Best Hotel Dining: Bacchus Restaurant

Bacchus at the Wedgewood (Gold) “is a room that gets better with age. Forget the hotel dining part. It may be some of the best dining Vancouver has to offer, period, as supported by its recent Relais & Châteaux designation. British chef de cuisine Lee Parsons’s rich sauces and exquisite presentation inspire a menu loaded with heavy hitters.” Wedgewoodhotel.com

Diva at the Met (Silver) epitomizes power and elegance. Service is top-drawer, the wine list is shorter than in previous years but still packs a wallop, and the food never disappoints. The smoked black cod with shimeji mushrooms and the caramelized Stilton cheesecake with rhubarb port compote deserve every accolade bestowed on them.

Yew at the Four Seasons (Bronze) barely had a chance to open, but the judges were in agreement: “We love Yew. The Four Seasons introduced a room that gives spine-tingling combinations of flavours and textures.”

Elixir gets an Honourable Mention for the inspired bistro cooking—“kudos for their new cocktail menu”; the other goes to Five Sails at the Pan Pacific, now solely owned by husband-and-wife team Gerry Sayers and Ernst Dorfler, which added a comfy tasting bar.

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