Experience the freshest seafood, most delicious wines and breathtaking scenery—and whales (oh my!) on a drive from the B.C’s coast to its desert. The five-hour drive starts with the coastal charm of Steveston through urban Richmond, winds through the rugged beauty of the Similkameen Valley, onwards through the desert landscapes of Osoyoos, and ends amid the lakes and vineyards of Penticton, for a delectable journey rich in natural beauty.

Steveston

This historic village at the Fraser River’s South Arm began as a canning hub in the early 1900s. Today, Steveston remains a fishing centre and a tourist haven, complete with whale watching – we saw four humpbacks frolicking on our expedition with Vancouver Whale Watch. On land, Baan Lao offers refined Royal Thai cuisine in a tranquil waterfront spot.

Restaurants, breweries and bars in Steveston village, Richmond. Photo: Tourism Richmond

Chef Nutcha Phanthoupheng crafts exquisite bites using top-tier ingredients like local Dungeness crab. Dishes include Japanese tiger prawns with lobster tom yum, grass-fed water buffalo in a sublime Massaman curry, and smoked ice cream with sticky rice and tropical fruits. 

Braised Water Buffalo Shank and Massaman Curry at Baan Lao. Photo: Luis Valdizon

Wines are selected by a Master Sommelier, and there’s even a tea sommelier on staff. The restaurant is also home to artwork painted by Suda, an elephant whose talents support the Maetaeng Elephant Park & Clinic.

Richmond

A coastal city at the mouth of the Fraser River, Richmond blends urban life with agriculture and is home to one of Metro Vancouver’s finest restaurants: The Fish Man. Here, plump oysters shine with fresh yuzu and hand-grated wasabi, and live tank abalone is quickly poached, then dressed in hot oil, ginger, and green onion – juicy and gelatinous like a cross between a scallop and calamari.

Fisherman’s Wharf, in Richmond BC Canada. Photo: totororo/Getty Images

A seasonal delicacy, loofah soup with Manilla clams and prawns, is seasoned with a warming bite of white pepper. The local snow crab chawanmushi is sweet and silky, while the steamed lingcod – you choose your fish, cooking method, and flavour base – is a fiery taste sensation of pickled and Thai peppers. Chef Bo Li’s standout dish? The sour cabbage fish hot pot, a wildly comforting hybrid of Sichuan heat and Eastern European tang.

Similkameen Valley

A meandering drive along the Similkameen River (just under four hours from Steveston) brings you to Keremeos, the “Fruit Stand Capital of Canada,” nestled in one of the world’s great organic fruit regions. Here, Row Fourteen serves hyper-local cuisine from its 60-acre organic farm. Chef Brandon Frederick’s wood-fired kitchen turns out dishes like sourdough with smoked peach butter, truffle cheddar quiche with sun-warmed tomatoes, and smoked beets with cherries, lemon basil pistou, and blue cheese spuma.

Chef Brandon Frederick’s wood-fired kitchen, sourdough with smoked butter and farm-fresh pickled vegetables, and the most delicious truffle cheddar quiche with heirloom tomatoes. Photo: Courtesy of the author

Beef short ribs are spoon-tender, paired with fresh peas and carrots. Don’t miss the house Klippers Untangled ciders – standouts include black peach and lavender nectarine varieties.

Osoyoos

Set in a desert landscape, Osoyoos features vineyards, mountains, and Canada’s warmest lake. Stay at Spirit Ridge Lake Resort and Winery, an Indigenous-owned retreat on sacred land overlooking the river.

Late summer/fall scenic views at Spirit Ridge. Photo: Indigenous Tourism BC/Spirit Ridge

At its restaurant, The Bear, The Fish, The Root and The Berry, Chef Murray McDonald’s platters include B.C. salmon, “three sisters” empanadas, fry bread, and maple corn pork belly. Mains like seared lingcod with chestnut pasta or bison with chimichurri reflect the region’s abundance.

Sunset from the patio of The Bear, The Fish, The Root & The Berry at Spirit Ridge Resort, Osoyoos, BC. Photo: David McIlvride/BC Tourism

Dessert dazzles with creativity, and wine pairings come from Nk’Mip Cellars, crafted by Justin Hall, North America’s first Indigenous winemaker. Highlights include a bright 2022 Riesling and a refined 2022 Cabernet Sauvignon aged in French oak.

Penticton

Located between the Okanagan and Skaha lakes, Penticton is a sun-soaked haven for beachgoers, wine lovers, and peach enthusiasts.

The beach and shoreline of Penticton on Skaha Lake, Thompson Okanagan. Photo: Thompson Okanagan/Melissa Barnes/Tourism BC

Stops include Little Engine Wines, home to award-winning vintages and a 95-year-old apricot tree, and Bistro Lapin Perdu at the Naramata Inn, known for cocktails and elevated bites. At Poplar Grove, Chef Stacy Johnston crafts Naramata Bench winery cuisine with flair. A zucchini blossom amuse is stuffed with goat cheese and served over a chartreuse sauce with walnut gremolata.

The author and the iconic 95-year-old apricot tree in the vineyard at Little Engine Wines in Penticton, a glass of award-winning wine in hand. Photo: Courtesy of the author

Hokkaido scallops sit in tomato cream alongside sweet tomatoes and basil from the vineyard. Truffled ricotta agnolotti is tossed with peas, oyster mushrooms, and lemon butter, and dessert, a chèvre semifreddo strewn with cherries, blackberries and pecan praline, is served with a dram of 2015 Ruby (like a port), along with a glorious vineyard sunset. 

Sunset at Polar Grove. Photo: Courtesy of Poplar Grove