Alta Bistro has carved itself out a spot in the dining scene in Whistler offering modern seasonal alpine cuisine. They also don’t do anything fried too, which is great for a health conscious guest.

I enjoyed their special three-course menu. The bartender Tommy was a fun host while I sat at the bar. I enjoyed his hand-crafted feature drink of the night, 24 Carrot. It is purple carrot juice, with Sheringhan Akvavit Wallflower Gin, nocino, fresh lemon and honey. I had drank quite a bit at Cornucopia prior, so I needed something refreshing and kept the night going!

My first dish was their winter squash velouté, which was made with coconut kaffir crema. It also had bits of chilli popcorn in it which was a nice crunchy part of the dish, and was topped with cilantro.

I enjoyed their seared tuna and white anchovie second course. What was notable was how they cooked their egg, as they call it their “perfect egg”. A patron next to me asked “what did you do to this egg?!” in a good way. It is slow cooked for hours and has a unique, pillowy softness to the egg. The seared tuna sat atop a beautiful bed of olive tapenade, tomato concasse, lemon gel, garlic chips and geek aioli.

The last dish I chose was the smoked pork hock cassoulet. It fell apart at the touch of my fork. The pork and elk sausage with their slow cooked navy beans were the ultimate post-Cornucopia comfort food. What I liked about the hock is it wasn’t too salty, its flavours came from ruby streak, and the dish was topped with beef fat croutons and terroir gruyère.

This was the most memorable spot for me in Whistler, and would highly recommend this bistro to anyone who is looking for a unique eat.