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Dining choices in Banff are as varied as the area’s outdoor adventure options. Consult this restaurant guide if you’ve got a craving, be it for home-style cooking, a juicy steak or Banff’s signature Rocky Mountain Cuisine.

Banff Dining Guide will help you find the perfect restaurant by providing a tempting selection of Banff’s favourite restaurants. Browse restaurant choices by clicking on your cuisine category choice at the top of the page.

For a more comprehensive selection of Banff restaurants, visit www.where.ca/CanadianRockies

Free printed copies of Where Canadian Rockies visitor magazine are at local information centres, hotels, shops, restaurants, attractions and car rental outlets. This visitor magazine is a great source of information on tours and adventures, shopping, dining and entertainment options in Banff, Lake Louise, Jasper, Canmore and area.

Banff Restaurant Blog

Romas Renos

May 21, 2013

Banff’s Tony Romas has completed its renovations; drop by to experience the warmer, more upscale atmosphere. New booths make dining more comfortable, while still allowing main street views. Rock and granite finishes (plus new beer taps) complement the existing mostly wood décor, and give the restaurant a more ‘alpine lodge’ feel. The separate fireplace lounge [continued…]

Celebrate Banff Springs 125th Anniversary with $125 Banffshire Club Table d’Hôte Menu for Two

April 5, 2013

Banffshire Club at the Fairmont Banff Springs In 2013 The Fairmont Banff Springs, “Canada’s Castle in the Rockies”, celebrates 125 years of mountain hospitality. The 125th anniversary celebrations will run all year long and their signature dining room, The Banffshire Club, is offering an incredible deal that’s virtually impossible to pass up. For a mere [continued…]

Easter Sunday Brunch in Banff

March 28, 2013

Ahhh spring…it officially started last week, but I find that Easter is the true herald of the season. Along with the traditional trappings of pastel coloured eggs and chocolate bunnies, join the Easter parade to the Rockies and celebrate spring in style with a delectable Sunday brunch with a side order of snow-capped mountains. Here [continued…]

Pick Your Own Steak
Melissa’s Restaurant has reintroduced their wheel-to-the-table steak cart, a fixture of the original restaurant that opened 32 years ago. After a 15-year hiatus, patrons considering a steak dinner can again view all 8 cuts of the AAA Alberta beef on offer—seeing the difference between tenderloin, ribeye and sirloin contributes to a more informed choice. Also on ice and under glass are Melissa’s lobster tails, salmon and shrimp. “People are amazed at the size of our prawns,” says restaurant owner Bunny Julius.
Tender Lamb
Oven roasted for 12 hours, arni pisto at Balkan Restaurant is Alberta lamb so tender that it falls off the shank. Organic oregano grown in the Balkan owners’ ancestral village contributes to the exquisite aroma and taste. “My cousin brings it over by the suitcase,” says restaurateur Stavros Karlos. The Stolen Lamb version of arni pisto, topped with stewed vegetables and Greek feta, is a “hearty dish that’s excellent in winter,” notes Stavros.
Five Diamond Wine & Dine
At Eden, the only Five Diamond restaurant in Western Canada, sommeliers pair each course of exquisite tasting menus with two to three ounce pours of carefully selected wines. Order their standard (and quite excellent) wine pairing, or upgrade to an Eden pairing that features rare wines with more complex flavours. “Personable sommeliers love sharing details about their wines, but will provide a more discrete and romantic atmosphere if you prefer,” notes Where publisher Jack Newton. “Don’t be intimated by its upscale reputation; the Eden experience isn’t stuffy.”
Battle of the Ribs
Chili’s Tex-Mex baby back ribs are a 25-year tradition; in 2010 they began slow-smoking them over pecan wood. The sweet, smooth taste is enhanced by triple-basting; choose Honey Chipotle, Shiner Bock BBQ, Original Flavour or Memphis Dry Rub. In 1972, Tony Roma’s Miami restaurant rib special started its “famous for ribs” legacy and 200 location expansion. They’re slow roasted in a housemade baste to fall-off-the-bone tenderness and finished with Carolina Honey, Blue Ridge Smokey, Red Hot or Original sauce

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