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Document requirements 

Because Malta is a Schengen area country, Canadian, USA, and UK citizens do not require a visa for a short visit. Make sure to check your local government website for specific rules and regulations in case things change. 

Check the European Travel Information and Authorization System (ETIAS), which was planned to begin operations in 2026 but has yet to kick in. ETIAS will introduce a mandatory digital authorisation, linked to your passport, for €20 per adult. ETIAS is valid for three years or until your passport expires.

Getting around Malta 

• Taxi: Take a Malta Taxi, the official taxi company, which has an app.
• Car rentals: Rent a car straight from the airport or ahead of time with Expedia, which offers discounts for bundled services (ie. flight + car).
• Public transit: Take advantage of public transit, which has multiple direct airport routes across the island. Tickets can be purchased on board with cash or a contactless bank card. Winter fair is €2, summer fair is €2.50, you can also pre-purchase ticket packages with the Tallinja App. 
• Rideshare: Uber, Bolt, and Loop operate in Malta. Locals have shared that Bolt has better map accuracy than Uber. Get up to 60% off your first Bolt ride with code: JRLQKU.
• Hotel shuttles: Don’t forget to check if your hotel includes an airport shuttle service.

Valletta Ferry 

The best way to get from Valletta to Sliema or Cospicua is by ferry. In season, the ferry lines can get quite long. Once the ferry is full, you will have to wait for the next one, so budget extra time for the lines. 

Tickets are sold at the ferry terminal, €3.80 day return, cash only. The ticket queue will turn into the ferry queue. Pack water, sunblock, and a head covering because this area is not shaded. An additional €1 will buy you a shuttle from the Valletta ferry to the top of the city, well worth it if you are short on time. 

Valletta ferry schedule

Tours & Excursions in Malta

Between day-long excursions, multi-day tours, and historic attractions, you have a lot of options for activities in Malta. Excursion packages are offered by local tourism associations, residents and third-party organisations, so it is worth comparing rates if you are looking for a deal. 

For convenience, most hotel concierges will arrange all tours for you at no charge. Alternatively, here are a few of the most popular options.   

• Heritage Malta offers a wide range of tickets, passes, and toursi from priority access to boat cruises and special event tickets.  Multisite Pass, for example, includes access to a wide range of tourism sites across Malta and is valid for 30 days from first use (€30.00 – €60.00). 
• iSeeMalta is another locally popular excursion company with access to 35+ Malta attractions, day tours, and multi-day combo passes. Day tours include boat excursions to Gozo, Comino, Blue Lagoon, combinations of the two, and hop-on-hop-off buses. 
• City Sightseeing is a global sightseeing organisation, offering hop-on-hop-off bus tours, leisure passes, cruises, and packages of the two. 
• Third-party booking companies operating in Malta include GetYourGuide, Viator, and TripAdvisor.  

Blue Lagoon tip: the island is not accessible; to get off the boat and onto the island, you will need to take a zig-zaggy staircase up and follow rocky paths around to the beach and viewing areas. Chairs and umbrellas can be rented by the hour. Beverages can be purchased on site, but you can also pack your own picnic lunch. Pack towels and other sun essentials.

Is Malta safe?

Malta is one of the safer places you can visit in Europe. The main risks are petty theft and rowdy nightlife, not violent crime. The US State Department, Australia’s Smartraveller, and Canada’s travel advisory all put Malta at their lowest risk tier: “exercise normal precautions.” The US Department of State classifies Malta at level 1, the same as Switzerland or Japan. 

Nightlife is the one area to be careful with. Paceville (the St Julian’s clubbing strip) comes up repeatedly as the exception to Malta’s otherwise calm vibe. Beyond petty theft, Paceville sees occasional pickpocketing, drink spiking, and fights late at night, with some poorly lit streets, so it is worth being extra alert there after midnight, especially when travelling solo.

Malta’s beaches 

There are over 50 beaches in Malta, some of which are quite remote, while others can be reached with a short walk within the city. Many of the best ones get very crowded and hot midday in summer, so early morning or late afternoon visits are worth it. Here is a shortlist of best beaches in Malta:

• Blue Lagoon (Comino): The postcard shot of Malta: shallow, brilliantly turquoise water over white sand. Best reached by boat trip and best visited early to beat the day-tripper crowds.
• Golden Bay (Malta): A wide, popular sandy beach on the west coast with good sunset views and plenty of bars/restaurants nearby.
• Ġnejna Bay: Quieter and more low-key than Golden Bay, with orange cliffs framing the sand, a good pick if you want fewer crowds.
• Mellieħa Bay: Malta’s largest sandy beach, shallow and calm, so it’s popular with families.
• Ramla Bay (Gozo): A striking reddish-gold sand beach on Gozo, backed by dunes and countryside, one of the best on the sister island.
• St. Peter’s Pool: Not sand but a rocky swimming spot near Marsaxlokk with clear water for cliff-jumping and snorkelling.
• Exiles Beach, or Baths of Sliema: A small, popular rocky/concrete sunbathing area right on the Sliema coast, with steps and platforms into clear water. It’s not a sandy beach, but it’s convenient if you’re staying in Sliema and want a quick swim without travelling. A nice spot for sunbathing and snorkelling close to shore, especially popular at sunset.

See the complete list of beaches on visitmalta.com.

Exiles Beach, or Baths of Sliema. Photos by Kateryna Topol.

Best time to visit Malta 

Malta benefits from the Mediterranean climate with hot summers and mild winters, with over 3,000 hours of sunshine annually. The yearly daytime average is 23°C (73 °F).

The best time to visit Malta is during the shoulder seasons, April to June or September to October, when the island offers an ideal balance of pleasant weather and manageable crowds. 

During these months, temperatures typically hover in the comfortable 20-25°C (68-77°F) range, perfect for exploring without the intense heat and tourist crush of peak summer. Spring months showcase Malta’s countryside in bloom with wildflowers, and autumn offers warm sea temperatures ideal for swimming after the summer rush has faded.

July and August, while sunny and warm, bring scorching temperatures often exceeding 30°C (86°F) along with heavy crowds and higher prices. Winter (November to March) is mild but can be rainy and windy, making it less ideal for beach activities.

Scenes from Valletta, Malta. Photos by Kateryna Topol.

Where to stay in Malta 

Valletta is the best choice if you want to be situated within walking distance of major sights like St. John’s Co-Cathedral and the Grand Harbour. Valletta offers access to boutique hotels in restored palazzos, next-door museums, restaurants, and the city gates. The trade-off is that Valletta is quieter at night and doesn’t have great beaches nearby, so it suits travellers prioritising culture and history over sun and sand.

Sliema and St. Julian’s form Malta’s modern hub, ideal for travellers who want nightlife, shopping, and waterfront promenades alongside easy transport links. Sliema has a long seafront path, plenty of mid-range and upscale hotels with sea views, and a ferry that shuttles you across the harbour to Valletta in about 15 minutes. St. Julian’s, just next door, is where you’ll find Malta’s liveliest bars and clubs, particularly around Paceville, making it popular with younger travellers and those wanting an active nightlife scene without sacrificing convenience.

See Spend your sunny Malta vacation at the Courtyard Sliema for a boutique hotel recommendation. 

Mellieħa and St. Paul’s Bay, up in the north, are the go-to areas if beaches are your priority. Mellieħa Bay is Malta’s largest sandy beach, and the surrounding town has a relaxed, family-friendly feel with resorts and self-catering apartments well suited to longer stays. It’s also a convenient jumping-off point for day trips to Gozo, Comino, and Blue Lagoon. St. Paul’s Bay offers a similar coastal vibe with a bit more of a local fishing-village atmosphere mixed in with tourist infrastructure.

Gozo, Malta’s quieter sister island, will allow you to skip the crowds almost entirely. Known for its rural scenery, dramatic coastline, and slower pace, it is ideal for travellers who’ve already seen the main sights and want a few days of unwinding.

Find accommodations in Malta

Using your phone in Malta 

If using your domestic provider’s international plan is not an option, you can purchase a local physical SIM or an eSIM plan. Local SIMs can be purchased at the Malta International Airport on arrival from major providers like Epic and GO, located in the Arrivals Hall. 

An eSIM can be purchased ahead of time from companies like Airalo, GigSky, Ohayu (get 10% off with code PATHSTOTRAVEL10), or one of many other eSIM companies worldwide. The eSIM will require an app installation from which you can activate your plan, monitor it on the go, and top up as needed. 

Languages spoken in Malta 

Malta has two official languages: Maltese and English. Maltese is the national language, which evolved from Siculo-Arabic with heavy influences from Italian, Sicilian, and English layered in over centuries of foreign rule. 

English is widely spoken as a result of Malta’s history as a British colony until 1964. It’s used in government, business, and education, and pretty much all Maltese people are fluent in it, so travellers rarely encounter a language barrier.

The post A practical guide for visiting Malta appeared first on Paths to Travel.

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Cover image: Koh Samui, Ko Samui District, Thailand, by Yavor Punchev.

