St. John's Raymonds restaurant ranked best in Canada
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The interior of the restaurant is simple and sleek, allowing guests to focus more on the oceanic landscape than gaudy decorations. Portions are massive - unlike so many gourmet eateries - so you won't feel like you paid an arm and a leg for a little more than three bites of foam.
Thankfully, Raymonds does not do foam. Head chef Jeremy Charles does seafood - to perfection.
Inspired by the incredible Newfoundland culinary traditions, Charles presents a refreshing menu stuffed with numerous types of meats, including veal, beef short ribs and duck breast. His forte, of course, is seafood, and he serves up buckets filled with fresh mussels, oysters, lobsters, clams - anything you could ever want while gazing over the Atlantic Ocean.
Even vegetarians can eat their fill with zucchini-wrapped polenta, which is filled with with Romesco sauce and eggplant caviar and blanketed in smoky, charred slices of zucchini. Of course, no Canadian meal would be complete without a glass of local wine, so you should ask your waiter which drink would go best with your entree.