Seaside Seafood at Olive & Anchor

A thirty-year-old Richmond warehouse hung with classic records and old instruments, serving crab cake bennies and waffles from 8am, seven days.

Vancouver Foodie Tours runs a two hour progressive meal through the market: cheese, charcuterie, candied salmon, chocolate truffles and a honey-dip donut finish.

A 1912 heritage room at the foot of Dundarave Pier, gutted so nothing stands between the table and Burrard Inlet.

South Surrey's tiny, fiercely good open-kitchen bistro: Chef Veen's French technique, BC farm sourcing, and a 4.7 that politely destroys every chain nearby.

A 1926 North Shore institution where the Yukon-style bacon arrives in slabs and a century of carved masks watches you eat breakfast.

Chef Hector Laguna's plant-draped Coal Harbour room, where the world-ranked cocktails alone justify the good shirt.

The WAG's covered bay patio is White Rock's best argument for always booking the view table and ordering the cold martinis.

Run by the actual Fanny Bay farm, this is Vancouver's only tide-to-table oyster bar, and the marble counter is yours.

A tiny Queensbury Village brunch room where the eggs benedict lands on house-made savoury bread pudding instead of an English muffin.

Port Moody's number-one table, where Executive Chef Juraj Dado's seasonal European cooking makes the Tri-Cities feel like a very good idea.

Michelin-starred Kitsilano fine dining with vintage toys on the shelves, steps from the beach, and zero sense of its own importance.

Michelin-starred Mount Pleasant room with zero attitude, precise West Coast cooking, and a wine list that will respectfully wreck your schedule.

A tiny Railtown chalkboard room doing nose-to-tail, seed-to-fork cooking that changes with whatever's actually good right now.

Built out over the water on the old Victory Shipyards boardwalk, with 180 degrees of downtown Vancouver on the other side of the glass.