Seafood-Forward Dinner at Fathom

Thirty seats in Sidney, chef Matt Jackson's French-technique hyper-local cooking, and a 4.7 that explains why those seats go fast.

Victoria's Chinatown tasting menu that critics keep whispering 'Michelin' about, with just enough seats to feel like a genuine secret.

Walk-in BC oysters shucked to order on Blanshard Street, with all-day Sunday happy hour and a 4.8 you can actually trust.

Fort Street's Italian-leaning West Coast institution: house salumi, 300 bottles of wine and a room that makes three hours vanish.

Modern Pacific Northwest tasting menus with fresh Fanny Bay oysters, in a Magnolia Hotel room that genuinely glows.

An 1889 heritage house in James Bay where the cooking is vegetable forward, the light is good and nothing is in a hurry.

Sidney's teal boothed diner on Beacon Avenue, turning out stuffed Belgian waffles and five different hashes three blocks from the sea.

The West Shore branch of Victoria's pink diner, where you can hand the menu back, say Mahoney, and let the kitchen decide for you.

Dinner inside the Butchart family's own house, conservatory glass onto the gardens, served only through high summer.

Fort Street's beloved all day breakfast room since 1991, with art crammed onto every wall and a benny list that runs to double digits.

Tasting flights of award-winning organic cider on a ten-acre Saanich Peninsula orchard above the water, reservations required on weekends.

The Oak Bay brunch where the chefs also own a Saanich farm, and the farm writes the menu.

A Tudor heritage manor ringed by wild oaks, with crackling fireplaces, heated patios, and Times Colonist dining wins year after year.

A tiny room at the far end of Sidney's pier where the halibut is worth the money and the Mount Baker view is free.