This article might contain affiliate links. Read the disclaimer about affiliate links & PR gifting here.
This hotel stay was hosted as part of the Zion National Park  WITS FAM trip who did not review or approve this story. 
All images by Kateryna Topol.

The vibe & Shared spaces

Located a 20-minute from Zion National Park, the resort is set near the Virgin River and Zion’s towering red rocks. The accommodations are set in a circle around an open green space. Upon arrival, guests are welcomed at the check-in desk, which shares space with a common area and restaurant. Tall windows, turn sliding doors, open on the campsite with a large pool tucked to the side of the Clubhouse. 

To the side of the shared lawn is a kids’ playground structure with swings and lawn games that guests can take advantage of. The airstreams are staggered to one side, while campsites and cottages are lined against the mountain ranges. While some guests might choose to find a nearby restaurant for dinner, most spend their evenings on-site by the firepit, grilling hot dogs and cracking beers.

Conceptualised by Narrative Design Studio, the property is nature’s oasis, seamlessly blending nature and elegance. The Clubhouse design, in particular, takes from natural hues and mid-century design, embracing wood and stone elements. The property is pet-friendly and has EV charging stations.

Note: AutoCamp Zion is a Hilton property, so make sure to collect those points. 

Above and below: AutoCamp Zion, Classic Cabin.

AutoCamp accommodations range 

Virgin is known locally as the glamping capital of Utah, and AutoCamp is certainly here to step things up with luxury accommodation. The interiors have warm neutral palettes and mixed textures that echo the desert landscape. All spaces offer a sense of tranquillity and blissfully comfortable sleep.

The range of accommodations includes three types of Airstreams (Suite, Premium Suite, and Explorer), each of which sleeps three adults or two adults and two children. Bigger options include a Classic Cabin with a full kitchen and a private dining area, and a BaseCamp Suite, which pairs an Airstream and a canvas tent to accommodate six guests. 

All suites and cabins have a TV, Bluetooth audio system, heating and AC, spa-inspired bathrooms, well-equipped kitchenettes, and luxury bath products. ​​Cast-iron skillets and basic cookware are stored in every kitchenette. Every suite has access to a firepit and an outdoor dining area, some more private then other, all shaded and comfortable. 

On-site amenities 

The Clubhouse and terrace are the main hub at the resort, where you find games and come to enjoy your complimentary breakfast granola. The kitchen serves all-American classics and gourmet comfort food (7 AM -10 PM). Kitchen dishes can be enjoyed in the Clubhouse or in the comfort of your campsite. Here, guests will also find a general store, selling camping supplies, blankets, branded clothing, and camping snacks.

Free seasonal activities range from bike rentals to kids’ arts and crafts, game nights, morning yoga, and even live music. 

What to do nearby

Explore the Zion National Park and its many hiking routes; some parts of the park require advanced reservations. Closer to the campsite is Virgina River and the town of Springdale, with a charming historic centre, shops, and restaurants. This region also offers a wide array of adventure excursions for mixed activity levels.

Orderville: East Zion Park White Mountain Horseback Tour

A short hike followed by horseback riding experiences in the backcountry of East Zion.

Book with GetYourGuide

Greater Zion: Sunset UTV Tour & Views of Zion National Park

Take an off-road vehicle across Zion’s red rock formations and across dunes.

Book with GetYourGuide

Zion National Park: 10- or 20-Minute Scenic Helicopter Tour

See Zion National Park from a bird ‘s-eye view with informative pilot commentary.

Book with GetYourGuide

AutoCamp Zion
Prices starting at $186 USD for an airstream
1322 UT-9, Virgin, UT 84779, United States
Book directly on autocamp.com or compare rates to Expedia | Booking.com | TripAdvisor | Hotels.com

The post Glamping at its best at AutoCamp Zion, Utah appeared first on Paths to Travel.

This article might contain affiliate links. Read the disclaimer about affiliate links & PR gifting here.
This trip was hosted by Tourism Fredericton who did not review or approve this story.

What to see & Do in Fredericton

Culture & History across Fredericton 

Spend an afternoon exploring the city centre and the Historic Garrison District. Set on the shores of the Saint John River, the Garrison is a heritage centre and in many ways, the beating heart of the city. Here, visitors will find The Fredericton Region Museum, cobblestone streets, artisanal offerings and free live concerts throughout the summer. The museum houses 12 historic exhibits, from folklore to military history, to stories of people who called this city home. 

The Fredericton Region Museum | Map link
571 Queen St, Fredericton, NB E3B 5C8
Admission: Adults $6, students $3, children under 6 free. 

The recently renovated Beaverbrook Art Gallery is a cultural highlight of Fredericton. The gallery was Lord Beaverbrook’s gift to New Brunswick’s residents and is one of Canada’s best museums. The recent expansion of the Harrison McCain Pavilion added 9000 ft2 to the Gallery. This bright open space has a lovely cafe and the Gallery gift shop. In the many rooms of this beautiful space, visitors will find pieces showcasing visual art from the Atlantic region and well beyond. Between the Renaissance and Victorian art, you will also find contemporary works by Canadian Indigenous artists and the Grandfather Akwiten canoe, believed to be the oldest birch bark canoe in the world. 

One of the gallery’s prized possessions is Santiago El Grande, Salvador Dalí’s. The painting is one of his biggest pieces and was originally meant to hang in a chapel. The gallery offers tours hosted by one of its security guards and docents, Gerry Rymes, whose deep art and Beaverbrook Gallery knowledge make this visit a truly unique experience. This tour can be booked with the art gallery directly by email.

Beaverbrook Art Gallery | Map link
703 Queen St, Fredericton, NB E3B 1C4
Admission: Adults $20, seniors and sudents $14, youth $8.50, children under 6 free. 
education@beaverbrookartgallery.org

The best way to see Salvador Dalí’s Santiago El Grande (image on the right), is by lying down on the floor against the wall. According to the Beaverbrook Art Gallery’s guide, Gerry Rymes (centre image), it is how you would’ve seen the painting in its intended place in a chapel. Images by Kateryna Topol.

Tours & Experiences 

The Fredericton Capital Region is situated within the Wolastoqey traditional territory, along the Saint John River, locally better known as Wolastoq. Many of the city’s nature experiences are facilitated by the members of the Wolastoqey Nation. The city’s Odell Park contains one of the few old-growth forests left in Canada, with 500-year-old hemlock trees towering above the paths.

The best way to experience this forest is by joining a Medicine Walk operated by cultural interpreter Cecelia Brooks and her son Anthony, from Wabanaki Tree Spirit Tours. Cecelia will guide you through the forest, speaking to its natural wonders and the medicinal properties of various flora and fauna found in the woods. The tour concludes in the garden with teas service and cookies made with acorn flour.

Wabanaki Tree Spirit Tours 
Book by sending an email to wabanakitreespirit@gmail.com or texting 506-461-6806.

For a more active adventure, head to Wolastoq Adventures, who operate canoe tours and rentals, including Canada’s first illuminated kayaking and paddleboarding tours.

Medicine walk led by Cecelia Brooks from Wabanaki Tree Spirit Tours, Fredericton. The cookies pictured above are made with acorn flour.
Images by Kateryna Topol.

Festivals & Special events

An event that brings people from all over the world to Fredericton annually is the New Brunswick Spirits Festival. Taking place in November, this is Canada’s biggest and oldest whisky festival. Producers and spirits fans from across Canada and the world flock to Fredericton to gather for nearly a week of special meals and unique workshops.

In June, Sitansisk (St. Mary’s First Nation, part of the Wolastoqey Nation) holds the annual Powwow. This is a two-day celebration of arts, language, and culture. Events include community breakfast, grand entry parade, drumming, and dance competitions. St. Mary’s Powwow kicks off the Powwow Trail with nine more Powwows across the province. The 2026 Powwow is scheduled for June 19th to 21st.

Among other festivals are the New Brunswick Highland Games, Frediculous Comedy Festival, Queen Street Crawl, Flourish Festival, Nashwaak Music Festival, Summer Music Festival, Future Forest, and many various food events. See the complete list of festivals on frederictoncapitalregion.ca. 

Images from a New Brunswick Spirits Festival event at the Beaverbrook Art Gallery, Fredericton. Images by Kateryna Topol.

Where to eat & Drink in Fredericton

The city’s tagline is “Life well crafted,” so naturally, there are quite a few breweries and distilleries in the area. In the Fredericton region, you will find Gahan House Riverside, King West Brewing and RustiCo., Grimross Brewing Company, Maybee Brewery, Graystone Brewing, The CAP, Picaroons Roundhouse, and TrailWay Brewing Co.. If craft breweries are your fancy, a fun way to see them all is by following the #FredTapTrail. 

First Light Distillery and Scout’s Original Sandwich Shop, located in the same space, are a great stop for lunch or dinner. First Light are best known for their vodka and sell plenty of it ready-to-drink on tap. The Distillery offers tours, mixology classes, and occasionally hosts bingo nights. Scout’s sandwich shop, set on the left side of the taproom, serves made-to-order, delicious sandwiches and locally famous desserts, among other things.

Jenna’s Nut Free Dessertery, located a little bit out of the city, on your way from the airport, is a destination lunch spot. Indigenous-owned and operated by Jenna White, the cafe serves a selection of traditional dishes and Jenna’s take on brunch items, like breakfast sandwiches on bannock. Jenna also operates pop-up cafes at local events and hosts special events throughout the year. 

Wolastoq Wharf Seafood Restaurant is another local favourite. The restaurant serves fresh seafood largely sourced from St. Mary’s First Nation community members, representing its people and locality. On the menu, you will find shareable starters, hearty grilled mains, pastas, and signature desserts. Every meal starts with bannock served with butter and molasses – a Wolastoq Wharf signature. The restaurant is fairly small, so reservations are strongly recommended. 

