In multinational Canada, eating in Canadian is not an easy task. Among the cheapest here are American fast-food restaurants, the most expensive is to go to the restaurants of national cuisines from around the world.
Between these two poles – the mass of eateries, restaurants and cafes such as “bistro”. In general, there are no Canadian national dishes, except for the popular Putin dish in Quebec (french fries, seasoned with sauce and cream cheese) and fish soup with clams and potatoes (clam chowder) spread on the Atlantic coast.
Each region has, of course, its own favorite dishes, and each ethnic group often uses its own culinary recipes. In southern Ontario, for example, immigrant Germans enriched the menu with sausages and ham.
Moving north, you increasingly see pike perch, salmon and a variety of taiga game on the menu. In French-speaking Quebec, gourmets will appreciate the tangible influence of French culinary traditions. Local Québec dishes are also delicious, such as tourtière meat paste or soupe à la gourganne bean soup.
In Quebec, by the way, they like to add sweet maple syrup to various dishes. Roast venison in maple syrup is a national dish of the Iroquois Indians. Different sweets are made from maple syrup, which they offer in syrup breweries, where in spring freshly picked maple juice is boiled over an open fire.
The provinces of the Atlantic coast are famous for the abundance of seafood: shellfish, halibut, swordfish and cod. Deep-fried or baked cod fillet served under the name “cod’s tongues”.
For wine connoisseurs, the east of Canada is of considerable interest: in the Niagara region, viticulture and winemaking are traditionally developing. Good table wines are also produced in Quebec and Nova Scotia.
We recommend tasting the following beers: Upper unada in Ontario, Moosehead in New Foundland, and Maudite (fast paced) in Quebec.