Tucked along the banks of the Elbow River, steps from downtown Calgary, geese often stroll near River Café. One of the city’s most refined culinary gems, it’s also featured on Canada’s Best 50 list. With its blend of contemporary elegance, stunning views, and inspired seasonal cuisine, this restaurant embodies everything one seeks in a truly Canadian gastronomic experience.
A cozy, tranquil atmosphere by the water
River Café is more than just a restaurant — it’s a setting. The dining room, bathed in natural light, opens directly onto the river. In the warmer months, the patio is one of Calgary’s most beautiful. It’s the perfect spot for a romantic sunset dinner, an elegant business lunch, or a celebration with friends.
The discreet and attentive service adds to the rare feeling of being genuinely cared for without ever being disturbed. The staff knows the menu inside and out and can expertly guide you through the best food and wine pairings, with a well-curated list that highlights both Canadian and French wines.
A cuisine that tells the story of Alberta’s terroir
Behind the stove, Chef Scott Pohorelic offers contemporary cuisine with local influences, where seasonal ingredients take center stage. Each dish is an ode to Alberta’s land: dry-aged beef from local farms, roasted beets from the southern region, hand-picked wild mushrooms…
The Tasting Menu at River Café
During my visit in June, I had the chance to discover the tasting menu at River Café while seated on the terrace, enjoying a peaceful escape from the city. The menu begins on a fresh, vegetal note with a tomato and cucumber salad, elevated by a black garlic vinaigrette and accented with pollen and basil. The cucumber spheres evoke classic presentations, while the garlic remains subtle, allowing the basil to shine delicately. The second dish transports you to the Atlantic coast with mussels from New Brunswick, served on a tangy bed of sweet onion, all wrapped in a smooth and comforting potato espuma that elegantly balances the natural brininess of the dish. Next comes a pearly salmon, crispy thanks to a thin layer of puffed rice, accompanied by fresh peas and a rich, creamy sauce made from 18-month aged gouda. Small cubes of bacon add character, though a slight excess of salt and a hint of bitterness temper the overall harmony.
The main course, a tender and succulent duck, would have benefited from being cooked more pink; it is served with cabbage, a potato cake lacking crispness, and morels that were unfortunately too spongy. The sauce is too subtle and insufficiently reduced, feeling diluted as if the mushrooms had released too much water. The meal concludes with a cherry panna cotta, accompanied by a coulis, a crunchy crumble, and a lemon jelly, ending this journey of contrasting flavors with simplicity and finesse.