Locanda dell’Orso in Vancouver has refreshed their offerings with a new spring lunch menu and expanded dinner options under the guidance of Chef Jefferson Alvarez. The modern Italian restaurant, styled like a warm Italian home, is also preparing a six-course Nikkei Experience Dinner in collaboration with Chef Masayoshi Baba, presented by S.Pellegrino.
Chef Alvarez, originally from Venezuela and trained in Europe, brings experience from notable kitchens such as Central in Peru, Arzak in Spain, and Canoe in Toronto. After leading Acquafarina to a Michelin Recommended mention, he now turns his focus to ingredient-driven cuisine at Locanda dell’Orso, weaving Latin influences through their Italian base.
The dinner menu introduces new aperitivi selections, including roasted octopus, elk carne cruda, and Hokkaido scallop crudo. Pasta choices include gnocchi caprese and agnolotti del plin. Main dishes feature Wagyu steak with crispy polenta and chimichurri and seared duck breast inspired by Arroz con Pato. At lunch, guests can find a new pizza menu featuring margherita and funghi, along with traditional portafoglio-style pizzas.
Locanda dell’Orso will host their Nikkei Experience Dinner on Thursday, May 1 at 7 PM. This six-course collaboration between Chef Alvarez and Chef Baba blends Peruvian and Japanese cuisines. Tickets are $249 per person with wine pairings, excluding tax and gratuity.