Eat, Sip, and Stay in These Epic Culinary Hotels in Canada
"Chef Malcolm Campbell’s open kitchen explores Nova Scotia’s terroir through three distinct tasting menus—Flora (plant-forward), Fauna (meat and game) and Biota (land, sea and air). Standout moments include Acadian wild caviar with wakame emulsion, smoked ricotta ravioli studded with chanterelles and caribou moss, and a playful chocolate “urchin” for dessert; a wall of fermenting jars hints at a deep interest in preservation and alchemy." - Claire Sibonney
