Discover the treasure La Vista Dining Room at Atlantica Hotel & Marina Oak Island – Enjoy a relaxing atmosphere, as you admire the panoramic views of Oak Island and Mahone Bay.

Take in the fresh air and sea breezes on our large outdoor oceanfront patio and in the evening, enjoy a delectable meal in an elegant atmosphere while watching the fabulous Nova Scotia sunsets.

About the Chowder

Atlantica Oak Island Lunenburg Seafood is a delicious medley of Nova Scotia scallops, mussels, haddock, and shrimp simmered in a dill flavoured cream with potatoes, onions, and celery.

Bare Bones Bistro is located in the beautiful historic town of Parrsboro.  Situated on the spectacular Bay of Fundy, Bare Bones offers a unique atmosphere with the world’s highest tides as our backdrop.  Our team’s attention to detail and commitment to excellence is coupled with true Nova Scotia charm.

Our skilled chefs are committed to providing the freshest available ingredients, in an affordable fashion.  They not only spend a great deal of time obtaining ingredients from local farmers, but visit them in their fields.  With the Bay of Fundy being home to lobster, haddock, flounder and the finest scallops around, our chefs have been known to join the fishermen on their boats where they not only understand the work involved in bringing these culinary delights to our tables but also get hands on experience in the care and processing.

At Bare Bones we are committed to working with our local farmers and fishers and we do our best to provide as much product from our local area as possible.  Join us for lunch or dinner and enjoy an experience that will be sure to leave you wanting to return.

About the Chowder

Bare Bones Bistro’s seafood chowder utilzes all things great from the land and sea.  During the last three years in business we have managed to source roughly 99% of our chowder ingredients local, obviously the latter half of summer and early fall being the best times for this.  With 100 billion tonnes of water replenishing the bay of nutrients for the seafood we harvest for this chowder and the short trip they require to travel to our kitchen, this chowder is sure to be one you will be writing home about.

Light cream fennelbroth,fresh vegetables and seafood… do the math.

The Bell Buoy offers one of the most extensive selections of fresh seafood in Atlantic Canada. Enjoy perfectly prepared seafood and friendly service overlooking the beautiful Bras d’Or lakes. Our extensive menu includes a wide variety of fish, lobster, hand-cut charbroiled steaks, pastas and chicken and a wine list designed to enhance your dining experience. The Bell Buoy is “nut free” and sensitive to special dietary needs. We make all of our own bread, sauces, soups, desserts and even our own ice cream! Be sure to try our seafood chowder, which has been rated as the best by many of our customers!

About the Chowder

The Bell Buoy Chowder includes mouth watering morsels of salmon, cod fish, sea scallops and diced potatoes, prepared with a lobster base and served in a light cream with homemade oatmeal bread.

Located in the beautiful Annapolis Valley, Between the Bushes is one of Nova Scotia’s premier agri-tourism destinations. Enjoy our country setting and warm hospitality as you dine beside the indoor fishpond or on the patio overlooking 60 scenic acres of highbush blueberries. Savour our creative delights prepared from scratch, taking advantage of our bounty of fresh local ingredients. We offer Nova Scotia wines to compliment our menu. Children are welcome to select a favorite dish from their own menu. The on-site Blueberry Acres U-Pick opens early August through September. Come pick delicious highbush blueberries, and then join us at Between the Bushes to complete your Nova Scotia culinary experience.

About the Chowder

A trip along the Nova Scotia Chowder Trail would not be complete without a visit to this hidden treasure. Our succulent chowder starts with a rich seafood veloúte. Add to this creamy sauce our very own Country Magic® onions and potatoes. Seafood lovers….a medley of shrimp, haddock, scallops and salmon finish this one of a kind taste experience!

Since 2000, the Restaurant at the Chanterelle has served cuisine created from organically and locally produced foodstuffs, according to the “Slow Food” tradition.  Specializing in dishes made with fresh, wild chanterelles, the menu changes daily. It offers vegetarian, non-vegetarian and seafood entrées, house-made soups, salads and desserts. Fully licensed, we serve local wines, beers and a variety of single-malt scotches. In 2006, the Chanterelle was named to the prestigious restaurant guide Where to Eat in Canada. Our chef was selected to represent Canada at Slow Food’s Terra Madre in Turin, Italy in 2006 and 2008.

