What to eat and drink in Canada: dishes, etiquette and dietary tips

Canadian cooking mixes French, British and Indigenous roots with heavy immigrant influence in the big cities. The most distinct kitchen is Québec; the coasts are about seafood; the Prairies about beef and grain; and Toronto and Vancouver are among the best places in North America for Asian food.

If you only have one trip, treat the list below as a route rather than a checklist. Poutine is everywhere but best in Québec, where the curds squeak and the gravy is peppery. Montréal smoked meat belongs on rye with mustard at lunch. A Montréal bagel is smaller, denser and boiled in honey water before it hits the wood oven, so it eats more like a snack than a New York one.

On the east coast, a lobster supper means boiled lobster with mussels, chowder and potato salad, and it is a summer institution in PEI and Nova Scotia. The Halifax donair — spiced beef in pita with a sweet garlic sauce — is the late-night counterpart. In the Prairies, order Alberta steak and finish with Saskatoon berry pie. In BC, look for candied salmon and let the Asian kitchens do the rest.

Indigenous food is part of the picture, not a side note: bannock, pan-fried or baked, turns up plain, with berries, or as the base of an 'Indian taco'. In spring, Québec sugar shacks pour hot maple syrup onto snow so it can be rolled onto a stick.

Prices below are 2026 estimates in Canadian dollars, before tax and tip. Taxes are added at the till in most of Canada rather than being included in the menu price, so the number you see is not the number you pay.

Breakfast and coffee are cheap by North American standards; lunch is where the gap opens between a food-court counter and a sit-down room. Alcohol is the item that surprises visitors most, because it is sold through government or licensed stores and taxed heavily.

Wait to be seated in sit-down restaurants rather than picking a table yourself. Water arrives without asking. Servers check in less often than in some countries, which is normal, not neglect — flag someone down if you need something.

Tipping is the main rule to get right. Fifteen to twenty per cent on the pre-tax total is standard at sit-down restaurants, and a lower amount is fine at counters where you order standing up. In Québec, greet staff in French first; a simple bonjour before switching to English is the whole gesture.

Portions are large. Sharing a main and adding a starter is a normal way to eat here, and most kitchens will bring an extra plate without comment.

The legal drinking age is 19 in most provinces and 18 in Québec, Alberta and Manitoba. Bring photo ID that shows your date of birth — a passport is the safest document for visitors, since some provinces do not accept out-of-province or foreign driver's licences as proof of age.

Alcohol is sold through government-run or licensed stores, and the rules differ by province: some allow beer and wine in grocery stores, others keep everything in a dedicated shop. Hours are shorter than in many countries and Sunday rules vary, so check locally before planning an evening around a purchase.

Tap water is safe to drink across Canada. Coffee culture is strong, and in Vancouver and Toronto the tea and bubble-tea options are as good as the coffee.

Vegetarian and vegan food is easy in cities, but poutine is the trap: the standard gravy is beef-based. Many places offer a vegetarian gravy, so ask rather than assume. Gluten-free is well understood, and mentioning celiac disease gets a more careful answer than saying 'gluten-free'.

Halal food is widely available in Toronto, Montréal, Ottawa and Calgary, with large halal scenes in Mississauga and Scarborough. Packaged food in Canada lists priority allergens on the label, and restaurant staff are generally trained on allergies — tell your server before ordering, not after the plate arrives.

In Québec, the useful line is: Je suis allergique à ___. Est-ce que ce plat contient ___ ? (I am allergic to ___. Does this dish contain ___?) English is understood elsewhere.

Canada's food supply is regulated and inspected, and tap water is safe to drink. Street food in the sense of unlicensed pavement stalls barely exists; what you find instead are food trucks, farmers' markets and festival stands, which are licensed and inspected. The realistic risks are the same as anywhere: food left too long at a market stall in summer, and undercooked meat.

If you get sick, the usual advice applies — fluids, rest, and medical care if symptoms are severe or last more than a few days. Check your travel insurance covers medical costs before you go, since a hospital visit in Canada is expensive for visitors.