Polish Bistro

Central European cooking travels well, and Polish food in particular is built for a climate with real seasons. Slow cooked meat, cabbage and root vegetables done the long way, along with soups meant to warm you through, are cold weather food, generous and filling by design. That suits the Okanagan better than a first glance at all those summer beach photographs might suggest, because the valley does turn cold and grey between November and March once the visitors have gone home.

Worth knowing before you go: kitchens working in this tradition often cook a smaller menu than a general restaurant, with dishes that take real time to prepare, so the range on offer can shift with what has been made that day. Ask what is on before settling in if you have your heart set on something specific. Portions in this style of cooking tend to be substantial, which is worth factoring in when ordering starters. And a restaurant in a compact downtown can fill quickly on a winter evening, so arriving early or checking ahead is sensible.