Food & Drink

When you find yourself at the edge of the North Atlantic — an ocean called the lungs of the planet — your life is shaped by the environment. On Fogo Island, it defines our traditions, our community, and our food.

To dine at Fogo Island Inn is to experience where nature and culture meet, to connect with people and place. Every dish tells a story — share a meal at our table and discover who we are.

From the moment you arrive, every meal, treat, and late-night snack is included in your stay.

Indulge in breakfast, dinner, and supper in the Dining Room, wake up to baked goods in a Day Break Basket, share meals in The Shed, enjoy a packed lunch on your excursions, warm up to hot tea and treats in the Tea Room, order from our 24-hour In-Between Menu at your leisure, and savour every second of your time here.

Led by Executive Chef Tim Charles, our culinary team creates menus that shift with the seasons. Ingredients are chosen based on what can be fished, farmed, hunted, and foraged as close to home as possible — from wild berries and edible plants to root vegetables and North Atlantic seafood. These ingredients honour the traditional tastes of Fogo Island.

The stories of our suppliers are intertwined with our own. We’re lucky to partner with local fishers and growers who ensure the quality of every ingredient. Fogo Island Fish and the Fogo Island Co-Op bring us the best handlined cod, as well as lobster, snow crab, and more. Skilled and thoughtful vegetable growers abound in Newfoundland; the map below follows the journey of our main ingredients from land and sea to plate.

Through traditional ingredients, we preserve Fogo Island’s culinary heritage. In the kitchen, we discover new ways to mediate past and future through creative interpretations of our local foodways. Our cooking marks Fogo Island’s place in the world. Time is an ingredient; we explore it through methods like preservation, fermentation, caramelization, and pickling. Experience how our culture lives and evolves through every dish.

Originally from Prospect Village, Nova Scotia, Timothy Charles moved to Fogo Island in 2012 to assist with opening Fogo Island Inn and developing their culinary program as a Sous Chef. He has since deepened his knowledge and mastery, contributing through different roles, and he now leads the Kitchen team as Executive Chef. His deep personal interest in Fogo Island — the place, community, and history — as well as his respect for local eating traditions and culinary practices, make Charles well suited to drive the ongoing evolution of Fogo Island Inn’s culinary program.

Charles believes in tapping into Fogo Island’s heritage to create a better future. He loves working with the vast natural larder at the Inn’s doorstep, so much so that he recently invested in 35 acres of land of his own to create an organic farm with his wife, Jennifer. “I consider myself lucky to be a continued part of the growth of the Fogo Island Inn and for the ongoing opportunity to share the food of this place with visitors from all over the world,” said Charles.

The philosophy that permeates our kitchen weaves its way behind the bar.

Cocktails, juices, teas, and mocktails are crafted from plants, berries, herbs, and flowers foraged beyond our doors. Created by our certified sommelier, our wine list showcases small-scale producers from communities like ours, as well as Canadian wines and a selection from our traditional trading partners: Portugal, Spain, France, and Italy. Ask our expert Beverage team for recommendations — they might treat you to a story or two about your drink.

Anjana Viswanatha came to wine later in her career after enjoying a 15-year career in the non-profit sector, where she worked in communications and fundraising for community arts and health organizations. In 2013, she decided to pursue her love of wine and food and received Sommelier certifications through the Canadian Association of Professional Sommeliers and The Court of Master Sommeliers in 2014.

Anjana quickly went on to distinguish herself at three premier Toronto restaurants: she began her career at Canoe, went on to open Alo, and then became Sommelier and General Manager at Bacchanal. Since 2017, she has also taught in the Wine Specialist program at George Brown College. Anjana has long dreamed of becoming part of the special magic of Fogo Island Inn and is thrilled that the dream came true this year.

At Fogo Island Inn, we encourage you to support the community businesses that shape the island. One way we do this is through our community dining program; it invites you to eat at a local restaurant, on us. Sample the different flavours of Fogo Island, leave your name and room number, and the Inn will cover the cost. Alcoholic beverages are excluded.

Deepen your understanding of our foodways, and the stories behind it, through immersive experiences.

Guided foraging workshops teach you about the edible plants and flowers of Fogo Island and their use in our kitchen, visits to community gardens and root cellars show you what can grow here and how, and fishing excursions bring you as close as possible to the ocean that gifts us our most famous ingredient: North Atlantic cod.

Visitors and residents of the island can also experience dining at the Inn. We invite you to join us for supper by reserving for the 5:30 PM or 6 PM service. Reservations are required and should be made at least one week in advance. Diners are welcome to arrive early at 5 PM and enjoy the views from our Lounge. Diners must be aged 12 and older.

For more information or to make a reservation, contact us at
1 (709) 658-3444 or at [email protected]