A Quiet Corner of the World
Accomplished local artisans built the lodge to our design using traditional timber-framing techniques. The front of the lodge is made almost entirely of glass, giving expansive views over the garden and the river beyond. At different times we have seen grizzly bears, black bears, moose, cougars and even porcupines walk past our front window.
32
Acres of private, riverside wilderness for you to enjoy.
5
Riverside log cabins, each with its own en suite bathroom.
1
Salmon-bearing river, little changed since the last Ice Age.
Where We Are
Wild Bear Lodge is in a remote location about equidistant between Calgary and Vancouver and Spokane in the US. It is situated in the heart of the world’s largest inland temperate rainforest, a magical redoubt of mountains, old growth forests and rare wild animals.
Staying with Us
The lodge is also our home and we treat our guests as we would friends. In the evenings we gather around a log fire for a drink, a chat about the adventures we have had that day and a sumptuous meal cooked by our in-house chef.
Our Table
Our cooking is grounded in what’s available and in season, and prepared in an approachable, unpretentious style. While the bears draw many guests in, it’s the meals and the welcoming atmosphere that often bring them back—again and again. We’re always happy to accommodate vegetarians and guests with dietary restrictions.
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Breakfast
Our usual breakfast fare includes pancakes or French toast, bacon or sausages, muffins or scones, scrambled or baked eggs. Granola, fresh fruit and yoghurt are always served with breakfast, as well as freshly and locally roasted Oso Negro coffee and a selection of teas.
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Lunch
For lunch, we’ll likely be in the field, so we pack food to bring with us. Each guest is given an individually prepared sandwich or wrap, as well as fresh fruit, a sweet snack and some fresh vegetables.
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Dinner
Dinner is when we get to share our love of cooking. Each evening features a single main course—meat or fish—served with at least two sides and a salad. Past favourites have included oven-roasted rainbow trout with baby dill potatoes, lemon-sage roast chicken with seasonal vegetables and hearty Shepherd’s Pie. We also enjoy firing up the oven for handmade pizzas, using dough made from scratch and herbs picked straight from the garden.
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Dessert
Dinner is not complete without dessert. Huckleberry and pear crumble is a favourite, as are blueberry tartlets with fresh cream.
Our Approach
Fresh & Local Fare
Our food ethos is simple: we eat fresh, local, seasonal and, wherever possible, organic food. We always try to cook from scratch and eschew pre-made mixes or sauces.
Off-Grid
We live and operate entirely off-grid. We make our own electricity—mostly from solar—chop our own wood and grow many of our herbs and some vegetables.
Community Focus
We hire the best wilderness guides in Canada, but are also strong supporters of the local community. Most of our local staff have worked at the lodge for more than a decade.
