The story
Delara — a name that means "beloved, she who brings beauty to hearts" — is Chef Bardia Ilbeiggi's personal homage to his Iranian roots. In Vancouver's Kitsilano neighbourhood, the restaurant serves a humble, seasonal menu built around the key elements of Persian cuisine. The approach is straightforward: highlight freshness and deep, layered flavour.
The menu at Delara is designed for sharing, family-style, or enjoying on its own. Signature sourdough flatbread and crispy rice, known as tahdeeg, appear throughout. Charcoal-finished chicken and beef are central, alongside a rotation of vegetable dishes sourced from local farms.
Standout ingredients define the cooking: tartness from pomegranate, dried lime, and barberries; fresh herbs, nuts, and seeds; yogurt; and the warm aromas of saffron, turmeric, rose, and sumac. Dishes range from a slow-cooked lamb shank braised with pomegranate molasses and served with herbed rice (sabzi polo ba mahicheh) to a sweet and tangy Fesenjoon stew of walnut and pomegranate molasses with duck. Desserts include date and walnut baklava, and a turmeric cake with orange blossom buttercream and saffron ice cream. A curated wine list and unique cocktails complement the meal.
Delara has earned a place in the Vancouver Michelin Guide, recognized for its confident, ingredient-driven cooking. The restaurant itself reflects this warmth and precision — a space where Chef Ilbeiggi's passion for Persian cuisine is served with genuine hospitality. Whether for a weekend brunch or a relaxed dinner, the experience is built on flavour and a sense of welcome.
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