Chad Greaves, Maitre d'Hotel and Sommelier, welcomes you to enjoy Banff's finest dining experience. Eden is renowned for its delicately crafted French cuisine, influenced by fresh local ingredients. Eden has been honored since 2003 with AAA/CAA 5-Diamond and “Best of Award of Excellence” Wine Spectator awards.
We invite you to relax in the luxurious atmosphere and take in the incredible mountain views while enjoying our delectable, multi-course menus. We offer a 6-course Chef's Tasting Menu, and a 2,3 and 4-course Table D'hote menu. Foodies will love our 10-course Grand Degustation menu designed to offer you the ultimate in dining experiences.
Our diverse menu items are playful and imaginative and are sure to please all palates. Our team of Certified Sommeliers have choreographed a specific wine pairing for each menu item that compliments and enhances flavors of each course. With over 17,000 bottles of wine in inventory, we will be able to accommodate your personal preferences from the wonderful world of wine.
Eden is the perfect setting for a romantic dinner, or a comfortable gathering of friends. We wish to express our sincere gratitude to all of our guests for allowing us the opportunity to showcase our restaurant.
Oyster & Caviar
Sunchoke, Apple, Watermelon Haida Gwaii Scallop
Garlic, Saffron, Pine Nuts, Beurre Noisette Hollandaise Foie Gras
Elder Flower, Cherry, Maple Granita of Black Currant
Black Currant, Swiss Chard, Cipollini, Wild Mushrooms Comte with Accompaniment & Garnish
$225.00 Including Classic Pairing
$321.00 Including Eden Pairing
(Recommended for all parties at the table)
Grains, Legumes, Heirloom Carrot, Herbs Stuffed New Potato
House Made Ricotta, Tomato, Cumin Velouté De Chataignes
Chestnut, Truffle, Crème Fraîche, Chestnut Ravioli, Apple Black Currant
Ratatouille Tarte Tatin
Traditional Ratatouille Ingredients, Reduced Ice Wine, Gouda Comte with Accompaniments & Garnish
$199.00 Including Classic Pairing
$295.00 Including Eden Pairing
(Recommended for all parties at the table)
$111.00 Including Classic Pairing
$143.00 Including Eden Pairing
$137.00 Including Classic Pairing
$185.00 Including Eden Pairing
$163.00 Including Classic Pairing
$227.00 Including Eden Pairing
$341.00 Including Classic Pairing
$485.00 Including Eden Pairing
Terrine de Tête
Fig, Parsnip, Galette, Boudin Velouté de Chataignes
Chestnut, Truffle, Foie Gras Ravioli, Crème Fraîche, AppleHerb Flan
Grains, Legumes, Heirloom Carrots, HerbsArctic Char
Celeriac, Macadamia, Enoki, Celery, Preserved Lemon, SpinachSeared Foie Gras ($15.00 Supplement)
Black Trumpet, Shimeji, Orange, Preserved Cherry & Poached Figs
Salsify, Mushrooms, Whipped Citrus Butter Ratatouille Tarte Tatin
Traditional Ratatouille Ingredients, Reduced Ice Wine, GoudaSungold Lamb
Squash, Endive, Mint, Tiny VegetablesBrant Lake Wagyu
Douglas Fir Smoked Wagyu Tongue, Kohlrabi, Rapini, Bone Marrow Stuffed Yukon Gold, Sauce Périgueux Green Eggs and Ham Duck
Halloumi, Apple, Lentil du Puy, Kalettes, Berry GlazeRabbit
Rabbit Cooked Two Ways, Heirloom Variety of Carrots, Wild Mushrooms
Le Blackburn Quebec
Cow’s Milk, Firm, Unpasteurized
Le Cendrillon Quebec
Goat’s Milk, Ash Rind, Semi-Soft, Pasteurized
Bleu Bénédictin Quebec
Cow’s Milk, Blue-Veined, Semi-Soft, Unpasteurized
Manchego (DO) Spain
Sheep’s Milk, Twelve Month Aged, Firm, Unpasteurized
Cow’s Milk, Blue-Veined, Soft, Pasteurized
Roquefort (AOC) France
Sheep’s Milk, Blue-Veined, Semi-Soft, Unpasteurized
Brillat Savarin France
Cow’s Milk, Triple Crème, Soft, Pasteurized
Comté (AOC) France
Cow’s Milk, Ten Month Aged, Firm, Unpasteurized
Pont L'Eveque (AOC) France
Cow’s Milk, Soft, Pasteurized
Saint Honore Quebec
Cow’s Milk, Triple Crème, Pasteurized
Riopelle De L’isleQuebec
Cow’s Milk, Triple Crème, Unpasteurized
Cardamom, Rose Coconut & Chocolate
Variety & Textures of Coconut & Chocolate with Vanilla Apple
Sour Cream, Cranberry, Walnut Cashew
All prices are exclusive of applicable taxes and gratuities
Thank you for not using cellular phones in Eden
Born and raised in Wurzburg, Germany, executive Chef Ralf Wollmann was always involved in his family's restaurant. From a young age he learned his way around a kitchen. Ralf attended Hotel and Restaurant School Villengen-Schwenningen in Germany for three years. He than went on to work at some of the finest dining establishments in throughout Europe. He has carried this knowledge with him and now oversees a tremendous kitchen brigade and Western Canada's only Five Diamond dining room.
Chef Wollmann's mentor was Chef Willen who oversaw the two star Michelin restaurant Hemingway at the Hotel Victoria in Germany. Chef learned the finer art of food and also the dedication required to become a great chef.
Chef Wollmann moved to Canada in 1996 bringing over 20 years of all encompassing experience with him. He has worked as Executive Chef at Buffalo Mountain Lodge and Harrison Hot Springs. He also was co-owner and Manager of the local Rocky Mountain Flatbread Company. In 2008 he returned as the Executive Chef at the Rimrock for the second time in his career.
Chef Wollmann believes that passion is revealed with presentation and flavor. He possesses a desire to harmonize flavor, aroma and unique presentations in every plate he creates. Chef Wollmann's culinary team plays an important part of the process as he surrounds himself with passionate young chefs who are eager to learn.
After receiving an honours degree from the University of Manchester in the UK in 1998 I began my voyage of food discovery in Canada, spending 6 months as a steward in various locations throughout B.C and Ontario.
As I spent time in the kitchen completing simple cooking prep, my passion for food was ignited.
I decided to expand my horizons through travel and found myself in Courchevel, France. Once there, I submerged myself in the French history, way of life, and the art and science of cooking. I began to learn and respect high-end cuisine. After 6 months learning and experiencing real culinary character I had a brief interlude back in the UK before continuing my adventure of cuisine in Australia. I was offered the opportunity to run my own kitchen in Sydney, and readily dived into the opportunity.
Enjoying my experience in Australia, I soon realized there was a part of me that was left behind in Canada and decided to follow my heart back. I decided to settle in Stratford, Ontario for 3 years where I worked my way from Chef de Partie to Executive Chef. Ontario was able to provide me with new points of view but, always eager for exploration and adventure; I found that Alberta’s delightful scenery and bountiful natural resources were calling me. When an opportunity arose for me to come to Banff, with The Rimrock Resort Hotel, and showcase my talents in their 5-Diamond restaurant, Eden, I packed up my bags and headed west.
I love having the opportunity to utilize local ingredients and ignite all of the guests’ senses when dining here at Eden. I get inspired by the mountains and forests that surround me and enjoy using locally foraged herbs, mushrooms and wildflowers in unique ways within my modern French cooking-style.