Located a stone’s throw from Niagara Falls and a short drive from Toronto, Niagara-on-the-Lake offers one of Ontario’s most exceptional culinary tourism experiences. The Niagara soil is rich and has been an agricultural haven for peaches, cherries and pears. Today Niagara-on-the-Lake is best known for its world-class wineries and farm-to-fork restaurants. No visit to The Falls is complete without a sipping spree of the region’s nearby vineyards, many of which produce some of the world’s most celebrated icewines.
The Prince of Wales Hotel was originally established in 1864. Its current name was chosen in honour of the 1901 visit to Niagara-on-the-Lake by the Duke and Duchess of York, who were later crowned King George V and Queen Mary. The hotel is steeped in British history and filled with charming antiques: vintage tea pots, candelabras and portraits of English nobility; fitting that their afternoon tea is one of the most celebrated in town!
Tea at the Prince of Wales offers guests the opportunity to celebrate an age-old afternoon ritual. The first level of our three-tiered tower offered piping hot scones, local icewine jelly, fresh fruit preserves and Devon cream. Levels two and three showcased dainty sandwiches and freshly baked pastries. Be sure to sample a pot of the tearoom’s signature Himalayan Vintage Black with a whisper of cream and wee sugar cube to liven up your cup.
Ravine Vineyard Restaurant is located in a cozy farmhouse filled with a wild collection of antiques, mason jar motifs and tractor bar seating. The property is steeped in Canadian heritage and considered one of the most historically significant farmhouses in the region. A painting of the property by a student of the Group of Seven Masters actually hangs on the wall of the tasting room.
The kitchen at Ravine does an excellent job of showcasing local producers and celebrating the unique flavours of each season. Highlights from the menu include a sensational house-smoked cured charcuterie (piccalilli, brined preserves) and sous-vide rabbit leg (sage cavatelli, smoked pork hock, shiitake mushrooms, sherry cream sauce).
Trius Winery Restaurant features a spacious and elegant dining room that offers stunning views of the surrounding grape-filled vineyard. The winery is best known for its Trius Red and Brut, which you should make a point of sampling at the tasting room before digging into dinner.
The kitchen at Trius regularly changes its menu offerings based on the ebb and flow of the seasons. Memorable moments include Marc’s foraged wild and tame mushrooms (Everspring Farms duck egg, herbed ricotta, sourdough) and Ontario heritage rock cornish hen (smoked bacon lardoons, honey mushroom, pearl onions, Riesling sauerkraut, neep and tattie gratin).
The Charles Inn first opened in 1832. This luxurious Manor House has been totally refurbished; still retaining its inherent dignity and elegance, it exudes a friendly intimacy. The dining room is located in the old parlour and still features its original crystal chandeliers. Big band music plays throughout dinner, bringing diners back to the 1920s.
The Charles Inn kitchen offers some of the province's most exceptional culinary creations, which include pan-seared diver scallop and 72-hour beef short rib (parmesan polenta, autumn vegetable ragout, roasted garlic and parmesan cream, red wine jus) and celeriac risotto (roasted celeriac, sautéed wild mushrooms, shaved parmesan, truffle oil and shaved black truffles).
The Queen’s Landing is an opulent boutique hotel known for its waterfront setting, floor-to-ceiling windows, sweeping Scarlett O’Hara staircase, marble floors and stained-glass. This stylish mansion offers one of the most exceptional brunch offerings in town.
Brunch at the Queen’s Landing is an unforgettable dining experience, with a relaxing and indulgent environment and sure-to-be favourite meal. Highlights include eggs benedict with pancetta (cheese scone, hollandaise, roast potatoes) and french toast with roasted peaches (maple syrup, sweet pecan butter).