Tekarra restaurant is in a building that resembles a ski lodge with touches of mountain décor inside. it is located outside Jasper (but just barely) as part of a resort lodge. We managed to get reservations but only because we picked an early time - the place is a reasonable size but filled up during the time we were there. The more impressive thing is that two servers handled the whole restaurant and did it well. The service was very good and our waiter was very friendly, helpful and knowledgeable and helped us pick a nice wine that went well with our eclectic food choices.
The food was great. we started with a complimentary amuse bouche of fried chickpeas with a mint sauce followed by stuffed Persian dates and savoury profiterole that could be ordered by the piece. All were good but the dates were sublime.
We chose appetizers that we thought were new and different - an elk tourtiere and scallops done with braised pork belly - both very tasty and very well done. The tourtiere especially considering that all the pastries and breads were done in-house. We then moved to a macadamia crusted rack of lamb with squash puree and crisp truffle mashed potato (outstanding) and a sous vide venison loin served with a blueberry sausage. I was hesitant to order a meat that was only going to be cooked to a med-rare but the chef was accommodating enough to give it a quick sear for me, making it just about perfect. though we were full we ordered dessert anyway - a ginger brulee and a shortbread tartlet - again our hats off to the pastry chef; what a marvelous dessert.
My only criticism on the whole meal was that the appies and the mains could have been served hotter. other than that it was a terrific meal and I will be happy to stop by there again on my next Jasper visit.
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