Fairmont Chateau Lake Louise faces Lake Louise, with Fairview Mountain and Mount Temple peaks shaping the skyline. The hotel first opened in 1890 as a small log chalet by the Canadian Pacific Railway. Two separate fires led to a major reconstruction that eventually turned into the stately property it is now. Over the years, the likes of Douglas Fairbanks and Alfred Hitchcock have stayed at the hotel. The hotel currently holds a Michelin Key for a very special stay. 

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

The rooms at the Fairmont Chateau Lake Louise

There are 539 rooms at the hotel, ranging from King and Two Queens rooms to Deluxe, Junior, or Two-Bedroom Suites, and a selection of accessible rooms. The more unique and spacious options include the Marquis de Lorne Suite with a corner couch and a fireplace, and a few Suites with private terraces facing the lake. Lakeside rooms offer postcard scenery of Lake Louise, while hillside suites look at the Rocky Mountain ranges. 

Decorated in a lavish alpine-colonial style, the rooms are modern and kept up-to-date with various luxuries like automated bathroom lighting, blackout curtains, plenty of lighting options, and all of the expected entertainment technology. Each room has a coffee corner and a sizable fridge. A seating corner with a comfortable couch or chairs, and a small table are commonly found across all rooms.

If your privacy sign is off, the room service team will dim the lights, set up your branded sleepers and a water carafe by the bed with nightly turndown service. If the morning light is not too offensive, leave one of the curtains slightly open to enjoy the sun rise over the mountains from the comfort of your bed.

Plan your trip: Three-day itinerary to a magical weekend in Lake Louise

Amenities & Experiences 

With the exception of the hotel lobby, the Chateau is exclusive to hotel guests only. Once checked in, all guests are handed the resort map and a weekly concierge guide. Ornate chandeliers, elaborate carpets, heavy curtains, sturdy and elegant armchairs and sofas set the scene of a hunter’s lodge, but elevated a notch, or seven. The vast property includes retail shops and a retail arcade, mezzanine level games room, a ski rental shop, lounges, ballrooms, and scenic outdoor terraces. 

The Concierge Guide includes weekly activities organised by the hotel. On this schedule, you will find ski lessons, hotel tours, mixology classes, campfire hours, snowshoeing experiences and guided forest walks, music bingo, yoga and meditation classes, and much more. The wellness amenities include a small but fairly well-equipped gym, yoga/stretching room, an indoor pool with a jacuzzi and a spectacular view, a full-service spa, and a recently opened BASIN Glacial Waters thermal spa. A yoga mat is placed in each room along with the plush bathrobes inside the closet, in case a morning stretch is a daily habit.

BASIN Glacial Waters

The spa is an all-sensory thermal bathing experience tucked to the side of the hotel with breathtaking views of the Rockies from nearly every corner. Guests receive an individual spa journey card, based on a quick arrival survey, to guide them through the spa. This wellness path takes you through the wet and dry saunas, jacuzzi, thermal pool walks, and sensory relaxation moments. The exterior terrace is a grouping of individual hot pools, steam rising through the cold air, hiding the mountains in its wake. Every moment in the spa is special, but if you choose the sunrise or sunset hours, watching the sky change colours moment after moment is an experience unique to this geography. 

The hottest and most unique sauna in BASIN is accessed through the terrace and is where the Aufguss ritual takes place throughout the day. This Northern European ritual, which dates back over 2,000 years, is led by a sauna master who uses essential oils, music, and rhythmic towel movement to circulate the hot air. It is a multi-segmentary experience meant to promote deep relaxation and detoxification. BASIN’s sauna master, Kyan Van Haasteren, has a very calming demeanour, expertly leading the ritual and keeping an eye on attendees. The experience is transformative, and very, very hot. On a cold winter day, people tend to sit outside, literally steaming from their pores after the Aufguss ritual. 

