The Bear, The Fish, The Root & the Berry

In Canada’s westernmost province, fresh local bounty, talented chefs, and a melting pot of cultures combine to make British Columbia a top culinary destination. It’s a rich tapestry supported by farmers, growers, and producers whose ingredients shape menus in communities along the Pacific Ocean, in the Rocky Mountains, and everywhere in between.

Here, Indigenous cultures who have been nurturing the land for millennia showcase traditional offerings with a modern twist. Other multicultural influences inspire chefs and artisan food producers to blend local ingredients with global flavours. Dishes also vary widely, depending on place, creating distinctive regional dining scenes—from wild salmon sushi in Tofino to down-home guest ranch cooking in the Cariboo to delicate dim sum in Richmond. 

Victoria, the province’s capital, boasts more restaurants per capita than almost anywhere else in Canada, while Vancouver, BC’s most populous city, was recently recognized with several MICHELIN Stars, further elevating the city’s reputation as an international dining destination. Wine touring, spirits, and local beer are hugely popular here, too, in the Fraser Valley near Vancouver, on Vancouver Island, and especially along the Okanagan Valley lakeside, where seasonal pours provide the perfect finish to a day of hiking, biking, and swimming.

Located at the southern tip of the Okanagan Valley, the Town of Osoyoos is a popular resort destination as one of the warmest regions in Western Canada at times throughout the year. Known for its world-class wineries and bountiful vineyards and orchards, the region around Osoyoos has become a food-lovers dream. 

While the warm, dry climate is beloved by tourists who want to sit lakeside, it is also perfect for growing a multitude of fresh fruits and vegetables including apples, peaches, apricots, plums, squash, and of course cherries.