GigSky in a nutshell 

eSIMs were created as a solution to exorbitant roaming fees, and GigSky was at the forefront of this innovation, working with Apple on fine-tuning the technology for phones. While other eSIMs connect to local networks on arrival, GigSky is actually a mobile operator offering plans in over 200 countries, including 200+ cruise lines. 

New to eSIMs? Read our full GigSky eSIM explainer for a complete breakdown of how it works.

Complimentary global data for eligible Visa cardholders

GigSky‘s latest partnership with Visa offers eligible cardholders access to complimentary data plans in over 175 countries. Here is a short list of what’s included. Scroll down for a credit card comparison.

• Free 1GB and 3GB data plans in North America, Thailand, France, the United Kingdom, and the United Arab Emirates
• Unlimited 3-day and 7-day data plans in North America, Thailand, France, the United Kingdom, and the United Arab Emirates
• Up to 30% off all other GigSky plans

How can I access my free GigSky data package?

You will need to download the GigSky app to check if your Visa credit card is eligible and to take advantage of the offer. Here are the steps:

1. Once the app is installed, tap on the Visa banner on the homepage and click on “check eligibility”. 
2. The app will now prompt you to enter your card number. Once the number is entered, you will see a complete list of the eligible offers.
3. To claim the offer, click “redeem” and complete your credit card information details. 
4. Install the eSIM when you are ready to enjoy the perks.

Eligible credit cards

Some financial institutions offer multiple Visa cards with a broad range of travel perks, including airline co-branded cards with programs like Aeroplan, Avion, and British Airways. Annual fees are noted in brackets below.

The dollar amount in brackets is the credit card annual fee.

Visa Infinite Privilege®

Visa Infinite, Visa Infinite +

Visa Classic and Visa Gold

Is GigSky worth it for travellers?

For international travellers, this partnership effectively eliminates one of the most frustrating travel costs. Free unlimited data, even for just a week, in destinations like France or Thailand, is a meaningful perk.

The post GigSky ft Visa: How to get free international data in 175+ countries with your credit card appeared first on Paths to Travel.

The winemaker 

Winemaking and viticulture was McLean’s second career pursuits after biochemistry. “I’ve never really considered winemaking as a career,” he admitted, but working in restaurants, he developed an interest in wine. After graduating from Brock University’s winemaking program, McLean moved back out west, where he spent eleven years making wine across the Okanagan, British Columbia (including LaStella and Tantalus Vineyards).

A typical winemaker’s journey takes them around the globe, working harvests in different wine regions. This wasn’t McLean’s journey, but Okanagan has a lot of foreign winemakers, which allowed him to work with winemakers from all over the world in a local climate. “The nice thing about having a bunch of different people that you’ve worked with is you can kind of pick and choose what you like from them and carry that with you,” he shared. “In hindsight, it was tough because you’re spending so long training, but now that I’m on the other side of it, I see all the tools and the skills that I picked up from those mentors as really invaluable. I’m really happy that I have gone that way, because it’s given me the confidence to move forward and believe in myself,” he added.

The winery

Black Bank Hill is a family business. The owner, Taylor Emerson, came back to Canada from London, UK, where he worked at the Weather Network, for a hard career pivot to winemaking in 2017. “Aloof” cousins on the mother’s side, Taylor and Jonathan, reconnected over winemaking while Jonathan was working in BC. Having recently lost his father, Jonathan felt a pull back to Ontario, strengthened by the opportunity to work with Taylor. 

“Taylor did a really good job finding a piece of property that can create really beautiful, distinct, and elegant wines,” Jonathan noted. The 20-acre property produces 12 varietals, five red (Pinot, Syrah, Cabernet Franc, Cabernet Sauvignon, Merlot) and seven whites (Pinot Gris, Gewürztraminer, Chenin Blanc, Chardonnay, Viognier, Marsanne, Roussanne). For such a small piece of land, the range is very impressive.

2022 was the first year McLean grew the grapes and made the wine. The immense amount of rain made this a challenging harvest, resulting in a much lower yield. But despite the difficulties, those first few bottles performed really well at the National Wine Awards and in the Decanter Awards, with the Cabernet Franc winning platinum two years in a row. 

Tasting at Black Bank Hill winery in Niagara, Ontario, Canada. Photos by Kateryna Topol.

The not-so-secret sauce

Black Bank Hill winery is inherently natural. No enzymes or other additives are used in production. “People are often surprised that I’m able to create these colours and tannin structures without additives,” I was one of these people, he pointed out. There are a few things that he does differently in the cellar, but in McLean’s point of view, it is his winegrowing skills that make the wine:

The advantage of being the winemaker and wine grower is the ability to nurture the grapes throughout the year: “I’m making wine for four months before the grapes even show up,” he points out, “I think the big difference is the relationship I have with my vineyard”. This care and attention enable Jonathan to predict the yield outcomes come harvest, “my yields are always bang on, and that’s a sense of pride for me, at the end of the season, I can say, Taylor, you told me to pick 44 tons, and I picked 44 tons plus 200 kilograms”.

The grapes are hand-harvested and put through a basket press instead of a modern membrane press. This very strategic decision is one of many that look to treat the grape with respect and ensure year-to-year release consistency. “We’re doing everything we can to make sure that the grape is the hero of the show,” he shared.

Left: barrel room at Black Bank Hill, Niagara. Photo by Kateryna Topol. Right: Black Bank Hill Cabernet Franc harvest. Photo by Jonathan McLean.

The philosophy 

McLean is currently working on his Master’s in Environmental Sustainability. When asked why he chose sustainability over winemaking, a question he’s been asked more than once, he replies: “For me, what was more important is creating wines more sustainably, particularly in how it relates to my Indigenous heritage.”

“We didn’t know much about our father’s side of the family,” he admitted. But after his father’s passing, McLean’s sister dug into their heritage, learning that they come from the Tyendinaga Mohawk Territory. “I’m also part of the Bear Clan. My heritage goes back seven generations, all the way to the Mohawk Valley and what is now called New York state,” he shares. “My family has been part of this region for time immemorial, and a part of this is honouring them and honouring my ancestors, particularly my great-grandmother, who had her Indigenous status removed by the Canadian government.”

In the vineyard, he “decided to make a sustainability program based on traditional Indigenous knowledge, and that still is the goal,” but first, he needs to properly understand the traditional knowledge systems and how all of these relations (nature, community, history) can inform his approach to viticulture. “Reconnecting is a really challenging thing, because you feel the feelings,” he admits, “and you can choose to feel the feelings, and if you do, you have good days, and you have bad days,” admiring the strength of Indigenous people and being saddened by their continuous mistreatment.

Black Bank Hill winery production spaces. Photos by Kateryna Topol.

The winemaking future 

“My thesis is all about approaching wine in a different way, changing the colonial paradigms of sustainability and just kind of breaking down colonial structures in this industry,” McLean stated. “We have a lot of places in our industry where power is kind of collected and protected for certain people, and I’d love to see an industry that’s more inclusive. An industry that invites new voices and new faces.” McLean’s theory is that inviting new voices into the industry will inspire innovation that the industry so affected by climate change desperately needs. 

Winemaker’s favourite bottles

Visit blackbankhill.com to learn about the wine club and upcoming events.

The post Growing Niagara wine with purpose with Jonathan McLean of Black Bank Hill appeared first on Paths to Travel.

The town is located on the shared, traditional territories of the Skwxwú7mesh (Squamish) Nation and Lil̓wat7úl (Lil’wat) Nation, incorporating various authentic Indigenous experiences throughout. Most people come to Whistler to experience nature, but its many museums, art galleries, and cultural experiences will be a great addition to the trip.

This article might contain affiliate links. Read the disclaimer about affiliate links & PR gifting here.
Parts of this trip were hosted by Explore Burnaby and Fairmont Chateau Whistler, who did not review or approve this story.

Whistler origins 

Whistler Village opened as a ski area in December 1980, and at the time, it was the largest ski complex in North America. Six years later, the Vancouver World’s Fair caused an influx of tourism to the Coast Mountains, putting Whistler Village on the global map. Soon after, American landscape artist Eldon Beck was recruited to design the village expansion. Beck decided to defy the classic North American grid built and instead wanted to build a “Village in the forest,” emphasising natural sightlines and sunlight paths across the space. The rest, as they say, is history.

What to do & See in Whistler

There are plenty of things to do in Whistler year-round, even for those who don’t come here for the winter sports. From culture and adventure to scenic gondola rides, your Whistler vacation can easily take on the leisurely pace of your choice. Visitors also have access to a collection of free self-guided tours with the Go Whistler app. There are 11 tours total, ranging from cultural and indigenous walks to craft beer and sweet treat tours. 

Explore Whistler Village Centre & Village North

Whistler Village is divided into three parts: Upper Village (the ski-in area), Village Centre, and Village North, the newest corner of town. The curvy pathways of the village cut through forested areas, along waterways and through a scenic wooden bridge. Nature exists seamlessly between the modern alpine ski chalet-style buildings lining the streets. 