The spa has a tea station and a small, healthy food menu. In addition to hot tea and juices, the BASIN beverage menu includes a lovely wine selection and has an exclusive partnership with Ruinart Champagne.

Spa access pass: $275 per person. Reservations are strongly recommended; book the spa when you reserve your room to ensure access. The spa is a technology-free space.

BASIN Glacial Waters spa at the Fairmont Chateau Lake Louise.

Restaurants & Bars at Fairmont Chateau Lake Louise

The hotel is isolated in the mountains with nothing really nearby, so multiple dining options are available across the property to accommodate a range of needs. The Guide’s Pantry, for example, is open during the day for quick snacks, to-go lunches, and coffee, while in-room dining is available all day by request. Much like other Fairmont properties, the Chateau also offers a signature Afternoon Tea. 

Breakfast is served at Louiza, a bright and spacious Mediterranean restaurant on the lower level of the hotel, also open for dinner. Guests can choose between a quick coffee and a pastry-style breakfast or sit down for a buffet breakfast accompanied by an à la carte dish. This fresh and robust menu selection includes not only typical breakfast options, like yoghurt and eggs, but a mix of world breakfast specialities from kimchi to green sauces and Spanish coldcuts. 

Located to the left of the lobby, Lakeview Lounge stretches along the lake-facing corridor with large bay windows setting the scene. Here, the menu is focused on seasonal flavours and craft cocktails. Alpine Social, on the other hand, has a casual pub vibe, celebrating the birthplace of mountaineering in the Canadian Rockies. This casual menu offers hearty meals with a focus on Alpine-inspired, locally-sourced flavours. 

Fairview Bar & Restaurant is an intricately decorated, beautiful lounge and a sprawling ballroom dining room overlooking Lake Louise. The kitchen menu, created by Executive Chef Nicholas Issel, is a celebration of seasonal flavours packaged into farm-to-table dishes. Walliser Stube is a smaller restaurant set deeper into the property. This heritage room has intricate wood panel walls and a cabinet wall with a sliding ladder. This menu pays homage to the rich history of Swiss mountaineering through dishes they enjoyed on their journeys. 

Fairview Bar & Restaurant at the Fairmont Chateau Lake Louise.

Lakeview Lounge at the Fairmont Chateau Lake Louise.

Dinner and drinks at the Walliser Stube Restaurant at the Fairmont Chateau Lake Louise.

Getting to Lake Louise

Rent a vehicle for the weekend at the Calgary International Airport (YYC), or take a comfortable shuttle directly from the airport to Lake Louise. Brewster Express, operated by Pursuit Collection, runs four times a day from YYC to the doorstep of the Chateau off-season and 6 times per day during the summer. 

Book on banffjaspercollection.com
Shuttle fare starts from CA$66.75 per person
Other routes are available from downtown Calgary to across the region. 

Current offer: Save 25% on round-trip shuttles between Calgary and the Rockies with Brewster Express. Discount is automatically applied at checkout. Offer valid until May 18, 2026.

Fairmont Chateau Lake Louise
111 Lake Louise Dr, Lake Louise, AB T0L 1E0

Room starting at $700 CAD for Mountain View King and $1,000 for Lakeview King. See hotel packages for special offers and collect your All Accor points for the stay. Rates vary seasonally, with the highest in July and August. 

Book direct on fairmont.com for the best price guaranteed. If you find a lower rate for your stay, the hotel will match it and take an additional 10% off. Compare rate to: Expedia | Booking.com | TripAdvisor | Hotels.com

The post A luxury stay at the Fairmont Chateau Lake Louise appeared first on Paths to Travel.

