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A seven-course tasting menu that shifts with the season and the whims of local farmers makes Actinolite one of those fine-dining rooms where you genuinely don't know what's coming until it lands. The chef grew up foraging and hunting in rural Ontario, and that instinct runs through the cooking, which has a Nordic quietness to it. The garden out back supplies herbs in summer. Chefs often bring the plates out themselves, which either charms you or makes you feel mildly observed.
The awards strongest first
- Canada's 100 Best #55 · Best Restaurants
- Michelin Guide Selected Restaurant
- The 50 The 50 Discovery
One number, weighted & current 85
How we scoreThe dishes from the writeups
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Salt Spring Island mussels
“Expect dishes like Salt Spring Island mussels tossed in fermented apple juice and juniper butter, or beef tartare topped with burbot liver, fermented apple and rhubarb jelly.”
Canada's 100 Best, 2026 -
Beef tartare
“Expect dishes like Salt Spring Island mussels tossed in fermented apple juice and juniper butter, or beef tartare topped with burbot liver, fermented apple and rhubarb jelly.”
Canada's 100 Best, 2026 -
Homemade sourdough
“the homemade sourdough, served with yeast butter and accompanied by assorted meats, is always a highlight.”
Michelin Guide
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The neighbors closest first
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- Famiglia Baldassarre Italian Eat · 83
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- Electric Bill Australian Cocktail Bar Drink · 66
- Chantecler Bistro French Eat · 76
- General Public American Steakhouse Eat · 86
- Mhel Korean-Japanese Eat · 92
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