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.
January 5th to February 24th, 2024:
OPEN for dinner at the Inn's Dining Room
Fridays and Saturdays
5pm to 7:30pm
Closed for March and April