For decades, the family’s distilling narrative was a dormant heritage, a story whose middle chapters were missing. While their brewing history was public record, the physical legacy of their spirit-making remained elusive. The discovery at 43 Arthur St. South—formerly Allan’s Mill—added a layer of intrigue to the tale. In 2015, during a walkthrough of the site for potential renovation, the family found hidden tanks and a secret piping system concealed within a false basement. While these likely belonged to a separate, unnamed operation, the site’s proximity to the railway lines made it a perfect hub for the type of “midnight runs” that favoured the likes of Al Capone. This revelation, proving the site was a clandestine nexus for illicit spirits, prompted the family to scrap plans for a modern build on the highway, choosing instead to restore this limestone relic and finally give the Spring Mill name a permanent home in Guelph.

John Sleeman speaking on a tour of Spring Mill Distillery. Image by Kateryna Topol.

The forbidden legacy:
“The ink of an old recipe book”

The Sleeman lineage is defined by a rebellious streak stretching back to the late 1700s. The family’s predecessors were privateers in Cornwall, England—maritime adventurers who operated with the edge of a pirate but the legal veneer of a government commission. When privateering was no longer viable, they transitioned into the pub trade. One descendant, John H. Sleeman, brought this defiant spirit to Canada, establishing a brewery in 1834 and the original Spring Mill Distillery in 1836.

While the 1836 distillery was a separate enterprise, the family has now brought that name to the restored Allan’s Mill building. By the 1850s, industrial pollution had forced the original distilling operations to cease. The family’s penchant for the forbidden resurfaced during Prohibition, leading to a notorious smuggling operation that made Sleeman beer a staple in Chicago’s underground. The consequences were severe; in 1933, the family was officially stripped of their brewing license for 50 years.

A central artefact in this comeback is a weathered family recipe book, held by an aunt during the 1933 crackdown and preserved for a future generation. “We tell lots of stories there,” Cooper Sleeman says of the family’s history, noting that the book served as the map for his father, John Sleeman, to reclaim the family business in 1988, notably for their famous cream ale. While the book focuses on beer, it serves as the philosophical map for John Sleeman & Sons’ current commitment to quality.

The alchemy of copper:
“If you don’t ask, you don’t get”

To honour this legacy, the family turned to Richard Forsyth of Scotland, the world’s premier still maker. The family spent eighteen months convincing him that Spring Mill was a worthy home for his craft. Copper is a sacrificial metal, essential for scrubbing harsh sulfurs from the liquid during the boil. In the Spring Mill stillroom, these Scottish stills work in tandem with local Ontario grain to produce a spirit of sophisticated smoothness. Cooper believes in the power of persistence, citing the family motto passed down from his father: “If you don’t ask, you don’t get”. It is this mindset that secured the world-class equipment now sitting in the Ward.

A sibling’s labour:
Forging the Ontario oak narrative

If the stills are the heart, the cooperage is the hand. Quinn Sleeman, younger brother to Cooper, has taken on the apprenticeship of a dying art, focusing on the rare use of Canadian white oak barrels, seasoned in the rain and snow for eighteen months for select premium releases. Quinn’s barrels are reserved for the Cooper’s Rye—a name that serves as a playful double-entendre for both the craft and the family name. The labour is intensive, a manual process of assembly that demands total precision. Cooper views this side of the business as a lesson in patience, and Quinn’s first batch was a testament to that endurance. Having mastered the trade, Quinn’s work now represents the literal bottling of the Ontario landscape.

The modern steward:
Adapting to the surge

Today, Cooper Sleeman acts as the bridge between the privateer mythology of the 1700s and the modern market. He is attentive to the changing habits of the consumer, particularly the meteoric rise of Ready-To-Drink (RTD) options and the growing demand for zero-alcohol beverages. Spring Mill’s most popular RTD—a Ginger Lime Mule—was born from a simple request by his mother for a high-quality “mule in a can”. Beyond traditional spirits, the distillery is identifying the “all the rage” trend of non-alcoholic alternatives, ensuring they remain agile by leveraging the wider Sleeman network. “We have lots and lots and lots of whiskey that we put down,” Cooper says, but the modern portfolio must meet the demand for versatility alongside that traditional heritage.

