Where Prairie Meets Plate
Celebrating Canadian seasons through innovative cuisine and genuine connection
Our Culinary Map
Exploring flavour territories across Canada and beyond
Pacific Influences
Ocean-fresh seafood, delicate preparations inspired by coastal traditions. Think wild salmon, spot prawns, and the clean flavours of the west coast meeting Asian techniques.
Prairie Heartland
Grains, root vegetables, and Alberta beef celebrating the agricultural richness beneath our feet. Honest ingredients treated with respect and creativity.
European Techniques
Classical methods refined over centuries—from French sauces to Italian patience. We borrow wisdom, not dogma, adapting tradition to our Canadian context.
Seasonal Harvest Partners
The farmers and foragers who shape our menu
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Riverbend Gardens
Leduc County, AB
Sarah and Tom grow over 40 varieties of heirloom tomatoes, along with exceptional greens and edible flowers. Their micro-seasons guide our spring and summer menus.
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Northern Foragers Collective
Boreal Forest Region
A network of ethical foragers bringing us wild mushrooms, spruce tips, and Labrador tea. Each delivery tells the story of the season unfolding in the forest.
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Prairie Sky Dairy
Red Deer, AB
Small-batch cheeses crafted from grassfed cow and goat milk. Their aged cheddars and fresh chèvres appear throughout our menu in unexpected ways.
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Alberta Heritage Grains Co.
Lacombe, AB
Reviving forgotten grain varieties—red fife wheat, spelt, and heritage barley. We stone-mill their grains in-house for our breads and pastas.
On Roasting Beets with Intention
I've been thinking about beets lately—not just cooking them, but really considering what they want to become. This week, we received deep crimson beauties from Riverbend, still wearing honest dirt. Rather than the usual roast-and-peel routine, I've been experimenting with a low-and-slow approach: 135°C for three hours, wrapped in kombu and thyme. What emerges is something almost translucent, sweet without being cloying, with an earthiness that somehow tastes purple.
The trick isn't temperature or timing—it's patience and paying attention. When you give beets space to transform gradually, they develop these layered flavours that quick-roasting just bulldozes through. We're serving them now with whipped goat cheese from Prairie Sky, toasted buckwheat, and a touch of preserved lemon. It's become one of those dishes where guests pause mid-conversation. That's the goal, really: making familiar ingredients feel discovered again.
Beyond the Table
Curated experiences for groups and special occasions
Private Chef Table Experience
An intimate culinary journey in our kitchen. Watch your meal come together while enjoying conversation with our chefs. Six courses, wine pairings, and behind-the-scenes access.
- Minimum 6 guests, maximum 10
- Six-course tasting menu
- Optional wine pairings (+$45)
- Kitchen tour and chef interaction
- Customizable for dietary needs
48-hour cancellation policy applies. View our refund policy for details.
Request Booking
Hands-On Cooking Workshops
Learn techniques from our culinary team. Monthly themes range from pasta-making to charcuterie. Limited to 8 participants for personalized instruction.
- 3-hour interactive session
- All ingredients and tools provided
- Recipe booklet to take home
- Enjoy what you create
Corporate & Private Events
Host your next business gathering, celebration, or milestone with us. Our event team creates customized experiences for groups of 12 to 60. From buyout options to tailored menus, we'll work with you to bring your vision to life.
Discuss Your EventTenzaro Lab
Where curiosity meets the menu
Once a month, we dedicate our kitchen to experimentation. These aren't menu items—they're questions we're asking through food. Some become permanent fixtures; others remain beautiful experiments.
This Month: Fermentation & Smoke
We're exploring the intersection of cold-smoking and fermentation. Think koji-rubbed trout with a gentle applewood smoke, aged for five days. Or fermented carrots that have spent time in our custom smoker, developing an umami depth that challenges what vegetables can be.
Lab results debut the first Tuesday of each month at our Chef's Table. Sometimes surprising. Occasionally divisive. Always intentional.
Setting the Mood
Thoughtfully curated soundscapes for every moment
Evening Service
Jazz undertones, modern ambient, subtle energy
Weekend Brunch
Acoustic sets, light indie, conversation-friendly
Late Night
Downtempo electronic, worldbeat, intimate vibes
Private Events
Fully customizable to your occasion
Dynamic lighting adjusts throughout service—warm and intimate as evening unfolds
Reserve Your Table
Join us for an evening of exceptional food and warm hospitality
Prefer to call? Reach us at +1 416-758-1292
For parties larger than 7 or private events, please visit our contact page.
Our Story, Unfolding
The journey from idea to Edmonton's table
The Seed
Chef Elena Kovich returns to Edmonton after a decade cooking across Europe and the Pacific Northwest. The question: could we build something genuinely Canadian, rooted in place but curious about the world?
Finding Our People
Months spent visiting farms, meeting foragers, and building relationships with producers. The pandemic slows opening plans but deepens our connection to Alberta's food system.
First Service
October 15th: Tenzaro opens with 32 seats and a simple promise—honour ingredients, welcome guests, cook with intention. The menu changes weekly based on what arrives from our partners.
Evolution
The Chef's Table program launches, along with Tenzaro Lab. We're not just serving food—we're creating space for conversation, experimentation, and genuine community connection.
Today & Tomorrow
Still learning, still growing. Every service teaches us something. Our commitment remains unchanged: treat ingredients with respect, welcome people warmly, and never stop asking what Canadian cuisine can become.