Village Centre is packed with bars, restaurants, nightclubs, and over 200 retail shops, selling everything from ski essentials to large-scale souvenirs of Canada. Between the shops are art galleries where local artists display and sell paintings, photography, hand-woven baskets, First Nations designs, pottery and much more. Skis and snowboards are propped up in front of shops and restaurants almost year-round, adding a cheerful touch of colour to the scene. Bright yellow Muskoka chairs and loungers are thoughtfully placed around the village, overlooking ponds, rivers, and public squares. 

Village North is home to the Whistler Olympic Plaza, which prominently features the Olympic sign put in place during the 2010 Winter Olympics. A row of covered picnic pods offers more intimate spaces for an afternoon lunch surrounded by a bright patch of green grass behind the Olympic rings. 

Whistler Village, British Columbia. Images by Kateryna Topol.

Art & Culture 

Whistler Village houses quite a few notable museums and art galleries, in addition to the Whistler Museum. Audain Art Museum, which opened in 2016, has one of the world’s finest collections of First Nations masks, an impressive library of Emily Carr paintings, and works by Canada’s most internationally regarded contemporary artists. 

The building is a work of art in itself. Built to withstand the impact from the Fitzsimmons Creek floodplain and the heavy Whistler snowfalls, the structure seemingly floats above ground. Blending into the surrounding evergreen forest vegetation, the museum sits a full storey above ground and has a steeply sloped roof, making it, from some angles, look like a diamond. The building is connected to the main road by a bridge, which leads to an envelope-shaped entry with the forest shadows cutting through the slatted walls. 

Audain Art Museum 
4350 Blackcomb Wy, Whistler, BC V8E 1N3 | Map link
Tickets: Adults $22, seniors $19, young adults (19-15) $15, youth under 18 are free. 

Above and below: Audain Art Museum, Whistler, BC. Image by Kateryna Topol.

Sḵwx̱wú7mesh Líḻwat7ul Cultural Centre (Squamish Lil’wat) is a first-of-its-kind in Canada world-class cultural centre operated by the Squamish and Lil’wat Nations. The museum embodies the spirit of partnership between the two First Nations through exhibitions and experiences that celebrate both cultures.

The museum site consists of multiple interior and exterior areas, including the Great Hall and galleries, a traditional Tl’aktaxen Lam (longhouse), and the İstken (pit house). An hourly guided tour is included in the cost of admission and will bring you into the local culture and history with a knowledgeable local. Ground floor Thunderbird Café serves an Indigenous-inspired menu worthy of a visit on its own.  

Sḵwx̱wú7mesh Líḻwat7ul Cultural Centre
4584 Blackcomb Wy, Whistler, BC V8E 0Y3 | Map link
Tickets: Adult $25, teens (618) $12, children under 5 free. 

Sḵwx̱wú7mesh Líḻwat7ul Cultural Centre. Images by Kateryna Topol.

Maury Young Arts Centre, located closer to Village North, is a community art gallery, theatre, and youth centre. Visitors can pick up art and souvenirs on the ground floor, view exhibitions on the second, or explore classes and entertainment if the schedule allows. The hub is managed by Arts Whistler. 

Take note of the Timeless Circle Sculpture in front of the Maury Young Arts Centre. The sculpture was created by a renowned Coast Salish artist, Susan Point, who created 86 different faces that reflect the diversity of the people who attended the 2010 Olympic Games.

Maury Young Arts Centre
4335 Blackcomb Wy, Whistler, BC V8E 0X4 | Map link
Tickets: Free entry 

Timeless Circle Sculpture, Whistler, BC, Canada. Images by Kateryna Topol.

Blackcomb Mountain Gondola

One of the main attractions in Whistler is Blackcomb Mountain and its newest Peak 2 Peak Gondola. The gondola opened in 2018 and combines Peak 2 Peak and Whistler Village gondolas in a continuous 13.5 km lift system. The gondola goes from the Upper Village to the top of the mountain, where even in May the peaks will be covered with snow. 

Summer Alpine Experience access includes a labyrinth of snow walls that tower above Pika’s Traverse on Whistler Mountain. This unique experience is available for a very limited time, before the seasonal snow melts for the summer. The visitor’s centre at the top has a spacious cafeteria with an outdoor terrace and a seasonal restaurant, Christine’s. 

Blackcomb Mountain Gondola
4553 Blackcomb Wy, Whistler, BC V8E 0Y1 | Map link
Tickets: Spring to fall day passes start at $85 per adult. Seasonal passes are available. 

May on Blackcomb Mountain Gondola. Images by Kateryna Topol.

Hiking & Adventure

Whistler summer activities include hiking, ziplining, mountain biking, wildlife experiences, and water sports.

Hiking in Whistler 

The natural beauty of the mountains is best experienced through their many trails. Alpine hiking on Whistler and Blackcomb Mountains is accessible by gondola. The trails vary from family-friendly to advanced hikes to lakes, glaciers and alpine meadows. Blackcomb Mountain Ascent Trails, for example, take you all the way up to the summit for epic views and giant trees. Mid-summer’s must-do is the wildflower trail hike, which lasts only two to three weeks. 

Many hiking trails don’t require a gondola ticket, though some BC Parks, including Garibaldi Provincial Park and Joffre Lakes Park, require Day-Use passes, which can be purchased on bcparks.ca. Some of the best hikes in Whistler include the Lost Lake and the Rainbow Falls Loop.

Soft adventure in Whistler

There are five lakes around Whistler offering breathtaking views and a range of activities from canoes, kayaks, and stand-up paddleboards to sailing. The lake can be reached with pubic transit from Whistler Village, making this adventure car-free if necessary. Find canoe tours and rentals info on whistler.com. For a birds-eye view of Whistler, hop aboard a seaplane for a Garibaldi Lake and Black Tusk 30-minute plane ride.

Wildlife watching is another popular activity in the region. The Alpine trail map is marked with wildlife viewing spots where you can spot deer, squirrels, bears, marmots, birds, and other creatures. Black bear viewing tours are commonly done with a 4×4 safari-style vehicle, comfortably roaming through the mountain terrain. Bear tours operate from May to October.

Afternoon/Evening bear viewing tour

Enjoy one of the premier black bear viewing spots in Whistler. Join a local professional nature guide and photographers on your wilderness luxury Land Rover black bear excursion. 2.5 hours. 

Book

Bear tour with exclusive Olympic Park access

Discover Whistler’s wild side on a guided black bear tour in Olympic Park. Travel in an open 4×4 built for safari-style viewing and observe wild black bears safely with your expert local guide.

Book

Adventure experiences in Whistler 

In the summer, the mountains transform into a custom-built bike park, perfect for progressive mountain bike rides. Bike park passes are available as one-time visits or seasonal passes. Fans of more extreme activities can head out on the Green River for a whitewater rafting adventure, go rock climbing, or reach the sky with Whistler Via Ferrata. Another fun activity is bungee jumping above the glacial-fed Cheakamus River or ziplining above the forest. 

Where to eat & Drink in Whistler

As expected, there are quite a few restaurants, cafes, and bars across Whistler Village, suitable for different moods and appetites. Provisions is a local favourite for breakfast, most notably for the poached egg breakfast sandwich. For lunch, grab a slice of pizza at Fat Tony’s Pizza or head over to the Thunderbird Café for a delicious chowder and a bannock sandwich.

Find a vibrant atmosphere, good cocktails, and shareable bites at Bar Oso, serving contemporary Spanish cuisine, or Balam, focused on Latin American bites. Araxi Restaurant & Oyster Bar is a great option for a seafood set course, or an Après happy hour, 3 PM to 4:45 PM.

Some of the best dining experiences in Whistler are naturally offered by upscale hotels, like Fairmont Chateau Whistler. The Wildflower dining room faces Blackcomb Mountain, perfectly lighting the space at golden hour through floor-to-ceiling windows. The restaurant serves seasonal dishes prepared with hyper-local ingredients.

The menu has a balanced representation of land and sea, and being so close to the source, fresh seafood (Ocean Wise certified) comes highly recommended. From West Coast Oysters served with mint mignonette to Tofino Albacore Crudo and locally caught fish, choosing seafood is easy. Short rib, Fraser Valley duck, chicken and Alberta AAA steaks perfectly balance out the seafood on the menu. 

The Wildflower restaurant at the Fairmont Chateau Whistler. West Coast Oysters served over ice with mint mignonette, Hokkaido Scallops perfectly cooked with pork belly and a crispy chicharron, and Dungeness Crab Tagliatelle, decadently flavoured with saffron and chilli butter. Images by Kateryna Topol.

For unique dining experiences, Audain Art Museum hosts seasonal dining events like Art of Wine and Art of the Cocktail. Both Araxi Restaurant and Wild Blue host long table dinners in the summer, and Blackcomb Mountain offers a Mountain Top Summer Feast, among other dining experiences. 