Writer Nupur Singh on a tour of Spring Mill Distillery. Image by Kateryna Topol.

The lingering spirit:
A future in the making

As John Sleeman & Sons moves through 2026, the momentum is tangible. Their wine-cask-aged single malt recently took top honours at the National Whisky Awards, winning best single cask in Canada—a win that validates their patient approach. As Cooper notes, “whiskey ages with the seasons,” and this evolution informs their upcoming high-profile launches, including an Irish-inspired whiskey for St. Patrick’s Day. This agility is backed by a formidable engine; since 1988, the company has grown into Canada’s third-largest brewer. By managing a high-contrast portfolio—from the artisanal depths of Unibroue to the global reach of Sapporo—the family remains hyper-tuned to the market, using their diverse fleet to stay ahead of the next big thing.

Today, the history of Spring Mill Distillery is a tactile experience rather than a static archive. The distillery invites people to step inside the original walls for guided tours, where visitors can witness the labour of the stills and the precision of the cooperage firsthand. Beyond the technical craft, it has become a cornerstone of the Ward’s social fabric. Guests can linger at the onsite pub to sample the “Cooper’s Rye” or enjoy a “Fresh Ginger Lime Mule”. By opening their doors, the family isn’t just reclaiming a name, they have created a space where the community can sit down and raise a glass with a legacy that refused to stay erased.

The Ward Bar at Spring Mill Distillery, open Tuesday through Sunday. Image by Kateryna Topol.

The post John Sleeman & Sons: The family that wouldn’t stay erased appeared first on Paths to Travel.

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.

You can spend many days driving around Jordan and Beamsville, tasting wines, strolling through vineyards, and enjoying outdoor dining at sunset – a truly wonderful way to spend a weekend. We’ve broken down the story into categories: wineries, breweries, attractions and accommodations. There is no dining-specific section because many wineries offer food, and some have really wonderful dining options you can take advantage of for lunch or dinner.

This article might contain affiliate links. Read the disclaimer about affiliate links & PR gifting here. 

Wineries:

Rosewood Estates Winery & Meadery

Here at Rosewood, they make wine and honey, both of which you can purchase on-site or have home delivered. The vineyard is surrounded by a beautiful view that you can enjoy during an outdoor tasting, sitting back in a Muskoka chair. The indoor space has a shop and a few dining tables; the decor is clean and modern, with a balance of farm chic and a bit of futurism accented by beehive decor. As of this summer, they also serve food, all locally sourced and prepared on-site. This menu is a range of delicious small bites. Throughout the year, Rosewood also host unique wine pairing dinners, follow them on Instagram or join the mailing list to keep up.

Favourite wines: Neptune (Riesling), Night Moves (Gamay Noir), and The Looking Glass (red blend).

Bachelder Wine

A passion project of lifelong winemakers Thomas and Mary Bachelder, who brought their Burgundy wine knowledge to the Niagara escarpment. The production is minimal intervention using wild yeasts and grapes carefully sourced from across the region, often grown specifically for Bachelder. The family works closely with the growers and has deep respect for the land, so the vineyard is always listed on the front label. This is a fairly small production, so tastings are only by reservation for members and mailing list subscribers.

Favourite wines: Les Villages Gamay Noir Niagara, L’il Kirby Gamay Noir, and Whismer-Foxcroft Chardonnay.

Black Bank Hill Winery, Twenty Mile Bench, Niagara wine country.

Black Bank Hill

Fairly new, family-owned winery where the winemaker, Jonathna McLean, is also the winegrower. The winery is quite small and very young, but their cellar is an impressively elegant selection of mature and approachable wines. Private tastings are available by reservation or drop-in.

Favourite wines: Liberté (Viognier, Marsanne, Roussanne blend), Chenin Blanc, and Cabernet Franc.

The Good Earth Food and Wine Co.

