It's picturesque, it's secluded and it certainly has its fair share of old world charm.
One problem. It, and indeed the entire property on which it's located, was shuttered in early January.
It wasn't the first time closures have cramped the style of one of the South Okanagan's most intriguing/exclusive spots, and the only question this time was the length and/or the permanency.
Turns out it wasn't all that long and certainly wasn't permanent. And now, with two new proprietors at the helm, each with celebrated pedigrees in the restaurant and hospitality biz, the nifty little eatery at Naramata's historic Naramata Inn (christened 118 years ago) is once again ready to impart its magic.
One might get a feel from the name what this new iteration is all about. Now known as "Bistro Lapin Perdu" ("Lapin Perdu" translates to "Lost Rabbit"), the reborn space offers the casual simplicity and elegant dishes of a French bistro.
Lost Rabbit opened May 16th. But that's not all. On June 19th, the Inn -- all 11 "regular" rooms and single Innkeeper's Suite -- reopens too.
As we alluded above, the renaissance is the product of a collaboration between two veterans of the hospitality industry.
One is Michael Ziff, a longtime restaurateur who spent time in New York and Toronto before moving on to Vancouver where he established multiple high-end restaurants (like the Michelin-starred St. Lawrence) and finally the Okanagan where for five years he helped propel Poplar Grove to its current heights.
The other is Chris Royal, a self-admitted "recovering actor" who immersed himself in the foodie trade in Vancouver before coming to Penticton and opening the trendy Pizzeria Tratto with Vancouver pizza mavens Frank and Dom Morra and, nearly four years later, solo opening Chulo Tapas and Bar just a couple blocks away.
We chatted with both gentlemen Monday evening when we stopped by for a taste of Lapin Perdu. Along the way, we sampled appies like Steak tartare and Pate de campagne, main courses such as Steak frites and Confit de Canard, and a desert to die for called Pot de crème.
We'll save stuff like bouillabaisse and another bistro fave, "Lapin a la moutarde" (rabbit with mustard), for a return engagement.
The menu was blissfully uncomplicated and the food was, to our Anglophone taste buds, almost as adventurous as it was tasty.
The ambience was light and bubbly – especially as the north end of the room, surrounded as it is by a bank of windows. It was a solid evening.
"The whole idea was to re-imagine the Inn," said Ziff as the place began to fill. "We've watched it be successful and we watched a foundation being built. And I think both Chris and I were ruminating on ways to either improve or do something that might work here.
"So when an opportunity arose, I proposed the idea to the owners and they were on board."
The concept of a full-on French bistro seemed like a natural.
"I am Quebecois," said Ziff, "and I am Francophone. And I spent a bunch of time in France as well. And I love bistro food. I love bistro culture.
"I wanted to try something here that was dynamic and whimsical and vibrant and playful, and come up with a fun menu and make sure the music was up and fun. So you can just be here where you can share food and share wine and talk loudly and chat with the guests next door."
Judging by our experience, Ziff's vision is a reality.
"I think people who do know French food and have traveled in France will not be surprised by what they see," he added. "While people who don’t know French food will get a taste of what bistro culture is like."
But for Ziff, the fit extends far beyond the food.
"Growing up in Quebec and seeing many of the inns out in the countryside, this is what it was like," he said. "An old manor house with six to ten rooms and a great little bistro. There is elegance, but it's casual.
"And Chris and I have worked together previously in Vancouver, and this was the perfect place for us to try something else."
Also a comfy fit is Executive Chef Steve Ramey, a familiar face on the local restaurant scene.
"We didn’t have to search too hard for a chef," said Ziff. "He and I worked together in 2016 in Vancouver. And he also worked for Chris the past four years at Tratto (and Chulo).
"But this is a love for him. It's digging into his roots."
The affable Chris Royal joked that they got involved "on a whim."
"I got a phone call from Michael," said Royal, "and he said, 'Hey, what do you think about doing something at the Inn this year?'
So I said 'Yeah' right away, and then got off the phone and asked myself why I said that. I have a lot going on."
But he's thrilled he did.
"This is a mini-dream," he laughed. "The idea of A) Doing a bistro, and B) Owning a small inn and doing it in a town like this, it really is kind of a dream. And to be able to walk in and take it over is amazing."
We asked Royal if he's at all concerned about potential failure. And he was adamant.
"I have great confidence in myself and my partner," he said. "I think a lot of what previous management did here was good, really good. I don't think it was necessarily the right concept for this area.
"But I grew up in a town much smaller than this and spent my high school years in a town about the same size. And I'm a recovering actor. So I understand audiences. And I understand not to push outside your audience too hard.
"In Penticton, they don’t like things too fancy. It’s a working class town and a retirement community, so you have to play to the crowd."
Currently, Bistro Lapin Perdu is a "seasonal" thing. Its 2025 run is expected to end on Thanksgiving.
"Bistro Lapin Perdu officially kicked off its 2025 season last weekend and will remain open through the Thanksgiving long weekend," said PR Rep. Natalie Grant.
"As a seasonal operation, the Bistro plans to reopen in May 2026. There's already great anticipation for what’s ahead in future seasons."
Hours of operation going forward are 5 PM to 8 PM every day but Tuesday and Wednesday. As of June 5, those hours expand to noon to 8 (again every day but Tuesday and Wednesday).
For more info on Bistro Lapin Perdu, head here.
