After a day on the water, guests and local naturalists retire to Wickaninnish Inn’s On the Rocks Bar.
The remote hotel, perched atop the Tofino shores and circled by a pine forest, recently revamped the bar, bringing in furniture and fixtures with modern rustic sensibilities. Menus by chef Carmen Ingham, new to match the renovation, flex local fare like lingcod fish and chips and decadent spreads of B.C. cheeses and charcuterie. The handsome bar—with a marble top sourced from Vancouver Island’s Carmanah Valley, gleans, and it pours an extensive list of scotch, including a 50-year- old Macallan valued at US$35,000 a bottle. Less expensive options include well-balanced house cocktails with local ties, or wines unearthed from the 8,500-bottle cellar.