Ottawa’s downtown core has a new fine dining destination. Aiana Restaurant promises a memorable lunch or dinner with their balance of classic cooking techniques and innovative recipes. Due to COVID-19, Aiana Restaurant experienced many delays in the construction but the farm-to-table fine dining restaurant located at 50 O’Connor Street is open and ready to welcome you.
Celebrating Canada’s culturally diverse heritage through seasonally inspired foods, Aiana offers an a-la-carte menu at lunch and a prix-fixe menu at dinner. With an abundance of Canadian food product and locally sourced ingredients, Aiana features beloved meals from across the country.
With a skilled team of chefs, Aiana has carefully selected talented employees to ensure high quality and enjoyable meals. Chef Raghav Chaudhary is a Canadian chef with seven years of experience working with a variety of successful fine-dining restaurants in San Francisco and across Europe.Chaudhary is skilled in French, Californian and Nordic cuisine. His vision for Aiana combines a mix of cultures, natural earth-to-table ingredients for a seasonal selection of dishes surrounded around the distinct heritage of Canadian culture.
From duck lollipops to eastern passage halibut; mushroom toast to house-cured charcuteries and homemade desserts, preserves, pickles, vinegars, and liquors, Aiana guests can expect to enjoy a range of inventive dishes and a dining experience unlike any other.
“The concept is centered around bringing the abundance of Canada’s food products – and particularly those that can be found in and around Ottawa – to the forefront in these amazing dishes,” says Executive Chef Raghav Chaudhary. “We want to restore some of the country’s traditions and cooking techniques that have been long forgotten and unite people in the shared joy of an excellent meal perfectly paired with a glass of wine or a handcrafted cocktail.”
Aiana features a large bar, dining room and outdoor patio. With a seating capacity of 155 guests, reduced to 86 due to COVID-19, Aiana promises a safe dining experience. Additional safety measures have been put in place to prevent transmission of the virus. The new restaurant regulations include mandatory masks (to be worn by staff and guests alike – except when eating and drinking), a verbal symptom assessment prior to entry, regular sanitation, and tables configured to maintain social distance at all times.
“Exceptional service starts with prioritized safety,” says owner Devinder Chaudhary. “We will be stringent with our methods to keep everyone healthy without compromising the level of service we’re committed to providing.”
