Fogo Island Inn was awarded a coveted top-three spot as one of enRoute Magazine’s Best New Restaurants in Canada and in 2016 sits among Canada's 100 Best Restaurants. At Fogo Island Inn, the culinary team led by executive chef Jonathan Gushue riffs on traditional outport cuisine and creates inspired dishes with local 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 a stint 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.
Overnight guests wishing to make dining reservations can do so at the Front Desk at the time of check-in, or in advance of check-in by contacting reservations.
A small number of lunch and supper reservations are available during certain times of the year for visitors not staying with us overnight. Inquiries for Dining Room reservations from outside guests may be directed to firstname.lastname@example.org or 709-658-3444. Kindly note that dining reservations for outside guests may not be possible during busy periods when the Inn is near or at its capacity.