The Lunar Rogue Pub is a must for whisky drinkers and all people who enjoy a good pub. Opened in 1989, the pub is a part of the city’s fabric and has one of the biggest whisky collections in the country. The collection, in fact, is so deep you need to download an app to see the complete list. Food and other beverages are, of course, also available. 

If you are in the city on Saturday, don’t miss the Fredericton Boyce Farmers Market. With over 200 vendors, including farmers and artisans, the market is one of the best in Canada. 

Eggs Benedict on bannock and a bannock breakfast sandwich at Jenna’s Nut Free Dessertery, Fredericton, New Brunswick. Image by Kateryna Topol.

Dinner at the Wolastoq Wharf Seafood Restaurant, Fredericton, New Brunswick. Image by Kateryna Topol.

Where to stay in Fredericton

Delta Fredericton is perhaps the best hotel in the city. Recently renovated, the hotel has spacious rooms with a beautiful view of the river and a spectacular bar with a large centrepiece on the ground floor. Among the other coveted amenities are the indoor pool, outdoor barrel saunas, and the seasonal Drift Pool + Patio – a destination for locals as much as it is for visitors. The hotel is not quite in the Downtown, but you can ask the hotel for a taxi or use ridesharing apps like Kari and Uride if a walk is not in the cards.

Crowne Plaza Fredericton-Lord Beaverbrook would be a great Downtown alternative. The hotel has a restaurant and an on-site pub as well as an indoor pool and a fitness centre. For a more local stay, take a look at the Quartermain House Bed & Breakfast, a five-star heritage landmark B&B with ensuite baths, heated floors, and plush robes. 

Delta Fredericton by Marriott
225 Woodstock Rd, Fredericton, NB E3B 2H8
Rooms starting at $269 CAD for King
Book directly on marriott.com or compare with your favourite booking site: Expedia | Booking.com | TripAdvisor 

Crowne Plaza Fredericton-Lord Beaverbrook
659 Queen St, Fredericton, NB E3B 1C4
Rooms starting at $184 CAD for Queen
Book directly on ihg.com or compare with your favourite booking site: Expedia | Booking.com | TripAdvisor 

Quartermain House Bed & Breakfast
92 Waterloo Row, Fredericton, NB E3B 1Y9
Rooms starting from $150 CAD, a two-night minimum applies in high season. 
Book directly on quartermainhouse.com. Find past guest reviews on TripAdvisor 

The post Fredericton city guide: From Dalí to drams with a side of bannock appeared first on Paths to Travel.

The hotel is located in the heart of Wendake, home of the Huron-Wendat Nation, in the Québec City region. First Nations people have lived here for millennia, and while their numbers and geography have dwindled, the culture and pride of the Wendat Nation are entering a Renaissance, with communities rejuvenating their land and sharing their stories in new ways.

A weekend in Wendat can easily be a week if slow travel is something you’re looking for. The destination offers a blend of luxury hotel hospitality, deep cultural experiences, and a taste of elevated Indigenous cuisine. Here, you will see culture and tradition meet modernity in harmony with nature. Just as intended hundreds of years ago.

This article might contain affiliate links. Read the disclaimer about affiliate links & PR gifting here.
All images by Kateryna Topol.

In luxury and one with nature

Hôtel-Musée Premières Nations stretches along the shore of Akiawenrahk River. Designed by LemayMichaud, this stunning property encompasses a 79-room hotel and a Wendat museum, Musée des Premières Nations.

The sun-drenched lobby welcomes the forest in with floor-to-ceiling windows, trees throwing long shadows across the lounge. My eyes were immediately drawn to this space, thoughtfully arranged with mid-century furniture: polished wood, rounded finishes, and dark glass blending into the exterior forestry. The walls throughout the property are ornamented with Indigenous art, artefacts, old photographs, animal mounts and game hides, harmoniously mixing tradition into the contemporary decor.

This elegant design aesthetic carries through into the guest rooms. Wood panel accents and furniture are accented by gold finishes, green velvet couches, and textured pattern seating. Forest-themed wallpaper, found in every room, amplifies the feeling of wilderness. 

All rooms face the garden or the river by design. Ground-floor suites have a terrace, while those higher up have a Juliet balcony. With the doors open on a calm summer day, light curtains gently moving in the wind, the space feels almost meditative, birds and rustling leaves serving as a musical accompaniment.

Stretching across the perimeter of the hotel is the Tsonywa’ndiyonhrat (We have one spirit) Trail. Along the trail are interpretive panels speaking to the Wendat relationship with nature. The trail meets the museum garden of the Three Sisters: corn, beans, and squash, key components in Indigenous sustainable agriculture and diet. While the trail and gardens are quite small, you can spend hours in this forest learning, delving into the history or simply passing time with a book. This immediate access to nature evokes a sense of peace and tranquillity, unencumbered by the city noise.

Hotel basics: This pet-friendly property has an indoor swimming pool, fitness room, and EV charging stations. Among the facilities are five meeting rooms and event facilities that can accommodate up to 140 people. All of the spaces are suited for conferences, meetings, and weddings. Guided trail tours and an explanatory booklet are available at the museum. 

The duality of hospitality and culture 

The overall architecture is inspired by a longhouse, a traditional dwelling of the Haudenosaunee (Iroquoian¹) people. The hotel lobby shares the entrance with Musée des Premières Nations. Purched on the side of the building, the museum’s cone shape is reminiscent of an Algonquin smokehouse. This design, according to the architects, “also symbolically evokes a lowered stockade, a place where peace and harmony reign and where protective defences are no longer necessary”. 

The museum is a national institution, dedicated to preserving and promoting the heritage of the Wendat Nation. Home to a collection of nearly 350 objects, the museum experience includes the Three Sisters garden, nearby Tsawenhohi House (home of a great Wendat diplomat Nicolas Vincent Tsawenhohi), and the Ekionkiestha’ National Longhouse. 

The museum has guided tours, but my unstructured approach to this weekend meant I was in for a self-guided walk. Slowly navigating the interior with an audio guide, I took time to soak in the dark history of the region, admiring the resilience of its people. The tour travels from the dimly lit main room to a bright modern gallery space, François Vincent Kiowarini. This room is home to an exhibition titled Wendat Endi’ (Us the Wendat), a collection of portraits of people who bear the Wendat culture today.

Exiting through the back, the museum experience continues at the Ekionkiestha’ National Longhouse (Yänonhchia’ in Wendat language), built entirely of wood and bark. The longhouse, along with a smokehouse and a sweat lodge, is set in a reconstructed Wendat village, framed by a tall protective fence. In their prime days, each village had multiple longhouses, some accommodating up to 100 people. The design and year-round practicality of the structure are impressive, taking into consideration heating, sleeping arrangements, food storage, and potential for expansion.

These facilities are still used for private ceremonies and public experiences. Visitors can gather around the fire for First Nation’s Myths and Legends stories or even book an Overnight stay at the longhouse. 

Musée Huron-Wendat
15 Pl. de la Rencontre, Wendake | Map link
Admission rates starting at $13 for adults and $6.50 for children | Get 10% off booking online with coupon code WEB.
Purchase tickets on museehuronwendat.ca | Book a guided tour. 

People of the peninsula

The Wendat are matriarchal communities who originally occupied the land from the Saint Lawrence River to the Great Lakes. Villages across the regions, pushed out by European settlers who brought disease and conflict, moved around looking for a place to rebuild, eventually settling in Wendake in 1697. The original Wendat Confederacy consisted of multiple villages, some with populations of over 2,000 people. Lost to colonisation, many of these villages are still being uncovered by archaeologists across the province.  

With the Great Lakes as a backdrop, the word Wendat means people of the island or peninsula. The word Huron, however, is an exonym given to the Wendat people by the French, who compared Wendat men’s thick hair to a boar’s head. Given the linguistic and historical context of the word, it is no surprise that Wendat Nation officials have been “mulling” dropping the word “huron” from their name.

The Wendat language, Onywawenda’, which predates European contact by a thousand years, was forced out of use by the European settlers. Much of it has been lost but is now slowly coming back to life through research and community efforts. You can see Wendat words in use throughout the museum and other attractions in Wendake. Complex and beautiful, when read out loud, the words have a bit of a ring to them.

Walls of a reconstructed Wendake village and a Longhouse at Musée des Premières Nations in Wendake.

Enchanting night walk with Onhwa’ Lumina

A short drive from the hotel is one of Québec’s most unique tourism experiences, Onhwa’ Lumina. The attraction is a 1.2km night walk through an immersive installation that speaks to all of the senses, drawing visitors into the story. The pathway begins with an introduction to the experience and the Wendat Nation, beautifully illustrated on a circular panel. “Circles are very important to us,” pointed out Dominic Ste-Marie, member of the Wendat Nation from the Yanariskwa (Wolf) Clan, representative of Tourism Wendake. Wendat lean into a circular understanding of the world, one in which all the beings are equal and interdependent in harmonious unity. The circle also resembles the shape of the Earth, the sun, the moon, and the natural cycles of the universe.

As you stroll through the illuminated forest, different Wendat stories come to life around you. Stepping up to the Creation Story projection, my eyes grew wide in amazement, watching Yäa’tayenhtsihk (Sky Woman), fall from the sky to be saved by the Counsel of Animals on what will become the Great Turtle Island. Deeper into the forest, your senses sharpen, searching for the origins of sound and light, looking up at the stars and clan animals in the tree shadows. No words can properly describe what this walk is truly like. This voyage, needs to be experienced in person. 