This is a stunning property with an on-site restaurant (reserved well in advance), a separate wine-tasting area, and miles of peach orchards and vines surrounding the property. The winery has been open since 1998 and has a reputation for well-made, tasteful wines set against a stunning garden backdrop that many people choose as their wedding venue. The restaurant on the property is a hot destination for locals and winery visitors. Advance reservations are highly recommended (online or over the phone). The dining area in the summer spans from the garden to the backyard, where occasionally there is also live music.

Favourite wines: Riesling, Rosé, and Gamay.

Fielding Estate Winery

Wine Lodge on top of the Beamsville Bench with a lovely view. They have a patio and do seated tastings, which require reservations, but you could get a glass of wine as a walk-in and enjoy it at a picnic table in the backyard. Fielding Estate also make cider. 

Favourite wines: Estate Bottled Riesling

Redstone Winery & Restaurant

Fairly large property with indoor and outdoor dining and a tasting room. Our AirBNB was within walking distance so Redstone was perfect for dinner. The outdoor patio has lots of heating lamps, a fireplace, and a stunning view of the sunset over fields of grapes. The food was quite wonderful, and our server added to the experience with her cheerful attitude. You can get a sample flight of wines or choose by the glass or bottle. 

Favourite wines: Sparkling.  

Featherstone Estate Winery & Vineyard

So this place is super cute: there is an outdoor veranda that they doubled in size this year, you can get a cheese fondue with a tasting of wine, and there is a falconry on the property. You can just pop in to hang out and grab a flight of wines or pre-book one of their fun experiences ahead of time.

Favourite wine: Sauvignon Blanc and Gamay Noir

Kacaba Vineyards

This is a premium small-batch winery located a short drive from Bench Brewing. The owner of the winery, Michael Kacaba, use to work as a lawyer on Bay St., and when that was enough, he took up winemaking and has been doing so since 1997. The property is quite spacious with a nice outdoor area, offering plenty of space to relax and grab a catered snack on the weekend.

Favourite wines: Reserve Riesling, Effervescence Sparkling.

13th Street Winery

Another very popular spot with a great lunch menu and an on-site bakery. This location does get very busy, and people do line up for the bakery, but the meal is worth the wait. The property is an open field with a sculpture garden and an art gallery. Full sit-down tastings are by reservation only, but you can try wine in the garden. 

Favourite wines: June’s Vineyard Riesling, Reserve Pinot Noir, Sauvignon Blanc, and Premier Cuvée Sparkling.

Alvento Winery

This winery is located a bit out of the strip, but it is a fairly short and beautiful drive. The winery barn is located near a nursery and surrounded by a vineyard. Indoor and outdoor tastings are available, and they have a very healthy selection of wines. After the tasting, take a little stroll to get a full view of the building and a peek into the vineyard. 

Favourite wines: Riesling, Sparkling Rosé, North Wind (white blend), Boreas (red blend), and Cabernet Sauvignon.

Westcott Vineyards

Family-owned and operated winery focused on growing cool-climate Pinot Noir and Chardonnay. The winery building and visitors centre are built from a 200-year-old barn, using locally sourced reclaimed timber frames. The 43-acre site on the Twenty Mile Bench, called Butlers’ Grant Vineyard, has a phenomenal microclimate, allowing them to produce clean and beautiful wines with minimal intervention. The winery has a beautiful on-site outdoor restaurant in a tent overlooking the vines with a phenomenal sunset view of Vinemount Ridge. The seasonal patio restaurant has a fairly extensive menu, all prepared in the outdoor wood-burning oven in front of the guests.

Favourite wines: Traditional Blanc de Blancs sparkling, Reserve Chardonnay, and pretty much any Pinot Noir.

Malivoire Wine Company, Twenty Mile Bench, Niagara wine country.

Malivoire Wine Company

Really cool building, partially located inside a banker-like structure. They offer guided tastings by reservation or self-indulgent tastings out in the yard. The grape bushes grow up a hill away from the tasting room, making this location perfect for an intimate stroll with many photo ops. 

