250-391-8889
1-800-730-4790

Thank you for making it possible for us to spend these 5 days staying in this beautiful B&B. The view is awesome, very relaxing...
- Ed & Ruth
This certainly was a nice spot to stay after our bike ride from the ferry! Thank you so much for our stay.  
- Gary & Christine
Thank you so much, had a wonderful time. Truly appreciated the beautiful setting and tasty vegan breakfasts!
- Keira and Jaime
Thoroughly enjoyed your lovely B&B, fabulous shower and scenic location. A little bit of paradise surrounds you wherever one tends...
- Gene & Donna
A very lovely B&B! Difficult to find at first but it was well worth it. The suite was very spacious and my twin sons loved it. The...
- Tess, Kieran, Kyle and Milou
1st impression: Quietly elegant in a Swedish - Japanese way. Both Ingmar Bergman & Kirasawa would have felt at home, by the fire,...
- Barbara & Shahab
My 5-year old son and I only got to stay 2 full days , but it was enough time to canoe and paddle-boat around the lagoon, play in the...
- Elaine
Lovely girls getaway. Hot tub was wonderful. Wonderful breakfast.
- Sharon
We thoroughly enjoyed staying here in this beautiful accommodation. Dieter was extremely friendly and helpful. Superb facilities....
- Jason & family
Wonderful layout, comfy room & amazing shower. Spectacular view & location. Thank you very much.
- Jared Nyberg

Swedish Oven Pancake - Ugnspannkaka

BOOK DIRECT - Best Price

1/2 cup flour
1/2 cup milk
2 eggs
pinch of nutmeg
4 tbsp. margarine
2 tbsp. powdered sugar
juice of 1/2 lemon

Beat eggs. Mix together eggs, flour, milk and nutmeg. Melt margarine in oven-proof 10" skillet. Pour batter into skillet with melted margarine. Bake at 425°F for 15 to 20 minutes. Remove from oven and sprinkle with lemon juice. Cut pancake into 4 to 6 pie-shaped pieces. Serve immediately with a variety of toppings such as lingonberries, applesauce, fresh strawberries, peaches or fruit preserves.