Tofino is known the world over for the beauty of its dramatic landscapes, expansive beaches, and legendary surf. What may be less known is that this small town also has a remarkable food culture, one that has been taking shape over the years. The waters of Clayoquot Sound are extraordinarily generous, home to Dungeness crab, halibut, salmon, spot prawns, and sea urchin. The foraging culture is equally well established, with chefs working closely alongside local foragers to bring mushrooms, sea vegetables, and berries to the table.

It is a place that has attracted talented people who came for the quality of life here and, in staying, have built a culinary scene worth the journey.

Two events in particular have become anchors of that tradition. The Tofino Wine and Dine Festival, taking place this year on June 6th and 7th overlooking the shores of tinwis (formerly Mackenzie Beach), brings together chefs, winemakers, distillers, and brewers from across the region and beyond. And come November, the Tofino Oyster Fest draws the community together around one of the finest offerings these waters have to give. Both have become occasions that food lovers plan entire visits around.

Tofino's drink scene is equally worth noting. Tofino Brewing Co.'s Kelp Stout, brewed with local, sustainably harvested kelp, is not to be missed. Just next door, the Tofino Distillery crafts its Old Growth Cedar and West Coast gins from botanicals drawn from the surrounding forest.

The landscape, it seems, flavours everything.

At The Pointe Restaurant, the belief has always been that what arrives on the table should reflect where it comes from. Quality, seasonality, and respect for the ecosystems that sustain this place shape every decision in the kitchen. A forager arriving with fresh mushrooms that still carry forest soil. A fisher bringing over lingcod hours after it leaves the water. These moments drive the creative process, defining what our guests experience with every meal.

The Tofino Ucluelet Culinary Guild has been central to how food moves through this community since 2010. As a founding member, The Pointe Restaurant has been part of its mission from the beginning, connecting the region's farmers, fishers, and foragers with the kitchens and families who depend on their work. We are equally proud of our relationship with Naas Foods, an Indigenous-led operation bringing kelp, Chinook, and halibut – husmin, suuhaa, and p̓uuʔi - from the T'aaq-wiihak Fishery to our kitchen. Everything is harvested and processed here in Tofino.

What sets this food scene apart, above all, is its relationship to place.

The ingredients that characterize this coastline, shaped by its waters, forests, and the people who understand them deeply, are the same ones that find their way into our kitchen. That is what Tofino's culinary culture has always celebrated, and what we are proud to be part of.

We hope to welcome you soon for a taste of Tofino.

Warmly,

Charles

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