RURAL EXPERIENCES
the forest, gathering spaces created for meaningful yet casual conversations, and the quiet calm of a resort that is an extension of the park. That sense of connection carries through to the dining experience. Executive chef Dan Hunter says many guests arrive expecting resort dining to feel formal but quickly discover a more approachable philosophy. “We focus on simple, well-executed food that highlights quality ingredients and the unique setting we’re fortunate to work in,” he explains. “Being in Riding Mountain National Park allows us to create an experience that feels connected to the landscape rather than separate from it.” The park itself sets the tone for everything from the atmosphere to the menu.
the resort’s hidden speakeasy-style cocktail bar — an unexpectedly memorable way to cap off an evening in the park. Peaceful places like Elkhorn stay with people longer than you think. It isn’t the coming or going. It’s the in-between, the sitting outside as the light changes through the trees, being aware of just how far you are from any- thing that feels urgent. Just down the road, that setting shifts subtly. As the sun sets, Wasagaming has a vibe all its own. The shoreline empties as the patios start to fill and hum with conversation. Riding Mountain’s en- ergy becomes something a little more social and a little more exciting. It’s in this space that 1929 Dining & Lounge sits, not quite hidden but a part of the
FINE WINES AND SIGNATURE COCKTAILS complement the chef-driven menu, elevating the experience without sacrificing its relaxed character.
Finally, the park begins to dis- appear in your mirrors as you leave Riding Mountain and return to the flattened landscape and long Prairie sightlines that we all know and love. The road into Brandon arrives grad- ually with the usual signs of industry, the neighbourhood edges and the steady rhythm of a busy city. Brandon’s dining culture is a blend of function and refinement, not in competition with major urban centres. It has its own steady pace of local customers and confidence. Albert’s Bistro fits into that rhythm, carrying the feeling of a place built with intention. Albert’s brings a taste of Greece to the Prairies and is just one of the many cultural culinary cuisines on the Brandon landscape. From moussaka and spanakopita to souvlaki and tzatziki, this is the finest Greek cuisine in Brandon. Beyond the food, what else makes Albert’s a must stop? Fun. Rock climbing, electric ATVs, mini golf and, of course, a driving range. Come for the food; stay for the post- meal active outing. For many travellers, Brandon often exists as part of the drive to or from Regina. However, there are a growing number of places making a strong case for staying longer.
“We focus on simple, well-executed food that highlights quality ingredients and the unique setting we’re fortunate to work in.” – DAN HUNTER, EXECUTIVE CHEF, ELKHORN RESORT
“The scenery, wildlife and pace of life in the park create a dining expe- rience that feels different from what guests might find in a city restaurant,” Hunter says. After a day spent hiking, biking, paddling or exploring, guests tend to come back looking for something satisfying, not complicated. “Whether it’s a great steak, fresh fish or a seasonal feature, the common theme is that people want something memorable without it feeling overly complicated,” he says. “If guests leave feeling connected to the place and the people they’re with, then we’ve done our job.” Fine wines and signature cocktails complement the chef-driven menu, elevating the experience without sac- rificing its relaxed character. Before turning in for the night, seek out
movement of the town. 1929 shows another side of park life. Where Elkhorn leans into quiet luxury retreat, 1929 is about the casual up- scale experience. Destination dining doesn’t need to feel removed from its surroundings. It can, and should, exist inside them. Classic cocktails, fancy Caesars, cold beers and hot specialty drinks are sure to quench any thirst. The food at 1929 is perfectly matched to the scenery, with a wide variety of flavours from roast chicken to hangover soup and bison burgers. Savour the late-night food selection while you test out your vocals during karaoke or settle in for the Saturday night live music sessions. Meals stretch longer than expected as con- versations linger and no one appears to be in a rush for anything.
SAVOUR MANITOBA | SUMMER 2026 | 51
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