“The Best Seafood in Vancouver”
This buzzy neighborhood spot has no shortage of admirers, and it's not hard to see why, between the friendly, down-to-earth service, thoughtful bar program, and satisfying, lively cooking. The small menu of seafood-centric offerings changes frequently, but bold, punchy flavors are a consistent element.
“Expect to find the freshest scallops, shrimp, and a darn good natural leaning wine list to match.”
As Vancouver is a coastal city, you wouldn’t be remiss to want to try some seafood, and Bravo is one of the best spots in town to sample it. Depending on the season you might be able to start with some local BC oysters, if not be sure to try the their iconic Tofino King Salmon that comes from Vancouver Island.
“Best Seafood, 2025” & “Best Non-Contemporary, 2025”
In 2024, gold winner Bravo captured the Best New Restaurant title, and nabbed honourable mention in the Best Seafood category. In just a year’s time it’s climbed to the top, ahead of perennial winners Boulevard (silver) and Blue Water Cafe (honourable mention).
“Air Canada’s Best New Restaurants 2024”
After running an impressive offering of oysters, our server gestures to gleaming fish hanging tails up in a dry-aging cabinet, where flavour and texture deepen by the day.The main turf to Bravo’s surf are seasonal vegetables, like the Big Salad (yes, a Seinfeld reference), or burrata in kale gremolata and braised tomatoes. But we’re here for the surf.
“Best New Restaurants in Vancouver, 2024”
Our panel of expert judges with diverse palates and differing opinions all agree: this issue’s cover star Bravo deserves all the applause. “You feel like an insider from the very first visit,” said one judge. “Everyone is there for a good time,” claimed another. “This is the kind of new space Vancouver needs more of,” declared a third.
“Seafood hits the spot in Vancouver's unique Bar Bravo”
Dining at the new Fraserhood hot spot, Bar Bravo, you might find yourself asking, What the heck is dry-aged fish? That would be upon seeing some whole fish, dangling nose down, in a dry-aging fridge. Like, isn’t aged fish an oxymoron?