Onhwa’ Lumina was developed by local artists, storytellers, musicians, historians, and other community members. “There were concerns about sharing the culture with the outsiders this way, but people came together sharing voices and other talents to create the experience,” Dominic shared. “And in having come together to create these stories, many people found a strengthened sense of community and deeper connection to their roots,” he added. 

Later that weekend, walking through the Wendat Endi’ exhibition at the Wendat Museum, I spotted a familiar face, a portrait of a Wendat storyteller, Dominic Ste-Marie.

Onhwa’ Lumina
110 Rue Grand Chef Thonnakona, Wendake | Map link 
Admission: Adults $33.75, children under 5 free, children 6-12 $18, teens 13-17 $25.74
Book on onhwalumina.ca | Find reviews on TripAdvisor.

Seafood board lunch at Restaurant La Traite at Hôtel-Musée Premières Nations.

Flavours, nature, and adventure in Wendake

A taste of Indigenous cuisine

Wendake’s culinary scene is rooted in its heritage. Among signature local dishes are segamité soup, made with the Three Sisters, wild game like deer and venison, and lake fish. 

The signature restaurant at the hotel is La Traite, which serves cuisine inspired by native knowledge and terroir. Every meal begins with bannock (indigenous frybread), with butter. On a sunny day, lunch in the garden terrace is the obvious choice. The lunch menu gets replaced by an all-day menu with a few regional tasting boards available alongside appetisers and snacks. During dinner, you can choose from à la carte and three or four-course tasting menus, optionally accompanied by wine. 

Nearby in the Wendake centre is Restaurant La Sagamité, known for its Yatista, a flaming game meat dish (literally set on fire at your table). This menu is quite robust with a lot of options across all categories, from fish to pizza to tartares. I chose to sit on the wraparound balcony, listening to the nearby waterfall while enjoying deer and elk medallions with seasonal wild berry jam.

Above: Deer and elk medallions and maple tart at Restaurant La Sagamité, Wendake. Below: Restaurant La Sagamité exterior.

Traditional experiences in Wendake

In addition to the multiple experiences offered by Hôtel-Musée Premières Nations, visitors can go on a guided tour of Site Traditionnel Huron Onhoüa Chetek8e. This authentically reconstructed village is open year-round for a wide range of experiences. Guests can book craft-making workshops, tales and legends stories, canoe excursions, tomahawk throws, archery, and snowshoeing adventures. 

One of the biggest events, however, is the Wendake Pow Wow, taking place annually in June. The Pow Wow is a cultural gathering which brings together dancers, drummers, artisans, and visitors from numerous First Nations around the world. 

Longhouse interior at Musée des Premières Nations.

The great outdoors for adventurers of all levels

Once you’ve explored all of the hotel grounds, a slightly longer walking path to pursue is the Rally Ahaha’. This is an hour-and-a-half-long walk that goes through Wendake city centre, along nature paths, and past the Kabir Kouba Waterfall. Kabir Kouba is a 28-meter-wide and 42-meter-tall waterfall, set in a deep canyon, with multiple viewpoints from the top to the bottom. For another day, go further along the 48-km hiking trail following the river deeper into the region.

For those looking to get out on the water, Légaré Canoes, offers kayak and paddleboard rentals and lessons. The route follows a 20-km stretch of the Akiawenrahk River, proposing a different perspective on the land. 

Book directly to take advantage of flexible checkout and other perks at hotelpremieresnations.ca. Compare rate to: Expedia | Booking.com | TripAdvisor | Hotels.com | Trivago

1. ︎

Indigenous Peoples who lived in the Great Lakes are often described as Iroquoian and included a group of nations: Haudenosaunee, Wendat, Neutral, Tionontati, Wenro, and Erie. The term Iroquoian is yet another word introduced by the French, the preferred terminology is Haudenosaunee, or “people of the longhouse” [source].

The post Hôtel-Musée Premières Nations, a gateway to Wendake appeared first on Paths to Travel.

New Brunswick Distillery is located in the small town of Bathurst, New Brunswick. The business is a passion project of Katherine Lanteigne and her husband, Michael (Mihai) Petrovici, fueled by a generational history in spirit making. With just over a year in production, the distillery has already received a Silver award for Best Distillery in NB by Excellence NB, People’s Choice Award (2025), and the Vodka Lemonade received the “Foodie’s Choice Award” by Food & Beverage Atlantic (2025).

Kateryna Topol: When did New Brunswick Distillery open? 

Katherine Lanteigne: We opened in July 2024. We are still very, very new, and as you could see at the NB Spirits Festival, we only had two gins because when we registered a few months ago, we only had those two products at the liquor store [the festival requires pre-approval of all showcased spirits]. But now we have more, including vodka, rum, and ready-to-drink beverages (RTD), so we are slowly but surely making our way into the market. 

It was an honour to be at the Spirits Festival, because there were only two companies from New Brunswick – First Light Distillery and us – and it is a whisky-focused festival, so making the cut was an honour. A few of our RTD products have put us on the map because they have been performing well in stores, which helped us catch the attention of the ANBL (The New Brunswick Liquor Corporation).

KT: Which is great support, I’m sure. As far as the concept for the distillery, your website mentions generations of spirit-making history, tell me about that

KL: My husband, Michael Petrovici, is from Eastern Europe, from Romania, and making spirits is deeply rooted in their traditions. It is still legal in Romania to make your own alcohol, so it’s very common for people to have a still in their garage or backyard. The earth in Romania is so fertile, it is insane. You walk on the streets, and there are apricot trees, blackberries growing in ditches, and hops climbing fences along the road. Here we are working hard to grow hops, and there they are basically a weed. So they have access to all this fruit so many of them make brandy. 

Michael’s parents have an orchard and since he was little, he was making alcohol with his father, grandfather, and uncles. And that’s still the case now, every time we go there, it’s like “batch 2025” there, it’s called Țuică, it’s plum brandy, a national alcoholic beverage of Romania, but you can make it with any fruit. This year, his family made apple brandy. 

We met here, our distillery is on Main Street, and we do have a few other businesses here: Kaffeine Espresso Bar and Au Bootlegger Pub, just beside the distillery. Michael was always saying it would be nice to create something, some products and spirits. Which was also very tactical for our pub. Working with a distiller, Chris Bartkow, we started with what most distilleries start with: vodka, followed by gin, because those two don’t need ageing. We now have two gins, including a London Dry gin called Leap Day London Dry, which we tested on Leap Day before we opened; it was a very special day. That was followed by vodka and the Lemon Lavender Gin, which we had at the Spirits Festival.

Left: Distiller Chris Bartkow; image by La Cave Media. Katherine Lanteigne at the Food & Beverage Atlantic awards.

KT: And those two go hand-in-hand because you need vodka to make the gin, right?

KL: Yes, exactly! And then we started making the RTD products, which I think is what gained us all the attention. Our Vodka Lemonade launched in April, and in the summer, it surpassed Mike’s Hard Lemonade and Smirnoff Iced in sales, which is when ANBL noticed us.

KT: Very cool! I don’t see them on your website, though …

KL: No, because we aren’t selling them online, we are having a hard time keeping up with the demand. 

KT: So it’s kind of like you closed a loop between your properties by opening a distillery, and you make beer as well? 

KL: We do make beer, but it’s mostly for our bar. There is so much competition in beer, so spirits are the main focus. We actually just launched Vodka Carbanerry, made with local cranberries, and it’s been very popular. 

KT: So you use a lot of local ingredients?

KL: We try to source as locally as possible, but things like lemons, you can’t get those here. We recently launched a new gin, called Arboré Gin, which uses all local ingredients. I go into the Acadian Forest with my family to forage throughout the year. It’s a very local gin which uses things like spruce tips, cedar bark, winter greens, and so on. Our first batch was only 69 bottles, which we sold in a week and a half. For this gin, it takes us a full year to gather all the ingredients because they are not available year-round. We’re in the middle of bottling the latest batch now, should be about 500 bottles this time.

KT: Very cool! What are some of your other sustainability initiatives?

KL: We have a few. Right now, all of the leftover stillage from production we send to local farmers, for example. We are also looking at creative ways to use the leftover botanicals from the gin, aiming to produce as little waste as possible.

All branding for the distillery is done by a local designer, Zoé Arseneau from Miette Design. Images by La Cave Media.

KT: Being located in the heart of Bathurst, you probably don’t have a lot of room to grow, how big is your production?

KL: We have one still, and to be honest, we are already feeling like we’re running out of space. It’s a three-story building, but everything happens on the main floor. There is also a tasting room there, so not a lot of room for production. For example, if we’re shipping 13 pallets of RTDs, we don’t actually have floorspace to store them, so we have to get creative. 

KT: So no immediate plans for expansion?

KL: Not right now, we don’t want to grow too fast, we need to look at trends and think through it all strategically to avoid being a one-hit-wonder.

KT: Totally makes sense. And people can visit the distillery?

KL: Yes, we have a tasting room, we do tours, and the space is available for event rentals as well. We are looking at hosting bigger tour groups in Bathurst, so working on fine-tuning those in the next few months. We will also soon have workshops, like a workshop on making your own gin – we have a six-station area upstairs, called the gin school, it’s already gathering quite a bit of attention because of the setup. 

Images by La Cave Media.

The post On the makings of a distillery with Katherine Lanteigne from the New Brunswick Distillery appeared first on Paths to Travel.

Germain Hôtels is a family-owned business, known for opening chic properties in urban locations (like the location in Québec City). But this property is different. This rural location is a contemporary farm hotel in the heart of Baie-Saint-Paul, Québec. Decades ago, on this land stood the largest wooden farm in Canada, and the current hotel design is an ode to the original farm. 

