Digby Pines Resort continues to offer classic old-world friendly charm, comfort and hospitality with amenities befitting modern travelers and the times. Chef Dale Nichols oversees the kitchen and creation of dishes for tasty dining experiences morning, noon and evening. Preparation and delivery of sweet and succulent fresh pan seared Digby scallops collected from nearby waters, a favorite of mine was requested more than once during stays this trip from 7/12-7/14 and 7/23-7/24. Paired with 2016 Jost Tidal Bay made for a palate pleasing combination. The menu lineup additionally provides a varied selection of mouth-watering land and sea dishes that are sure to appeal. The welcoming volley by staff immediately establishes a pleasant tone that invites you back to the retreat looking onto the Bay of Fundy. The full service spa, pool and 1931 Stanley Thompson design golf layout, are delightful added attractions at Digby Pines. Third generation head golf professional, Scott Nickerson, attests to the consistency and longevity of the property. At the helm is resort GM Rene LeBlanc who steers the ship on course with a well coordinated and schooled crew who also exhibit inherent skills that provide warm, affable and attentive service. It’s location, not far from the ST. John and Yarmouth ferries, Digby Neck and other local points of interest is ideal for travelers wanting to stay awhile and explore the area or to those wandering about Nova Scotia and/or Atlantic Canada.