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Jasper Dining

A TEMPTING SELECTION Of the best restaurants in Jasper


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The Raven Bistro


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504 Patricia Street
  • Overview
  • Prices
  • Hours

A 25-year veteran of Jasper’s dining scene, Austrian-trained chef John Riedler creates delicate dishes at his restaurant, The Raven Bistro. Tasty sauces that incorporate fine olive oils, fresh herbs and probiotic yogurts adorn the “beautiful and healthy” Middle Eastern influenced cuisine. Indecisive diners do well with the Kitchen Confidential that is comprised of six (or more) chef’s choice tastings.

Atmosphere & Accolades

The Raven Bistro’s intimate “kick back” décor with soft chairs, couches in the corner and 10-seat bar is French-North African inspired. The restaurant was one of Where Magazine’s Best New Restaurants in Canada for 2013.

Menu Samples

  • Appetizers: roasted grape, walnut and stilton croustini; black pepper tofu; puff pastry goat cheese brie; roasted garlic cashew cheese; ahi tuna and swordfish carpaccio; calamari; cheese spatzle; Reuben strudel; venison sausage
  • Salads: down the Nile with grilled mahi mahi (vegetarian option) and spinach, arugula, chopped egg, sunflower seeds and minted lentils; Burma with sweet potato noodles, kimchi and carrots; house salad of organic field greens with toasted almonds, vegetables and basil vinaigrette
  • Cheese Fondue: Emmental, Gruyere and raclette cheese; with housemade bread
  • Spicy Lentil Quinoa Nut Loaf (with dressing); Curried Vegetable Strudel (with tomato chili chutney); Tessa’s Vegan Creation (mushroom lentil ragu with crispy polenta cakes)
  • Pan Seared Pacific Red Snapper: truffle mashed potatoes, double smoked bacon, peas
  • Coconut Kaffir Lime Seafood Pot: shrimp, scallops, salmon, cod, snapper; with sweet potato noodles
  • Agean Wild Salmon: vegetables, double smoked bacon, roasted ratatouille mash
  • Pasta Fresca: bacon, shrimp, tomato salsa, parmigiano reggiano
  • Almond Nut Butter Schnitzel: house salad, mustard di frutta
  • The Three Pharoahs: grilled lamb, beef and chicken with cous cous, harissa yogurt, cilantro parsley salsa
  • Steak Frite Agentine: 10-oz AAA Black Angus New York steak with Argentine sauce and home-cut fries
  • Moroccan Lamb: pistachio crusted lamb served with tomato chili chutney
  • Huevos Rancheros Fillet Mignon: refried beans, avocado tomato salsa, cheese, egg
  • Kitchen Confidential: minimum of six chef’s tastings
  • Desserts: single malt bread pudding with chocolate and apricot jam; homemade ice cream made with organic maple sugar; Mom’s home made pie with cinnamon ice cream (ask your server for the pie flavour); vegan maple fig cashew cheesecake

Mains$21 to $33

Wines$34 to $79, 26 choices; $9 to $10 by the glass, four choices

5 to 10 pm; to 9:30 pm in winter
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Related Blog Posts

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April 27, 2015

The Raven Bistro is Where’s Best New Restaurant 2013

January 22, 2014

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