350 West Pender St. Vancouver

Tel: 604-428-9694


Twitter @cinara350

Advice: Advance reservations suggested.

I have been a fan of Chef Lucais Syme’s cooking ever since I fell in love with his La Quercia restaurant which he had previously co-owned with Chef Adam Pegg. A few years ago after he departed from that partnership, he opened Cinara with his wife Chef Gillian Book. There are occasions when I haven’t been able to get to a restaurant that friends had raved about until they have been further down the road in their journey. This past week I took the opportunity of a free night to catch-up with my friend Kevin here over some delicious food and great conversation in such a beautilfully appointed dining room.


Bread and Butter

To begin our own culinary journey we were served a complimentary amuse bouche providing us with a hint of what was to come; we ordered their delicious House-baked Bread which came with a slightly salted butter.

Baby Carrots

Quail Rotolo

Next was the Baby Carrots, hazelnuts, house made lardo, wheat berry gremolata, a glorious dish which was followed by the stunning Quail Rotolo with Almond and nettle purée, semolina cake.


Tagliatelle Bolognese

The Strozzapreti with a duck Ragu, mushrooms and anchovies was outstanding and full of delicious flavours, this was followed by their notable Tagliatelle Bolognese.

In addition to the delicious food, the room is a charmer, loved the open kitchen as well as the set-up of ingredients along with the adjacent bar at this notable gem. You will find a menu that changes often, a selection of wines and cocktails that rounds out the experience.

Review by: Richard Wolak