What are the opening hours?

Tuesday 5:30pm - 10pm Wednesday 5:30pm - 10pm Thursday 5:30pm - 10pm Friday 5:30pm - 10pm

Barbara

T-F | 5:30-10:00
Tasting menu | Dine-in only
📵📧: [email protected]

07/11/2026

MARINATED MUSSELS

Chilled cucumber soup, smoked steelhead roe, pangrattato

07/10/2026

L-ST Projects 2025 Gamay

Two weeks on skins. Six months elevage in neutral barrel. No significant bottle age prior to release.

Smells like red candies and wild blueberries. Is tangy and refreshing, velvety and soft all at the same time.

07/09/2026

Hot summer west coast days call for chilled cucumber soup with some tasty mussels…on our menu now!

07/04/2026

LAMB SCHNITZEL

Tabbouleh, baba ganoush

07/03/2026

Beva Brewing ‘Old Days’ German Pilsner

North Vancouver’s Beva Brewing crafts this Northern German style Pilsner with both premium German and Canadian Pilsner malts, the finest noble hops, and use traditional techniques to make a super crisp but delightfully complex beer fit for all seasons.

07/02/2026

Beautiful eggplant from our buds over at TJ & Olivia for our lamb schnitzel that’s back at Barbara!

06/29/2026

We’re part of the Chinatown Passport! Collect a stamp when you visit, fill your passport across 19 of Chinatown’s best food and drink spots, and you could win a getaway. The contest runs until the end of July, so there’s still time to play. Everything about how to collect your stamps and take part is on the website: chinatownpassport.app 🧧

06/27/2026

HALIBUT

English peas, spot prawn sabayon

06/26/2026

L-ST Projects Blanc de Noir Traditional Method

Alyssa of L-ST projects puts it poetically and mysteriously perfect:

“We have never been modern. There is no change of scale, no switching from internal to external—from you to me—and back again. It is all happening at the same time, on one flat plane.

A summing up of interactions. Simultaneously discursive and material.
Be ready to get confused—but oh to be involved in the exchange!

Don’t forget: we are all an invisible life of things. Hybrids made and scrutinized by interaction.

Whole cluster press. Ferment in neutral barrel. Two years sur-lie in the bottle prior to release.

Smells like key lime and rhubarb, and tastes like it too. Feels like posset.”

Word Alyssa, Word.

06/24/2026

Beautiful English peas are back as a vibrant complement to our new halibut dish

Address

305 E Pender Street
Vancouver, BC
V6A0J3

Opening Hours

Tuesday	5:30pm - 10pm
Wednesday	5:30pm - 10pm
Thursday	5:30pm - 10pm
Friday	5:30pm - 10pm

Website

https://www.barbararestaurant.com/

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