RauDZ

restaurants / Fusion

Lonely Planet review

Noted chef Rod Butters has defined the farm-to-table movement with his casual bistro that's a temple to Okanagan produce and wine. The dining room is as airy and open as the kitchen and the seasonal menu takes global inspiration for Mediterranean-infused dishes good for sharing, as well as steaks and seafood. Suppliers include locally renowned Carmelis goat cheese.