Spirit Ridge proudly sits on the traditional land of the Syilx People of the Okanagan Nation.
Our inspiration for the name of our new signature restaurant comes from a chaptik story passed down through the generations of our First Nations people of the Okanagan.
The Syilx People of the Okanagan Nation approach to food is based on the creation stories of their culture and we’ve taken their stories as the inspiration for the name of our restaurant: “The Bear, The Fish, The Root & The Berry,” based on their story of the Four Food Chiefs.
The Four Food Chiefs are central: Skimxist Black Bear (chief of animals, representing self-sacrifice, leadership, giving), Ntytikxw Chinook Salmon (water creatures, perseverance, hard work), Speetlum Bitterroot (plants below the round, relationships to the land) and Seeya Saskatoon Berry (plants above the ground, growth, strength, community) are legendary.
Spirit Ridge Lake Resort, Winery and Sacred Land is the first Canadian property to join the Unbound Collection by Hyatt – a global portfolio of distinct hotels that inspire the freedom to create one of kind story worthy experiences.
“Rich in culture and historical relevance, the iconic resort’s design embraces the Okanagan First Nations people and celebrates their deep spiritual connection to natural surroundings,” Executive Director and General Manager Daniel Bibby says.
“We have rebranded the restaurant to honour our Indigenous history. We’ve also brought in an Executive Chef who has embraced our new, exciting culinary adventure.”
“I'm going to go out on a limb and say that it was the best food I have ever had. I never wanted the dishes to end.”
"We both had outstanding meals, duck and bison. The oyster mushrooms with the bison were over the top.”
“Chef Murray McDonald takes the cuisine beyond the bannock at The Bear, the Fish, the Root and the Berry.”
“Beautiful indigenous food. Celebrate diversity, celebrate all cultures.”
“Amazing bison, incredible flavours. Great service.”
“One of the best meals I have had in a long time. Keep up the good work.”