The Citadel Table
Where every meal feels like you've stumbled into something special
Look, we're not gonna pretend to be some stuffy Michelin-star joint where you can't pronounce half the menu. But we do take our food seriously—probably too seriously according to Chef Marco's wife. Our dining room sits in what used to be the fortress's main hall, and yeah, the stone walls and vaulted ceilings make everything taste better. We've tested this theory multiple times.
Scroll through and see what catches your eye
We age our beef in the old wine cellar for 45 days. Marco swears the stone walls add character. I think he might be right.
$68
Whatever came off the boat that morning. We're in Vancouver, so the seafood game is strong. Usually halibut, salmon, or spot prawns depending on the season.
Market Price
Our sous chef Rosa makes this every morning at 6am. Tossed with wild mushrooms and shaved truffle when we can get 'em.
$42
We've got a rooftop garden situation happening. This dish changes weekly based on what's actually growing up there. Sometimes it's incredible, always it's fresh.
$38
Our pastry chef Jean-Pierre refuses to tell us the recipe. All we know is people order three at once sometimes. It's that good.
$16
We've got about 400 bottles down there, some dating back to when this place was actually a fortress. Our sommelier Pierre will guide you through it.
$$$ - $$$$
So here's the thing about Marco—he trained in Paris, worked in New York, then said "forget all that" and moved to Vancouver to cook what he actually wants to eat.
He's been with us for six years now, and honestly we're just trying to keep him happy so he doesn't leave. The man can make a potato taste like it's won awards. His philosophy? "If my grandmother wouldn't recognize it, I'm probably overthinking it."
He's got this weird habit of talking to the vegetables in the walk-in cooler (we've all heard him), and he refuses to use recipes written down—says they're "suggestions at best." The kitchen staff thinks he's slightly unhinged. The guests think he's a genius.
They're both right.
James Beard
Nominee 2023
Vancouver's Top
10 Chefs
Featured in
Bon Appetit
Okay, so the wine cellar is legitimately cool. It's carved into the original fortress foundation—we're talking 1800s stonework. Temperature stays perfect year-round without us doing anything.
Pierre, our sommelier, basically lives down there. He's collected bottles from everywhere—BC wines obviously, but also stuff from France, Italy, California, even some unexpected gems from Oregon and New Zealand.
We do wine tastings every Thursday at 7pm if you're into that sort of thing. Pierre gets chatty after the third pour and the stories get better.
Yeah, we're not a 24-hour diner. Marco needs his sleep.
Monday - Friday
7:00 AM - 11:00 AM
Weekends & Holidays
7:30 AM - 12:00 PM
Tuesday - Saturday
12:00 PM - 3:00 PM
Closed Sundays & Mondays
Marco's got a life too, y'know
Every Day (Yes, Even Mondays)
5:30 PM - 10:30 PM
Last seating at 9:30 PM. Kitchen closes at 10:30 sharp—Marco turns into a pumpkin after that.
Reserve your spot before Marco fills up the book. Seriously, weekends go fast.