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More than 100 restaurants operate in Banff National Park, from fast-food outlets to award-winning fine-dining establishments. Trout, venison, elk, moose, and bison appear on the menus of even the most modest eateries. It's a good idea to make reservations at popular places, especially during the peak summer and ski seasons. As at most national parks, prices are slightly inflated. Except for the fanciest spots, casual dress is the norm.
Ultraluxe decor and magnificent mountain views provide the interior and exterior backdrops for prix fixe, three- to eight-course dinners of regionally influenced French cuisine. The presentation is awe-inspiring, and the food is prepared à-la-minute, so entrées change frequently but have included British Columbia sablefish with tomato, watermelon, and onion; rabbit with nuts, wild berries, and foraged mushrooms; and cinnamon-smoked short ribs. The sommeliers offer two astute wine-pairing options, or you can make your own choices from the impressive list. Dining in this Eden is an experience to be savored. Plan to spend at least three hours.
One of the true epicurean experiences in the Canadian Rockies, the Post delivers daring, regionally inspired cuisine accompanied by excellent wines (it's one of only four restaurants in Canada to receive the Wine Spectator's Grand Award). A low, exposed-beam ceiling and a stone fireplace aglow in winter create an in-from-the-cold aura; white napery provides a touch of elegance; and a changing menu keeps things interesting, with dishes that might include Alaskan king crab drizzled with lemongrass-ginger butter, sautéed wild British Columbia halibut in lemongrass-thyme sauce, or Alberta beef tenderloin in bordelaise. With more than 26,000 bottles, the restaurant may well have Canada's best wine collection. For a unique experience with a group of six or more, inquire about the private cellar dining room.
Alberta is world-famous for its beef, and this restaurant is a great place to sample it, along with pork, lamb, and sustainable wild game and seafood. All steaks are hand-cut on-site and grilled on cherrywood, and everything, from the butter to the garnishes, is made in-house. Try the Brant Lake Wagyu beef tenderloin or share the dry-aged Tomahawk rib eye, which is carved tableside. Seafood choices include Arctic char, East Coast lobster, and scallops with zucchini puree and pork belly. There is one vegetarian option on the menu.
This second-floor restaurant has great views of Banff Avenue and incredible steaks, namely grass-fed, Wagyu, prime beef that's sourced from ranches along the Cowboy Trail—the heart of Alberta's ranch country—dry aged in house, started on a mesquite-wood grill, and finished in a copper pan with herbs and butter. Servers are well-versed in the various cuts of beef, but if steak isn't your thing, alternatives include slow-cooked barbecue chicken, vegan cauliflower cross-cut, and wild British Columbia salmon. Appetizers and side dishes are served family-style. An extensive wine list and an in-house sommelier ensure perfect pairings. Mud pie is the signature dessert, and it's exceptional.
Not only is the "Rocky Mountain comfort food" served here made with organic local ingredients, but there's also an emphasis on slow cooking, with everything—down to the ketchup and mustard for the bison burgers—prepared from scratch. The contemporary decor, with hardwood floors and vaulted ceilings, focuses attention on the open kitchen, where the chefs prepare signature dishes such as bison onion soup and braised bison short ribs with roasted potatoes. Wild British Columbia steelhead trout, poached halibut, and Alberta lamb also grace the menu.
A corner location and floor-to-ceiling windows make this a great spot to catch spectacular mountain sunsets while enjoying carefully crafted dishes. The menu changes twice yearly but might include Alberta bison strip loin with crispy kale and a charred shallot and Merlot glaze, Spanish paprika–crusted British Columbia halibut, or grilled Alberta beef tenderloin with truffle mac and cheese rissolé (small croquette). Gluten-free and vegan choices are clearly marked on the menu. The ample wine list showcases the output of top Canadian producers.
For something fun and a little different, try this restaurant's three-course Château Experience, consisting of a mushroom-and-shallot cheese fondue to start, an eight-ounce beef tenderloin with farm vegetables and whipped potatoes for the main course, and chocolate fondue with banana bread and fresh fruit for dessert. If fondue isn't for you, other classic Swiss, German, and Alpine dishes are served à la carte. The comprehensive wine list roams the globe but favors vintages from Canada and California.
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