In the heart of downtown Ottawa, Norca has been serving refined Canadian cuisine since 2018. Located on the second floor of Le Germain Hotel at 30 Daly Avenue, this hidden gem is a must-visit for food lovers seeking an authentic taste of northern-inspired dishes made with the finest Canadian ingredients.
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Norca is a nod to its philosophy—NORthern cuisine meets CAnadian ingredients. It’s a place where elegance meets comfort, offering a warm, modern space with floor-to-ceiling windows that bathe the dining room in golden light—perfect for a relaxed 5 à 7 or an intimate dinner.
A Culinary Experience Led by Executive Chef James Bratsberg
During my visit, Executive Chef James Bratsberg stopped by our table, a testament to the restaurant’s commitment to hospitality and connection with guests. Under his leadership, Norca delivers meticulously crafted dishes that showcase bold flavors, fresh ingredients, and a deep respect for Canadian culinary traditions.
The service was impeccable—plates arrived with perfect timing, wine glasses never went empty, and the staff’s attention to detail made the evening feel effortless.
NORCA’s social media link
PEI Oysters: A Perfect Start at Norca
There’s no better way to start an evening than with fresh Prince Edward Island oysters. These cold-water delicacies are a longtime favorite of mine. They are among the finest in the world, thanks to PEI’s clean, mineral-rich waters and ideal tidal conditions. These conditions produce oysters that are plump, briny, and incredibly fresh.
Norca’s take on these maritime treasures elevated them even further. The amuse-bouche was served with ground cherry chunks, chives, and a hint of clementine. It balanced bright acidity with natural sweetness and captured the essence of a perfect summer bite.
(More to come as we explore the standout dishes that make Norca an unforgettable dining experience!)
Yellowtail: A Refreshing Follow-Up
Norca’s menu stays fresh and exciting. After the perfectly briny PEI oysters, we moved on to a beautifully plated yellowtail dish. It was served with green tomatoes and ponzu, creating a delicate balance of acidity and freshness. Each bite was light, clean, and incredibly satisfying.
For those unfamiliar, yellowtail (often called Hamachi in Japanese cuisine) is a buttery, mild-flavored fish. It’s prized for its silky texture and rich, slightly sweet taste. Sourced from cold waters, it has a firm yet tender bite, making it ideal for crudo-style dishes like this one.
The addition of green tomatoes brought a hint of tartness, and the ponzu sauce (a citrusy, soy-based dressing) provided the right amount of umami and brightness. This dish felt sophisticated and effortless—the kind that lingers in your memory long after the last bite.
Lamb Three Ways: A True Showcase of Craft at Norca
The evening at NORCA is set against soft music and candlelight. The low hum of conversation mingled with the warm glow of candles. Creating a space that felt both relaxed and refined. Fresh seasonal flowers on the table added a simple but thoughtful touch.
Meeting Chef James Bratsberg was a full-circle moment for me. I first encountered his culinary talent at the Canadian Culinary Championships, where his dishes stood out during the media event. A few weeks later, I saw him again at the Snowsuit Fundraiser. He was serving smoked lamb ribs. It was a rich, intensely flavorful dish that melted in my mouth. I kept going back for more, savoring every bite.
Well, almost every bite. At one event, my precious piece of lamb fell to the floor, and I won’t lie—it was devastating. A perfectly smoked, fall-apart-tender lamb rib wasted. I was heartbroken. I’ve always been taught not to waste food, and losing that bite felt like a crime against good cooking.
But last night at Norca, I finally got my redemption.
A Thoughtful, Sustainable Approach to Cooking
As we talked, Chef James shared his farm-to-table philosophy—nothing is wasted. Every ingredient finds a purpose, whether in a main dish or as a creative addition to something unexpected. This approach means that guests are constantly treated to something new, with flavors that evolve into surprising, unforgettable experiences.
While I had hoped for those smoked lamb ribs, I got something even better—a dish that felt uniquely Norca.
Lamb Three Ways, plated with distinct sauces:
- Lamb with smoked tomatillo jam – a bold balance of smokiness and bright acidity
- Lamb with pistachio – a nutty, rich contrast that added depth to the dish
- Lamb with dill ketchup – herbaceous, tangy, and an unexpected twist on a classic pairing
With each bite, the flavors unfolded, layered with warmth and complexity. It was the perfect mix of technique, creativity, and respect for ingredients.
It was worth the wait.
A Parisian-Inspired Finish
We went against the Canadian culinary grain. We ended the evening like Parisians, choosing a charcuterie board instead of dessert. It was a simple yet indulgent choice.
The board featured:
- Lightly smoked meat
- Three cheeses, including an ash-soft cheese
- Chicken liver mousse
- Spicy salami
- Truffle Honey Mustard Seeds
Paired with a crisp Sauvignon Blanc and great company, it was the perfect way to linger at the table. We enjoyed letting the night stretch just a little longer.
Closing Thoughts on our Norca’s Culinary Experience
After a memorable dinner, I said goodbye to my guests. Then I made my way back to my 10th-floor room with a view. Spacious, thoughtfully designed, and stocked with every amenity you’d expect from a world-class hotel, it was the perfect retreat.
As I settled in, I replayed the evening’s incredible culinary experience. It was a perfect way to wind down. I drifted off with those flavors still lingering in my mind.
In Ottawa, there’s no better way to experience the city than this:
- Maple syrup and Canadian hockey
- Le Germain’s comfort with a unique experience at Norca to bring it all together
More from Les Germain Spa, Baie St-Paul
Until we meet again,
Roland
