Our story
A country, on a plate.
SOLENA opened in 2024 on a corner of Wellington Street with a quiet thesis: that modern Canadian cuisine deserved a dining room as confident as its ingredients.
The Chef
Léa Marchand cooks like she's writing letters home.
Born in Trois-Rivières, trained in Lyon, and shaped by eleven years between Montréal, Vancouver, and Copenhagen — Léa returned to Canada to build a kitchen that reads the country the way it actually tastes: forested, coastal, agricultural, generous.
Each menu opens with a single ingredient she's been chasing for the season. Everything else is engineered to make it sing.
Sourcing
From thirty-eight producers we know by first name.
Haida Gwaii line-caught halibut. Pincher Creek dry-aged beef. Quebec wild blueberries hand-foraged through August. Two Rivers chicken raised on grass. We don't print these names to brag — we print them so you know who fed you.
Frequently asked
Before you arrive.
What should I wear?
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We suggest smart casual or business attire. Most guests arrive in something they enjoy wearing.
Do you offer a vegetarian tasting menu?
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Yes — a seven-course plant-forward tasting is available nightly with 24 hours' notice.
Can I bring my own wine?
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Corkage is available for vintages not on our list at $45 per 750ml bottle.
How far in advance should I book?
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Friday and Saturday seatings are typically reserved 3–4 weeks ahead. The chef's counter, longer.