The Observatory
Welcome to The Observatory, Grouse Mountain's finest restaurant - taking standards of food, beverage, and hospitality to new heights.
Five-Star Dining
Let the glittering city entertain your eyes as fresh cuisine delights your tastes.
Hours of Operation and Reservations
The Observatory is open for dinner 7 nights a week from 5pm-10pm. An Alpine Experience ticket for each member of your dinner party is complimentary with advance dinner reservations and includes admission to the Skyride and mountaintop activities such as Grouse Mountain’s Theatre in the Sky.
Please call 604.980.9311 or reserve a table online.
West Coast Cuisine
The Observatory's contemporary BC menu harnesses the remarkable confluence of local flavours and worldly techniques that give the province its unique character. Chef Dino L. Gazzola is dedicated to sourcing the finest and freshest regional ingredients available, creating memorable dining experiences for the discerning palate.
Sustainable Dining
We are dedicated to sourcing the finest and freshest regional ingredients available, creating memorable dining experiences.
Ocean Wise & Green Table-Certified
We are proud to be a member of Ocean Wise, a conservation program created to educate and empower consumers about the issues surrounding sustainable seafood. Look for our ocean-friendly options highlighted on our menus. All the restaurants at Grouse Mountain are also certified by the Green Table Network, which puts sustainability on the menu through innovative solutions that measurably reduce the impact we have on our environment.
Read more about our commitment to sustainability on our Blue Grouse Sustainability page.
About Chef Dino L. Gazzola
Born and raised in Vancouver, Chef Dino L. Gazzola has been offering his Italian based, west coast inspired cuisine at well known locations throughout Vancouver. Inspired by his Grandmother Eleonora, Dino seemed destined for a career in the culinary arts.
"As a child, my grandmother or some other family member always seemed to be cooking.” These meals were the focal point and provided the basis of family and food. It was not uncommon to have 30 people at the table on special occasions. Everything was made from scratch, the vegetables more often than not came from his Grandfather’s garden, and everyone participated in its preparation.
Chef Gazzola attended the British Columbia Institute of Technology Culinary Program and was then offered an apprenticeship at the renowned William Tell Restaurant in Vancouver. During his apprenticeship he had the privilege to work under Executive Chefs Kurt Koun and Lars Trolle Jorgenson. Of even greater significance was the guidance provided to him by master restaurateur Erwin Doebeli. To have worked for what Chef Gazzola considered the last bastion of true French cuisine and service in Vancouver was an experience without rival.
Upon completion of a 3 ½ year apprenticeship, Chef Gazzola spent a year gaining experience in regional Northern Italian cuisine in the town of his father's birth. Ristorante Alla Torre, in the town of San Zenone Degli Ezzelini, provided him with the foundation which forms an integral part of his philosophy and approach to food. All ingredients were local, indigenous and seasonal.
He returned to Vancouver and accepted a Sous-Chef position under Chef Scott Kidd at Cheyna Restaurant in Gastown. Chef Gazzola would again work with Chef Kidd at Lolas which won restaurant of the year. A position as Executive Sous-Chef at Seasons in the Park Restaurant (later to return as Executive Chef) would follow, leading to a promotion as Executive Chef at the Teahouse Restaurant. He would later assume the position of Executive Chef at Bridges Restaurant for the next 7½ years.
Now at Grouse Mountain, Chef Dino L. Gazzola is dedicated to sourcing the finest and freshest regional ingredients available, creating memorable dining experiences for the discerning palate.