Delara Restaurant
Persian restaurant · Kitsilano ·
Modern Persian dishes with tartness, freshness, and richness.
Modern Persian dishes with tartness, freshness, and richness.
"I found the naturally lit dining room and fragrant cuisine to be a compelling introduction to Persian food presented with a modern, creative approach; the chicken and barberry dish is especially evocative, recalling the owner’s childhood memory of his grandfather grilling chicken kebab over charcoal (even using a wheelbarrow full of charcoal) and delivering that smoky aroma. At the same time, the orange, barberry and buttermilk reduction sauce on the chicken reflects culinary techniques learned in France, Copenhagen and Vancouver, making the dish an excellent mixture of tradition and modernity." - Sophie Mendel
"On any given day at Delara, you might find a table of academics meeting off campus for a department lunch, a multigenerational family marking a grandparent’s birthday, or a couple from the neighbourhood stopping in for a bite and a glass of wine. It can be as casual or fancy as you want it to be. This is homestyle Persian cooking with West Coast ideals (and produce). There's turmeric-marinated, charcoal-grilled chicken with barberries, which balances smoke and tang, and steelhead trout with dill and preserved lemon. And, of course, pan-fried rice with a crispy, golden bottom layer that adds an addictive crunch to any of the stews, like grilled beef with tamarind and caramelized onions. Don’t overlook the wine list and its poetic descriptions. Because who could resist a cold glass of Semillon with tasting notes like “a greenhouse hidden behind glass towers, herb tea and honey”?" - Michelle Sproule
"Bathed in natural light with bursts of blue, lattice screens, and paintings by local Iranian artist Golnaz Kianipour, Chef Bardia Ilbeiggi’s room sets the stage for complex, elegant Persian cooking. Expect tartness from dried limes, yogurt, and berries; freshness from herbs; richness from nuts and seeds; and aromas from spices. Hearty aush bobs with barley and legumes and, served with bread, could be a meal alone, but don’t miss beef short rib with tangy gheymeh perfuming the room, and a turmeric and orange cake that’s a sunny burst of citrus." - Michael He
"Chef Bardia Ilbeiggi helms this restaurant where natural lights pours in, bursts of blue calm and lattice screens and paintings by local Iranian artist Golnaz Kianipour mesmerize.Complex and elegant, Delara's dishes deliver the essence of fresh, flavorful Persian cooking—tartness from dried limes, yogurt and berries; freshness from herbs; richness from nuts and seeds; and aromas from spices. Served in a deep bowl, hearty aush bobs with barley and legumes. Served with bread, it could be a meal alone, but don't stop there. Beef short rib with tangy gheymeh fills the room with a heady scent. Finally, turmeric and orange cake is a burst of sunshine with strong citrus notes." - Michelin Inspector
"Complex and elegant, Delara's dishes deliver the essence of fresh, flavorful Persian cooking—tartness from dried limes, yogurt and berries; freshness from herbs; richness from nuts and seeds; and aromas from spices." - The MICHELIN Guide