Glacier View Lodge Jasper: Columbia Icefield Dining Experience

We're partnering with Lysol to provide scientifically proven protection for hotel guests and staff. It's an important part of Pursuit's Safety Promise and designed to help you stay and explore with confidence.

Read our Full Safety Promise

Crowd-free comfort
Enhanced cleaning program
Rigorous staff training
Peace of mind
Flexible Cancellations Policy

Glacier-side dining

Your experience starts the moment you arrive. As you freshen up after check-in, your host is preparing a welcome reception. You’ll be introduced to the evening’s activities, nibble on a tasty treat from our chef and sip an aperitif if you’d like.

Fresh, inspired cuisine that’s designed to enhance the view, the adventure and the breathtaking mountain air is available from on-site restaurants; Altitude features full table service and locally sourced Canadian cuisine with breathtaking glacial views. If you’re looking for quick grab-and-go items that make it easy to get back to exploring, head over to Starbucks.

Spectacular glacier views wrap the restaurant and provide the perfect backdrop to the Canadian inspired and locally-sourced menu developed by Executive Chef Michael O’Neill.

Indulge in a delicious breakfast or unwind and soak in the quiet and spectacular scenery with dinner and cocktails from Altitude's incredible à la carte menu.

Currently, Altitude is only open to Glacier View Lodge guests.

See Menu

Chalet

Chalet celebrates the heritage of the original red-roofed Columbia Icefield Chalet, and the stories of the explorers that have enjoyed this destination over the years.

Fuel up for your mountain adventures with their exceptional menu of freshly prepared hot items with a casual self-serve concept.

See Menu

Starbucks at the Columbia Icefield

Now you can pick up you favourite Starbucks treats before you journey onto your next Rocky Mountain destination

View Hours

A chef stands against a grey background.

Meet Executive Chef Michael O'Neill

Columbia Icefield’s Executive Chef Michael O’Neill has travelled the globe in pursuit of food. After apprenticeship training at the Southern Alberta Institute of Technology and a stint at the French Culinary Institute of America, Chef Michael worked in kitchens in Australia, England, Thailand, Pakistan and India. He brings those experiences to his current work, where he finds inspiration from the locality and seasonality of ingredients, as well as his surroundings.

“The breathtaking scenery and clean mountain air is an inspiration to take what the land has to offer and bring the best out of it,” he says.

‹ ›