Guests can make a reservation by calling Bread Bar Guelph at 519-767-2999. For smaller parties you can also make a reservation online. Please note that reservations are not necessary but are recommended for weekend nights and Sunday Brunch. Tables will be available for walk ins on a first-come, first served basis. 

For a special event booking or reservation of 14 or more please email

All parties of 10 and over are subject to a pre-tax gratuity of 17%. Reservations will be held for a maximum of 20 min, please call the restaurant if you need to make any last minute changes to a party.

While we will do everything we can to accommodate any requests you may have with regard to your preferred seating arrangement, we regret that we are not able to offer reservations for tables on the patio.

Thank you, we look forward to serving you soon. 

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Salt Baked Arctic Char


1 piece of 3 lb (1.5 kg) Arctic char, cleaned

1 sprig fresh rosemary

¼ bunch fresh chives

4 sprigs Italian parsley

1 bunch tarragon

1 lemon, sliced

3 organic egg whites

1 3 lb (1.3 kg) box kosher salt


Rinse fish under cold water and pat dry. Stuff rosemary, chives, parsley, tarragon and lemon slices into cavity of fish.

Whisk together egg whites and ¼ cup (60 ml) water until frothy. Add salt and mix well. Spread 3 cups of salt mixture along bottom of large rimmed baking sheet. This should be a large enough mound to set fish on top. Completely cover fish with remaining salt mixture, it should be about a ½ inch (1 cm) layer. Bake in 400˚F (200˚C) oven until internal temperature reaches 135˚F (60˚C) about 50 minutes (the salt should be very hard when it comes out of the oven). Allow the fish to rest for 15 minutes before serving.

Break salt crust with a spoon, peel back the skin and serve.

Serves 6.

*TIP: Arctic char can be quite slimy and tricky to handle. We suggest running the fish under cold water before trying to handle it in order to make your life a little easier. There is nothing worse then a slimy fish slipping around in your hands.

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