Food and Wine

Yes, Nova Scotia seafood lives up to its reputation with every delicious mouthful. It starts, of course, with lobster. At a beach bonfire; at a wharf-side bistro; in white linen elegance - world-renowned Nova Scotia lobster, freshly landed, is divine in any setting. And then there are Digby scallops, the gold standard of scallops. Plump, sweet, perfectly seared, served on their own beautiful shells hours after coming ashore. And mussels steamed with wine and garlic and lemon with a cold local beer alongside on the deck of a pub overlooking the ocean. But there is much more to Nova Scotia cuisine than just what we harvest from the sea.

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Some of the country’s best restaurants, top chefs, award-winning wineries and internationally-renowned culinary vacation experiences are on the menu. The kind folks at Taste of Nova Scotia; whose job it is to identify the best Nova Scotia dining experiences and indigenous delights can get you pointed in the right direction. Look for their logo in restaurants and great Nova Scotian delicacies like smoked salmon, maple syrup, blueberries and more. And visit their website for culinary festival information and vacation ideas.

2010 represents the 300th anniversary of grape-growing in the province. That’s a long time to perfect the art of grape-growing and wine making and Nova Scotia’s award-winning wineries have been doing just that. Nova Scotia wines like L'Acadie Blanc or New York Muscat grown in the very heart of Acadia serve as the perfect complement to those Digby scallops. A sommelier-led vineyard tour or a winemaker’s dinner in a winery restaurant, or a mid-winter ice wine tasting experience are all excellent ways to mark the tri-centennial year.

To tempt your taste buds before you arrive, explore our Nova Scotia recipes section and perfect your own lobster pasta, blueberry scones, planked salmon or mussels marinara.