AnnaLena

AnnaLena is a modern Canadian restaurant at 1809 W 1st Ave in Vancouver's Kitsilano neighbourhood, British Columbia, and in the 2026 Michelin Guide it became the first restaurant in the city to hold two Michelin stars. The cooking is built around seasonal ingredients from the Pacific Northwest, presented as a sequence of composed plates rather than a fixed national canon, so the menu changes with what the region's farms, fishers and foragers supply. Rather than a single emblematic dish, the kitchen is known for seasonal tasting plates that rotate through the year, and visitors should expect the specifics to differ from one visit to the next. The dining room reflects the neighbourhood: polished but relaxed, with the quiet, attentive pace common to starred restaurants and a noise level that allows conversation. Dress is generally smart-casual, and there is no formal jacket requirement known for the room. Pricing sits in the fine-dining band of roughly CAD 90-180 (about USD 63-126) per person before beverages, taxes and gratuity, and the final bill rises quickly once a wine pairing or reserve bottle is added. The restaurant is on the Michelin list for its cooking as well as its wine and drinks selection, so visitors with an interest in regional British Columbia wines from the Okanagan and Vancouver Island can ask the service team for pairings that follow the menu. Reservations are strongly recommended. A two-star designation tends to concentrate demand, so peak weekend tables can fill weeks ahead, and travellers on a fixed itinerary should check the restaurant's own website for the current booking method and release schedule as soon as dates are known. Weeknights and early or late seatings are usually easier to secure than prime Friday and Saturday evenings. Kitsilano is reached by bus from downtown or by a short taxi or ride-hail trip, and the area around West 1st Avenue is close to the Burrard Street Bridge and the beaches of Kitsilano and Vanier Park for a walk before or after dinner. Any dietary restrictions should be raised when booking so the kitchen can plan adjustments to the tasting plates.