There are rooms with a view, and then there is The Pointe.
No matter the season (especially the now-famous “Storm Watching Season,” a term that Wickaninnish Inn founder Charles McDiarmid coined), the 240 degrees of oceanfront restaurant views are unparalleled anywhere on earth. Of course, most every vista in Tofino—on the far west, wild edge of North America—qualifies as exemplary. But when you’re having food freshly harvested from these very beaches, oceans, forests and local farms while enjoying Relais & Chateaux service and a Wine Spectator recognized wine list, unparalleled is not an overstatement.
Further to storm watching, the Wickaninnish Inn is known for their strong culinary program, widely regarded as one of Canada’s top kitchens to apprentice, work and learn about local food. Local is not an afterthought—it is the only thought. The kitchen brigade is regularly out in the forests, beaches and oceans foraging for the nightly menu. The Pointe Restaurant is one of Canada’s top restaurants and is overseen by executive chef Warren Barr, a key member of the Inn’s culinary leadership team since 2010, starting as sous chef and working his way to overseeing The Pointe as well as The Rocks Bar and Lounge and Driftwood Café.
With the expansive Pacific Ocean landscape, it’s easy to imagine the restaurant’s view is the draw, but The Pointe’s creative, refined and fresh West Coast cuisine brings repeat customers back and entices new ones. Everything is made in house—from the butter and the ketchup to the breads and beyond. A firm collaboration with the Tofino-Ucluelet Culinary Guild complements a longstanding focus on farm-fresh, organic Vancouver Island ingredients. Sommelier and director of food and beverage Ike Seaman’s deep, wide and interesting wine list allows choices to match all flavors and budgets, with a special spotlight on boutique BC and Pacific Northwest producers. Don’t skip starting with one of their house cocktails—Daniel Vogel’s bar program deftly blends classic craft cocktails with innovative, regionally-inspired drinks.
Menus are tweaked daily, though recent summer highlights included Rockfish Ceviche with Venturi Schulze verjus, elderflower and charred cucumber, and Line Caught Lingcod, with octopus, heirloom tomatoes, nugget potatoes and romesco crisp.
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