Local ingredients prepared honestly and served elegantly.
Le Caveau is built on forging relationships with local purveyors. With admiration for Nova Scotia’s land and sea, and deep respect for the people that work on and in it, Chef Jason Lynch compiles a locally focussed, seasonally inspired menu. While it is internationally and nationally recognized as a top Nova Scotia culinary destination, it’s the local community and its people that drive Le Caveau to consistently deliver an exceptional culinary journey.
We are strictly following regulations and rules set out by government and health authorities.
Additional cleaning routines have long been implemented and will continue
We thank you for your co-operation in regards to following the ever changing restrictions. The health and safety of our staff and patrons is of utmost importance and we appreciate you contributing to that.
Do not hesitate to contact us if you have any questions or concerns.
- Management and staff at Le Caveau Restaurant
Dinner - season opening April 15
Wednesdays and Sundays
5pm to 8pm
Thursdays, Fridays and Saturdays
5pm to 9pm
As of June 27 - dinner service daily
As of October 31 - wed to sun
Lunch - season opening May 6
Wednesday to Sunday
11:30am to 2:30pm
As of June 27 - lunch daily
As of October 31 - sunday brunch