Much like the rest of the Germain properties, the architecture, interior design, and decor throughout the hotel represent the history and culture of the area. From building materials to interior decor, everything is sourced locally as much as possible. From the very beginning, Germain Hôtels have been pioneers in sustainable development, from building practices to day-to-day operations, and this property takes sustainability above and beyond. For this reason, and many others, Hôtel & Spa Le Germain Charlevoix has a Michelin Key.

This article might contain affiliate links. Read the disclaimer about affiliate links & PR gifting here. 
This hotel stay was hosted by Hôtel Le Germain, which did not review or approve this story.
All images by Kateryna Topol.

The Vibe & Shared Spaces

The hotel consists of multiple pavilions, loosely forming a rectangle around a public square. The square has communal tables and a fire pit, welcoming people from across the area to enjoy a picnic or relax by the open fire. This area is a place of celebration, gathering guests and neighbours for special events and winter ice skating on the seasonal rink. Near the train station entrance is also an art gallery, showcasing local talent inside the space and along walking paths throughout the property.

Through the square is the Spa, and just behind it, following a footpath, is the Germain farm. Grazing across the boundless property is a herd of Scottish cows (coos), perhaps the main attraction at the hotel, always ready for their Kodak moment. Along the farm perimeter are various animal enclosures with chickens, ducks, rabbits, sheep, and seasonal alpaca residents. Further into the farm is a temporary colony of bees, cared for by a local beekeeper. 

A daily walk across the farm curves through animal enclosures, herb and vegetable gardens, and along the train tracks, paralleling a long vegetable patch. For a longer walk, an interior footpath will take you all the way to the Baie-Saint-Paul beach, where you can fish, picnic, and bask in the sun.

In the main building is the reception, two restaurants, and board rooms, spread across multiple levels. Every corner of the hotel is uniquely decorated, heavy on wood finishes and farm-themed decor, but with a modern flair. During summer break months, a ping pong table is rolled out near the couches out back, mostly used by families throughout the day. With an impressive mix of amenities and access to nature, it is easy to spend time on this property, losing yourself in nature, thermal comfort, or in a quiet corner with a good book.

Dining & Farm Notes

Les Labours, located on the second floor, is the pride and joy of the hotel’s culinary program. This farm-to-table open kitchen concept led by Chef Patrick Dubé celebrates regional and seasonal flavours. The kitchen team works closely with the farm team. Chef Dubé and the hotel’s Market Gardener in Chief, Virginie Lagrandeur, meet often, planning for the seasonal harvests and weekly farm picks. Lagrandeur’s team does the picking and stocks the kitchen fridge nearly daily, supplying both restaurants with vegetables and ingredients for fresh pesto, sauces, and garnishes. Anything that is not grown on the farm is sourced from local farmers. Both the farm and the kitchen follow a series of sustainability initiatives, including composting across the property and in the kitchen. 

Market Gardener in Chief at Hôtel & Spa Le Germain Charlevoix, Virginie Lagrandeur

The dinner menu at Les Labours is split into The Farm (Foie Gras, Squab, Deer, Beef, etc), The Sea (QC Oysters, Octopus, Striped Bass, Caviar, etc.), and The Earth, focused on vegetable-forward dishes. Those interested in a guided tasting can indulge in The Experience Labours, a four-course tasting menu with a dish from every category plus dessert. 

Morning breakfast buffet is also served at Les Labours is a fantastic way to start the day. The indulgence selections are set around the open kitchen with an additional hot bar to the side. From eggs and bacon to waffles, pancakes, breakfast charcuterie and smoked salmon, there is plenty to choose from. The restaurant has wraparound windows, offering an unobstructed view across the fields and into town.

Le Bercail, set on the lower level of the main building, is a more casual restaurant with an outdoor terrace. Open for lunch and dinner, Le Bercail kitchen produces fresh appetisers and salads, handmade pizzas, pastas, seafood and meat comfort dishes, and ribs from the hotel’s smokehouse. 

Both restaurants have a robust selection and cocktails and wines, with a focus on regional and Canadian producers. For all the hours between meals, there is a self-serve wine bar in the hotel lobby. Guests can choose from a selection of white and red wines perfectly chilled inside the machine. A quick credit card swipe will dispense a desirable portion of God’s favourite liquid into a branded winglass, which you can take to your room or to the firepit for a perfect nightcap. 

Note: Reservations are recommended for all meals; the hotel is a popular dining destination for locals as much as it is for visitors. 

Inside the Suite

Across the five buildings, there are only 145 rooms at the hotel. Each building has a unique feel and layout. The Les Dortoirs de la Gare building, for example, has pull-down beds and a railway theme. Le Clos was influenced by a historic Charlevoix monastery, so the decor is clean and light, accented by dark wooden beams. Le Moulin is botanically themed, La Bergerie is retro-themed with woven rugs and rocking chairs, and La Basse-Cour leans into the animal motifs and bright colours. 

Le Clos building is best suited for couples and solo travellers and is most commonly featured in the property’s promotional materials. The minimalist decor is punctuated with blue glass and black faucets. Most rooms have a view of the farm, letting the sun in through the windows while coos nibble on hay just outside. Le Clos rooms have large bathtubs with wraparound curtains, adding that extra layer of relaxation for a colder evening or a rainy day. 

In all buildings, rooms on the lower levels have semi-private terraces, while rooms higher up have scenic balconies. Some family-friendly rooms have bunk beds, ready to accommodate up to four guests. All rooms maximise storage capacity with roll-out luggage benches, cabinetry, and underbed storage. Each room is equipped with a glass water bottle (encouraging sustainable water use), goose down duvets and feather pillows, washable and reusable sleepers, bathrobes, Chromecast, and a seating area. 

Signature Room, Clos Building: King bed with storage, lighting accents, and a daybed. Below: Bathroom closeup, view from the window and the bathtub.

Spa & Wellness 

Hotel guests can take advantage of a small gym and an outdoor pool with abstract sunbeds and a few cabanas lining its perimeter. The main allure, however, is The Spa Nordique Le Germain. Open year-round, the spa has a Finnish sauna, eucalyptus steam bath, hot and cold outdoor pools and a snow fountain. The outdoor pools have a great view of the farm, a short distance away from the coo enclosures, which make for some great entertainment. On a hot summer day, a thermal spa might not be the most necessary experience, but on a cold winter afternoon, this circuit is heavenly. One can spend hours soaking in the hot pool or simply relaxing in the sauna, observing the snow, or resting on interior loungers. 

Massage services are available by reservation. 

Special Events

Throughout the year, the hotel hosts a series of seasonal events, embracing nature and terroir ingredients in a mix of fun and community-friendly ways. Last summer, for example, every Sunday was a BBQ DJ party at La Boucane, and Thursday happy hour included oysters. Guided outdoor stretches, garden visits, bike rentals, and pool fitness classes are also on the activity menu. 

Every fall, Hôtel & Spa Le Germain Charlevoix host a unique culinary experience, Champs Libres. Renowned Québec chefs join Executive Chef Patrick Dubé and his team for an exclusive dining series. Each night, a different chef does a Les Labours kitchen takeover, sharing their unique culinary vision with guests and neighbours of the hotel. 

This winter, visitors can expect live music in the lobby and find a festive winter village on the square terrace with maple taffy and mulled wine, among other culinary indulgences. The kids’ activity list includes elf visits, games, a skating rink, storytime, movie screenings, and marshmallows by the fire (available year-round). 

Getting to Hôtel & Spa Le Germain Charlevoix

Charlevoix is a regional county municipality in the Capitale-Nationale region of Québec, Canada, partially located on the bank of St Lawrence River. The drive from Québec City is a bit over an hour, while Montréal is four hours away. If you are planning a road trip through Québec Maritimes, this is a great stop to add to that journey.

Alternatively, you can take a train from Québec City, Train de Charlevoix, which stops on the grounds of the hotel. The train is privately owned and seasonal, and includes some hotel plus train packages with Hôtel & Spa Le Germain, the stop is called Baie-Saint-Paul. There is one departure per day, and the train leaves from the Montmorency Falls grounds (Parc de la Chute-Montmorency). Getting to the train station is a journey in itself: a 10-minute car ride ($35+) or an hour-long bus.

The view from the train is really wonderful, and the train itself is quite comfortable, though the WiFi can be spotty. Pack your own snacks ahead of the journey or purchase from the train host on board. Onboard selection of snacks is limited but does include full, grocery-store-sized cheese packages. As of right now, the train is non-refundable. 

Book directly to take advantage of flexible checkout and other perks at germainhotels.com. Compare rate to: Expedia | Booking.com | TripAdvisor | Hotels.com

The post Stay a while on a farm with contemporary comfort at Hôtel & Spa Le Germain Charlevoix appeared first on Paths to Travel.

Chef Zach Keeshig’s latest endeavour, Nagaan, is his life’s work, packaged as a 17-seat restaurant in Owen Sound, a small town in rural Ontario. This is where he grew up, where his community garden is, and where he is elevating Indigenous cuisine to the global stage one 12-course tasting at a time. 

Keeshig’s culinary training includes some of the best kitchens in Canada (Eigensinn Farm, The Restaurant at Pearl Morissette, Langdon Hall), but his unique culinary approach is deeply inspired by his Ojibwa roots (Nawash Unceded First Nation).

This article might contain affiliate links. Read the disclaimer about affiliate links & PR gifting here. 
All images by Kateryna Topol.

