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Time your road trip with one of the region’s many festivals, such as ���ǰ� , both in August. The latter, run by the Canadian Opera Company’s music director, Johannes Debus, brings world-renowned classical musicians to wineries, breweries, barns and other venues. Anytime you visit this summer, here are some of the best spots throughout the region.

See the rural side of the county.��On your way into P.E.C., once you turn off Hwy. 401 and wind down Loyalist Parkway, set aside 20 minutes to pull over at , which makes for a unique, kid-friendly activity at a charming, family-run ostrich farm. Offered seasonally, the self-guided tours ($10 each) allow you to watch chicks hatch, hand-feed the birds and even stand on their eggs, which can hold hundreds of pounds.

Wander all the indie boutiques.��Picton and Bloomfield are both “big” enough to have Main Streets dotted with cute shops. In the latter, slip down a side street to find , a tiny bookshop that specializes in books for the adventurer. Off Picton’s main strip, (open Saturdays and by appointment) is worth a visit for the artist’s curation: Inside the restored 1850s carriage house, expect items such as David Hockney prints, vintage knives, pre-loved Cowichan sweaters, Newfoundland knits, bonsai (tended to by Kaiser) and his handmade felted birds.

Raise a glass at one of the original vineyards.��Once you secure a picnic table overlooking the vines on ’ picturesque terrace, there are several ways you can explore wines by Dan Sullivan, recognized as one of P.E.C.’s pioneering winemakers. You could taste through a flight of Champagne-style bubbles. You could pop a bottle of Sully’s Mix, a peppy blend of Tempranillo and Pinot Noir served chilled. Or just pack up cans of their rosé spritzers on your way to the beach.��

Find the quieter beach most tourists miss.��, where white sand dunes stretch toward the sky, is excellent, but the entrance lines get long in the summer. When Sandbanks fills up, locals head over Consecon and unravel their towel on ’s long, flat, sandy beach. Laze about, then explore the rolling dunes on the other side of the park. Alternatively, you can cool off at ’s private beach in Bloomfield, or trade the sand for ’s poolside cabanas in Wellington — both offer day passes.

Dine at one of the hottest tables in town.��Two years ago, chef/sommelier Myles Harrison traded in Crosley’s, his beloved restaurant on ɫɫ��’s Ossington strip, for a slower pace in P.E.C. Specifically, for a 25-seat restaurant, , off Picton’s main drag and a small farm, where he lives with his partner in work and life, Margot. At Theia, the focus is on nice wines from tiny, sustainability-focused producers, and small plates that change based on the county’s bounties (though the Pacific red shrimp with olive oil is always a must).

Decompress in a new lakefront spa.��Swirling wine can do a number on you, so rejuvenate at ’s 10,000-square-foot thermotherapy circuit in Bloomfield. The first lakefront Nordic spa in Ontario boasts a 32-seat dry heat sauna, a hot soak pool, a cool pool and cold plunge, beachfront saunas and a sunken fireside lounge. A four-hour pass is $95, or come after 6 p.m. for a discount ($45). Stay for dinner at Gather; chef Justin Tse’s plates offer some of the best bites in the county. Look out for specials such as hand-folded pasta, stuffed with local ramps and fresh cheese. The resort’s understated but luxurious cabins also serve as a great base camp if you want to linger longer.

Dig into comfort food at a buzzy family restaurant.��On a weeknight, the locals are��at , a year-old restaurant in a former grist mill. The menu is packed with comfort classics: tourtière hot pockets, gravy-smothered hot chicken, behemoth burgers, and crispy pork schnitzel on mustard spaetzle. Portions are generous, and almost all of the above (yes, even the schnitzel) can be made vegetarian. There are no reservations, but you can wait for your table upstairs, over a local pint and a game of pool.

Rock out in a former airfield.��In 2021, a group of P.E.C. locals pitched in to purchase a 70-acre airfield, once a World War II military training base. Now, is the county’s cultural hub — part music venue (in former drill halls and mess halls), part gallery space, and part food and drink destination. Check out the events calendar: Ron Sexsmith, Charlotte Cardin and Down with Webster are all slated to take the stage in coming months. Or pop by for a lobster roll, bring wee ones to the children’s garden and visit the galleries, some of which dig into the base’s aviation history.

If you stay: The crown jewel of Picton is , a glamorous hotel inside a 19th-century heritage building on the town’s main drag. The boutique property has 33 guest rooms, a small spa, a bar and a farm-focused restaurant.

WHERE CHEFS EAT: Chef Albert Ponzo’s favourites in P.E.C.

Want more food and drink recommendations for Prince Edward County? The Star asked��Albert Ponzo, chef at the Royal Hotel, to share some of his favourites.

Ponzo spent his childhood in��Sardinia, so on his own menu, you can expect nods to the Italian isles. See, for example, the deep amaro list, the hand-folded agnolotti and the fresh-made sourdough. On his off-hours, he tends to both the Royal’s farm and his own, where he makes fresh honey (sold in the hotel shop). Here are just a handful of his recommendations for your next trip to the county.

, Picton: “Delicious food from my friend Stuart Cameron, and the service is always great. I always go for the tuna ceviche and the pan con anchovy — they never disappoint. It’s one of those places where the flavours are bold, and the vibe is always on point.”

, Picton:��“The farmers’ market is a social ritual. Start with fresh vegetables from Edwin County Farms (the Royal’s farm): gem lettuces, radishes, heirloom tomatoes. Add pastured pork sausages from Once Upon a Farm. Then grab wine and cheese from Lighthall Vineyards, a snack from Steven Chamberlain’s Kitchenette, and a sourdough loaf or pastry from our bakery’s booth.”

, Picton: “The food is very different from what I do, which is why I enjoy it. I usually get the bibimbap, with a seaweed salad. It’s tasty, satisfying and well done.”

, Wellington:��“(Chef) Neil (Dowson)’s famous fries with roasted garlic mayo and parm are a must. Add a wood-fired pizza, and chase it with a refreshing Italian-style Pilsner made by brewer/owner Spike Lees. It’s a great spot to kick back, relax and catch a bit of footy.”

, Hillier: “A stunning property with amazing wine. Jonas (from Hinterland Wine Company) is making the wine, and they just launched a new food menu from Paul Tobias. Try the aquavit-cured salmon, whatever seasonal veg he’s doing and a Lighthall Vineyards cheese plate. Time seems to stand still out there.”