Wellness in Whistler 

There are quite a few wellness facilities in Whistler. The Spa at Whistler, for example, is a spacious public facility with a liquor-licensed area. Whistler Day Spa, The Spa At Nita Lake Lodge, and Vida Spa at the Fairmont Chateau Whistler all come highly recommended.  

Scandinave Spa Whistler, however, is the main spa destination in Whistler. Set among the tall alpine trees, a wooden pathway leads you to the spa from the open parking lot, hash signs preparing you for what’s to come. This is a 25,000-square-foot outdoor sanctuary with four pools, two saunas, two eucalyptus steam rooms, and five distinct relaxation areas. A village in itself, Scandinave Spa Whistler, is ideal for a relaxing afternoon spent coming in and out of sleep between healing rituals. 

Scandinave Spa Whistler
8010 Mons Rd, Whistler, BC V8E 1K7 | Map link
Rates: Starting at $118 per person, robes and towels included 

Scandinave Spa Whistler, images courtesy of the spa.

Where to stay in Whistler

Fairmont Chateau Whistler, situated at the foot of Blackcomb Mountain, is a two-Michelin-key property. It is a ski-in ski-out castle with a spa, fitness centre, multiple pools, five restaurants, and three bars. Rooms range from standard king and queens to luxury suites with balconies and sitting rooms.

Four Seasons Resort Whistler is another two-Michelin-key property in Whistler. The hotel is located a short walk from the main village and offers complimentary car service to all guests. Amenities include a spa, wellness centre, outdoor pool, three restaurants, a cafe, and a pool bar. Rooms range from mountain-view balcony king rooms to spacious resort rooms and speciality suites, some of which have a private jacuzzi.

Nita Lake Lodge is a great boutique hotel alternative to the large resorts with one Michelin key. The lodge, located near the Whistler Golf Club, has a spa, fitness centre, kayak rentals, a garden, two restaurants, and a cafe. Rooms range from balcony one bedrooms to six-person suites with a living room. 

Fairmont Chateau Whistler
4599 Chateau Blvd, Whistler, BC V8E 0Z5
Rooms starting at $450 CAD for a king
Book directly on fairmont.com or compare with your favourite booking site: Expedia | Booking.com | Hotels.com | TripAdvisor

Four Seasons Resort Whistler
4591 Blackcomb Wy, Whistler, BC V8E 0Y4
Rooms starting at $463 CAD for two queens
Book directly on fourseasons.com or compare with your favourite booking site: Expedia | Booking.com | TripAdvisor

Nita Lake Lodge
2131 Lake Placid Rd, Whistler, BC V8E 0B2
Rooms starting at $239 CAD for a king
Book directly on nitalakelodge.com or compare with your favourite booking site: Expedia | Booking.com | TripAdvisor

Fairmont Chateau Whistler and Four Seasons Resort Whistler balcony, images by Kateryna Topol.

More hotels & Accomodations in Whistler

Whistler Olympic Plaza. Image by Kateryna Topol.

Getting to & Around Whistler

Whistler is located around two hours from Vancouver International Airport (YVR). You can rent a car at the airport or opt for one of the available shuttles. There are multiple options for the Whistler shuttle from the Vancouver airport, departing at different times of day. A few to consider are:

• Whistler Shuttle, with multiple pick-up and drop-off locations
• Epic Rides with non-stop service from Vancouver to Whistler 
• Bus transfer with Skylinx
• Canadian Craft Charters, which offers private Whistler transfer with an option to add scenic stops 
• Vanlimo Limousine Service, private transfer 
• Private transfer with sightseeing stops in Vancouver and Whistler 

Whistler is very walkable, and if you don’t intend to do any day trips, you can easily navigate without a car. Ridesharing is not available in Whistler, but there is a small taxi company, Whistler Taxis. The company has an app that allows you to track the driver online. You can always call +1 (604) 932-3333 to request a ride; the hold time will be spent listening to music, like 50 Cent’s “In da Club”. 

The post Whistler beyond aprés: three-day summer Whistler Village itinerary appeared first on Paths to Travel.

When picturing British Columbia’s culinary scene, most imagine Vancouver, or perhaps Richmond, for its many Chinese restaurants, but Burnaby is a detour you’ll want to take if food is something you travel for. Burnaby’s culinary scene is rooted in its people and their rich cultural diversity. Each place, and often each plate within it, tells a story through flavours developed by generations. 

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

Burnaby, BC, is a city in the Lower Mainland region of British Columbia (BC), east of Vancouver and only 20 minutes away by SkyTrain. It is one of the most culturally diverse cities in Canada, with 120 languages spoken at home. So naturally, the culinary scene is a reflection of this diversity. From family restaurants to fine dining, Burnaby has it all, so bring your appetite, whether you visit the city for a day or stay here for a week exploring its ancient forests, mountainous trails, and urban corridors.

Metrotown is the city’s centre, but one of the city’s most iconic neighbourhoods is Burnaby Heights. This stretch of Hastings Street houses nearly 80 immigrant-run family food and beverage businesses, many of which have been here for generations. You can spend an entire day exploring the dining options in this neighbourhood or chip away at them one at a time. The Amazing Brentwood, on the other hand, is a new public plaza and shopping centre. Between retail stores are many larger restaurants and unique dining experiences, equally representative of the city’s diversity. 

House-made sausages and pickled preserves from Cioffi’s Meat Market & Deli.

Cioffi’s Meat Market & Deli

This is the “Heights,” a classic blade sign protruding from the building declares. A woman in a blue dress, just under, is frozen mid-swing, her name is Helen. Helen owned a famous children’s clothing shop in the Heights since 1956, and promised her space to the Cioffi family once she retired. Today, Cioffis own three side-by-side storefronts on Hastings Street, including Helen’s original shop. The business was started by Antonio Cioffi in 1989 and is currently owned by his sons, Rino and Sergio. In conversation, Rino admitted he only got into this business to help his father, “the food business is for life, I wouldn’t wish it on my children,” he added. And yet the passion and dedication are steeped into every corner of this business. 

Cioffi’s Meat Market & Deli supplies both, local residents and Vancouver’s top kitchens with speciality produce, but you can also come in here for a meal or a sandwich, which many locals do on the daily. Porchetta and short rib sandwiches are the top sellers. And then there are the decadent cheese tortellini, imported from Italy (best served in cream sauce with bacon bits), cold tiramisus handmade by Italian Nona’s, house-made sausages, and imported Italian coldcuts perfect for a girls’ dinner or family gathering alike.

Google maps | Instagram | cioffisgroup.com

Cheese Tortellini, imported from Italy, charcuterie board sample with imported cold cuts and aged cheeses from Cioffi’s Meat Market & Deli, Burnaby, British Columbia.

Peaked Pies

The company is rooted in love for food: Kerri Jones missed proper Australian pies from home, so her husband, Alex Relf, made her some pies. The company has four locations across BC, and the Burnaby outpost is a popular stop for lunch and takeaways among the neighbours. Kerri and Alex’s unique take on the classic Australian pie is a top-up tower of mashed potatoes, mushy peas, and savoury gravy. One pie is a whole meal.

The flaky, delicious pastry serves as a vessel for juicy meat fillings like AA Alberta beef, bacon and cheese, butter chicken, kangaroo, and locally sourced vegetables. Pies (and sausage rolls) can be bundled into a lunch or dinner combo with a cold pint of beer, salad, or a non-alcoholic beverage of your choice. 

Google maps | Instagram | peakedpies.com

Peaked Pies with mashed potatoes and mushy peas. Hannah, Peaked Pies Burnaby supervisor.

Di Chai Laotian Restaurant

This family-owned and operated restaurant, focused on seasonal Laotian food, is a unique stop even for Burnaby. This is “a house full of chefs,” co-owner Lena Truong joked, sharing their family backstory, while her brother, Chef Calvin Truong, worked in the back on preparing the meal. The Truong family immigrated to Canada from a war-torn country and built a small culinary empire. Di Chai is their latest opening, drawing on their mom’s recipes with a few modern Lao plates by Chef Calvin.

Lao food is meant to be shared at the round table, sticky rice cups, jaew (traditional dipping sauce), and hot sauce are at the centre. Every dish is refreshingly green and decadent. The best way to experience Lao food is a sharing plate. There are four on the menu, but Saap Saap will encompass most of the essential dishes in one. Perfectly seasoned beef jerky, decadent lemongrass chicken, juicy grilled pork, and lao sausages are just a few of the items on this show-stopping plate. For a lighter meal, Gang Som hot and sour soup has a light, but flavourful broth and a wealth of chicken and vegetables, the kind of bowl that can easily become a weekly favourite. 

Google maps | Instagram | Reservations

Saap Saap sharing plate; cover image is Nam Khao (crispy rice wrap), Di Chai Laotian Restaurant, Burnaby.

La Taquería Restaurante Mexicano

La Taquería have three concepts across Vancouver, and this Brentwood location is a classic Mexican restaurant. A spacious dining room spills out onto the terrace with views of the lively Amazing Brentwood. La Taquería is a cool spot you can come into for a snack, for a big date night, or a casual family celebration.

