Bar Oso - Whistler

Always a must when we go to Whistler. Charcuterie, Bourbon and Speck... how can you go wrong?

Great food and an entertaining atmosphere in the Oso bar. The food is stock plates, small tapas and small sandwich-like Montaditos. Excellent, very tasteful and surprisingly fill out. The wine list is well cured and has something for every taste. The people watching the front window seats cannot be beaten. There is a friendly, welcoming bush to the place, with customers striking conversations with each other. Although you could charge an invoice here, it is also possible to have a great time and enough to eat for less than $100 for two for dinner. With Whistler standards, this is absolutely affordable!

Food is exceptional, but be smart and avoid busy times. We had to wait 40 minutes before we had to sit, but when we were eating, the place began to open.

Unfortunately we didn’t have a great experience. Food served cold.... food not even turning up... we left and went and looked for dinner. If you are looking for a light meal and fancy drinks then this may be the place for you.

We visited on a weekend evening. It isn't easy to get in but I had reserved ahead. Local roasted beets with goat cheese, yum! Scallop crudo at the waiter's suggestion. My husband wasn't sure about raw scallops, but I ordered them anyway, thinking I could just eat the whole dish myself. We both loved it! So many things going on, so many textures and flavors. Delicious! Tiger prawns were outstanding. The lamb albondigas (meatballs were good but my least favorite. Simple. Not a big lamb flavor, I could have believed it was beef had I not known better. The warm olives are really good. Some unusual varieties and warmed to perfection. On other visits we have had their charcuterie platter, which cannot be beat anywhere, and the padron peppers, which I also recommend. And the Montaditos (various things on toasted bread are super, too. We made a meal of the tapas and noted many dishes to return for. We finished with the Creme dessert, flamed in front of us at the bar. A perfect ending, lighter than creme brule, and topped with citrus fruits for a fresh finish. The staff all joyfully keep an eye on the guests. Although we had one young woman serving us, another young man came to see how we were doing and told us of his love of the scallops (we asked , and the skilled chef's at the counter often cought our eyes and received our additions as well. Clearly everyone is very happy to be there. Especially me :