Travel Reference
In-Depth Information
TRAVEL YOUR TASTEBUDS
Head-scratching foods you may encounter in Nova Scotia and Prince Edward Is-
land include Solomon Gundy (a pickled-herring and chopped-meat combo) and
Lunenburg pudding (pork and spices cooked in the intestines of a pig). Dulce is an
edible seaweed; New Brunswick's Grand Manan Island is famous for it. Fiddle-
heads are a fern's first shoots that are served like vegetables in the region. Figgy
duff (a sweet pudding with raisins and molasses) and jig's dinner (meat and veget-
ables boiled together and eaten with pickles, gravy and figgy duff) are just a few of
Newfoundland's colorfully named dishes.
Where to Eat & Drink
Even the smallest town usually has a midpriced restaurant. In places where this is not the
case, your lodging host will likely serve food; for instance, many B&Bs serve meals bey-
ond breakfast for a price and if you prearrange it. Atlantic Canada doesn't feature many
fine-dining establishments outside of cities and college towns, but a few do turn up in un-
expected, out-of-the-way places. A pub is often the cheapest place to get a good meal.
While there are many variations, most restaurants open for lunch (usually between
11:30am and 2:30pm) and dinner from 5:30pm (some fancy establishments only open for
dinner). Midrange and family restaurants often stay open all day. In small towns and rur-
al areas many restaurants close at 8pm but times vary and often depend on how busy the
restaurant is that day.
Budget eateries include takeouts, cafes, markets and basic restaurants where you can
fill up for less than $15. At midrange establishments you get full menus, beer and wine
lists, and a bill that shouldn't exceed $25 per person for an appetizer, main course and
one drink, not including tax and tip. Top-end places are typically gourmet affairs with
fussy service and freshly prepared and creative food. At these establishments, main
courses alone can cost $25 or more.
WORTH THE TRIP RESTAURANTS
Some of the best restaurants in these provinces are located in out-of-the-way vil-
lages or bucolic areas that make you combine your meal with a road trip. Locals as
well as visitors don't seem to find this a hardship, though, as many of these eater-
ies have been open for years and manage to stay full throughout summer (most
shut in winter). Our favorites include the following:
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