Vancouver International Airport (YVR) is continuing to connect travellers with the taste of British Columbia’s diverse and exciting flavours, showcasing the best of the region through food, hospitality, and service. And with the opening of Salmon n’ Bannock On The Fly, the first Indigenous restaurant in a Canadian airport, Vancouver Airport Authority continues the journey of reconciliation, recognizing the importance of having Indigenous-run businesses at the airport.
Under the stewardship of the appropriately named proprietor Inez Cook, a member of the Nuxalk Nation and a former Air Canada flight attendant, Salmon n’ Bannock On The Fly features fresh, authentic Indigenous cuisine. On the menu are favourites that made its first location in Vancouver’s busy West Broadway corridor an international award-winner.
‘Feel the Beet Salad’ and ‘Urban Salmon Burger,’ made with wild salmon caught off the coast of BC, plus exclusive new offerings at its YVR location, reflect food’s central role in Indigenous cultures.
The opening of this restaurant at YVR is an important addition to the airport’s roster of restaurants, acknowledging the power of unique perspectives, accountability, and a shared vision to support the development of a sustainable Indigenous tourism economy and contribute to the economic recovery of BC.
“Our new location at YVR feels like a fitting extension of my two loves, travel and food,” said Cook.
Salmon n’ Bannock On The Fly, located post-security in International departures (next to Gate D71), is open for breakfast, lunch and dinner. And, like the first location on West Broadway, it also features artworks from Cook’s Indigenous artist friends.