Ready for an evening of relaxation and (affordable) luxury, I booked a room at the Post Hotel and Spa. Nestled in the mountains of Lake Louise, the 4 star hotel sits just behind a rushing river and the tiny town square.
Walking in, you are greeted by friendly staff and a large, wooden staircase. The smell of crackling wood burning in a fireplace consumes you and I immediately felt relaxed. The room keys are actual keys, which gives the hotel and old-fashioned feeling. Designed with a strong Swiss influence, the exterior is made up of wooden plants and each balcony has a green and white striped awning.
During the afternoon the main lounge serves coffee, tea, and various cakes. Had we not already booked a dinner reservation I would have gladly ordered the chocolate cake and plunked myself onto one of the comfy chairs for the afternoon.I needed a nap after the long drive, so we headed up to the room where I put on a bath robe and enjoyed the comfort of the king sized bed. After that it was time to scope out the goodies – each room has a massive Jacuzzi bathtub and turkish bath salts are located on the nearby sink.
The shampoos are Aveda rosemary blend (my favourite!), and the turn down service comes with bottles of water and cold Lindor chocolate truffles. Absolutely no complaints – except that I could have happily ate a few more chocolates!
After sufficiently using the bathroom products, it was time to get ready and head down to the restaurant for dinner.
We waited in the lounge area – a rustic room with a moose head hanging over a giant roaring fireplace. There were sets of chairs arranged around the room, a bar tender, and a grand piano playing in the background.
The hostess promptly arrived and seated us at our table for two.
Glancing at the menu it was easy to find more than a couple delicious options. Knowing I was going to order a dessert, and not completely starving, I selected the dill and beurre-blanc salmon while Cole splurged and excitedly ordered the Chef’s Creation (a 6 course meal).
We ordered our drinks and were quickly served with crispy ciabatta buns and butter. Slicing mine open, the smell of fresh bread was mouth-watering. I placed a piece of butter on each side and watched it immediately melt.
We each enjoyed a bun, and before we knew it, Cole’s first course was ready – veal loin carpaccio with pickled red onions, goat cheese, and rye bread crumbs.
While he enjoyed his first appetizer, I happily helped myself to another bun…
Next, came the second appetizer – a poached egg yolk and potato salad, topped with truffle cream and red pepper foam.
Again, I helped myself to a delicious bun…(who’s counting?)
Third – a small helping of duck confit and potato gnocchi. I snagged a gnocchi and trust me, it was delicious!
But of course, I couldn’t pass up another bun – there was only one left!
Finally we reached our main courses. My salmon was absolutely delicious – and look at the size of it! The sauce was warm and buttery and the dill added a little bit of fresh flavor. The potatoes were cooked to perfection – not to soft and not too hard – which reminds me, I must ask the chef how they were cooked!
The Chef’s Creation entree was a chicken breast “en croute”, paired with a mushroom sauce and market vegetables. It resembled a chicken pot pie, but much less heavy.
Totally stuffed – I still asked for a dessert menu. Having glanced at it earlier, I knew my choice was between the dark chocolate mousse, the chocolate and raspberry cake, and the ice cream sundae with chocolate fudge sauce. I told myself my “pre-Greece” diet would have to wait until tomorrow.
I glanced around the restaurant admiring the desserts of the other patrons, and settled on the chocolate and raspberry cake. And let me tell you, it was an excellent choice. The dish came out warm and upon my first bite warm chocolate and raspberry sauce came flowing out. The cake was so light and moist and the chocolate was of excellent quality. Paired with vanilla ice cream, only one bite was left standing.
Cole’s first dessert was a tonic water sorbet set in a melon soup, topped with some kind of sticky caramel thing. The tonic water sorbet was a little too strong for me, but he said the melon base was an excellent pairing. I did manage to steal a bit of the sticky caramel and cheerfully munched on it.
Finally, out came the last dish of the Chef’s creation – caramelized cream of polenta with corn sorbet and house-made caramel corn. By this time we had both forgot what flavor the sorbet was, and we kept trying small bites thinking…I recognize this flavor! It was a little odd, but pretty good!
We cleared our plates, paid the bill, and headed home pleasantly full and a bit sleepy. Not only was it a night of great food and conversation, but the dimly lit restaurant, antique vibe, and excellent service made it oh so relaxing. It was definitely worth the splurge to add a bit of luxury to our evening away from reality.