Cuisine: Seafood, German
Neighborhood: Mission
Price: $$$ Swank
Atmosphere: Pub, bar or lounge, Casual Fine Dining
Payment Types: Cash, Interac, Visa, MC, AMEX
IN THEIR OWN WORDS...
Welcome to WURST, the best of Bavaria...with a Calgary twist! Located in the heart of Mission, we're part Restaurant, part Bier Garten, and part Bavarian-inspired Beer Hall, each with its own pride and purpose in the Bavarian tradition of great food, fine drinks and good times.
WURST Restaurant is where friends come for the fundamental fabulousness of food: twists on Bavarian-inspired favorites (Jäger schnitzel and wild forest mushrooms), platters piled high (West Coast crab and scallops, grilled oysters with wild leek butter and chilies). Pair this with a wine list made to marry this fresh feast, and you have the perfect place for long, delicious evenings. Our culinary team uses only the freshest of ingredients from local producers whenever possible and absolutely everything, right down to the condiments, are made and prepared in-house.
Executive Chef Grant Parry is wild. From his pioneering efforts in locally-foraged fare, to the wild success he's enjoyed from a young age at destination restaurants, clubs, and events across the country, WURST's Executive Chef has built his name and his menus on the bold pursuit of (un)cultivated excellence.
Chef Parry began at 13 as a dishwasher in Beaverton, Ontario. By 17, however, he was running the hot line. What follows is much of the same recognition for the talent and creativity of this young chef. Over the next 13 years, he gained inspiration in landmark kitchens: The Royal Canadian Yacht Club, The Drake Hotel, and Patriot (voted one of the most important restaurants of the first decade of this century). But it was Banff's Bison that brought Parry out West, where he was in demand as much for his exacting standards, as the camaraderie he famously creates. Now, Chef Parry brings his best to WURST, where every plate has a touch of this gifted Wildman.
Chef Rüediger Schmid may be a highly trained and Michelin experienced culinary technician, but it's his authentic accent and passion for Bavarian food that makes him fit right into WURST like beer in a stein.
Having studied with some of Germany's most famous chefs and attending some of the world's top culinary schools, it's almost as though Chef Rüediger's career led him right to our door. He truly brings an authentic sensibility to the WURST menu...and he makes a good translator for us too!
Welcome to WURST, the best of Bavaria...with a Calgary twist! Located in the heart of Mission, we're part Restaurant, part Bier Garten, and part Bavarian-inspired Beer Hall, each with its own pride and purpose in the Bavarian tradition of great food, fine drinks and good times.
WURST Restaurant is where friends come for the fundamental fabulousness of food: twists on Bavarian-inspired favorites (Jäger schnitzel and wild forest mushrooms), platters piled high (West Coast crab and scallops, grilled oysters with wild leek butter and chilies). Pair this with a wine list made to marry this fresh feast, and you have the perfect place for long, delicious evenings. Our culinary team uses only the freshest of ingredients from local producers whenever possible and absolutely everything, right down to the condiments, are made and prepared in-house.
Executive Chef Grant Parry is wild. From his pioneering efforts in locally-foraged fare, to the wild success he's enjoyed from a young age at destination restaurants, clubs, and events across the country, WURST's Executive Chef has built his name and his menus on the bold pursuit of (un)cultivated excellence.
Chef Parry began at 13 as a dishwasher in Beaverton, Ontario. By 17, however, he was running the hot line. What follows is much of the same recognition for the talent and creativity of this young chef. Over the next 13 years, he gained inspiration in landmark kitchens: The Royal Canadian Yacht Club, The Drake Hotel, and Patriot (voted one of the most important restaurants of the first decade of this century). But it was Banff's Bison that brought Parry out West, where he was in demand as much for his exacting standards, as the camaraderie he famously creates. Now, Chef Parry brings his best to WURST, where every plate has a touch of this gifted Wildman.
Chef Rüediger Schmid may be a highly trained and Michelin experienced culinary technician, but it's his authentic accent and passion for Bavarian food that makes him fit right into WURST like beer in a stein.
Having studied with some of Germany's most famous chefs and attending some of the world's top culinary schools, it's almost as though Chef Rüediger's career led him right to our door. He truly brings an authentic sensibility to the WURST menu...and he makes a good translator for us too!
The first time I visited Wurst was for a reunion with my German class from high-school. I had an excellent time. First off, I will say that our server wasn't very personable, seemed very snobby and disinterested in serving our large group. But...
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Just enjoyed a Sunday lunch at the restaurant....with 4 friends... Food was great....and service was attentive and fun... Really enjoyed the time spent there and will be back.. They have an eclectic menu which should have something for everyone.....
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Made in Canada.