Foraging as a way of life

When fine-tuning his concept, Keeshig made a choice to use only local ingredients. A healthy portion of herbs and vegetables comes from a nearby community garden, some are sourced from local farmers, and many are found in the forest. Ingredients like citrus, coffee, or vanilla find their flavour counterparts in the woods. The forest offers a bounty of flavour, from wild leeks and onions to fiddle heads, Japanese knotweed, mustard garlic, and the three seasons of mushrooms, all growing in undisturbed natural environments.

Foraging season is at its peak in spring and summer. “At this time, we forage nearly every day,” he shared. “I’ll go out today because yesterday I noticed that magnolias were flowering. I’ll harvest and pickle them so we can have magnolia vinegar later on. They have an almost ginger-like flavour,” he added, pulling a pickled flower out of the jar with twizzers.

Each farmed or wild ingredient finds an array of treatments. Fresh, pickled, ground to a powder or made into a vinegar, these preserves help Nagaan’s team stretch the seasonal flavours through the winter months.  

Embracing the game

Hunting and fishing have been a way of life for Indigenous peoples for millennia, and Nagaan’s menu leans into the tradition with wild game and seafood found in nearby rivers and lakes. “I wanted to use ingredients that our people were hunting and eating. So I asked hunters on the reserve to start shooting us wild geese, ducks, and deer”.

“I wanted to introduce more Indigenous businesses into my business,” he proudly admitted. Keeshig’s network of suppliers is one of the many ways in which he supports local communities, always sharing the story behind the ingredient with restaurant patrons, “giving the suppliers a bit of shoutout”.

One of the key proteins on this menu is bison. Indigenous to Canada, bison have a turbulent history, but due to the recent implementation of the Buffalo Treaty, their population is growing. Keeshig sources his from Snowy Creek Bison, and seeing this majestic animal firsthand was on today’s agenda. The farm, operated by a husband and wife pair, Lizette and Cornelius, is a bison heaven. Cornelius drove the two of us into the field past multiple enclosures, locking each one as we passed. Parked somewhere in the middle, we sat there for a while, observing the animals from a distance. “I drive out here daily and just sit and observe them for hours,” Cornelius shared, looking at his herd, wallowing in the grass like kittens. 

Inside the restaurant

The restaurant feels like a homey cabin. Each hand-carved table has an etching of something they forage, artisan-made animal hides are hung up on the wall between shelves of preserves. Everything at Nagaan is custom-made by hand for the restaurant, from wood slab tables to plates shaped specifically to fit Chef Keeshig’s unique vision.

The real magic, however, begins with the first course. Each intricately plated dish is a work of art where the vessel itself often comes from nature. Plate after plate, Nagaan’s team presents explosive flavours with layered ingredients appealing to all five senses. The core menu stays the same, listed on a single sheet menu in English and Ojibwe. The individual ingredients, however, change seasonally depending on what’s fresh and available that day, making sure that every Nagaan experience is one of a kind.

Nagaan is a dry restaurant with uniquely delicious non-alcoholic beverage options are offered with each course, including the above-mentioned dandelion root coffee-like beverage.

Visiting Nagaan

The easiest way to reach Nagaan is by car, but in the absence of one, FlixBus goes directly from Toronto to Owen Sound with a few scenic stops. If you are staying overnight, Best Western Inn On The Bay is a short walk from the restaurant, has a pool with a view and a gym. Make it a weekend with a prolonged stay at The Inn at Cobble Beach on the lake or a fully private, Refurbished Cozy Farmhouse on 100 acres.

The post Behind the scenes of Chef Zach Keeshig’s unique approach to indigenous cuisine at Naagan appeared first on Paths to Travel.

Devour! A festival born from vision

In the early 2010s, iconic Nova Scotia chef Michael Howell and film industry veteran Lia Rinaldo, known for her leadership at the Atlantic Film Festival, shared a fundamental belief: food was more than just a matter of sustenance, and film was more than simple entertainment. With that, a seed was planted, and it was at this moment when Howell and Rinaldo embarked on a quest to create an experimental festival. 

The inaugural fest was small yet charming – indicative of Wolfville itself. But Howell and Rinaldo’s respected ranks in their respective arenas played a big role when it came to impact. Chef-led dinners, hands-on workshops, community gatherings, and culinary-inspired movie screenings injected immediate excitement, and word spread quickly about the festival’s authentic, wholesome flair. As time passed, many prolific names attended, including Sam Kass (former White House chef for the Obamas), and even Anthony Bourdain. 

2025 marked the 15^th anniversary of Devour! Guests come from far and wide not only to immerse themselves with feature films and flavours, but celebrate taste and storytelling in a community already known for its welcoming nature, and agricultural ethos. 

Images courtesy of Devour! Festival.

Why Wolfville & Devour! go hand-in-hand

Nova Scotia is already famous for its delicious experiences, including the Lobster Trail, Chowder Trail, Cheese Trail, and Good Cheer Trail. Beer and cider are big here, as is wine. The province’s viticultural roots date back to the early 17^th century, and today boasts varietals including Baco Noir and L’Acadie Blanc. Besides being home to the nearby Grand-Pre UNESCO World Heritage Site, Wolfville is considered to be the province’s agricultural heartland with everything from roadside farmer’s markets to coastal culinary experiences and wine tours – all featuring local flavours. 

When it comes to the big screen, Denton Hall on the Acadia University campus is home to galas and special events, while the Al Whittle Theatre, opened in 1911, is the hub for most of the 47 screenings that were shown in 2025. Its historic charm, and community initiatives to resurrect it complements the festival’s theme perfectly. Since reopening in 2004, it’s become Wolfville’s cultural hub and is very much woven into the heart of the town’s historic, and independent cinematic soul. Like Devour!, the theatre is a celebratory symbol of heritage, culture and place. 

Left: Image by Alison Slattery, courtesy of Tourisme Montréal. Right: Danny Smiles, Le Violon. Image courtesy of Devour! Festival.

Michelin-starred experiences

The 15^th edition of Devour! treated guests to both local culinary connoisseurs and Michelin-starred chefs from Montreal. Le Caveau restaurant played host to a curated three-course luncheon inspired by Bistro La Franquette’s Renee Deschene-O’Hagan and chef Elias Deligianis, while at Lightfoot Vineyards, acclaimed chefs Emma Cardarelli and Chris Pyne showcased seasonal, autumnal ingredients resulting in exquisite flavours. Workshops from Danny Smiles (Le Violon), Massimo Piedimonte (Cabaret l’Enfer), and sommelier Ryan Gray (Nora Gray, Elena, Gia Vin & Grill) were immersive, engaging, and informative. 

Chef Jean-Sebastien Giguere (La Cabane du Coureur) added a touch of home-grown sweetness to brunch thanks to his maple-infused delights. In the afternoon, Eastern Canada’s most talented chefs competed for most innovative poutine, while at the Wolfville Farmer’s Market, a lobster-themed ‘Fais-to-do’ blended street market energy with culinary celebration and communal dining fun. Every event, talk, and workshop reflected the festival’s aim of combining local flavours, tips and tricks, and storytelling with a personal touch.

Devour! global stature & Enduring legacy

What started in Wolfville has expanded globally. In 2019 alone, there were 19 satellite events, including throughout Canada, the USA, Germany, and Portugal. An increasingly popular spinoff takes place in the Bahamas. In February 2026, Green Turtle Cay will host the 6^th Annual Devour! The Beach, a tropical winter getaway that combines food and film with uniquely local experiences. No matter the location, each Devour! has one goal in mind: to celebrate the collective human experience, to go deeper with the aim of inspiring compassion with emotional, impactful storytelling through food and film. 

Devour! favourites

As a fan of food, film and the combination thereof, Devour! was divine! If the goal was to experience, savour and appreciate the finer, more detailed nuances of what it takes to create a masterpiece on a plate or on film, Devour! left me salivating and satiated. Sure, the dishes were delicious, the films moving, but I found myself impacted most when young directors excitedly shared spontaneous, unrehearsed exuberance about their latest film project, and when seasoned pros gathered young students together, and instructed them on how to best crack a lobster for diners unfamiliar with how to eat them (thank you). 

What struck the biggest chord was the 10^th annual Great Devour! Community Cajun Chicken Supper, supporting regional food banks in the Annapolis Valley.  “We’ll serve thousands of free meals to those who need it the most today,” chef Michael tells me. “It’s not only about inviting chefs and screening films, it’s about giving back to this community – healthy meals to food-insecure residents while promoting health and agriculture”. 

Author: Jim Bamboulis
@travelmammal

Jim Bamboulis is a content creator with 25 years of experience as a TV host and producer, Travel Journalist, and Podcaster. He has created travel and food videos for Lonely Planet and contributes to various international publications. Jim hosts the Fact Up Podcast, a travel show exploring destinations and local culture. He runs Mazee, a business offering Greek gift baskets and online cooking classes. A passionate traveller and outdoor enthusiast, Jim believes in balancing adventure with great food.

The post Inside Nova Scotia’s Devour! Food & Film Fest: Where taste meets story appeared first on Paths to Travel.

The festival sojourned in the Heineken Diamond Lounge of Citi Field in Queens, New York. The stadium is home to the New York Mets, an NL East-contending Major League Baseball team, but more than that, it is also home to one of the best culinary experiences in baseball. Touted for their game day menu, they brought the gour-Met commitment to the offseason by hosting 25 bagelries for this breakfast extravaganza.

The long 5th-floor lounge wraps around the home plate corner of the diamond and opens into a wide room at its apex. It is split down the middle lengthwise by a stage reserved for the bagel rolling competition. The walls are lined with bagel stations packed shoulder to shoulder. No two bagel booths are alike, each sporting personality pieces to draw the bagel connoisseurs in. But the main focus of the event, of course, was the bagels. Having spent the day taste-testing the bagels at the event, these three spots came up on top as the best bagels.

