6 Victoria restaurants that are perfecting winter vegetables

Over the past few weeks, the cold winds have persisted to blow and the daffodils have just begun to poke their heads out of the ground, and yet this is also a time of harvest. 

Strange as it may be, these last weeks of winter are harvest time for certain winter vegetables, and many Victoria restaurants are utilizing these local and seasonal ingredients in experimental ways, exploring both taste and texture.  

From root vegetables and cabbages to winter squashes and hardy greens, these vegetables have taken centre stage across the city.

Check out how Victoria restaurants are preparing winter veggies in unique and showstopping ways. 

Bodega

Located on the edge of Trounce Alley, Bodega serves Spanish tapas in a comforting atmosphere. Included in its small plates selection are a variety of delicious vegetable dishes, with a particular stand out being its beet salad. Made with fresh mozzarella and a tomato and sundried olive tapenade, this salad that showcases what the sweet root vegetable has to offer is both colourful and refreshing. Another veggie highlight on the restaurant’s menu is its roasted carrots. A warm and inviting dish featuring sumac tahini and pea tendrils, it is topped off with dukkah and puffed grains.    

Address: 1210 Broad St., Victoria
Hours: Monday-Thursday, noon-9pm; Friday and Saturday, noon-11pm; Sunday, noon-8pm

Eva Schnitzelhaus

Eva Schnitzelhaus cooks up German fare using ingredients local to the Pacific Northwest. Its vegetable dishes bring a modern twist to traditional staples, like its red cabbage which is cooked to perfection. Braised until it melts in your mouth, it has the right balance of sweetness and spices. The restaurant’s plate of bitter greens is an emerald-coloured mountain of leafy veggies topped with walnuts, apples, and a blue cheese dressing.  

Address: 509 Fisgard St., Victoria
Hours: Wednesday-Friday, 5-9pm; Saturday and Sunday, 10am-2pm, 5-9pm

End Dive

If there is one thing that End Dive knows how to do, it is to cook vegetables in a unique and transformative way. The restaurant places an emphasis on sourcing ingredients locally, and its veggies are no exception. Its current menu features a selection of exceptional vegetable options like its three types of smoked beets paired with chicory burnt shallots and fried walnuts. Continuing with the smoked root vegetable theme, its salt roasted parsnips are served alongside pickled sea asparagus and a carrot puree.

Address: 1802 Government St., Victoria
Hours: Wednesday and Thursday, 4:30-9:30pm; Friday and Saturday, 4:30-10:30pm; Sunday, noon-8pm

Marilena Cafe + Raw Bar

Despite its seafood focus, Marilena Cafe + Raw Bar does not play any games when it comes to the quality of its vegetable dishes. The restaurant from the Toptable Group serves up a selection of plates that highlight fresh and sustainable veggies, like its crispy brussels sprouts made with jalapeño brown butter and parmesan. The restaurant also does a charred cauliflower served with a chickpea panisse and confit tomatoes.

Address: 1525 Douglas St., Victoria
Hours: Monday-Sunday, 4:30-10pm

Rudi

Since its opening in late December, Rudi has been garnering interest and excitement. The restaurant is a venture from Wind Cries Mary and it embodies the same love and attention to vegetables that is a hallmark of the eatery in Bastion Square. A notable feature on the restaurant’s menu is its approach to endives. The bitter leafy green is served alongside sweet pears, nutty almonds, and sharp blue cheese. Rudi also puts its own twist on broccolini, pairing the long-stemmed veggie with anchovies and panko.

Address: 710 Pandora Ave., Victoria
Hours: Monday-Sunday, 4-11pm

Taisho Japanese Grill and Bar

Taisho Japanese Grill and Bar opened its doors in Cook Street Village in early February and is the fifth restaurant from the Nubo group. The Japanese restaurant certainly does not disappoint when it comes to its sharing vegetable dishes. A particular highlight is its kung pao cauliflower which is mouth-watering and tempura-battered. It is topped with a sweet and spicy sauce that complements the creamy flavour of the cauliflower. The restaurant also serves up a kabocha croquette—a breaded winter squash dish served with a Thai chili sauce.

Address: 230 Cook St. #107, Victoria
Hours: Monday-Sunday, 11am-11:30pm