Walking into The Island is like walking into a memoir. The walls are a curated gallery of Golden's bygone days: antique mountaineering equipment, old leather boots, ice clamps, and a grand piano that's seen more than its share of mountain evenings.
Aaron grew up on the homestead right behind the restaurant. He and Petra have travelled the world, bringing back flavours and techniques that shape a menu you won't find anywhere else in the Rockies. From elk rissole with cambozola to homemade borscht that six-year-olds call "the best soup ever" — this is food made with intention.
The building itself has lived many lives: a newspaper office, a heli-lodge, apartments, a bookstore. In 2009, it became The Island, and it's been the heart of Golden's dining scene ever since.
Everything is homemade — from the sourdough we bake fresh on Mondays and Thursdays, to the pasta made in-house, to the sauces, dressings, and breads we've been perfecting for years. We source local and organic wherever we can, and we build real relationships with the farmers and producers who share our values.