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888 Sparkling Place, Vernon, British Columbia V1H 2K7, Canada

Set in the north corner of the Okanagan Valley, arguably Canada’s best wine region, this 152-room resort fuses whole-body wellness (the 40,000-square-foot KurSpa offers seven steam rooms and over 100 treatments) with a unique design sensibility based around “crystal architecture,” a practice meant to spotlight the area’s landscape. By incorporating elements of almost two million Swarovski crystals into the property’s interiors, public spaces and guest rooms reflect the valley’s natural light and water sources. Though it sounds gimmicky, the crystals, sprinkled throughout the aptly named resort (it’s called Sparkling Hill, after all), do add an extra glimmer. You can’t miss the light-filled crystal-shaped entry, comprising 150 glass panels, and it all comes together in the guest rooms: subtle spaces accented by bold prisms, where crystals in the fireplaces and the ceiling pick up the light from Lake Okanagan, just beyond the hotel. In line with the farm-to-table culinary movement in the valley, Sparkling Hill’s chef, Ross Derrick, sources the area’s top ingredients for his European spa–style menu. The ultimate dinner? Fraser Valley duck with warm adzuki bean salad and a glass of nearby Comox Valley’s Blue Moon Estate Pinot Noir, from the hotel’s 2,000-bottle cellar.

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Sparkling Hill Resort

Set in the north corner of the Okanagan Valley, arguably Canada’s best wine region, this 152-room resort fuses whole-body wellness (the 40,000-square-foot KurSpa offers seven steam rooms and over 100 treatments) with a unique design sensibility based around “crystal architecture,” a practice meant to spotlight the area’s landscape. By incorporating elements of almost two million Swarovski crystals into the property’s interiors, public spaces and guest rooms reflect the valley’s natural light and water sources. Though it sounds gimmicky, the crystals, sprinkled throughout the aptly named resort (it’s called Sparkling Hill, after all), do add an extra glimmer. You can’t miss the light-filled crystal-shaped entry, comprising 150 glass panels, and it all comes together in the guest rooms: subtle spaces accented by bold prisms, where crystals in the fireplaces and the ceiling pick up the light from Lake Okanagan, just beyond the hotel. In line with the farm-to-table culinary movement in the valley, Sparkling Hill’s chef, Ross Derrick, sources the area’s top ingredients for his European spa–style menu. The ultimate dinner? Fraser Valley duck with warm adzuki bean salad and a glass of nearby Comox Valley’s Blue Moon Estate Pinot Noir, from the hotel’s 2,000-bottle cellar.