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Our Updates
‘Tis the Season to Plan Those Fall and Festive Events, Parties and Meetings
Groups and gatherings are "back on" for corporate, social and festive reasons. Make yours efficient, beautiful and delicious by hosting it at Naramata Inn. Check out the links below and contact Groups + Event Manager, Anna Collard at anna@naramatainn.com to get...
Join us Weekdays for $29 Lunch Feature with Wine or Beer All Month Long
Need a reason to enjoy some of the best dining in the Okanagan? Join us for lunch Wednesdays, Thursdays and Fridays in September and take advantage of a great value lunch promotion. $29 includes the entree* of your choice AND a glass of wine or beer from our daily...
Super Savour is Back & Bookable Right Now
The popular "Super Savour" rooms promotion has returned and is bookable RIGHT NOWfor a limited time. Book ahead for 2 nights in October, November and December 2022* and receive a complimentary $125 food and beverage credit** to enjoy delicious wining and dining at the...
Features
Penticton Herald: Burgers: A Smashing Success
The Penticton Herald lists Naramata Inn's burger on the lunch menu...
Van Foodies: Dinner at the Naramata Inn – Add To Your Must-Visit Okanagan List!
"The 63 Acres Beef Tartare was one of the best beef tartares I’ve...
Recipes
RECIPE: Seared Steelhead and Fall Apples
Seared Steelhead and Fall Apples Featured Ingredient: Little Cedar Falls Steelhead, Orchard Apple butter I have always been intimidated by cooking fish. Granted, my exposure to fish growing up wasn’t great. When I was a little girl, my Dad used to bring back Jack...
RECIPE: BAILEY’S CRÈME BRULEE
Makes 6-8 This recipe is straightforward to make but does require some precision and confidence. You’ll need a blow torch (also called baker’s torch or brulée torch), and some shallow custard or cocotte dishes. My favorite dishes to use are terracotta flan dishes –...
RECIPE: Whiskey Fruitcake
CHRISTMAS FRUITCAKE Makes 1 large loaf or 2 smaller (1lb each) loaves Kindly set your glacé cherries aside – this is not your Nana’s loaf. We’re using heaps of dried fruit, citrus zest, and a generous soaking of booze. Make this a few weeks before the holidays for a...
