Tekarra

Tekarra Review

In a log cabin near the confluence of the Athabasca and Miette rivers, this restaurant has a large stone fireplace, wood floors, and an outdoor deck. Don't let the simple architecture deceive you—the food is among the best in the area. Chef David Husereau sources local ingredients and does his own baking, smoking, and curing. Try the wild-salmon appetizer and you'll be able to taste the difference. Other specialities include macadamia-crusted rack of lamb with crispy truffle mashed potato, duck prepared two ways, and Alberta beef filet with carmelized onions and scalloped potatoes. An excellent gluten-free menu is available. If you have trouble selecting a dessert, try sharing the sampler plate.