Pangaea’s Head Chef, Martin Kouprie, has novel ideals. 

Every ingredient must have a story, and if he doesn’t know the story, then he simply won’t serve it. To dramatically understate matters - this makes for some epic eatin’.

Listen to the appetizer of shellfish bisque with smoked Lake Huron whitefish and corn relish – it has a zesty, rich, and full-bodied story to tell. Each bite is like turning the pages of a book set in cottage country but full of soulful characters from the Deep South. The end comes too soon.

Telling an equally delicious but entirely different story from across the country is the steamed B.C. Halibut on a greenbelt ratatouille. Perfectly light and flaky, delicately seasoned to reveal its oceanic provenance; it melts on the tongue. A tale well told.

2010 saw Martin team up with Vancouver Aquarium’s conservation program Ocean Wise, to ensure that Pangaea’s seafood is responsibly procured and always the heroine. 

Don’t expect the meat to be the protagonist. Carnivores will find the menu contains a good selection of local wild game and fowl. Like a ‘choose your own adventure’, each visit is a little different thanks to the ever changing menu.

Enjoy a prelude at the skylit bar with its elemental decor shocked with hits of aqua blue. For the main event, soaring ceilings, blond wood, steel, glass, and stone underfoot set the scene for this classic Yorkville culinary tale.

It’s a story Martin’s been weaving since 1996 and each chapter seems to be more delicious, irresistible and beautiful than the last. 

We hope it never ends.