From left to right: B’s Bagels, Utopia Bagels, and Curley’s Bagel. Images by Eric Mura.

Curley’s Bagel, Sunnyside, NY

Curley’s Bagel are the runner-up for the people’s choice award. Curley’s Bagel is run by Mark Curley, and their focus is on delicious bagels made with natural ingredients, which they love to pile high with fillings and make into sandwiches. Curley tells of the origin of their recipe is the marriage of the owner’s influences in a perfect sourdough bagel: Mark Curley is from New York, and his wife is from California. The sourdough, he claims, is easier to digest, making for a better bagel-eating experience overall without as much of the bloating that some complain about when eating a bagel. Curley’s stand was tucked away from the windows and bright fall morning light, but one only needed to follow the smell or the bright banners of their booth to find an amazing, albeit untraditional, New York bagel. I tried the apple cinnamon bagel, based on the classic apple cinnamon doughnut. It was flavourful, as easy to eat as advertised, and satisfyingly chewy.

B’s Bagels, Gig Harbor, WA 

B’s Bagels came all the way from Gig Harbor, Washington. A port city near the southernmost tip of the South, the bagel scene there is lacking in quality. Britany Erwin, the B in B’s Bagels, spoke to their competition, primarily being big bagel companies that batch-steam their bagels. B’s Bagels’ focus is on brining the boil and bake technique to the steam-saturated West Coast bagel scene. Brittany spoke about the community in her area that came together to help support the growth of her business, which also helped them find their way to the New York Bagel Fest. A significant contributing factor that Brittany attributed their powerful flavours to was the scarcity of ingredients in their neck of the woods, which forces them to get creative in order to get the most out of what they have. I tried a stuffing bagel with a fruit-flavoured cream cheese, it was one of the best things I’ve tasted in ages. A fantastic bite all around. I will be getting them every time I’m in the Tacoma Area.

Utopia Bagels, New York, NY

Utopia Bagels are a New York classic. I had the pleasure of speaking to one of the founders, Scott Spellman, about what it takes to make a real New York Bagel. Scott gave me a glimpse into the bagel factory in his brain, a glimpse, it seems, he truly enjoys sharing with people. Scott doesn’t keep any secrets about how he makes his bagels so good. He said it takes two things to make good bagels: “heart and patience”. By that, he explained to me, he means that it’s not the New York water (though it does make them taste better) because every shop in town has that. Nor is it the special flavours or ingredients in the dough. It’s about taking the time to learn how to do it and to really care about the process. Scott claims his bagel rollers have been doing it for him for 40 years. The woman working the booth, Cameron, is a lifer at Utopia Bagels. Scott cultivates a space that makes folks want to stay and commit to the craft. His love for it is infectious. And all you have to do is try one of the bagels to see the proof of what he shares. I tried a plain bagel with plain cream cheese, everything bagel seasoning, and ACME Lox. It was mouth-wateringly good, no exaggeration.

Despite speaking to some of the foremost minds on the topic, I was unable to define exactly what makes a bagel, a bagel, or even what a proper New York Bagel is, but learning the complex relationships between styles and techniques in the bagel world has opened up my mind and palate to what bagels can do and be. The passion for the craft of making bagels is what defines the art and the final product. Next time you walk into your bagel shop, ask about how they roll their bagels or how the bagels are cooked. The story just makes breakfast that much more filling.

About the author: Eric Mura
muraphotography.com | @mav_ricks_pics | Quip Magazine profile

Eric is a writer and photographer living and working in Brooklyn. He grew up in Oakland, California, cut his teeth shooting concerts in Seattle, Washington, and now works at many of the venues in New York. Born in California, hippy rock mixed with Oakland rap and honed with Seattle Grunge spliced with DIY, Eric lives and breathes live music. His work focuses on the connection between the performer and the audience. 

The post What makes the best bagel & where to find one in NYC & Washington appeared first on Paths to Travel.

Sotol is deeply rooted in Mexican history and has become synonymous with the state of Chihuahua. Various distilleries have annual sotol harvest celebrations, inviting friends and family to honour the ancestral methods and celebrate the spirit. Much like mezcal, sotol is finally gaining momentum, finding its place in the spotlight among spirits connoisseurs. But what feels new to many is actually an 800-year-old tradition.

The trip was hosted by the Chihuahua Tourism Board; the DMO did not review or approve this story.
All images by Kateryna Topol.

What is Sotol?

Sotol derives from Dasylirion plants, commonly grown in the Chihuahua Desert (which takes up 500,000 square kilometres of land). It is a succulent plant with long, spiny leaves, almost sharp to the touch. At first glance, the plant can be mistaken for an Agave, famously used for tequila and mezcal production, but there are a few key differences between the plant families. Dasylirion does not need much water and can live up to 100 years, regrowing after being cut, unlike Agave, which ends its lifecycle after it flowers. As a dioecious species, the Dasylirion plants need to be pollinated by birds in order to bloom, another differentiating factor from Agave. 

Up to 90% of the Dasylirion plants grown in Chihuahua are wild, “but we can’t just go around cutting them,” Victor pointed out. Producers need to have a permit, which dictates how many tonnes of plants they can extract per year. It takes up to 12 years for Dasylirion to reach the maturity needed for sotol production, so strict extraction and reforestation allow plants to replenish naturally and sustainably. “It is a federal crime to get caught with sotol heads that were not approved for harvest,” Ibarra added. This, of course, means that sotol is a terroir spirit. It was registered as Denominación de Origen in 2002 and can only be produced in Chihuahua, Coahuila, and Durango.

How do you consume it?

The best way to drink sotol is to sip it neat, like you would whiskey. Serve it in a small glass like a copita (short-stemmed glass) or in a small clay vessel as you would with mezcal. Joven sotol (blanco) can also be used in cocktails, for a margarita or a paloma. Older sotols could produce an interesting Old Fashioned.

A bit of sotol history 

Indigenous People of the Chihuahua Desert have been making sotol for centuries. Rarámuri, for example, were fermenting the plants, producing a more soupy, beer-like spirit, but the true origin of the beverage is still being studied. According to Ibarra, a Chihuahua native with 40 years of experience in spirits, the distillation process was brought to the region by the Spaniards in the 1600s. The ageing process, however, was an outcome of prohibition.

For a period of time, sotol was seen as a drink of peasants and drunks and as such was illegal until 1994. But even with the prohibition in full effect, people were still making sotol and exporting it to their nearby neighbours in the USA. Rangers roamed the desert, destroying distilleries, breaking stills, and bottles. To hide their hard work from the rangers, sotoleros (sotol distillers) would dig graves and bury the bottles, placing burial crosses on top. When rangers came to look for sotol bottles, sotoleros would claim none were left, and if questioned about the fresh grave, would express their condolences for a recently passed away aunt.

The rangers would pay their respects at the grave, not realising a stash of sotol was resting just below their feet. What soteleros didn’t know at the time was that burying the bottles changed how they matured. “The methanol would create these fantastic flavours in controlled temperatures,” Ibarra explained, “completely changing the flavour of the spirit”. 

Oro de Coyame have been producing sotol for over 150 years under the care and supervision of the Ruelas Family. Today, they still bury a few bottles to honour the tradition. These bottles are often unearthed for the Sotol Festival, where fans and producers gather to eat, sip, and celebrate.

How is Sotol produced?

There are 24 types of Dasylirion plants, Oro de Coyame grow five, each neatly named with a name plaque. Different varietals produce different sotol, and as such are indicated on the bottle (ie. “100% Dasylirion Wheeleri”). Flavourwise, sotol is bright and grassy, with herbaceous and citrus notes, sometimes even floral, depending on the plant variety. This flavour can, of course, change through barrel ageing.

Similar to mezcal, there are three types of sotol: industrial, artisanal, and ancestral. Ancestral method uses clay pots and is mostly used by small producers. Industrial sotol is defined by its title, produced by some of the bigger distilleries, like Hacienda de Chihuahua, which have their own plantations. Oro de Coyame, on the other hand, is the number one artisanal sotol producer in the world, cooking up 27,000 litres annually. The distillery relies on wild plants, and these “plants are harder to harvest because some of the fields are high up in the mountains,” Ibarra shared, “so we have to get creative about our approach”.

The production process is very similar to mezcal, though sotol purists prefer to call the Dasylirion piña the heart. The Dasylirion plant is trimmed down to its heart (leaves are used to make baskets and other crafts) and roasted in a deep pit (aka the oven) in the ground. Plant hearts spend up to five or even seven days in the oven. This process caramelises the sugars, making them richer and more pronounced. Only the maestro sotelero knows when the hearts are ready, one of their many secrets.

The liquid gathered from the roasted hearts, called vino, is then transferred into pine wood vats for natural fermentation for up to seven days. This liquid is then moved into copper stills (some producers use steel) and distilled, or double-distilled at Oro de Coyame. Most sotols are unaged, but the Ruelas Family likes to experiment with flavour. In addition to the staple unaged joven (young) expression, they also produce reposado, aged for four months in red oak barrels and añejo, aged for two years.

If you visit the distillery, however, many more bottles will be lined up before your eyes. Every year, the distillery shares special releases, all limited and only some available for export. In the tasting room, the showstopper is a glass jar with rattlesnake folded inside. “Would you like to try it?” Ibarra scanned the room with a grin. We all bravely stepped forward, reaching for the shot glasses.

In Chihuahua, snake venom is believed to have healing powers and is incorporated in various traditional practices. Non-poisonous rattlesnake venom sotol is therefore believed to have medicinal properties. With the first sip, this sotol was surprisingly smooth and flavorful. None of us really knew what to expect, but the pleasantly approachable feel was a welcome surprise. Bottles of rattlesnake sotol are available for purchase at the distillery, along with some other rare and vintage finds. 

