We tried Janevca Kitchen & Lounge: Here’s how it went

Located in the newly restored Rosemead House, a historic mansion dating back to 1904, Janevca Kitchen & Lounge in Esquimalt offers an elevated yet approachable dining experience. Since its opening in October last year, the restaurant has been praised for its stylish atmosphere and commitment to high-quality cuisine, gaining a reputation as a go-to spot for those looking for a memorable dining experience, whether it is a romantic evening, a celebration, or casual meal. 

The experience

Dining at Janevca Kitchen & Lounge is far more than just a meal—it’s an experience. From the moment guests arrive at Rosemead House, they are greeted by valet personnel who make parking effortless. Inside, a welcoming host offers to take your coat and takes you to your table. 

The restaurant ambiance blends contemporary chic with historic charm. Warm lighting, comfortable seating, and thoughtful design details honour the building’s history while providing a modern and elegant dining space. The lounge area is beautiful and offers front-row views into the open kitchen. It’s an ideal spot for cocktails or small bites. Regardless of where you’re seated, you can expect attentive service and an ambiance designed to elevate your evening.

The staff’s knowledge of the menu and enthusiasm for sharing recommendations enhances the dining experience. During our visit, the service was impeccable, making us feel well cared for throughout the evening.

The cuisine

Janevca’s family-style menu features globally-inspired flavours crafted from locally-sourced ingredients. The kitchen is led by executive chef Andrea Alridge, a former finalist on Top Chef Canada, with experience leading renowned Vancouver restaurants like Osteria Savio Volpe and CinCin Ristorante. Her creative approach to blending diverse culinary influences results in dishes that are innovative and flavourful.

What we tried

We began our culinary journey with the Hokkaido scallop crudo, a dish that was bold and refreshing. The fresh scallops come with calamansi, pyanggang sauce (a classic Philippine curry), and fermented chilies. The result was a spicy, fresh, and unique dish—unlike anything we’ve had in Victoria.