Best of all, the market rules demand freshness, local preparation and local ownership, so even though you may find farmers' wives selling their home made jams and freshly baked breads here you will not find a single product that has been made in a commercial factory. The market is so huge that one can easily get lost. A place that comfortably combines the ingredients of the Northwest with Provencale overtones. For starters consider the Montrachet cheese that is served with slices of homemade foccaccia and a bulb of roasted garlic or the smoked salmon with capers and chive vinaigrette. Continue with fresh salmon with fennel or lamb chops in red wine sauce that has been flavored with thyme.
Prices are moderate to expensive.
Located six blocks north of the market, the restaurant has a breathtaking view that includes Mount Rainier and the harbor below. Chef-owner Kaspar Donier has managed to make a subtle combination of the flavors of southwestern America with those of Asia and the Pacific Northwest. His crab and chopped vegetable salad in sushi rolls and his smoked salmon and goat cheese enchilladas are delightful. The seafood dishes are all excellent but do not overlook the possibilities of trying the duck, steak or pasta dishes. Moderate to expensive.