Kitsilano’s AnnaLena Going Dinner-Only, Preparing Final Brunch For Mother’s Day


the GOODS from Annalena

Vancouver, BC | Spring is a great time for fresh thoughts and new beginnings – and an ideal time to reach out to our loyal customers to say thank you for helping make our first year a very successful one. The AnnaLena team has been busy updating both the dining room and the menus to ensure that every guest experience is a great one.

Small renovations have taken place, with more to come, and we hope you enjoy the AnnaLena aesthetic as it becomes further refined with new art inspirations – on the walls and shelves, as well as on plates and in glasses. Here are a few specific updates happening in the months ahead:

Brunch Service to End on Mother’s Day – Sunday, May 8
Brunch has been a great experience, but the restaurant team has decided to focus on where their heart truly lies – in creating incredible dinner experiences for guests. As a result, Mother’s Day brunch will be the last service. Bring mom to celebrate and spoil her. Favourite menu items include the beef brisket, pork and fish ‘bennies,’ decadent asiago fries and rich lemon and banana loaves. All moms in attendance will be treated to a complimentary mimosa. Cheers!

AnnaLena to Open for Dinner Seven Days a Week
The new dinner-only focus means that the restaurant will now be opening Monday nights as well. Effective Monday, June 3, following a brief restaurant renovation and menu refresh, AnnaLena will be open seven days a week for dinner service from 5pm. AnnaLena will be closed Tuesday, May 17 and Wednesday, May 18 for renovations.

Bard on the Beach Promotion is Back
Guests enjoying a performance of the much-loved Shakespeare festival at nearby Vanier Park are encouraged to join us for dinner at AnnaLena pre or post performance. Bring in your Bard ticket to receive 10 percent off your food bill.

Looking for a Seat? Try This AnnaLena Insider’s Secret
Did you know? AnnaLena’s eight-seat bar often has a seat or two free between 5pm and 6pm. If you haven’t been able to reserve a table, drop in to enjoy drinks and dinner from this unique vantage point without the wait. Bar seating is offered on a first come, first serve basis every night.

Recent Accolades
– AnnaLena named #43 in Canada’s 100 Best Restaurants
– Chef/Owner Michael Robbins wins best chef, best new restaurant, and a place on the cover of the 2016 Golden Plates issue of The Georgia Straight
– AnnaLena recognized as top three best new restaurants in 2016 Vancouver Magazine Restaurant Awards



1809 West 1st Ave. | Vancouver, BC | V6J 5B8 | Telephone: 778 379 4052 | Email: | Web: | Twitter  | Instagram
Hours: Dinner Tue-Sun, 5pm–12am | Brunch Sat & Sun 10am–1:45pm | Closed Monday


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The People

Executive Chef /  – Michael Robbins
Sous Chef – Mark Singson
General Manager / – Jeff Parr
Bar Manager – Kevin Brownlee



Named to honour Chef Michael Robbins’ two grandmothers for what they represent in his life, AnnaLena is about imagination, creativity and possibility. An artist, designer and fashion-lover, Robbins has created his own vision and artistic expression for the restaurant near Kits beach, and plans to stay true to his favorite food genre: modern Canadian cuisine. Described by Robbins as “food influenced by a melting-pot of cultures, flavour profiles and techniques, and one that uses largely Canadian ingredients.”

For the front of house Robbins has re-joined forces with former Oakwood colleague Jeff Parr, an industry veteran adept at overseeing the floor in some of Vancouver’s busiest and best-known rooms.

Plates range from $5 to $36 inviting diners to mix and match creative dishes like: local kushi oysters, shaved foie gras, compressed apple, jalapeño mignonette;  buttermilk fried chicken, dijon maple aioli, dill powder; lamb neck, chimmicurri, charred yogurt, asparagus, tomato, anchovy; and wagyu short rib, roasted mushrooms, broccoli puree, potato chip, natural jus.  A tightly curated selection of desserts will also be on offer, featuring plates like: chocolate custard, honeycomb and salted caramel ice cream.

Robbins and Parr took over the restaurant in early February 2015 and have renovated the West 1st space to align with the artistic and culinary vision of Chef Robbins. Don’t miss original art by Robbins including “Bear Bricks,” LEGO lamps and designs, the “Tetris” bar, and works from local photographer, Allison Kuhl. Personal touches are found throughout the thoughtful dining room and kitchen that provide insight into Robbins’s passions and vast imagination.


“Mike Robbins is a serious chef with great potential. He is going to be a star, mark my words” – Alexandra Gill, Globe & Mail – June 2015

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