Farm-to-table dining in Niagara

Niagara is famous for its wineries, lively wine festivals, and the renowned Niagara Icewine Festival. But today, the celebration goes beyond wine—this is also a destination for incredible farm-to-table dining.

With a thriving agricultural sector, Niagara’s chefs and restaurateurs take full advantage of the region’s rich harvest, crafting fresh, locally inspired dishes that highlight the best seasonal ingredients.

So what exactly is farm-to-table? At its core, it’s about direct relationships between chefs and farmers, ensuring that the food on your plate comes straight from the source—bypassing stores or markets for the freshest possible ingredients. And in Niagara, fertile soil shaped by ancient glacial deposits provides the perfect foundation for an abundance of vibrant produce, meats, and dairy.

Beyond bold flavors, diners experience the passion behind every dish, as farmers and chefs collaborate to showcase the very best of the region. It’s a win-win: visitors enjoy outstanding local cuisine, and Niagara’s food scene continues to flourish.

Now, let’s dive into some standout farm-to-table restaurants in the Niagara region.

Niagara Falls

At The Flour Mill Scratch Kitchen in Niagara Falls, the restaurant’s menu offers seasonal ingredients from nearby farms to provide a truly local experience. Menus are constantly evolving, and the Kitchen’s “Field to Fork” dining series features multi-course meals paired with Niagara wines. Cozy up by the fireplace in the warm, beam-lined dining room and share a curated charcuterie board with friends. Stop in before your next winery visit for 'blunch club' (served from 11:00 am to 3:00 pm), featuring handheld favorites like croque madame and lobster grilled cheese. Set in a building dating back to 1904, the Flour Mill Scratch Kitchen is part of the Old Stone Inn, Niagara Falls’ only historic boutique hotel. Beyond the restaurant, the hotel offers experiences at its 1904 Wine Bar and Kitchen, as well as intimate winter dining in cozy cabins and domes, seating four to six guests for a prix fixe (fixed price) menu.

At Table Rock House Restaurant, “closest to the Falls” isn’t just a tagline, it’s a front-row seat to nature’s most powerful performance. The restaurant is ‘Feast On’ certified, which means it participates in the Culinary Tourism Alliance program that proves products contain a minimum standard of Ontario-grown or produced ingredients. Table Rock House’s embrace of local ingredients is clear, with menu options like Ontario pork chop grilled to juicy perfection and sweet maple and apricot butternut squash among the entrées.

Another short walk away from the falls, Ag Inspired Cuisine serves locally sourced dishes with ingredients harvested daily from its two-acre farm—'picked in the morning, brought to the kitchen before noon, and served to you that night’. Chef Cory Linkson’s menu showcases farm-to-table creations such as maple bourbon glazed pork belly with rapini and smoked gouda polenta, and roasted loin of venison with choux croute, smoked hock and winter beets. The restaurant has been recognized by several awards including second in Canada for fine dining by Open Table. 

Niagara-on-the-Lake

In the heart of Niagara-on-the-Lake, Treadwell Cuisine welcomes guests with long tables, warm lighting, and natural blonde wood to set the mood for sublime local tastes. The restaurant sources from a network of local farmers, with a menu that evolves to showcase seasonal Niagara-grown peaches, plums and cherries. Regional wine pairings are always available, carefully selected from nearby wineries. Treadwell has earned several awards including the prestigious Four Diamonds from AAA /CAA. A new affiliate called NOTL Bar and Restaurant offers a separate destination for these chefs’ creations, with a modern, lounge-style space within 124 on Queen Hotel and Spa, complete with a relaxed stone patio for outdoor dining. 

The Michelin Guide recognizes Trius Winery and Restaurant as a top spot to sip and sample in Niagara. Chef Frank Dodd has made magic in the kitchen here since 2006, sourcing local ingredients from farms seasonally. A patio provides the best view over the vineyard, and an ideal oasis to try out dishes like the Trius Gin cured and smoked Atlantic salmon, Lake Erie pickerel filet, or Ontario braised lamb shank and grilled lamb sirloin with a pecan caramel crust, served with a white bean cassoulet, icewine red cabbage, nantes carrot and Trius red wine jus. 

Nearby

One of three area restaurants to get the nod from the Michelin Guide, Fat Rabbit in the nearby city of St. Catharines takes pride in its close relationships with local farmers. No surprise given that the restaurant makes its own charcuterie in house, smoked over coals. These take center stage on the menu, with dishes like beef carpaccio, pork cutlet, and beef cheek with smoked carrots. A daytime menu offers a variety of beef sandwiches and burgers, from porchetta to the kimchi smash burger. Committed to a no-waste butchery approach, Fat Rabbit utilizes the whole animal and also offers meats to take home. Led by Chef Zach Smith—formerly of Toronto’s Bar Raval and celebrity chef’s Matty Matheson’s Meat and Three in Fort Erie—Fat Rabbit brings bold flavors and sustainable practices to every dish.

Another Michelin nod goes to Restaurant Pearl Morissette, a fine dining establishment that embraces local growers and regional ingredients with an ever-changing prix fixe menu inspired by French cuisine. Just 20 minutes from Niagara in a small town called Jordan Station, the Michelin Guide describes Pearl Morissette as a true 'destination,' offering the full experience of winery, orchard, farm, and bakery. The restaurant sits on 42 acres and features floor-to-ceiling windows overlooking gardens and a peach orchard. Chefs Daniel Hadida and Eric Robertson source herbs, flowers, fruits, and vegetables from the farm’s own bounty, and offer garden tours and workshops. Visitors can also pick up jams, pickles, preserves and baked goods at RPM Bakehouse, nearby on Main Street in Jordan Station. 

In the nearby lakeside community of Crystal Beach, Rizzo’s House of Parm—founded by Matty Matheson—serves up homemade Italian favorites. The menu features dishes like Matty’s tagliatelle bolognese, served with beef, veal, and pork, and ricotta gnocchi with stracchino and cream, along with a kid-friendly menu and classic desserts like tiramisu and cannoli.

Niagara’s deep respect for local ingredients makes it an ideal place to experience farm-to-table dining at its finest, inviting visitors to be part of a community that celebrates its land, flavors, and craftsmanship. Whether you're planning a weekend escape or a longer stay, there's no better time to explore Niagara’s vibrant culinary scene.