Fans of Pacific Northwest cuisine should set their GPS for British Columbia's Vancouver Island. A two-hour ferry ride from Seattle or Vancouver, the island is a natural wonderland of old-growth rainforest, mountains, glaciers, fjords — and home to two dining standouts. Chef Robin Jackson conjures up awards at the Sooke Harbor House, a 28-room hideaway on the island's southern tip. His locally foraged, seasonal dishes include chanterelle mushroom soup with butter-poached hedgehog mushrooms and pan-fried Hecate Strait halibut served with nasturtiums and toasted walnuts. At the 75-room Wickaninnish Inn in the ruggedly gorgeous west coast town of Tofino, The Pointe Restaurant offers 240-degree views over Chesterman Beach and sense-of-place dishes like salmon served with caramelized eggplant, glazed beach oyster, sesame, ginger, and seaweed.