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Canada’s culinary identity is shaped by its vast geography and rich cultural mix. From seafood chowders on the Atlantic coast to maple-glazed specialties in Quebec and hearty comfort food in the Prairies, each region brings something distinct to the table. You might find yourself exploring bustling food scenes in urban centres or uncovering traditional recipes in small-town kitchens.
Maple syrup may be the country’s most iconic ingredient, but it’s just the beginning. From Indigenous dishes rooted in the land to Québec classics and regional favourites, tasting your way across Canada is one of the most memorable ways to experience its culture.
East Coast favourites: Seafood, sweets and centuries-old traditions
Atlantic Canada’s cuisine is deeply tied to the ocean and its history. From Acadian stews to Indigenous preservation techniques, the region offers some of the country’s most authentic and time-honoured dishes.
Salted cod and Atlantic salmon are staples, whether smoked, cured or served fresh off the boat. You’ll also find hearty bowls of split pea soup, made with ham hock or salt pork, on many local menus — especially in Nova Scotia and New Brunswick.
Canada’s beloved Caesar cocktail was born in Calgary, but it’s become a fixture in East Coast kitchens, often garnished with shrimp or pickled beans. And then there are butter tarts. Syrupy, flaky, and fiercely debated when it comes to raisins, butter tarts are a dessert with strong ties to Maritime baking traditions.
Travellers on our 6-Day Canada's Polar Bears and Northern Lights Expedition can explore smaller communities where these traditions come alive, often shared over a home-cooked meal or at a local diner.
Did you know?
The Caesar cocktail was created in 1969 by Walter Chell in Calgary and is often garnished with everything from celery to shrimp.
Quebec: Where comfort food meets culinary heritage
If Canada had a culinary soul, it might just live in Quebec. Iconic dishes from Quebec are unapologetically hearty and deeply rooted in French and Indigenous traditions. The province’s most famous export, poutine, has gone global—a warm, indulgent combination of fries, cheese curds and rich gravy that’s found everywhere from roadside diners to fine-dining menus.
Equally loved is tourtière, a spiced meat pie with endless regional variations, traditionally served during the holidays but enjoyed year-round across the province. However, the true taste of Quebec is best experienced in a sugar shack (cabane à sucre). These rustic maple farms open their doors in early spring, inviting visitors to feast on hearty, seasonal dishes like baked beans, pea soup, ham, and pancakes, with plenty of fresh, golden maple syrup served on the side (and often poured with enthusiasm). It’s more than a meal; it’s a communal celebration of Quebec’s culinary heritage, complete with music, tradition and warm hospitality.
Travellers on the 12-Day Canadian Rockies Winter Wonderland With Northern Lights tour may taste Quebec-inspired fare along the way, especially in regions where French-Canadian heritage still shapes the culinary landscape.
Did you know?
Quebec produces over 70% of the world’s maple syrup, with thousands of sugar shacks in the province.
Sweet treats from coast to coast
Canada has a serious sweet tooth, and its popular Canadian desserts tell stories of place and people. The Nanaimo bar, named after the British Columbia town, is a no-bake layered bar of chocolate, custard and coconut.
In the Prairies, Saskatoon berry pie takes centre stage. These small purple berries have a unique flavour, somewhere between blueberry and almond, and are used in everything from jams to pastries. Meanwhile, BeaverTails—deep-fried dough pastries shaped like, well, a beaver’s tail, are best enjoyed from a street vendor on a chilly winter day, slathered with cinnamon sugar or Nutella.
Did you know?
The Nanaimo bar was so popular it became the subject of a heated nationwide recipe contest in the 1980s.
Indigenous recipes and lasting influence
Canada’s first cuisine began with its First Nations peoples, whose deep connection to the land shaped a food culture built on sustainability and seasonality. Traditional Indigenous Canadian recipes include ingredients like game meats, wild berries, wild rice and smoked fish, reflecting both geography and heritage.
Bannock is one of the most recognisable dishes. It’s a simple flatbread traditionally made from flour, water, and fat, then cooked over an open flame or in a pan. Though its origins trace back to early European settlers, it was quickly embraced and adapted by Indigenous communities across Canada. Today, it’s a staple at gatherings and celebrations, often served warm and topped with jam, honey, or savoury spreads.
Across the country, traditional recipes vary. On the prairies, pemmican blends dried meat, berries and fat for long-lasting energy. In coastal regions, Pacific smoked salmon is a daily food and a ceremonial item, prepared with techniques passed down through generations.
Food is more than nourishment. It’s a way to pass on knowledge, connect with the community and honour the land. Some of our Canadian tours include the opportunity to try Indigenous dishes or join cultural demonstrations, offering a meaningful way to explore Canada’s roots.
