Tasting Menu at Published on Main

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

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.

Vancouver's first Michelin Young Chef Award winner cooks seasonal BC plates in a warm wood room beside the Pacific Spirit forest.

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

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

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.

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

The Langley sleeper with a 4.8 rating and seats so few that booking one is basically a love letter.

A 1918 Cloverdale heritage house with five intimate dining rooms and a tableside flambé service that treats dessert as theatrical inevitability.

The Michelin-listed W 4th kitchen that is genuinely relaxed, genuinely BC-farm-driven, and has a fried chicken sandwich with permanent-resident status.

Dinner at the top of Queen Elizabeth Park: West Coast cooking, white tablecloths and big windows looking north to the city and the mountains.

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

Granville Island's under-the-bridge seafood institution, where the oysters are cold, the sushi bar hums, and False Creek handles the mood lighting.

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