How to visit Oro de Coyame 

The distillery is located in Aldama, Chihuahua, not far from the capital city. The tasting room is open daily, but advance bookings are recommended. Keep in mind, this isn’t a luxurious tasting experience like you’d get in a Champagne house. Oro de Coyame is a small facility with a small tasting room, what you will get is an educational tour and a unique tasting experience.

The post The spirit of Chihuahua: A close look at sotol at Oro de Coyame appeared first on Paths to Travel.

One can easily spend an entire week leisurely exploring Halifax, dedicating mornings to tourism attractions and evenings to sampling the city’s bites and sips. An ideal visit should take three to five days, topped up by a day or two if you include some day trips. But if a weekend is all you have, the city will still embrace you with open arms.

This article might contain affiliate links. Read the disclaimer about affiliate links & PR gifting here. 
This trip was hosted by Discover Halifax who did not review or approve this story.
All images by Kateryna Topol.

Do sleep in North End Halifax

North End Halifax isn’t far from the Downtown, but its wide range of offerings and unique atmosphere set a different scene from the city centre. Here, low-rise houses with decorative porches line the streets. The laidback energy calls for slow strolls around the neigbourhood, peaking into independent shops and cafes and enjoying meals outdoors. In the evening, the energy vibrates through the dimly lit windows of bars and restaurants where people pack in to enjoy some of the city’s best culinary experiences. Stay one, to two nights to properly enjoy the neigbourhood.

What to do in North End Halifax

Explore the Forth Needham Memorial Park and the Hydrostone neigbourhood, known for its’ circa-1920s row houses and the Hydrostone Market. Pop into the 14 Bells Fine Art Gallery before crossing over to Agricola. Slow stroll through Agricola Street, stopping by various boutique shops and get lost at the Halifax Vintage Co-op. Find unique housewares and decor at Isle at Ease or stationery at Cahier Stationery & Life Goods. Pick up a whole new outfit shopping across small local clothing stores like Sattva Boutique, Nor’easter Apparel, Slowly Slowly, and Meyvn Sustainable Apparel.

As you walk, pay attention to the many street art pieces found across North End Halifax, this can be its own guided tour. For a more active adventure, rent some skates and cruise around the Emera Oval.

Breakfast, lunch, or call it brunch

North End Halifax is home to many exciting restaurants, bars, and cafes, many of which are open during the day. But first, pick up a coffee at Rambler’s or Espresso 46 on the opposite side of the neigbourhood. Espresso 46 is ajesent to Warehouse Market, where crowds of locals come to stock up on fresh farm vegetables, baked goods, and butchery products.

Testing out the Happy Patina bifold wallet, handcrafted in Spain from natural full-grain leather. The wallet comes with an all-natural leather care kit, so it can last you a lifetime. The care and attention to detail that goes into the Happy Patina lineup of leather goods certainly made us do a double-take. From November 25th to December 3rd, 2025, customers can enjoy 15 % off all collections and complimentary gift wrapping.

Cucumber and Muffuletta sandwich, with mortadella, Genoa salami, and Swiss cheese.

Have a casual breakfast or lunch at Luke’s Small Goods, where tasty sandwiches are made among interesting pantry staples and baked goods. The menu might seem simple, but each sandwich is packed with flavour. Even the typically simple cucumber sandwich stood on par with fresh Italian cold cuts. Add chips and a pickle to any sando for two bucks. 

Opt-in for a sit-down lunch at Edna, nestled at the edge of the neighbourhood on Gottingen Street. This bistro has a cosy atmosphere with a laidback vibe, serves up seasonal menus from brunch to seafood suppers. The restaurant has been around for over a decade and has been award-winning from the start. Cafe Aroma Latino is a great alternative for those looking for a taste of Central American cuisine. This family restaurant and grocer offers a great selection of homemade dishes, handmade empanadas, and other tasty snacks. All art in the space is made by co-op students, and proceeds from sales are donated to the community.

Dylan Brentwood mixing up craft cocktails at Bar Kismet. On the table below is the Ahi Tuna Tartare with Allumettes Fries.

Dinners and nightcaps in North End Halifax

Bar Kismet is the spot that brings folks from Downtown to the North End nightly. This restaurant, set in a classic low-rise house with an appealing storefront, has made many lists: 50 Best, 100 Best, and even has a three-heart listing in the Frommer’s Guide. The backbar is packed with speciality spirits, the bar menu has a robust selection of craft cocktails and unique wines, and the kitchen efficiently preps mouthwatering fresh seafood and handmade pasta dishes. 

Down on Young Street, surrounded by neigbourhood restaurants, is The Ostrich Club, another fantastic dining destination located in Hydrostone Market. The restaurant is operated by an all-women team: GM and sommelier Alana Steel, Chef Moira Murray, and bar manager Lindsay Jones. Chef Moira was a contestant on the most recent season of Top Chef Canada (came in 2nd), and Lindsay is well known in the mixology scene as a talented competitive bartender. Naturally, the menu is a smooth blend of well-paired beverages and fine-tuned, intricately plated dishes. Every dish was delicious, but the Shrimp Dumpling is what people come back here for.

Here on Agricola Street, between shops and restaurants, you will also find Compass Distillers. The company started as a production facility but quickly pivoted to opening a bar and tasting room, inviting people in to see their beautiful copper stills and taste the product lineup. All spirits (gins, vodka, rum, whiskies) are made from Nova Scotian-grown grains and other raw ingredients, like sugar and molasses. The terrace and tasting room are a fun spot for a happy hour, whether you choose to taste the spirits or try one of the speciality cocktails. 

Mare Knight, bartender at Compass Distillers, walked us through a 4-pour tasting of in-house-made spirits. 

A local staple for late-night drinks and live music is the Narrows Public House. The pub is only three years old, but built with parts and memorabilia from other historic places, giving it a historic vibe. The Narrows is open all day and has a lush food menu, but it is the drinks, the stories, and the cask ale that people come here for. “This city used to be run by the Hell’s Angels, did you know?” the barkeep shared while pouring an Oban 14 dram for me, “Go on,” I leaned in. 

Bonus: If time is of the essence, but you’re looking to taste as much as possible, consider a walking food tour.

Where to stay in North Halifax

Brewery Park Hotel, located in the centre of the neigbourhood, is a great place to make home for the weekend. It is a self-catering style property built to blend into the classic Halifax architecture. There are King and Queen suites, all of which have comfortable platform beds, sitting areas, and a kitchenette, or what they call a wet bar. All units have beautiful wood finishes, spotlight local art, have plenty of storage, and large windows allowing the light to illuminate the unit. On the ground floor is the hotel’s front desk, open during office hours, where you can store your luggage.

Alternatively, there is a lovely boutique hotel called The Halifax Rooftop, which has an outdoor pool, rooftop terrace, and a sauna. 

Brewery Park Hotel
Rooms starting at $199 CAD per night
2853 Agricola St, Halifax, NS B3K 4E7
Book directly on brewerypark.ca or with your favourite booking website: Expedia | Booking.com | Hotels.com | TripAdvisor

The Halifax Rooftop
Rooms starting at $159 CAD per night for a Queen
3574 Acadia St, Halifax, NS B3K 3P4
Book directly on hfxrooftop.com or with your favourite booking website: Expedia | Hotels.com | TripAdvisor

Brewery Park Hotel, North End Halifax.

Halifax Harbour, views, playground, and the Tidal Beacon sculpture.

Halifax Harbour, Queen’s Marque district.

Level up in Downtown Halifax

Downtown Halifax stretches from the Public Gardens to the Waterfront. The look and feel of the neighbourhood changes as you move towards the water, from city living to casual harbour atmosphere. Each day spent in the city can be different, from historic explorations to casual evenings on the harbour or energetic nights out. Spend two, to three nights in the city centre. 

What to do in Halifax

Spend time in the Halifax Harbour

The Halifax Harbour is one of the deepest and largest ice-free natural harbours in the world. The boardwalk stretches 4.4 kilometres along the harbour, offering a serene view of the water on one side and bustling leisurely life on the other. Along the boardwalk are restaurants, resting areas, marinas with access to public boat tours, and public playgrounds. 

One of the newest developments in the Halifax Harbour is Queen’s Marque, a new waterfront neigbourhood encompassing residential units, a hotel, multiple restaurants, and a public square with a staircase descending into the water (entering the harbour is not recommended). Perched above the harbour, on top of Mystic Halifax, is a 60-foot art installation called Tidal Beacon. The sculpture is interactive and responds to tides, weather, and the surrounding environment.

A great way to experience the harbour is from the water. J Farwell operates public sailing tours directly from the harbour with five daily experiences to choose from (private charters are also an option). The Sunset Wine & Cheese Sail, for example, takes two-and-a-half hours of cruising around the harbour with a small group of guests. The experience includes a hosted tasting of four Nova Scotia wines accompanied by a loaded cheese and meats board ($176 pp). The Beneteau Oceanis 45 yacht sails along the narrows of the Northwest Arm, where you can see beautiful coastal homes, the shipyards, and if you get lucky, even some porpoises leaping out of the silky water.  

J Farwell Sailing Tours
Book on jfsailingtours.com 
Tours starting at $56 per adult
Gift this tour with Tinggly, and the recipient can choose the date.

Walk and learn in Downtown Halifax

The interior heart of the city is at the Halifax Public Gardens, a Victorian-era garden built in the year of Canadian Confederation (1867). Across the park, you will find fountains, statues, gazebos, and a dahlia flower garden. Plenty of wildlife swims in the garden’s pond, unencumbered by the human visitors the ducks often nestle along the walking paths. Free public tours are available by reservation. 

