.jpg)
Belgium
Chambar (Vancouver)
For more than 20 years, this popular Belgian restaurant and wine bar in Crosstown has attracted legions of adoring fans, all clamouring for the famed moules-frites (my personal go-to: the Coquotte) and the legendary Blue Fig martini—a heady concoction that pairs a roasted fig-infused gin with a side of blue cheese (yes, really). Chef and co-owner Nico Schuermans has won many “best of” awards over the years thanks to his innovative approach to blending Belgian flavours with Canadian West Coast and Moroccan cuisine. This is thanks to Belgium’s large North African community, which has had a lasting influence on its food culture, so look for tagines, harissa and couscous on the menu. The vibe inside is elegant, old-world, yet casual. Think: dark wood, brick walls, polished floors and vintage leaded windows. During the World Cup, look to the screens behind the bar or the special projector that will be set up during the tournament to cheer on Belgium, Canada or your favourite team.
CHAMBAR.COM
Côte d’Ivoire
Instant du Palais (Toronto)
When it comes to Ivorian cuisine, Toronto has few representatives at present. Fortunately, there is a standout that is beloved by visiting Ivorians and locals alike. Owner Carelle Lahouri started her culinary journey in Canada with a blog of her recipes. She eventually launched a food-delivery business out of her home during the pandemic before opening Instant du Palais in Davisville Village in 2023. The cozy space serves up big flavours in everything from the placali, a traditional dish made with fermented cassava, to okra soup and grilled seabass with cassava couscous. Firewood barbecue chicken with plantains is another fan favourite, especially when rounded out with some sweet degue, which is similar to rice pudding.
INSTANTDUPALAIS.COM
Egypt
Luca (Richmond, B.C.)
You may not always picture a shopping mall when thinking of great places to eat, but when it comes to the food courts in Richmond, B.C., that would be a major mistake. Malls like Aberdeen Centre and others have become famous for the incredible variety and quality of their diverse vendors. And when it comes to Egyptian food, especially for those seeking halal options, Luca is the place to go. Owner Ibrahim Elassal polished his skills over the 17 years he worked for Fairmont and Marriott Hotels in Egypt and New York, before emigrating to Canada with his family. Today, he serves up Egyptian street foods like shawarma, falafel, beef kofta, okra tagine and koshary, a popular and hearty dish of rice, lentils and pasta topped with fried onions and meat or fish. According to Elassal, you can find it every 500 metres at street food vendors throughout Egypt. Even more popular, however, might be the hawawshi, a pita stuffed with ground beef, onion, tomatoes, carrots and cumin, and then baked or pan-fried to crispy perfection. And don’t miss the slow-cooked lamb shank, known as fattah, which is boiled in spices and served with a garlic-tomato sauce over rice and crispy pita.
LUCARESTAURANTABERDEENCENTRE.GOTOEAT.NET
Australia
“While the traditional plain pie consists of ground beef, onions and gravy, I personally feel the steak and mushroom is the king of the crusts.”
Peaked Pies (Vancouver)
It all started with a friends-turned-lovers story when Kerri Jones came to Whistler from Australia on a working holiday visa in 2010 and met her soon-to-be-husband Alex Relf. Kerri missed the meat pies from back home, topped with mashed potatoes, gravy and mushy peas. Alex started making them for her and their friends—and the idea behind Peaked Pies was born. The first location opened in Whistler in 2013, followed by additional spots in Vancouver and Burnaby. And, while the traditional plain pie consists of ground beef, onions and gravy, I personally feel the steak and mushroom is the king of the crusts, although others might favour the breakfast fave known as the Ned Kelly, with a runny egg and cheese topping. Also, don’t miss out on the Lamington, which is often considered the national cake of Australia. It’s a beautiful little dessert of sponge cake dipped in chocolate and rolled in coconut, often served with jam or cream. And it travels well, so perfect for takeaway.
PEAKEDPIES.COM
Germany
Wvrst (Toronto)
It all started with some humble sausages. Owner Aldo Lanzillotta, who previously worked as a chef in Michelin-starred restaurants in Italy, decided to open a place in Toronto to make extra-good-quality links. And, oh, are they good. Whether it’s a classic bratwurst or the wild venison with mushrooms and tea, these are the sausages that German dreams are made of. Especially when paired with housemade bread, pickles and sauerkraut. Today, the menu might be more accurately called European, with sausages reflective of Tunisia, Italy and German flavours. They’re offered alongside classic German dishes such as schnitzel, Bavarian-style pretzels and currywurst, but also porchetta and smash burgers. Extra screens will be put up for every Germany game, but it’s quite acceptable to come and cheer other teams as well.
WVRST.COM
Senegal
“Experiencing another culture via soccer—or as the rest of the world calls it, football—is always exciting, but what’s even more so, at least for me, is experiencing that culture through its cuisine.”
Tabanani (New Westminster, B.C.)
Senegal is famed for its coastal, fish-forward cuisine that also incorporates items like peanut sauce, cumin, rice and millet. Business partners Tanor Gueye and Ansou Sagnahave brought that heady sensibility to New Westminster, fusing French and North African flavours with their own Senegalese culture. What started as a catering operation in 2023 turned into a casual bricks-and-mortar café in 2025 open three days a week. Start with some pastel, a broken pastry pocket filled with tuna, and then try the thiebou dieun, a stuffed fish served with red rice, similar to jollof. Finish with thiakry, a classic millet pudding comparable to Ivorian degue.
