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Why B.C.’s lakeside wine city is worthy of the title
Published Oct 31, 2025 • 4 minute read
Kelowna, B.C. was named Canada’s first UNESCO City of Gastronomy in an announcement on Oct. 30 by UNESCO’s Creative Cities Network. Photo by SM JONESS /GETTY IMAGESArticle content
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It’s a sunny morning and Jennay Oliver, a fourth-generation farmer and owner of Paynter’s Fruit Market, is leading me and a small group of visitors through her family’s 15-acre orchard. She tells us about the latest farm innovations, stops to pick a fresh pear from one of the trees and allows each of us to do the same. To be honest, I’m not sure I like pears, but one tentative bite changes my mind. It is the best pear I have ever had.
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That experience is surely just a taste of sweeter things to come now that Kelowna has been named Canada’s first UNESCO City of Gastronomy.
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In February, the City of Kelowna in partnership with Tourism Kelowna and Okanagan College, accepted an invitation to apply. Launched in 2004, the UNESCO designation recognizes cities around the world for their unique food and drink offerings, culinary traditions and sustainable food culture. The land and the sustainable orchards, farms and vineyards that surround Kelowna were at the heart of the city’s UNESCO bid.
Jennay Oliver, the owner of Paynter’s Fruit Market, in Kelowna, B.C. Photo by DEBBIE OLSEN
“Kelowna’s distinct food and drink story begins with the land — its beauty, its bounty and the way it connects us,” said Lisanne Ballantyne, president and CEO of Tourism Kelowna. “Our unique terroir and microclimate inspire chefs, winemakers, brewmasters, cidermakers, and farmers to create experiences deeply rooted in place and community. It’s common for ingredients harvested in the morning to be served that same day.”
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On Oct. 30, Kelowna’s bid was accepted and it was officially declared the country’s first UNESCO City of Gastronomy.
“This prestigious designation elevates Kelowna’s destination brand to an international level, placing our city among the world’s most celebrated culinary destinations,” said Ballantyne.
The Okanagan has long been one of Canada’s top fruit-producing regions. The area produces 35 per cent of Canada’s apples and most of the nation’s soft fruit, according to the International Society for Horticultural Science. The region is also home to more than 200 vineyards and has a history of wine production that dates back to the 1850s.
Wine grapes in Kelowna, B.C. Photo by DEBBIE OLSEN
After exploring the farm and orchard, I head to Mt. Boucherie Winery for a tour and lunch at Modest Butcher, the winery’s on-site restaurant. Located in West Kelowna on the shores above Lake Okanagan, the winery is named after a former stratovolcano that was active millions of years ago and created ideal soil conditions for grape growing. What began as a local business in 1968 has evolved into one of the province’s top wineries and one of the area’s best restaurants.
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I sipped on some non-alcoholic beverages while my friends enjoyed a few award-winning wines, including a 2021 pinot gris, a 2020 Chardonnay and a delicious Riesling. At the restaurant, we enjoyed an appetizer of feta cheese and local veggies served on fresh toasted bread, shared some delicious salads and a perfectly grilled rib-eye steak dressed with butter and herbs.
Things on Toast appetizer at Modern Butcher Restaurant. Photo by DEBBIE OLSEN
Over four days, I toured farms, vineyards and distilleries, visited the farmers market and dined at great restaurants and cafés — all of which contributed to the city’s bid to become Canada’s first UNESCO City of Gastronomy.
Kelowna’s Okanagan College helped support the bid with its culinary program for aspiring chefs and a new $61-million Centre for Food, Wine and Tourism that will open in 2026.
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Joe Luckhurst preparing a cocktail at Luckhurst Farm & Distillery in Kelowna. Photo by DEBBIE OLSEN
On our last night in Kelowna, my friends and I enjoyed the Platinum Library Experience at Home Block at Cedar Estate Winery. Chef Neil Taylor came out to chat with our table and explain the dining experience.
“It’s a wine-first approach,” he said. “The food is chosen to pair with the wines — not the other way around.”
The five-course locally inspired meal highlighted Cedar Creek Estate Winery’s limited-release wines including some of their rare library-wine vintages with non-alcoholic pairings for non-drinkers.
We sipped and nibbled on delicious dishes like peach bruschetta, smoked pear and Gorgonzola salad, and roast veal loin.
Glamour Farming Salad at Block One Restaurant in Kelowna. Photo by DEBBIE OLSEN
As we were leaving, I couldn’t resist asking Sarah Boughen, communications co-ordinator for the winery, how she felt about the UNESCO application.
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“I don’t think there’s a city more qualified for this designation. It’s so many things coming together — the land, the soil, the people and the commitment to sustainability all align perfectly to make Kelowna a great city for gastronomy,” she said.
After spending four days experiencing the foodie side of the city, I barely scratched the surface of what it has to offer. Of one thing I am certain: the bounty of the land and a spirit of sustainability and collaboration are at the heart of Kelowna’s gastronomy. It’s worthy of the title.
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