Campagnolo 4.8

Campagnolo, famous for nose-to-tail cooking, offers affordable, casual dining in a warm and welcoming space. The menu, co-created by chef de cuisine Nathan Lowey and executive chef Robert Belcham, boasts house-made salumi (The Cure), hand stretched pizza, fresh pasta, risotto, and seasonally inspired main courses—using only the finest local ingredients. It’s simple and authentic.

Peter Van de Reep's expertly chosen wine list focuses entirely on Italian and BC selections, balanced by Italian-influenced cocktails and a solid selection of beers.

The spacious room is highlighted by original old growth fir wood beams and revealed brick. Designed by Marc Bricault, the 90-seat venue is warm and bustling, not flashy. Made from sustainable sources, the design features cork floors, tables made of recycled butcher blocks, wood and white oak.

Many vegetarian and gluten-free options are available.