Another notable historic stop is, of course, the Halifax Citadel National Historic Site. The site is a star-shaped fortress overlooking the city and the harbour from a hill. Here, visitors can learn about the military history of Halifax or go on a ghost tour, whichever fits their travel mood most. Keep an ear out for the daily cannon fire at 12 PM, a ritual performed since 1857. 

Halifax Citadel National Historic Site
5425 Sackville St | Map link
Citadel admission starting at $9 per adult in shoulder season
Some of the grounds are free to explore.

Halifax Citadel National Historic Site, Halifax, Nova Scotia.

On the left, Maud Lewis’ home at the Art Gallery of Nova Scotia. On the right, sculpture in front of the gallery.

For a cultural break, visit the Art Gallery of Nova Scotia. The gallery museum houses an impressive Indigenous collection of arts, Ta’n a’sikatikl sipu’l | Confluence, which occupies an entire floor and includes seasonal showcases. In addition to the permanent collection and touring shows, the Art Gallery is also home to Nova Scotia’s favourite artist, Maud Lewis, whose tiny house can be seen inside the space. 

Art Gallery of Nova Scotia
1723 Hollis St | Map link
Admission: $13.16/adult 

If you find yourself in Halifax on a Saturday, make sure to visit the Alexander Keith’s Brewery Market. Set in a historic brick building, the market is a city staple for locals and tourists alike. Sixty-five vendors set up shop weekly, offering farm produce, prepared meals, baked goods, art and other locally produced goods. Chefs, shoppers, and tourists can be seen in the market side by side, packing their totes while live music is playing in the background. 

Bonus: Pop into the new-ish Halifax Central Library to soak in the architecture and get a different perspective on the city from the higher-up floors and the terrace.

Lunch on Daryâ’s waterfront terrace, Halifax, Nova Scotia.

Any time meals in Downtown Halifax

When on vacation, a leisurely meal is always recommended, and Halifax’s culinary scene is here to provide. Begin the day with a pop-in at the Two If By Sea Cafe, Weird Harbour Espresso Bar, Coffeeology Espresso Co, or Terra Cafe for your morning coffee kick and a breakfast pastry. 

Take the afternoon meal break at Queen’s Marque’s many restaurants. Daryâ, for example, is located directly on the harbour. The restaurant has a spacious outdoor terrace and beautifully decorated interior with a menu focused on Mediterranean cuisine. Bar Sofia, on the other hand, is focused on sharing plates, taking inspiration from the traditional Argentinian kitchen. Drift is open from early breakfast to late-night meals. This menu is focused on regional ingredients and the community behind them.

Set on the far end of the Halifax Harbour, Water Polo is a destination in its own right. The restaurant opened over a year ago, but this year they opened the outdoor terrace. Exiting directly onto the boardwalk, with an unobstructed view of Georges Island, the restaurant has a French Riviera feel, intentionally set with nautical decor. This landmark seafood restaurant offers a robust selection of fresh seafood meals (and some turf, of course), from decadent sushi rolls to seafood towers and grilled specialities. The cocktail menu is equally exciting, putting forward interesting takes on the classics.

Lunch at Water Polo, Halifax: Shrimp cocktail, sushi roll, and a Sea-Sar cocktail, Waterpolo’s interpretation of a Caesar with lobster oil-washed Ketel One Vodka.

Memorable dining moments

The main culinary attraction in Halifax is Mystic, positioned directly in Queen’s Marque, under the Tidal Beacon sculpture. The restaurant is built into the environment with floor-to-ceiling windows blending the dining room with the harbour. The restaurant operates like a fine-tuned musical instrument, with every team member moving in effortless synergy. At the centre of the room is an open kitchen where every dish is artfully plated with steady hands and kitchen tweezers.

Mystic’s menu is created by Chef Malcolm Campbell, who sharpened his skills across multiple Michelin-starred kitchens, from Gordon Ramsay’s Hospital Road to Auberge de l’Ile Barbe (Lyon, France). The menu, split into Fauna and Biota, uses ingredients sourced from local farmers and producers or foraged by the restaurant’s team. Chef Campbell is often seen at the Saturday market, picking out ingredients for the weekend, while some members of the restaurant team forage daily.

Guests have an option of ordering a la carte or letting the kitchen guide them through a blind tasting, known as the Discovery Menu. Seated in the galley, you will get a front-row seat to the kitchen orchestra. This menu changes daily, and every dish feels personal, especially when paired with the sommelier’s wine selections. Each Discovery Menu opens with an amuse-bouche, a teaser of what’s to come.

Mystic Halifax, front entrance, interior, and one of the wine bottles paired with the Discovery Menu.

A few courses from the Mystic Halifax Discovery Menu, created by Chef Malcolm Campbell.

Happy hours and liquid libations 

Between lunches and dinners are happy hours and nightcaps, and a visit to a new city should not be wasted on repeat stops. With a 4-6 PM happy hour, Obladee wine bar is a popular spot among locals. This casual wine bar is focused on sustainable and low-intervention wines, served alongside a full kitchen menu, so it can be your complete evening stop. 

Highwayman, on the other hand, is an energetic, happening spot most know for its cocktails. This 40-seat restaurant is set in a historic building and made world news when bar manager Keegan McGregor won the World Class Global Bartender of the Year title in Diageo’s Global World Class competition in 2024. The craft cocktails are paired with seasonally fresh Spanish tapas and pintxos.

Back in the Halifax Harbour is Peacock Wine Bar, which opens at 4 PM, just in time for the early peckish mood. The restaurant has an impressive wine selection accompanied by a chef-driven menu of small plates and homemade pastas. Fresh pints of Guinness and casual banter can always be found at the Old Triangle Irish Alehouse. Beer fans can join an Alexander Keith’s Brewery tour, spend an afternoon at the Stillwell Beergarden (seasonal), or taste some local small brews at 2 Crows Brewing Co..

On the left Paloma at Highwayman, on the right, a glass of wine and wall art at the Obladee wine bar.

Where to stay in Downtown Halifax

The Lord Nelson Hotel & Suites, across from the public gardens, offers classic hotel luxury in the heart of the city. This historic property has great amenities, an on-premises pub, and offers guest passes to the nearby YMCA (for the pool). The rooms range from petite to classic queen and one-bedroom suites. All rooms are well-equipped and comfortable, while the suites are ideally suited for longer stays, offering privacy of a separate sitting area, large walk-in closets and a mini wet bar.

For a luxury escape on the waterfront, look at Hotel Muir, located in the new Queen’s Marque district. The hotel has a secret bar, multiple restaurants, elevated fitness facilities, a spa, and even offers car service for the guests. 

The Lord Nelson Hotel & Suites
Rooms starting at $152 CAD per night 
1515 South Park St, Halifax, NS B3J 1G9
Book directly on lordnelsonhotel.ca to save 15% or access packages. Compare prices with Expedia | Booking.com | Hotels.com | TripAdvisor

Muir, Autograph Collection
Rooms starting at $320 CAD per night for one King
1709 Lower Water St, Halifax, NS B3J 1S5
Book on marriott.com or with your favourite booking website: Expedia | Booking.com | Hotels.com | TripAdvisor

The Lord Nelson Hotel & Suites, images from the One Bedroom Suite.

The Lord Nelson Hotel & Suites, images from the mezzanine event space.

Peggy’s Cove Lighthouse and Village, Nova Scotia, Canada.

Daytrips from Halifax

A must-visit to Peggy’s Cove 

Peggy’s Cove Lighthouse and Village are perhaps the most popular tourism attraction in Halifax. This can be a half-day or a full-day visit if you are open to adding a hike to your agenda. Visitors can explore the village, stroll along the shore, settle in for a picnic, or grab a seafood chowder at the Sou’Wester Gift & Restaurant Company Ltd. If time permits, walk the Crystal Crescent Beach coastal loop to Pennant Point (10km) or choose one of the biking and hiking trails nearby. 

Getting to Peggy’s Cove: Rent a car, take a taxi ($80-$100 each way), or join one of many available tours. 

Visit local wineries 

A lesser-known fact about Halifax, and Nova Scotia, is that it has a wonderful wine region, well-positioned for white and sparkling wines. The region actually has a signature white wine varietal, called Tidal Bay, a crisp, fresh, aromatic wine made from 100% Nova Scotia-grown grapes (specific varietals). An hour and change drive will take you directly into the vineyards.

Benjamin Bridge is the local pride and joy, bottles of which you will likely spot in most restaurants and on the sunset sail. Recently certified as a B Corp, this is a family-owned farm winery open for visits year-round. In the summer months, the winery has a wonderful outdoor terrace, while the cold winters are embraced with winter vineyard adventures, firepits, and holiday lights. 

Tip: Join the Benjamin Bridge newsletter to be notified of their rare but fantastic cellar days.

Ten minutes away is Lightfoot & Wolfville Vineyards, which also makes for a great lunch stop. Another local favourite with a spectacular view and a great selection of German-style wines. This family-owned farm vineyard practices biodynamic viticulture, producing minimal intervention wines. Make sure to try it if you see it on a restaurant menu.

Farm-to-table lunch and wine tasting at Lightfoot & Wolfville Vineyards, Halifax.

Getting to Halifax

Halifax Stanfield International Airport (YHZ) is a half-hour drive from the city (plus-minus depending on the traffic) or an hour by transit. Taxi is always an option, but the public transit actually works quite well. The bus stop at the airport is well marked. Regional Express 320 will take you Downtown ($4.75 cash, see schedule).

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