Donair, based on Turkish dish "Döner", a pile of roasted, spiced beef known as donair meat with tomatoes and onions covered in a sweet, white sauce and wrapped in a pita. This variation on the doner is unique to the area and is available at almost every corner diner and pizza place in Nova Scotia. Folks from New England and perhaps many other areas of the US will compare a donair to a gyro - biggest difference is a sauce that is much sweeter than the sauce found on a gyro.
Dulse, most of this seaweed is harvested in Nova Scotia. Locally it is dried and used as a snack.
Shaws Landing
6958 highway 333, west dover, tel: +1 902-823-1843, email:[email protected], (http://www.shawslanding.ca/). just a few km towards halifax from peggys cove. the scottish swiss chef makes excellent seafood in a beautiful setting. try the blueberry garlic shrimps. no liquor license.
Sutherland's Diner
2808 main st. shubenacadie on the 102, tel: +1 902-758-0114. sandwiches, fish & chips, burgers at low prices.
The Chickenburger
Bedford highway, (http://www.thechickenburg...). drive up and eat in malt, chickenburger and burger shop since 1940.
Dining at Trout Point Lodge
The kitchen at Trout Point Lodge brings to fruition savoury creations by drawing from traditional cooking techniques combined with fresh local ingredients. The Dining Room's fare intertwines wild mushrooms & plants, produce from local growers as well as the on-site gardens, and the ethical selection of the North Atlantic's freshest seafood to create a unique dining experience in daily-changing prix-fixe menus. Trout Point cuisine reflects place and time without undue emphasis on food styling. The art is in the preparation of the food, with flavour given top priority. The chef-proprietors started as some of Louisiana's first organic farmers, and draw inspiration from substantial time living in places as diverse as Rome, Granada, Central America, and China. A hallmark of Trout Point's cuisine is the use of the Lodge's own in-house ingredients: --House cold-smoked salmon, scallops, trout, and swordfish; --Home-made cheeses like chevre, ricotta, and fresh mozzarella; --Vegetables, herbs, and salad greens from the Lodge's ever expanding gardens; --Desserts, ice creams, sorbets, and artisal breads made daily.