The menu is created by Chef Maria Ponce. Navojoa Mexican-native Chef Maria trained in award-winning kitchens across North and Latin America before settling in Vancouver. Staying close to the concept name La Taquería offers authentic Mexican food like the traditional Esquites served with queso fresco (sautéed corn), silky tuna tostada with citrus vinaigrette, and mole-forward main dishes like pork belly or tetela (triangular corn dough pocket stuffed with cheese). Guests have an option to add an agave flight pairing to their meal, which can include mezcal, tequila, and raicilla. 

Google maps | Instagram | lataqueria.com

Esquites, margaritas, and tuna tostada at La Taquería Restaurante Mexicano, Burnaby, BC.

Atlas Steak + Fish

A modern take on a traditional steakhouse, Atlas Steak + Fish is the kind of place you go to celebrate. The decor is elegant and atmospheric, heavy curtains and dim lighting setting an intimate mood. Located inside the Delta Hotels Burnaby Conference Centre, sharing the floor with Grand Villa Casino, the restaurant feels like a world of its own.

Many of the menu items are prepared tableside with a flair, adding a layer of entertainment to the meal. Premium cuts like tomahawk steak and beef carpaccio are accompanied by butter-poached asparagus with Béarnaise sauce and whipped brie mashed potatoes. Top-catch seafood is always on the menu, and the Atlas signature is the crowd-stopping seafood tower, which lands on the table in a cloud of white fog. To close out the meal, baked Alaska is set a flame tableside, adding crisp toasted streaks to the otherwise pillowy, cold dessert. 

Google maps | Instagram | atlassteakandfish.com

Chef Olya Karpova, a Marriott Masters of the Craft award winner, restaurant interior, and Baked Alaska prepared tableside at Atlas Steak + Fish.

Seafood Tower and Beef Carpaccio at Atlas Steak + Fish Restaurant, Burnaby, BC.

Getting to Burnaby

From the airport

If you are travelling from Vancouver International Airport (YVR) SkyTrain is always an option and will take you through Vancouver to Metrotown in about an hour. The best way to get to Burnaby from YVR is by car. You can rent a car at the airport or through Turo (a peer-to-peer car-sharing marketplace). You can also order a taxi or an Uber, or prebook a private transport with companies like Star Chauffeured Services. Some hotels offer a free shuttle service from the airport.

From Vancouver

If you are staying in Vancouver, you can take the SkyTrain, Millennium or Expo Lines. The Expo line from the Waterfront takes 20 minutes to Metrotown, for example, which makes it very accessible for lunch or dinner. Taxis and rideshares are always an option as well. 

Find a hotel in Burnaby 

Hilton Vancouver Metrotown, 1 King 2 Room Executive Suite and just some of the breakfast options.

The post Best Restaurants in Burnaby BC: A local dining guide appeared first on Paths to Travel.

As a young adult, Malcolm Campbell wanted to be a photographer, but like most teenagers entering adulthood, he needed a job. The early days involved working in casual restaurants with his friends, “like a bunch of misfits, we had a lot of fun”. With time, the interest in culinary arts grew into a passion. Having completed The Red Seal and VCC’s culinary programs, Campbell decided to spend some time abroad, reconnecting with his Scottish roots in the UK. The Ritz London was the ultimate launchpad to what grew into a rapid culinary pursuit from London to Lyon, Toronto, and eventually, Halifax.

Soft murmurs of Mystic were drifting through Halifax long before Air Canada named it Best New Restaurant in Canada. Tucked away under a 40-foot interactive sculpture, Tidal Beacon in Queen’s Marque, Mystic blends into the environment. Through a dimly lit entry, guests are welcomed by a wide-open space, illuminated by natural light from the Halifax Harbour. Pine green upholstery, driftwood panels and furnishings, subtly layered textures, and weathered stone in the dining room bring the natural landscape in. A gallery of found natural objects is curated across the chef’s galley – a foreground to a team creating dishes with surgical precision in a soundless open kitchen. 

Kateryna Topol: Is Mystic the one that finally feels like home?

Chef Malcolm Campbell: I got this opportunity at Mystic, and everything just kind of lined up, and I was like, “Say that again?” I got to hire 3-4 people who used to work with me before because I know how they work, and having that trust level in somebody, especially for something like Mystic, is very important. We just clicked as a team with the front of the house too, everyone came together pretty seamlessly.

When you think of the menu from when we opened to now, I’d like to think there is a huge improvement in the way we run the kitchen, the way we do service. There are things we need to work on for sure, but that’s the daily grind, the refinement, it’s been a pleasure so far. It’s been really, really fun.

KT: Very cool. In the restaurant description, there is this wholesome statement about your people and how they are “the storytellers of this land, sea, and air” – can you please speak to this a bit

CMC: Yeah, definitely, even before we opened, we did a lot of foraging. It was the end of summer, there was so much out there, we were trying to find farms and unique ingredients and suppliers, and it was just a massive learning curve that, I think, we’ve all enjoyed so much. We try to keep to the Maritimes, and if not, there are some things we do get from other spots in Canada, but primarily, the dish needs to speak of Nova Scotia with the ingredients.

Some ingredients are ok to mix, selfishly also because there are a lot of ingredients I love to use at the fine dining level that may not be from Nova Scotia, but the question is: how could I use that as a vessel to showcase what is from Nova Scotia? Foie gras is a great example, no one is really making foie gras here, but everything else on that dish is Nova Scotia: the berries, the local foraged sumac, all those other things come together to make that dish a Nova Scotia dish.

Mystic restaurant exterior and summer Discovery Menu. Images by Kateryna Topol.

KT: Our server mentioned he forges for you near his cabin. Is that common among the team?

CMC: Yeah, I take some things from home as well. My wife is from Chech Republic, and she likes to grow. We always have a little garden going, so sometimes I’ll come into the backyard and take a little bit of this and a little bit of that and bring it to work with me. With the Discovery menu as well, you can change it daily. I don’t have to have it costed out and written out, it doesn’t have to go to print, we do everything in-house. One of our SAs, Harper, has beautiful handwriting, so she writes the menus by hand, and they look gorgeous. The next day, it’s like change this and change that, we got five of these at the market, I found some baby strawberries on the trails, and we kind of put a dish together.

We have 15 portions, and then it’s gone. I have stuff in the restaurant from my daughter – this big shell she found in the backyard in the garden, I cleaned it and brought it to work. There are little bits of coral and ocean rock from my fish tank that now live on the rail in the chef’s galley. And some antlers from Cape Breton, you know, some little trinkets here and there.

KT: How did you go about learning how to forage?

CMC:  The district chef, Bill Osborne, was a great support for a lot of things. He had already been foraging to gear towards Mystic. And my sous chef, Cameron Benns, does a lot of that as well… There are a couple of books floating around about Nova Scotia terroir, what’s edible and so on. I will always steer away from mushrooms personally, so we use an expert, Fred Dardenne, from WildFoods. He does a lot of foraging for us, knows where the spots are and gets mushrooms that are harder to find and don’t have a big yield.

KT: I’ve heard you are seen at Farmer’s Markets quite often

CMC: Yeah, usually in the summer. It’s so much better than ordering from big suppliers, especially when we are not crazy busy and don’t have time to wander around the woods for 3-4 hours. We just buy enough of what we need for a day or two. And all the farmers are there, so it’s a good selection of different things from the island. We get to support local farmers and have great relationships with them. There are a few that we really like, like the saffron farm located about an hour and a half from here. They have the best saffron I’ve ever tried, and I can get it fresh-grown in Nova Scotia, it blew me away. It’s primarily used in our pasta recipe but also in sauces and chocolates.

KT: You also preserve a lot of these ingredients ….

CMC:  Yeah, to use in the winter. And there are a few things that the flavour changes when we do a cheong, which is a sweet fermentation when you add equal weights of sugar to, lets say a berry and then you extract the syrup after 3 to 6 months, so we did that last year, Rosehip cheong was really good, we use it for dessert and then we paired it with parsnip because it was available. But it’s also great because now that we have a year under our belt, some things are really starting to come in, especially a lot of the vinegars. I’ve been playing with them personally. Pine vinegar, for example, takes 6 months to a year to make, and we have it now and use it for beef jus, gives it like, a Je ne sais quoi.

…Same with lemon, we will use vinegar instead, primarily goldenrod [common, native Nova Scotia flowering herb], that’s our base vinegar for a lot of things. Sugar too, a lot of recipes need sugar, so instead we’ll use our own black honey to sweeten things and would use goldenrod instead of the lemon, so we’re still getting that sweet and sour that you need for certain items and recepies but it’s using local stuff that we made ourselves, without importing lemons from California or Mexico.

KT: So no lemons at all?

CMC: We do have some that we use in the bar, but in the kitchen, we try not to use it at all. I don’t want to say we don’t use anything that’s not from Nova Scotia, because that’s not true, there are things that we do, but we try hard not to. There is often a substitution that we can find closer to home.

