Map
1528 Whiffen Spit Rd., Sooke, British Columbia V0S 1N0, Canada
Price
150
website

The inn is best known—and deservedly so—for its restaurant, where chef Sam Benedetto works wonders using almost exclusively island ingredients: that means no olive oil, no citrus, no produce that can’t be grown in the inn’s expansive garden. Thankfully, what can be grown here is remarkable: sweet Asian pears; four varieties of kiwi; nasturtiums whose buds can substitute for capers; orange begonias that emit a tart, citrusy juice; and dozens of distinctly flavored geraniums, which taste uncannily of garlic or apple or dill or lime. The daily-changing menu is especially strong on seafood, be it a Dungeness crab soup or sweet Weathervane scallops served with sea asparagus and sorrel. The 15,000-wbottle wine list is overseen by the inn’s charismatic owner, Sinclair Philip—who, along with Jernigan, helped start the island’s Slow Food movement. Toast them both with a glass of smoky-sweet Brandenburg No. 3, an amber dessert wine from Cowichan’s own Venturi-Schulze. Then it’s off to bed with the sound of waves lapping on the rocky shore below.

Restaurant
Sooke Harbour House Restaurant

The inn is best known—and deservedly so—for its restaurant, where chef Sam Benedetto works wonders using almost exclusively island ingredients: that means no olive oil, no citrus, no produce that can’t be grown in the inn’s expansive garden. Thankfully, what can be grown here is remarkable: sweet Asian pears; four varieties of kiwi; nasturtiums whose buds can substitute for capers; orange begonias that emit a tart, citrusy juice; and dozens of distinctly flavored geraniums, which taste uncannily of garlic or apple or dill or lime. The daily-changing menu is especially strong on seafood, be it a Dungeness crab soup or sweet Weathervane scallops served with sea asparagus and sorrel. The 15,000-wbottle wine list is overseen by the inn’s charismatic owner, Sinclair Philip—who, along with Jernigan, helped start the island’s Slow Food movement. Toast them both with a glass of smoky-sweet Brandenburg No. 3, an amber dessert wine from Cowichan’s own Venturi-Schulze. Then it’s off to bed with the sound of waves lapping on the rocky shore below.