The Okanagan Valley

THE OKANAGAN VALLEY has weathered a lot over the past two years. In 2023, wildfires saw residents evacuated and travellers sent home, while an extended cold snap wiped out entire crops of grape varietals in early 2024, a devastating blow to the winemaking region. But the week I spent there earlier this spring, travelling from Kelowna to Penticton to Osoyoos and back, made it apparent how optimistic and vibrant the region remains—and how ready they are to welcome visitors back. Every beach boardwalk and restaurant patio was buzzing with couples, kids and friend groups into the well-lit evenings, with the odd bachelorette party or two.

- Chantal Braganza

EAT

Fun fact: Kelowna was recently invited to submit a bid for UNESCO City of Gastronomy certification for the local focus of its cuisine. You'll see this influence in what wineries offer with tastings, such as the modernist, small-plate five-course dinner at Mission Hill Family Estate (from $195 pp) or the casual tapas served at Liquidity ($8-35). I loved the food at CedarCreek Estate Winery's Home Block, directed by River Café alumnus Neil Taylor.

Some of the culinary boom is being driven by people who grew up or worked in the valley, left, then returned. Their passion for elevating the local scene is evident, whether it's Michel and Ayse Barluk opening Turkish restaurant Elma in Pentiction, or Christopher Royal and Michael Ziff revitalizing the Naramata Inn after the century-old establishment was slated to close. Its seasonal restaurant, Bistro Lapin Perdu, offers French fare with a few Québécois touches gleaned from Ziff's Montreal childhood.

STAY