KT: A lot of these preserves are on display at the bar 

CMC: Yep, that’s a beautiful set-up there, right when you come in, we just call it “fermentation wall” technically, most of it is there, but we have a lot stored in the back and in the kitchen. The bar has its own program too, using the same philosophy on bespoke cocktails as we do. It’s very fun to see the same ingredients at the same time, we can learn from each other, see different techniques.

KT: That would also mean the cocktails pair better, cocktails with the food…

CMC: Yeah, we had a cocktail with chanterelle mushrooms in the summer that would go through the pass, it’s very fun and unique. And we do a couple of tailored dinners for that, called The Long Pour. The dinner is based on the cocktails and drinks first and foremost, and the food is second. We have one of the best sommeliers in the country, Samuel Melanson, so we do wine dinners as well. When we opened, Mystic was chef-centric, but it’s not really a chef-driven restaurant – it’s a team-driven restaurant, so this was a way for us to share some of the spotlight.

KT: You have a few special dinners coming up

CMC: Yes, it started last year. At first were only open Wednesday to Saturday, so when we opened on Tuesdays, it wasn’t as busy, so this was a way to try to generate some interest on the slowest day of the week. And it’s just turned into this whole thing now. We did a couple of fermentation dinners, and the Tuna Dinner was a huge hit. I was a little nervous about carving up a whole animal in the middle of the restaurant, but honestly, everyone seemed to have a great time.

… The last tuna was the biggest one, it was 400lb, I wouldn’t want to go more than that, just because it’s really hard to move around. I actually got a scar from the last one, it was falling of and I was trying to grab the tail and hit my head on this shelf, so now I have a tuna scar [chuckles]. And we used pretty much every single thing except for the skin. All the bones are processed, we made stock with the head, I kept the fins… And then with the last one, we did a huge tuna print on an 8-foot tarp using a Japanese technique called Gyotaku: you paint the fish, and you roll the tarp on the fish to imprint. I want to action it off at the next dinner, thinking all proceeds would go to charity.

There was only supposed to be one tuna dinner, but the interest was really big, so we were able to fill three full nights, and now we’re gonna do another one this year. We’re looking at maybe doing swordfish, other Nova Scotia big fish we can work with. 

Wine pairing and Amuse-bouche at Mystic, Halifax. Image by Kateryna Topol.

KT: Speaking of animals, you bring in quite a few interesting ingredients, do you use snout to tail all of them?

CMC: Oh yeah, 100%. We just got another seven whole lambs from Brian MacKay-Lyons, who runs a local farm in Shobac. Last one we were paying around ageing the whole leg in beeswax – we dip the whole thing in beeswax, dry age it for weeks, and it develops a ton of flavour. I started with lobster tails as a trial. We use the hearts in different ways as well, like grading them on top of things. We made raviolo for the Discovery Menu, we did the lamb neck in the pasta, a lot of different areas to use all of the product up. It is challenging and it helps us break in new ideas and try new things.

KT: Let’s go back to the menu, there are a few options

CMC: Biota and Fauna are the main menus, we also have a vegetarian menu, Flora. When we first opened, we had those 3 menus, but we wanted to introduce the Discovery Menu just for the chef’s galley. There are usually 10-20 covers for that. The Discovery Menu changes daily, it’s handwritten, and you don’t know what it’ll be. You know the main component of the dish, so it may say scallop, lamb, but you don’t know what you’re getting, how it’s cooked, how it looks, it’s all kind of a surprise. It’s great for us because we can use it as an avenue to try new dishes, new techniques. A lot of stuff that goes on the main menu has been rotated through the Discovery Menu. Some things are easily 2-3 different versions until I think everyone likes it. Guest feedback is very important as well. 

We recently added a short-form menu; it’s still a full experience, but you get it a little bit quicker with a couple less dishes, but still the same quality of food service and drinks. And then we, of course, our bar bites menu and the Unwritten bar program based on cocktails. The food is based on cocktails, you sit at the bar, and the bartenders take you through all the drinks and the components, similar to the Discovery Menu.

KT: The daily changes with the Discovery Menu, is that driven by the ingredients? 

CMC: Yes, and stuff we want to try. All the dishes have interchangeable parts, like if it’s not endive, it can be radicchio, if it’s gem lettuce, it can be frisee, and so on. We can spin a dish with different ingredients, and you get a completely different outcome. 

And sometimes it is completely onset new dishes… It usually comes together with a couple of different people. I’ll go to my sous chef and go like “hey man I’ve got this idea I want to try, what do you think” and he’ll be like “what if we do this and this” and then between the two or three of us it becomes a better version of the dish, then if it was just me, four eyes see better then two eyes, you know.

So we have a bit of a melting pot of ideas and techniques that come together. I obviously give that creative license as well. Same things with the sommeliers, I value their opinion, they have an amazing palette, Samuel Melanson has an amazing palette, he’s travelled the world and worked at top restaurants, why wouldn’t I let him try? I value these opinions, the collaborations make us and that dish better and stronger. And it makes everyone feel pride in place as well.

KT: Anything you’d like to add 

CMC: Just hammer in the point that it’s a team effort, the ownership with the vision and direction and the team we all came together, and every single person just put in so much work and made it possible.

The post Chef Malcolm Campbell on refining terroir dining inside Mystic Nova Scotia appeared first on Paths to Travel.

The festival is bustling and energetic, bringing together whisky appreciators from across the country and producers from all around the world. Repeat visitors and newcomers gather to share their love for the liquid gold, reconnect with past friends, make new acquaintances over meals, and restock their collections at the on-premise shop.

New Brunswick Spirits Festival 2026 dates: November 17-21. Ticket prices are from 2025, listed for quick reference.

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.
All images by Kateryna Topol.

The Irish Whiskey Lunch by HYDE Irish Distillers, New Brunswick Spirits Festival.

What is New Brunswick Spirits Festival?

The festival was launched in 1998 by a Fredericton local, Frank Scott, who at the time was also the owner/operator of the Lunar Rogue, one of Canada’s best whisky pubs. Scott wanted to bring the world of whisky to his home province while also stimulating local tourism during the slowest travel month of the year. 

Hosted in partnership with the New Brunswick Liquor Board (ANBL), the New Brunswick Spirits Festival (NB Spirits Festival) attracts renowned global brand ambassadors and welcomes promising new producers annually. The festival event lineup includes curated dinners, masterclasses, and the famous Friday showcase, where you can taste and learn your way through a room full of whisky producers.

Scott’s appreciation and knowledge of the spirit are recognised by the whisky community, so much so that in 2016, he was invited to Blair Castle in the Scottish Highlands to be inducted as a “Keeper of the Quaich” (quake), the most prestigious appointment achievable in the Scotch whisky industry. In early 2026, the festival was also chosen as the Best Whisky Festival in Canada by The Whisky Explorers People’s Choice and Community Awards.

Whisky is always the hero spirit, but some gins, tequilas, and rums do also feature.

Where is NB Spirits Festival held?

The events are hosted at the Delta Fredericton by Marriott and completely take over the property throughout the week. Between masterclasses and lunches, festival attendees gather in the hotel lobby for snacks and cheerful chatter with cold pints, craft cocktails, and off course, more whisky. The rooms at the Delta sell out well in advance, so if you plan to attend, it is strongly recommended to book those right away.

The hotel is located a short drive or half-hour walk from Downtown Fredericton. At the hotel, guests have access to a fitness centre, pool, hot tub, and a barrel sauna, for a dash of wellness between the drams.

NB Spirits Festival founder and chairman Frank Scott at the Closed Distilleries Master Class.

NB Spirits Festival events & Tickets

Festivalgoers can attend as many or as few events as they like. All events are individually ticketed and can occupy a full-day itinerary. Happenings are listed on the festival’s events page and sold through Eventbrite.  

Tickets go on sale in autumn (October in 2025), with perennial favourites selling out quickly. You will want to make sure to set some time aside on the ticket release date to build and secure your wishlist. Each ticket also includes taxi fare home if you opt to stay outside of the hotel. 

As and added bonus, a pop-up Alcool NB Liquor Store is built in one of the hotel’s conference rooms. Open daily, the shop is where collectors can find (nearly) every featured whisky at the festival. Naturally, many of the popular (read: allocated) whiskies sell out quickly and can even prompt early morning lineups through the hotel lobby.

Tip: Keep an eye out for updates on the festival Facebook page or Instagram.

Curated meals

The festival kicks off with two special dinners. Last year it was The Rum Dinner, hosted by Chairman’s Reserve Rum, and The Whisky Dinner, hosted by Aberfeldy Whisky. These events have a business casual dress code, include a few presentations, and always have assigned seating – a great opportunity to meet new people. The festival closes with The World Whiskies Dinner, last year hosted by Suntory Global Spirits. All dinners begin with a cocktail reception. 

The NB Spirits Festival team also hosts a series of daily lunches. Like the dinners, these are three-course seated meals with a guided spirits pairing. For 2025, attendees had the option to enjoy a guided lunch with Hyde Irish Whisky, Douglas Laing, Hayman’s Gin, and Gin Lunch, hosted by whisky educator Johanne McInnis.

