The cuisine of the province is enhanced by English traditions.
Things to know: Spirits, beer and wine can be served in licensed restaurants, dining rooms, pubs and bars. Taverns (pubs) are open until 0100, bars and cabarets until 0200.
Regional specialties:• The Pacific Ocean yields a great variety of seafood, including king crab, oysters, shrimp and other shellfish, as well as cod, haddock and salmon (
coho,
spring,
chum,
sockeye and
pink) which are smoked, pan-fried, breaded, baked, canned or barbecued, and complemented by
local vegetables.
• Fruits grown in the province include apples, peaches, pears, plums, apricots, strawberries, blackberries, the famous
Bing cherries, cranberries and loganberries.
• Victoria creams, a famous chocolate delicacy derived from a recipe dating back to 1885, are exported worldwide from British Columbia. The original confectioners shop, Rogers’, is situated in Victoria on Vancouver Island.
Regional drinks:
• Red and white wines, sparkling wines and icewine are produced in the Okanagan Valley and all the usual alcoholic beverages are widely available.
Legal drinking age: 19.
Tipping: It is customary to tip between 15% and 20% at bars and restaurants in BC. Tips are also given to tour guides, and for taxi service, spa treatments, porters and haircuts.
NightlifeMajor cities and towns have top-class restaurants, nightclubs and bars, sometimes in pub style. Vancouver has an active theater life. Better nightspots are often found in hotels.
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