From Cod to Cuisine: The Rise of Culinary Tourism in Newfoundland and Labrador
Newfoundland and Labrador, Canada’s easternmost province, has always been defined by the ocean. For centuries, cod shaped its economy, culture, and way of life. But in recent years, something new is simmering in its kitchens. A culinary renaissance is underway—one that honours the province’s traditional foodways while embracing contemporary creativity. From Jiggs’ dinner to fine-dining snow crab, culinary tourism is flourishing, attracting visitors eager to taste the stories, flavours, and spirit of this salt-soaked land.
A Storied Food Culture Rooted in Survival
For much of its history, Newfoundland and Labrador’s cuisine was born of necessity. Early settlers, including English, Irish, French, and Indigenous communities, survived harsh winters with preserved fish, root vegetables, and wild game. Meals were simple, hearty, and defined by what could be harvested, hunted, or salted.
At the heart of it all was cod. Salt cod, dried and shipped across the Atlantic, sustained generations. Local families relied on fish stews, cod tongues, and fish ‘n’ brewis—a dish combining salted fish with hard bread. Complemented by boiled dinners of turnip, cabbage, and pease pudding, this culinary heritage reflects a legacy of resilience.
But as global tastes evolved and the 1992 cod moratorium forced a shift in livelihoods, so too began a shift in the province’s food identity. A new chapter was unfolding—one written by chefs, foragers, brewers, and entrepreneurs eager to reinterpret tradition and turn local bounty into a visitor experience.
From Kitchen Table to Travel Itinerary
Today, food is no longer just a necessity—it’s a reason to visit. Culinary tourism in Newfoundland and Labrador is on the rise, with travellers seeking out local flavours, heritage recipes, and immersive food experiences. According to Tourism NL, food and drink consistently rank among the top motivators for visitation, particularly among cultural and experiential travellers.
In recent years, food-themed travel guides, cooking workshops, seafood festivals, and farm-to-table dining events have transformed once-overlooked ingredients into star attractions. Visitors want to taste Jiggs’ dinner made by a local grandmother, try foraged berries in handmade jam, or sip beer brewed with iceberg water.
This appetite for authenticity is fuelling a growing sector of the tourism economy—one that not only celebrates Newfoundland and Labrador’s unique palate, but also supports its rural communities and small businesses.
Celebrating the Classics: Jiggs’ Dinner and Toutons
Few dishes capture the heart of Newfoundland more than Jiggs’ dinner. A Sunday staple for generations, this boiled meal features salt beef, cabbage, turnip, carrot, and pease pudding—often topped with gravy and served with a slice of molasses-drizzled figgy duff (a boiled raisin pudding). Once seen as everyday fare, Jiggs’ dinner is now proudly offered at community suppers, heritage inns, and pop-up events for curious tourists looking to experience a true taste of the province.
Another local favourite making a comeback is the touton—a pan-fried piece of dough often served with butter and molasses. Traditionally a breakfast food, toutons are now appearing on brunch menus and café boards, sometimes with inventive twists like partridgeberry compote or savoury toppings.
These simple, hearty dishes have gained new life as culinary ambassadors. For travellers, tasting them is more than a meal—it’s a way to connect with culture, people, and place.
Sea-to-Table: Snow Crab, Mussels, and Beyond
While cod remains a cultural icon, it’s Newfoundland and Labrador’s snow crab, mussels, halibut, and scallops that are making headlines in the modern culinary scene. Seafood lovers flock to wharfs, seafood restaurants, and festivals to sample shellfish at its freshest.
Restaurants like Mallard Cottage in Quidi Vidi and Raymonds in St. John’s have elevated local ingredients to world-class status. By working closely with fishers and farmers, chefs are showcasing what the land and sea have to offer—often with a fine dining flair. Dishes may feature pickled kelp, wild greens, or sea urchin roe served with artisan bread or locally churned butter.
Even small communities are getting in on the action. In Twillingate, the Anchor Inn Hotel and Suites offers seafood boil-ups with ocean views. In Bonavista, Boreal Diner dishes up pan-seared scallops and wild mushroom risotto that blend rustic ingredients with modern presentation.
These culinary experiences are as much about the atmosphere as the food—stories of fishing families, sea fog, and salt air accompany each plate.
Foraging, Fermentation, and Newfoundland’s New Food Creatives
A new generation of food creatives is also embracing the wildness of the province. Chefs and foragers are exploring the edible landscape with a deep respect for seasonality and sustainability. Partridgeberries, bakeapples (cloudberries), spruce tips, and chanterelle mushrooms are just some of the local ingredients being transformed into preserves, vinegars, infusions, and gourmet condiments.
Fermentation has become another hallmark of the region’s food scene. Traditional root cellars and preserving techniques are inspiring a wave of artisanal producers crafting sourdough, sauerkraut, kimchi, and kombucha with a Newfoundland twist.
Workshops and culinary tours are also helping visitors get hands-on. The Food Culture Place in St. John’s offers classes on traditional cooking and Indigenous food knowledge, while programs like Cod Sounds in Bonavista take guests on outdoor foraging excursions followed by open-fire feasts.
These experiences are about slowing down, learning from the land, and gaining a deeper appreciation for the food on the plate.
Culinary Events and Festivals
Culinary tourism in Newfoundland and Labrador peaks during summer and early autumn, when food events showcase regional flavours and community pride. Signature festivals like the Roots, Rants and Roars in Elliston combine top chefs, local ingredients, and rugged coastal hikes. The Unscripted Twillingate Digital Arts Festival often includes culinary programming, including storytelling dinners and seafood tastings.
In Labrador, Indigenous food gatherings spotlight traditional preparations of caribou, Arctic char, and bakeapples, connecting tourism with cultural preservation.
These events provide invaluable opportunities for chefs, producers, and tourism operators to collaborate, innovate, and introduce visitors to the broader story behind each dish.
Supporting Small Businesses and Local Economies
At the heart of this culinary movement are the small-scale producers, family-run restaurants, fishers, brewers, and entrepreneurs who are building resilient local economies. From community gardens in coastal villages to microbreweries in converted heritage buildings, food is helping diversify the tourism product and create year-round opportunities.
Many operators are now marketing themselves as “culinary destinations,” offering tasting menus, guest chef nights, and cooking classes. Collaboration between farms, fisheries, and tourism agencies ensures that the benefits of culinary tourism are felt beyond the cities and into the rural heart of the province.
Initiatives like Buy Local NL and Taste of Place encourage sustainable sourcing and storytelling in menus, packaging, and visitor experiences—turning each bite into a chance to learn, support, and savour.
A Lasting Flavour
From preserved cod to foraged jam, from boiled dinners to elegant seafood platters, the cuisine of Newfoundland and Labrador is a reflection of its people: resourceful, creative, and deeply rooted in place. As culinary tourism grows, it’s not only redefining how the province is seen, but also how it sees itself.
Food here is more than fuel. It’s a story, a memory, and a welcome. Whether you’re breaking bread at a family table, sipping spruce tip gin on a patio, or sampling fresh mussels at a seaside shack, the flavours of Newfoundland and Labrador leave a lasting impression—one that invites you to come back, hungry for more.