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AnnaLena

Vancouver

Accessible and personable fine dining

Substance and style: A Kitsilano stalwart since 2015, AnnaLena's interiors may have had a dusky makeover over the past year or so, but you can still depend on it to deliver the same contemporary Canadian cooking and special-occasion spirit as ever. Headed by owner and executive chef Mike Robbins (and named after his two grandmothers), the informal fine-dining spot oozes warmth, whimsy and a sense of comforting nostalgia, from the narrative-driven plates it serves to the Lego Star Wars figurines strewn about the shelves.

Precision? Yes. Pretence? No: Known for combining creative concepts with familiar flavours, the restaurant's multi-course tasting menu evolves with the seasons to highlight local ingredients at their peak, while drawing on global techniques to ensure each dish is presented with precision and artistry. However, AnnaLena doesn't take itself too seriously; each imaginative course is listed on the bill of fare in bright, handwritten crayon, a playful detail that reflects Robbins' personality and his intent to create an experience that lingers long in the memory.

What can I expect? Previous tasting menus have included the likes of Cheeseburger 2050, a deconstructed starter of elk tartare, tallow-caramelised onion and Red Storm and mimolette cheeses; Off the Coast, a seafood dish comprising a juicy Argentinian prawn, Salt Spring mussels, cabbage and a smoked lobster bisque; and Far From the Tree, a dessert combining a roast apple financier with sunchoke and miso apple caramel.

Genuine hospitality: With attentive, knowledgeable staff on hand to explain each course and the story behind it, the service is as much part of the dining experience at AnnaLena as the food is. The aim is to make diners feel engaged rather than intimidated – a philosophy that clearly resonates in the consistently positive reviews the restaurant receives.

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