Did you know?
Many Indigenous dishes emphasise preservation, such as dried meats, pemmican, and smoked fish – skills developed out of necessity and survival.
Ontario favourites: From market stalls to diner classics
Home to some of Canada’s largest cities and diverse populations, Ontario offers a melting pot of flavour. Among its regional specialties in Canadian cuisine is peameal bacon – a lean pork loin rolled in cornmeal and sliced thick for breakfast sandwiches, particularly in Toronto.
- Ketchup chips, while a supermarket snack, are one of Canada's most unique food quirks and often surprise first-time visitors.
- Montreal smoked meat, while hailing from Quebec, is widely enjoyed in Ontario delis and diners. Paired with rye bread and yellow mustard, it's a lunchtime staple.
- Montreal-style bagels, smaller and sweeter than their New York cousins, are another East Coast crossover popular throughout Ontario.
Prairie provinces' culinary traditions
The Prairie provinces—Alberta, Saskatchewan and Manitoba—serve up comfort food rooted in hard-working farming communities and the traditions of early European settlers. Ukrainian, Polish and German immigrants brought their culinary heritage with them, and over time, it blended with local ingredients to form a distinctive regional cuisine.
Classic staples include pierogies (often stuffed with potato and cheese or sauerkraut), kielbasa sausages, cabbage rolls, and thick, warming stews perfect for long winters. These dishes are still central to Prairie family gatherings, farmers markets, and community halls.
Tourtière, more commonly associated with Quebec, is also popular here, though it’s often given a Prairie twist with local game meats like bison or elk and seasoned with regional spices. Saskatoon berry pie, made with the small, sweet-tart berries native to the area, is a seasonal favourite and often found in cafes, bakeries, and roadside stands during the summer.
Travellers on our 17-Day Canadian Rockies Small Group Tour & Alaska Inside Passage Cruise will pass through Alberta’s scenic heartland, where stops in towns and national parks often include opportunities to sample this robust, down-to-earth cuisine. From hearty ranch-style breakfasts to rustic dinners featuring locally sourced ingredients, the food in the Prairies reflects the spirit of the land—simple, satisfying, and full of flavour.
Did you know?
Alberta is Canada’s beef capital, and many local restaurants proudly serve AAA-grade steaks from nearby ranches.
Fusion cuisine and modern trends
Today, Canadian cities are brimming with Canadian fusion cuisine trends. From Korean poutine to sushi burritos and butter chicken poutine, innovation meets tradition in delicious ways.
Vancouver, Toronto and Montreal are hubs for culinary creativity, reflecting the country’s diverse immigration history. Food trucks, pop-up restaurants and cultural festivals offer a rotating menu of new dishes rooted in global traditions. These evolving tastes don’t replace the classics, but rather expand the palate of traditional Canadian comfort foods into something uniquely modern.
Planning your first trip? Our first timer's guide to Canada is packed with practical tips and insights to help you navigate everything from itinerary planning to cultural etiquette.
Our picks for the best regional dishes to try in Canada
Here’s a quick list of traditional Canadian comfort foods and regional specialties in Canadian cuisine to add to your culinary checklist:
- Poutine in Quebec
- Maple syrup from sugar shacks in Ontario and Quebec
- Butter tarts in Ontario
- Nanaimo bars in British Columbia
- Bannock in the Prairies and Indigenous communities
- Peameal bacon sandwiches in Toronto
- Caesar cocktails nationwide
- Tourtière in Quebec and the Prairies
- Pacific smoked salmon on the West Coast
- BeaverTails at festivals and markets
- Ketchup chips in supermarkets
- Montreal smoked meat and bagels in Quebec and Ontario
- Split pea soup in Atlantic Canada
- Saskatoon berry pie in the Prairies
If your travels are taking you off the beaten track, be sure to read our 9 of the most charming towns in Canada. It’s the perfect complement to a culinary journey, especially if you're keen to explore regional specialties in Canadian cuisine outside the big cities.
Ready to taste your way across Canada?
From sugar-dusted BeaverTails to smoked salmon by the sea, Canada’s culinary scene is every bit as epic as its landscapes. Whether you’re a comfort food aficionado or curious to try Indigenous Canadian recipes, there’s no shortage of flavour waiting to be discovered.
With Inspiring Vacations, you can choose from a range of tours that highlight the best of Canada’s scenery and food. Travel from coast to coast, indulge in local treats, and connect with culture through its most delicious stories. Explore our full collection of Canada tours and start planning your next flavourful adventure today.
