British Columbia Travel Guide

Browse the British Columbia Photo Gallery

Cuisine

The cuisine of the province has long been enhanced by English traditions. More recently, it has shown a pronounced Pacific Rim (particularly Asian) influence.

Things to know: Spirits, beer and wine can be served in licensed restaurants, dining rooms, pubs and bars. In many jurisdictions, bars and pubs are open until 0200, but hours vary, since they are set by local governments.

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 is 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 icewines are produced in the Okanagan Valley, and several other regions have fledgling wine industries. 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.

Nightlife

Major cities and towns have top-class restaurants, nightclubs and bars, sometimes in pub style. Vancouver has an active theater life. Good nightspots are often found in hotels.