Tucked away in the Fairmont Pacific Rim, Botanist effortlessly blends modern Canadian cuisine with an innovative cocktail experience in an airy, elegant space brimming with greenery.
"Botanist aims to provide inclusive and exciting nonalcoholic options, inspired by personal experiences and the desire to offer something for everyone." - Kevin Chau
"Glide through the elegant lobby and up the sweeping staircase of the Fairmont Pacific Rim to arrive at Botanist, where dressing up is de rigueur. Headed by the passionate Chef Hector Laguna, the kitchen takes great pride in sourcing the best local product, whether it's wild, locally caught seafood or produce from the Fraser Valley." - Kevin Chau
"Located in the busy Fairmont Pacific Rim Hotel, Botanist has been a stellar addition to Vancouver’s culinary scene since it opened. For starters, try the Wagyu Beef Carpaccio, with puffed tendon, salsa verde, and onion aioli; The tagliatelle, with foraged mushroom and crispy piave cheese, is also on point. The mains are equally inventive, but the tasting menu is the way to go. You’ll have the option of knowing what’s coming, or doing it blind and being surprised by each successive course; choose the latter. Botanist is a great choice for any occasion, but it’s best for celebrations. Go with like-minded friends, dress yourselves in Lagerfeld black, and pretend—for one evening, at least—that money is no object." - Guy Saddy, Nicole Schnitzler
"Glide through the elegant lobby and up the sweeping staircase of the Fairmont Pacific Rim to arrive at Botanist, where dressing up is de rigueur. Headed by the passionate Chef Hector Laguna, the kitchen takes great pride in sourcing the best local product, whether it's wild, locally caught seafood or produce from the Fraser Valley. Every dish on this modern Canadian menu is delightful, but some of the standouts include hand-cut tagliatelle bathed in a mushroom sauce and crowned with wild mushroom ragout. Pan-seared striploin is perfectly cooked, resting alongside a tender cabbage roulade stuffed with lush beef tongue, Chinese broccoli and spicy XO sauce. To finish, desserts are impressive; especially when faced with the refreshing lemon syrup-soaked cake dressed with Meyer lemon curd and bay leaf ice cream." - Michelin Inspector
"The bar team at Vancouver's Botanist proves this with their Heartwood recipe. Jeff Savage (head bartender), Grant Sceney (director of beverage for the bar and the hotel, Fairmont Pacific Rim), and the rest of the mixology team at Botanist were awarded as the 2022 MICHELIN Guide Vancouver Exceptional Cocktails Award winners." - The MICHELIN Guide
