I Went to See What Had Changed at Rustica. I Left Impressed.

Rustica, the signature restaurant at Silvertip Resort, has long been known for its sweeping views over the Silvertip Golf Course. But under executive chef Kevin Bourdages, the restaurant is entering a new chapter. 

Since joining Silvertip Resort earlier this year, acclaimed Bow Valley chef Kevin Bourdages has reshaped Rustica's menu. Drawing on experience at the Post Hotel in Lake Louise and Fairmont properties throughout the Rockies, he's created a menu that changes with the seasons, making the most of ingredients at their peak. 

With a new executive chef in the kitchen and a new menu rolling out for the summer, I wanted to see what had changed. So I headed up to Silvertip to experience Chef Kevin’s vision firsthand and find out whether Rustica had become a destination worth visiting for more than just the view. 

That became evident from the very first course. 

Dinner began with house-made focaccia topped with Maldon salt and garlic scapes baked into the dough. Simple but well executed, I immediately got the sense that the kitchen was confident enough to let quality ingredients speak for themselves.

The featured appetizer arrived next: richly marbled Wagyu served with pickled onions and delicate shavings of dried carrot. As a featured special, it may not always be available, but if you see it on the menu, it's well worth ordering. The bright acidity of the onions cut through the richness of the beef, while the carrots added subtle sweetness and texture. It ended up being one of my favourite dishes of the night, beautifully balanced without ever feeling overdone.

The Radish & Crab Ravioli followed, and despite its name, it wasn't a traditional pasta at all. Instead, it offered a lighter, more delicate interpretation that highlighted the sweetness of the crab while showcasing the kitchen's creativity without becoming gimmicky. 

Equally memorable was the Caprese salad. There were no unnecessary flourishes, just ripe tomatoes and creamy bocconcini, allowing the freshness of the ingredients to carry the dish. 

The beef carpaccio, paired with a smoky bone marrow emulsion, added richness without overwhelming the beef. I found it remained an elegant starter that fit comfortably within the restaurant's overall approach.

By this point, I realized the menu wasn't built around expensive ingredients or elaborate techniques. It was built around letting each ingredient taste unmistakably like itself. 

That philosophy became especially apparent in Rustica's approach to vegetables. Rather than treating produce as an afterthought, the kitchen gives it equal billing with its premium proteins, showcasing seasonal ingredients with the same precision as any cut of meat or seafood.

The market vegetables were among the best I've had at a Canmore restaurant. Perfectly cooked peppers, leeks and fava beans proved that exceptional produce requires little embellishment. The wild mushrooms were equally memorable, delivering deep, earthy flavour without feeling heavy, while the Chällerhocker mashed potatoes were creamy and luxurious with a subtle tang from the cheese that elevated them well beyond a typical side dish.

The same attention to balance carried through to the entrées. The black cod emerged as my favourite from this course, its delicate flavour complemented by maitake mushrooms, black garlic, coconut foam and a subtle hint of wasabi. Together, the ingredients created a harmonious balance of sweet, savoury and umami flavours while allowing the fish to remain the star of the plate.

Rustica's front-of-house team proved every bit as accomplished as the kitchen. The staff struck an ideal balance between professional and approachable, demonstrating an impressive knowledge of both the menu and wine list. Every recommendation felt genuine and well considered, making it clear the wine program has been curated with the same care as the food.

A crisp Sìlei Toscana Bianco from Tuscany, Italy, paired beautifully with the lighter dishes, its bright citrus notes and minerality complementing the delicate flavours of the Radish & Crab Ravioli. Later, a glass of Rosenblum Cellars Vintner's Cuvée Zinfandel from California proved a natural companion to the richer entrées, its notes of black pepper, ripe blackberry and lingering spice pairing particularly well with the rack of lamb.

After several well-paced courses and expertly chosen wine pairings, dessert provided a fitting finale. A warm chocolate lava cake, set to become a permanent addition to the menu, arrived with a perfectly molten centre. Rich but not overwhelming, it offered a comforting, classic finish to a meal that consistently paired creativity with restraint.

Looking back, what impressed me most wasn't any single plate, but the consistency of the entire experience. From the tranquil setting overlooking the golf course to the attentive service and thoughtfully executed dishes, Rustica delivered with confidence from beginning to end.

By the end of the evening, I came away convinced Rustica has evolved into far more than a golf course restaurant. The views remain spectacular, but for me, they were no longer the defining feature. It was the quietly confident cooking, exceptional produce and genuine hospitality that lingered long after the meal had ended, making this one of the most rewarding dining experiences I've had in Canmore. If this is only the beginning of Chef Kevin’s vision for the restaurant, I look forward to seeing where he takes it next. 

The author of this article was hosted by Rustica