About the Chowder

Chanterelle’s chowder consists of house made fish stock, a variety of local seafood, Yukon gold potatoes, tomatoes and Nova Scotia dulse.

Named BEST SMALL RESTAURANT for 2010 by the Restaurant Association of Nova Scotia, and nestled in historic Shelburne, Swiss chef Roland Glauser and his wife Kathleen serve up delicious world cuisine blended with down home hospitality to locals, summer residents and tourists. Menu features splendid, local seafood and meat dishes, inventive pastas, seasonal salads, delectable Swiss specialties and mouth watering desserts plus a full selection of local and imported wines. This gem of a Café is worth the drive.

About the Chowder

Our wildly popular Seafood Chowder is freshly made, full of tenderly poached large size scallops, North Atlantic pink shrimp, locally caught haddock, sweet onions and just the right amount of locally grown potatoes.  Chef Roland starts with fish stock, and finishes with a generous splash of Nova Scotia’s own Jost Vinyards white wine and Cooks Dairy fresh cream.  This chowder is just one of the many reasons that locals and visitors find coming to Charlotte Lane is worth the drive!

Cuisine of the Year 2009 Taste of Nova Scotia Prestige Awards. Chives Canadian Bistro has become a name trusted for quality in Halifax’s dining community. Our desire to create an extraordinary casual dining experience has set new standards for restaurants in our community. Guests have come to expect an ever-changing menu at Chives. We focus on using fresh, in-season and local product. Chef Craig Flinn looks first to Nova Scotia for our ingredient base, then to the rest of the Maritimes to create our “Canadian Bistro” menus. Chives now operates a café next door called Ciboulette Café and Catering.

About the Chowder

Chives SMOKED YUKON GOLD POTATO “CHOWDAH” includes lobster, scallops, mussels, and haddock in creamy smoked potato and leek soup…our classic recipe and part of the Nova Scotia “Chowder Trail”…

Every now and then it’s good to reinvent yourself …
Hold on to what works and alter what’s left
For as they say, “Change is as good as a rest.”

Formerly The Annapolis Dining Room, Churchill’s offers a menu as creative and eclectic as it’s always been. Try a new twist on an old favourite, featuring local ingredients and prepared when ordered. Everyone is welcome – come and rediscover us!

Always a specialty are world-famous Digby scallops, prepared by award-winning Chef Dale Nichols. A complete selection of Nova Scotian and imported wines is available.

About the Chowder

After arriving to the Pine’s from the Keltic in 2009, Chef Dale Nichols discovered that smoked haddock was being fresh smoked 30 minutes from Digby by the Bay of Fundy Fisheries and thought this would be perfect for Smoked Haddock Chowder.  They brine the fish for 4 hours and smoke it in a cozy smokehouse at night when the temperature is cooler so it doesn’t heat the fish.  Chef Nichols features exclusively the Smoked Haddock Chowder with Bacon, Onions, Potatoes, Fresh Thyme from the garden and a touch of cream.

2000 Taste of Nova Scotia Restaurant of the Year

Location! Location! Splash! The Dauphinee Inn is ideally nestled on the shores of Hubbards Cove. With a waterside deck and a panoramic dining room, our restaurant serves the freshest in local seafood, from creamy chowder, haddock and salmon to juicy lobsters, jumbo scallops and succulent shrimp. Be sure to check out our famous Hot Rock dining, where you cook your own meal on a slab of granite right at the table!  We complement our meals with fine wines and fresh herbs and vegetables from our own garden.

About the Chowder

Sadie’s Famous Seafood Chowder. Back in the 60’s, 70’s and 80’s we used to host a Craft and Chowder Festival, and Sadie Dorey was our cook at the time.  For the Chowder Festival Sadie and her crew would arrive at 6:00am and start to prepare all the ingredients for the chowder. She used all the freshest of ingredients which included haddock, scallops, shrimp, salmon and lobster in a creamy broth that was choke full of flavour. We still use the same recipe, although Sadie passed away this year at the age of 102. She will be missed, but her chowder will live on forever.