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Tinhorn Creek’s Miradoro begins defense of winery restaurant award

By on March 9, 2013
Miradoro Restaurant at Tinhorn Creek Vineyards began its third year of operation in March. (Courtesy of Tinhorn Creek Vineyards)

Miradoro Restaurant at Tinhorn Creek Vineyards began its third year of operation in March. (Courtesy of Tinhorn Creek Vineyards)

OLIVER, British Columbia – A sure sign of the spring thaw in British Columbia’s Okanagan Valley is when the doors are unlocked at Miradoro Restaurant at Tinhorn Creek, last year’s winner of Vancouver Magazine’s Best Winery/Vineyard Dining Award.

Jeff Van Geest's wood-fired flatbreads are among the featured iteams at Miradoro Restaurant in Oliver, British Columbia. (Courtesy of Tinhorn Creek Vineyards)

Jeff Van Geest’s wood-fired flatbreads are among the featured items at Miradoro Restaurant in Oliver, British Columbia. (Courtesy of Tinhorn Creek Vineyards)

The tony estate restaurant for Tinhorn Creek Vineyards re-opened March 1 after its traditional closure for January and February as most of the traffic along the Golden Mile near Oliver involves skiing – not wine touring.

Few, if any, West Coast wineries offer a view as breathtaking as this collaboration between Vancouver restaurateur Manuel Ferreira and Sandra Oldfield, president and winemaker of Tinhorn Creek.

Miradoro, which opened April 1, 2011, blends Mediterranean-influenced cuisine, Okanagan Valley produce, Ocean Wise seafood and some of the region’s top wines with the talents of Jeff Van Geest, who has been the executive chef from the beginning.

And to help lure traffic into the environmentally friendly facility, diners can orchestrate their own three-course menu from the regular dinner menu for $35.

One of their most remarkable pairings is Oldfield’s rosé with Van Geest’s Beet Salad, which includes ricotta, citrus honey vinaigrette and edible flowers.

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Among the other menu items promoted is carpaccio with chorizo, micro cress, Sicilian olive and sourdough crostini. There’s also grilled albacore tuna with putanesca bianca on spaghetti alla chitarra. And a staple entrée is grilled Angus steak served with harissa, arugula, smoked sweet onion and olive oil crushed potatoes.

Another feature of the spring at Miradoro is its Communal Table. The special family style menu is held each Tuesday night  until May 28. Cost is $25 per person, and reservations are required.

The 4,000-square-foot restaurant seats 65  indoors and 65 outdoors. And now that spring has sprung, Miradoro is open each day from 11:30 a.m. to 9 p.m.

About Eric Degerman

Eric Degerman is the President and CEO of Great Northwest Wine. He is a journalist with more than 30 years of daily newspaper experience and has been writing about wine since 1998. He co-founded Wine Press Northwest magazine with Andy Perdue and served as its managing editor for a decade. He is a frequent wine judge at international wine competitions throughout North America and orchestrates 10 Northwest competitions each year.

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