Wedgewood Hotel

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.

Traveling through the lens of Relais & Châteaux means a culinary journey awaits – it will be local, seasonal, inspired and refined. With eleven properties spanning Canada, these Relais & Châteaux restaurants and hotels reflect their individual sense of place through their culinary programmes. 

Guests will find barnacles responsibly foraged by First Nations experts in our menus on the wild Western British Columbia Coast to elevated Québecois delicacies on the Eastern side and avant-garde interpretations of classics in metropolitan Toronto. Depending on the property, certain ones boast expertise in regenerative farming, beekeeping, wildlife preservation, or sustainable fishing.