All meals are thoughtfully planned and prepared by the Delta Hotel’s executive Chef Mindy Trail, and Martine Nouet, one of the world’s leading whisky writers and a specialist on whisky and food pairing. Nouet, a long-standing collaborator of the festival, had taken a step back from working on the festival’s complex culinary program but was ushered out of retirement for 2025 by Frank Scott.

One of the most unique meals, if only for its timing, is the Breakfast & Drams. As the name suggests, this is a whisky breakfast kicking off at 8:30 AM. The 2025 addition was hosted by The Spots Irish Whiskey, perfectly pairing Jameson’s Triple Cask with a yoghurt parfait and Green Spot Irish Whisky with a spiced French toast.

Dinner: $110+, lunch tickets: $95, breakfast: $65 CAD.

Breakfast & Drams with The Spots Irish Whiskey.

Masterclasses

NB Spirits Festival Thursday is when all masterclasses take place. Starting at 3:30 PM and ending at 10 PM, attendees roam room to room learning about world whisky from global ambassadors and distillers. Between sessions, the lounge is absolutely buzzing with people sharing plans and favourites over drinks. Nearly forty masterclasses happen this day, spotlighting renowned producers and up-and-coming distilleries from around the world.

A small sample of the 2025 masterclass lineup includes: House of Suntory (presented by Tristan Davis), Bruichladdich, (presented by Johanne McInnis), Dewars Family Vertical (Rhiann Ferguson), Sleeman Family’s Spring Mill Distillery (presented by John and Cooper Sleeman), Rare Finds from Scotland’s Legendary Distilleries (presented by Simon Hooper & Ben Lemieux), Bowmore (presented by James Neil), Glenfiddich and Balvenie (presented by Jamie Johnson), Arbikie (presented by Nicolas Stirling), and many more.

See last year’s events list for a more detailed sample of masterclasses and distilleries taking part in the festival.

Related articles: John Sleeman & Sons: The family that wouldn’t stay erased

Specialty tastings 

Whisky & Art: A Feast for the Senses is an annual favourite and often the first event to sell out. For this one-of-a-kind tasting, patrons are shuttled to the Beaverbrook Art Gallery, where Martine Nouet works closely with John Leroux, the Manager of Collections and Exhibitions, on pairing whisky to art. Martine’s whisky stories are followed by John’s incredible insight into each chosen piece of art have the room in a quiet awe, chuckling and gasping from time to time.

This concept might be hard to imagine, but the two of them really make it work: “This painting is by Anonymous, so your first whisky is also anonymous, the bottle isn’t displayed here with the other four. It is lively, fresh, and sort of quiet, if there is such a thing as a quiet whisky, like the serene women in this painting,” Martine explained the pairing, “and the two creepy guys in the back,” John chimed in, causing a wave of laughter across the room. The “anonymous” whisky was later revealed as AnCnoc 12 Year Old. $75 CAD.

Scotland’s singer and songwriter Robin Laing (“The Whisky Bard”) made multiple appearances throughout the festival, including an hour-long tasting titled Songs, Stories and Drams. This afternoon’s tasting included six whiskies accompanied by Laing’s whisky-themed and often comedic folksongs (Old Pulteney 18, Clynelish 18, Bruichladdich Black Art, Talisker Distillers Edition, Glenmorangie The Nectar 16, and Bowmore 18). $40 CAD.

Other speciality tasting event examples include:

• The coveted Springbank Vertical Tasting, showcasing hard-to-find Single Malt Scotches ($125)
• The Chairman’s Dram with Frank Scott, which includes carefully selected bottles from Frank Scott’s private collection, including discontinued and hard-to-find drams ($140)
• Closed Distilleries, which spotlight a mix of bottles from distilleries that no longer operate, this is a once-in-a-lifetime type of session and comes with stories about what makes these expressions still so valuable ($150)
• The Collectors, where a handful of bottles are donated by friendly whisky collectors, offering participants a taste of often hard-to-find expressions only available through private tastings ($75)

Note that these events change year-to-year, depending on the participating spirits partners.

The festival showcase 

This is the “crown jewel” of the New Brunswick Spirits Festival. Producers line up their selection of offerings across long rows of tables, wrapping around the conference room. Each table is fronted by a brand ambassador or a distiller, guiding festival guests through production processes, history, and tasting notes. $125 CAD

The serious collectors choose to enter the showroom early with the NB Spirits Festival VIP Showcase Access ticket ($175 CAD), which gives them an hour head start on the tasting lineup. If time permits, it is recommended to do a full walk around before tasting to get a good sense of the available spirits and planning a route that avoids palate fatigue.

Related article: On the makings of a distillery with Katherine Lanteigne from the New Brunswick Distillery

Getting to & Around Fredrecton

Direct flights to Fredericton are available from across Canada. Fredericton International Airport (YFC) is only a 20 minute drive from the host hotel. Given the nature of the festival, you will not need a car and can easily get around with taxis or rideshare (Kari and Uride). NB Spirits Festival also operates a Safe Ride program, so make sure to grab your taxi chit on the way out. The event host will typically remind attendees where and when one is available.

Explore Fredericton beyond the festival with our Fredericton city guide.

Find accomodations in Fredericton

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Where does Air North fly?

Air North flies to 12 destinations across Canada, including major cities and Yukon’s northernmost communities. Recent interline agreements with WestJet and China Airlines extend connectivity to major global destinations, allowing passengers to book a single ticket, with end-to-end baggage handling, to cities like Yellowknife from faraway destinations. The airline team is quite proud of their standards for efficiency, shared Maria Kostaras, Director of Communications and Marketing. Air North operates on time, and the only delays they might experience are weather-related. 

Some routes are seasonal: summer and fall flights bring travellers to the Northwest Territories for the midnight sun and vivid autumn colours, while winter routes serve family travel and Northern Lights tourism, viewable directly from your window seat.

Comfortable seating at no extra cost

Air North’s standard cabin features a three-three seat configuration with a generous 32-inch seat pitch. For comparison, Air Canada Rouge, for example, is 29” while WestJet’s recent controversial and brief update was to 28”. All Air North seats recline and have plenty of under-seat storage. 

Simple, transparent fares, no surge pricing

Air North offers only two fare classes: GoYukon and Optimum. Both are straightforward, with no surge pricing, making last-minute bookings and advance planning equally stress-free. The main differences lie in change and cancellation fees; Optimum also includes standard seat selection.

What’s included on every Air North flight?

One of Air North’s most distinctive qualities is its all-inclusive approach to travel. Regardless of fare class or route, every passenger receives:

• Complimentary carry-on baggage
• Two complimentary checked bags
• A complimentary meal and a warm cookie
• Complimentary beverages, including tea, Midnight Sun Coffee Roasters coffee, soft drinks, and juice

“The ownership group’s motto is to make travel affordable,” Kostaras shared,  “so we have all these perks included on all routes”.

Fresh, locally sourced in-flight meals

Air North’s on-board menu is created by Michael Bock, who also operates Black Wolf Bistro at Erik Nielsen Whitehorse International Airport. Meals are prepared fresh daily by the Whitehorse-based Flight Kitchen team, using Yukon-inspired recipes and locally sourced ingredients. Longer routes, such as Yellowknife to Toronto, include hot meals like bison shepherd’s pie or a full hot breakfast. The beverage selection also leans regional, featuring beer from the Northwest Territories among other local options.

Air North vacation packages: Northern Lights & More

Beyond scheduled routes, Air North offers a curated selection of vacation packages through Air North Getaways. A standout option is the  Aurora 360 Flight Special, a five-day Northern Lights experience that includes a 360-degree flight to the Arctic Circle. Passengers split their time between the Northern Lights Resort & Spa and the Gold Rush Inn in Whitehorse. It’s one of the most immersive ways to see the Aurora Borealis in Canada.

Air North flight attendant with warm cookies and founder Joe Sparling. Images courtesy of Air North.

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All images courtesy of the distillery.

The origins of Macaloney’s Island Distillery: Scottish inspiration meets Canadian terroir

Years ago, Graeme Macaloney was quietly laying the seeds of his future success with a humble summer job bottling the “water of life”, which fueled his lifelong fascination with whisky. Years later, his passion, combined with credibility and expertise, helped those seeds bloom into a legitimate business. Joining the team were veteran Scottish master distiller Mike Nicolson and maturation expert Dr. Jim Swan, who together fused centuries-old Scottish traditions with Canada’s Pacific Coast ingredients and climate, earning a devoted following among connoisseurs and curious travellers alike.

Thanks to a maritime climate that mirrors Scotland’s whisky-making environments, Victoria proved to be an ideal home base. The region’s clean island water, fresh, coastal air, and temperate oceanic climate all contribute to the spirits’ distinct flavour and character. Using Canadian barley and copper pot stills from Scotland’s renowned Forsyth’s distillery, they got to work building a facility that would produce legitimately authentic single malt whisky with a uniquely Canadian identity. 

