn’s reputation as an exceptional culinary destination,” shares Chef Jacob. “Naramata holds a special place in my heart, and I can’t wait to showcase this beautiful, imaginative village, its history, its natural beauty, and the remarkably talented producers that make it so special.”
Reservations for the entire 2023 season are now available to be booked online.
The Weather is Right for Some Naramata Dreaming
Weekend forecast: sunny and double digits!
People travel to eat. And when they do, they want a true taste of place. Naramata Inn’s mission is centred around discovering and sharing the very best of the Okanagan’s natural bounty and putting it all in one delicious, welcoming, one-of-a-kind setting. Built in 1908, the Inn features Mission Revival style architecture and all 12 guest rooms are unique. The charm of the era is evident in period details like the carpentry and clawfoot tubs and is elevated by the comfort of modern updates like fluffy linens, cozy robes, reliable WiFi and some lovely new touches added for 2023.
Don’t wait to book your dining and accommodations experiences for the 2023 season via naramatainn.com. Rooms are booking up quickly.