Our culinary team brings a true respect for our fresh local ingredients, with a reputation for bringing out their true flavours through both traditional and modern cooking techniques. True to those words, we utilize ingredients traceable to their origins, offering a path back to the restaurant's strong relationships with farmers, fishermen and artisans. By exploiting simplicity, our food is... more
Executive Chef Hamid Salimian brings a true respect for ingredients and a reputaion for highlighting them through both traditional and modern cooking techniques. True to that word Cascadian, Chef Salimian, uses ingredients traceable to their origins, offering a path back to the restaurant's strong relationships with farmers, fishermen and artisans. By exploiting simplicity,... more
Executive chef Hamid Salimian, winner of four gold medals with Canada's 2008 Culinary Olympic Team, leads his brigade with quiet strength. Modernist dishes reflect his delightfully adventurous approach to pristine local ingredients, inspired by classical French training and the vibrant flavours of his Persian heritage. Order à-la-carte or embark on a culinary escapade with five- or seven-course... more
Diva's three-story lounge with a giant wall of glass makes for an elegant dining experience at breakfast, lunch, or dinner. Yew, the scene-stealer at the Four Seasons, has lured away some of the business, but Diva still attracts diners who appreciate attentive service and good food. Chef Quang Dang's menu draws from the best of seasonal seafood and local meats served with an international... more
Delighting both gourmet and gourmande, Diva delivers beautifully on all its promises. Warm, three-tiered room softly sparkles like ice in a tumbler of fine scotch, also plentiful on the impressive list of wines and spirits. Dreamy desserts, seafood and meats seared to succulent perfection, superb service and a Chef's Table and open kitchen that's as much fun to watch as an episode of Top Chef.
The Hot Chocolate Festival for 2016 has begun and my first pick this year is Diva at the Met and their intriguing chocolate globes and bombs. You can see a 4-minute video of them in action here: youtu.be/JATIQAcRWkQ
#21 - "CITRUS ZENSATION"
A chocolate globe filled with fresh raspberry puree melts into a steamy sensation of dark Cacao-Barry Extra Brute, pure orange juice, and candied orange... more
Christmas morning we decided to go to for brunch before heading out to a movie. Not much open so my friend searched and found Diva. As soon as we discovered it was a hotel restaurant I was reluctant to go, but it's more about the company, right?
Peter ordered orange brioche french toast, which he was really pleased to find on the menu. He seemed to really enjoy it but the portion was pretty... more
Hidden gem with a awesome menu full of exquisite tastes. The menu has a nice balance of anything and everything you could want. Pasta, meat, seafood, it's all there and all are outstanding. The chef has put some time into every item as all are full of flavour and paired perfectly with chosen sides.
One of the City’s Best Inside the Metropolitan Hotel in Downtown Vancouver, Diva at the Met has developed a reputation as one of Vancouver’s best restaurants. Winner of a host of awards including Vancouver Magazine’s Best Hotel Dining in 2005 and 2004, Northwest Palate’s Most Creative Menu in 1999 and Gourmet Magazine’s Top Table Vancouver in 1997, Diva is really in a league of its own. ... more
This much-acclaimed establishment recently received the title of "Vancouver's Best Restaurant" from Gourmet Magazine's second annual readers' poll. The large open kitchen and naturally lit lounge create an elegant environment. The culinary experience here includes a 350-vintage wine list and a menu with Pacific Northwest staples varying from seafood to pasta. Main courses are complemented with... more