Award-Winning Canadian single malt whisky

In the grand scheme of the whisky world, Macaloney’s is a young pup. But nobody can deny that the distillery’s national and international success has been swift and impressive, proving that Scottish technique and Canadian ingredients were paying off. 

Among Macaloney’s standouts internationally are the double gold-winning An Aba, a lighted peated sherried whisky, An Loy, a double-distilled, single malt whisky, and triple-distilled Kildara, which won World’s Best Pot Still Whisky in 2023. Macaloney’s Sherry Bomb Whisky, Cath-Nah-Aven, won gold in 2023’s edition of the World Whiskies Awards. Nationally, its St Mallie Portugues Red Wine Single Cask, Peat Project Red Wine Cask Whisky, and Peat Project Bourbon Cask Whisky took home Best Canadian Single Cask and Single Malt in 2020, 2022, and 2025, respectively. Its Killeigh Triple Distilled Whisky won Best Canadian Pot Still in 2022, while its Kirkinriola Portuguese Red Wine Single Cask won the same award in 2024. Its Peated Kildara, Triple Distilled Lightly Peated Whisky took home top prize in the same category in 2025. 

Finally, Macaloney’s Peat Project Moscatel Cask Whisky was awarded 2025’s Canadian Whisky of the Year. Made with local BC barley, lightly smoked with peat, and aged in a Portuguese Moscatel cask, it offers notes of coastal pine, juicy pineapple, and chocolate-orange. On a wider scale, this win was integral as it competed against nearly 200 others in blind tastings, proving that Canadian single malts could rival even the most established and respected names in the world. 

Why Macaloney’s whisky has captured global attention

Let’s not overlook the fact that whisky tourism has exploded, and discerning visitors are eager to include a spirit tour on their itinerary. Fundamentally, the success of Macaloney’s can be traced to a deliberate combination of authenticity, craftsmanship, and a deep sense of place. Vancouver Island’s natural environment, when combined with Canadian barley, fresh water, and a cool ocean breeze, results in a series of character-rich spirits. Furthermore, its reliance on copper potstill distillation, long fermentation periods and careful cask selection is reminiscent of Scotland’s storied whisky houses. 

The future of Macaloney’s Island Distillery & Canadian whisky

Along with an expansive three-season patio in the works, Macaloney’s also plans to add more tours. tasting programs and collaborative events in the coming years to accommodate a growing demand.  Along with tasting as many spirits as you like, Macaloney’s signature experiences will include a Grain-to-Glass tour, taking guests behind the scenes – from the grist mill and warehouse, to the pot stills and the maturation room – with the option to even smoke peat upon request. 

For decades, the conversation about single malt whisky centred mainly on Scotland. Macaloney’s is proof that new regions, including Vancouver Island, can create exceptional whisky. And while Macaloney’s has racked up a list of impressive awards, it’s important to keep in mind that thousands of whisky barrels are still maturing, each representing future, potentially award-winning releases, further elevating the brand’s reputation. Currently, Macaloney’s is the 3rd most-awarded distillery in the world and the most-awarded craft distillery in Canada. Conclusion: Graeme and his team are just getting started! 

Sidebar – don’t skip the beer!

Named after a poem by Robbie Burns, Twa Dogs Brewery operates inside Macaloney’s, pouring a rotating lineup of craft brews brewed on site using high-quality ingredients. Behind-the-scenes tours offer guests a chance to sample various strains of malted and unmalted barley while enjoying a few beer and whisky tastings along the way. Macaloney’s brewery arm adds another dimension to the visitor experience, all in a relaxed, speakeasy-style setting that feels upscale yet welcoming, without the pretentious atmosphere or hefty price tag. Be it a pint or a dram, Macaloney’s delivers a memorable experience, with a touch of West Coast swagger. 

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Tucked away on Mercer Street, Le Germain Hotel Toronto Mercer feels private and secluded, despite being only a small city block South of King West. This family-owned property is one of many across Canada, all centrally located, beautifully designed boutique hotels around the country. The hotel looks quite unassuming from the outside, but as soon as you enter, a sense of comfortable luxury will reveal itself with tall ceilings and fine finishes.

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

PUNCH Restaurant, Le Germain Hotel Toronto Mercer. Image courtesy of the hotel.

The vibe & Shared spaces 

Due to the location and the architectural structure of the building, the hotel does not get a lot of light, but the dimly lit, moody character of the space is embraced through design. Dark wood, carefully chosen design touches, art and live greenery set an ambience of a secret urban lounge, accompanied by matching atmospheric music. 

The open lobby has a comfortable sitting area that feels like a petite library coupled with a small boutique shop. To the right is the Mercer Lounge, hidden behind the check-in desk. To the left, through a heavy door, is the brand new PUNCH Restaurant.

Your room key gives you access to the hotel amenities like the seasonal terrace and a small but fairly well-equipped gym on the upper floor. On the mezzanine level, which looks over the lounge, are meeting rooms and a special events bar. Quiet now, this area surely comes to life in full colour when in use.

Le Germain Hotel Toronto Mercer lounge, images by Kateryna Topol.

Inside the Suite

There is a total of 118 rooms at the hotel, all tastefully decorated, embracing contemporary design with thoughtful lighting and modern conveniences. All of the La Germain Hotel properties are created with purpose and sustinabailty in-mind, each room has plenty of livable storage, mirrors, usable counter space in the bathroom, and places to open, store, and hide your things.

The walls behind headboards are covered with felt-inspired material made of 95% recycled matter (Svelte) with an art installation above each bed. Commissioned for the hotel, the art pieces are featherweight sculptures made by Canadian artists Ann Bartok and Olena Kassian from BARKAS.

The room lighting is defused for arrival, jazz music softly playing in the background, and chocolate dessert cups accompanied by a personal note are ready to greet the guest. The spa-like oversized bathrooms have glass walls, further opening up the space. Blinds are available for privacy. Small, thoughtful conveniences, like earplugs, water carafes (filled in with turndown service), proper wine glasses, and an interior privacy button, add to the quality of the stay. 

Rooms range from a Classic Queen to various-sized Suites, including the Apartment Suite, with separate dining and living areas, and the Executive Suite with a living room and a fireplace. The regular noon checkout time is perfect for sleeping in after a big night out and enjoying breakfast in the room.

Le Germain Hotel Toronto Mercer, images by Kateryna Topol.

Restaurant & Lounge

The most recent addition to the hotel is the two new dining properties: the Mercer Lounge and PUNCH Restaurant.

Mercer Lounge is a classic hotel bar, with casual, comfortable furniture, dim, moody lighting and a signature library wall with a wooden ladder. The lounge opens at 5 PM daily, welcoming locals and hotel guests for a casual catch-up and live music on Wednesdays and Thursdays. On the bar menu are cocktails, freezer martinis, interesting wines, and a selection of decadent snacks like Gunpowder Pate (pork) and Fried Mozzarella and Caviar (eat it as soon as it hits the table). 

PUNCH Restaurant, on the other hand, has the grandeur of an English ballroom. The white tablecloth, tables and long padded benches are framed by high wood-panelled walls with stained glass windows. At the back is a statement bar with only a handful of barstools where locals gather for nightcaps.

PUNCH is a conceptual restaurant. The name is inspired by the Hindi word pañch, which means “five,” pronounced as “punch”. Punch is known as the world’s first cocktail, made in the 17th century (spirit, sugar, lemon, water, and spiced tea), so here at the hotel, the restaurant welcomes the heritage and the cultural collision of flavours. The kitchen is led by Executive Chef Mandar Kulkarni (Le Select Bistro, Don Alfonso 1890, BISHA), who takes inspiration from family recipes. Guests can enjoy a modern take on classic dishes like Mumbai Chat-Slaw and Dum Pukht Chicken Biryani, or delve into world classics like Beef Wellington and Whole Grilled Seabream. Breakfast and brunch are served at the restaurant as well.

Mercer Lounge, Le Germain Hotel Toronto Mercer. Images courtesy of the hotel.

PUNCH Restaurant, Le Germain Hotel Toronto Mercer. Images courtesy of the hotel.

What to do nearby 

Le Germain Mercer is conveniently located a short walk away from the CN Tower, Aquarium, and a few other popular tourist attractions; consider purchasing a CityPASS if you plan to visit more than two. On a nice summer day, you can also walk to the city waterfront for a prolonged, relaxing afternoon.

Within short walking distance are the TIFF Lightbox Cinema and gift shop, Princess of Wales Theatre, Royal Alexandra Theatre, and the Roy Thomson Hall. In addition to the shows in the permanent city theatres, Candlelight Concerts are hosted in various venues across Toronto. Current offer on Fever is up to 30% select experiences.

Book direct on germainhotels.com to take advantage of special offers (like breakfast package or the PUNCH experience menu package), flexible checkout time, and guaranteed best price. Compare rate to: Expedia | Booking.com | TripAdvisor | Hotels.com

Gym at the Le Germain Hotel Toronto Mercer, images by Kateryna Topol.

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