At Fogo Island Inn, the culinary team led by Executive Chef Jonathan Gushue creates exceptional gastronomic experiences for guests dining over breakfast, dinner (lunch), and supper in the 48-seat vaulted-ceiling dining room and adjacent lounge. The dining area offers unparalleled vistas through floor-to-ceiling windows of sunsets, storms, and the iceberg-littered Atlantic. The dining team also takes care of on- and off-site catering with creativity and thoughtfulness.
Fogo Island's traditional outport cuisine is inspired by ingredients harvested from the island’s peaty soils, foraged from the salt-sprayed shoreline and wild-berry patches, fished from local waters, and raised and hunted regionally.
Fogo Island Inn’s ethos is one of reverence and respect for Fogo Island’s distinctive bounty. Everything coming out of the Inn’s kitchen is house made: caribou sausages, pickled quail eggs, grainy mustards, and berry-jewelled breakfast scones. Daily prep includes time at the fire pit on the rocks overlooking the ocean, flame-charring root vegetables and slabs of meat in preparation for evening service. The menu changes with Fogo Island’s seven seasons and is consistently a celebration of this place.
For any of our overnight guests that wish to secure a specific dining time during your stay, reservations can be made at the Front Desk at the time of check-in, or in advance of arrival by contacting [email protected]
All visiting diners who are not staying overnight at the Inn are asked to secure their dining reservations by way of the Open Table concierge service below. After you reserve via Open Table, you will receive a confirmation email. We kindly ask that you follow the instructions in the reservation confirmation email with regards to parking, on-time arrival, and other small details that will help the Inn team serve you best.