National Classics

• Poutine (Fries with Cheese Curds and Gravy): Fries + cheese curds + hot gravy, invented in Quebec, perfect for late-night cravings.
• Maple Syrup: 70% of the world’s supply comes from Quebec. Try it on pancakes, bacon, or as maple taffy on snow.
• Canadian Lobster Roll: A specialty of Nova Scotia and Prince Edward Island, served cold with mayonnaise on toasted bread.
• Eggs Benedict and Nanaimo Bars: Popular West Coast brunch items and a famous treat from British Columbia.
• Ice Wine: A renowned product of the Niagara region, made from grapes harvested at –8°C, resulting in intense sweetness.

City Dining Guide

• Toronto: Saint Lawrence Market (try the Peameal Bacon sandwich), Kensington Market, and diverse immigrant restaurants.
• Montreal: Bagels (the Fairmount vs. St-Viateur debate), and classic smoked meat sandwiches at Schwartz’s.
• Vancouver: Top-tier sushi and Japanese curry in North America, a high density of Chinese restaurants, plus fresh matsutake mushrooms and salmon.
• Quebec City: French restaurants and traditional poutine spots, along with mulled wine in winter.
• Banff and Calgary: Alberta steak and hearty mountain cuisine with an Orion-inspired twist.

Practical Tips

• Tipping is typically 15%–20% at sit-down restaurants, not required at fast-food counters.
• Supermarkets (like Superstore and T&T Supermarket) offer good value; cooking your own meals can save you money.
• Buying ice wine at airport duty-free shops or directly from wineries is more economical—note that bottles are often 375 ml.
• Portions in Canada tend to be large, so sharing a main dish between two people is common.