Favourite wines: Albert’s Honour Old Vines Foch, Small Lot Gamay, and Estate Grown Chardonnay

Tawse Winery

Sister (father?) winery to Redstone, this winery has a wide selection of wines and spirits, which you can taste on their enclosed, beautiful outdoor garden patio. They also sell some tasty jams and fresh potato chips to go with your wine tastings. 

Favourite wines: Guy Lafleur Cuvee Chardonnay and Spark Riesling – Limestone Ridge

Domaine Queylus Winery

Located on the outskirts of the area, this is a unique and private space in a newly renovated cabin with a tasting room extension. The outdoor terrace has curtained seating areas that feel like cabanas, a view of a field, and a couple of ponds. For a snack, you can get a charcuterie, which comes in a pizza box, thoroughly enjoyed that.

Favourite wines: Reserve du Domain Pinot Noir and Tradition Chardonnay

Hidden Bench Estate Winery

Lovely, quiet spot with a terrace where you can taste a range of wines by the glass. This winery does offer special experience tastings, which you need to book ahead of time. This winery is owned and operated by Harald Thiel and his family and primarily focuses on Pinot Noir, Chardonnay and Riesling – very common in this region.

Favourite wines: Blanc de Blanc sparkling, need to return to try a few more.

Organized Crime Winery

Second-generation family-owned, small boutique winery with a sloping yard overlooking the nearby vineyard. Their wine selection is quite rich, and in 2019, OCW placed in the top three at the National Wine Awards of Canada. The backyard has plenty of seating with a view, and occasionally, they have daily tasting specials. This is also one of the few wineries that open till 6 pm (but do check their site to be sure).

Breweries:

Bench Brewing Company

Near Redstone is the Bench Brewing Company, which seems like the most popular spot in the area and may be hard to get in, but if you do, make sure to try one of their pretzels! Here you can get flights, samples, full pints, and a hearty meal. A fun fact about this building is it used to be a school, so the architectural transformation is quite interesting. 

Newark Brewing Company

New craft brewery in Beamsville that offers food from Blue Collar Kitchen, beer tastings (Dunkel, Helles, Wit, and Dubbel), and live music on some nights. For the guests in your party who might want or need other options, there is also wine and cider available on the menu.

Attractions & Accommodations:

Twenty Valley does not have a lot of hotels, with most of them located in nearby small towns like Niagara-on-the-Lake (NOTL), St. Catharines, Jordan Station/Lincoln, or Beamsville. Many people opt for private holiday rentals to stay in the valley.

The Juniper Inn in St. Catharines, for example, is a great boutique option with self-check-in. The Inn is operated by self-check-in, which is convenient if you don’t know what time you might be arriving. Each room has a uniquely different decor, ours (Room R) is inspired by the Hollywood-style rock n’ roll. St. Catharines, as one of the biggest cities in the area, also has larger hotel chains like Hampton Inn by Hilton, Staybridge Suites, and Four Points by Sheraton, to name a few. There are a handful of vintage boutique hotels in NOTL, including 124 on Queen Hotel & Spa, The Shaw Club Hotel, Riverbend Inn Vineyard, and the Harbour House. In Jordan Station/Lincoln, you will also find some larger hotel chains like The Jordan Ramada,

Find more hotels in the Niagara wine country

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If you need some early morning adventure, Ball’s Falls Conservation Area has a lot to explore, from old-timy houses to waterfalls and hikes. There are different ways to get to the waterfall; some offer a view from the top, some from the bottom. This entrance is close to the parking lot.

To break up the winery strolls, pop into Prudhomme’s Antique Market and the Jordan Harbour Marina [very last image] and go for a walk to see the abandoned pirate ship, La Grande Hermine.

Regional wine tours

The post A wine lover’s guide to Twenty Valley Niagara wine region 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].

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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.

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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

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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).

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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.

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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.

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