Seven Seasons

Fogo Island is blessed by seven singular seasons that define life on the island. Each provides a different opportunity of discovering the island through experiences curated by the weather. Here’s what to expect every season, from which ingredients are fished, farmed, and foraged to seasonal excursions on your itinerary.

Winter brings life on Fogo Island to a calm and tranquil pace. When the landscape is still, encased in ice and snow, we explore the interior on snowmobiles and warm up in cozy cabins. Indoor gatherings keep us busy when the blustering wind whistles past our doors.

On the menu: Last year’s bounty showcased through bottled, pickled, infused, fermented, and powdered ingredients; dried wild mushrooms; fruit vinegars; salt fish; cellared root vegetables; fresh greens and herbs from Living Water Hydroponic Farms.

Activities:

Named for the dense sea ice that flows from the Arctic and sometimes forms a large mass around our shores, Pack Ice season is unpredictable and otherworldly. Also known as “the long hungry month of March,” this season holds the best of winter and the hope of spring.

On the menu: Eggs from free-range hens; salt meat; mussels and sea urchins from a local diver; seaweed; infused oils made from green alder and currant brambles; last season’s preserved vegetables.

Activities:

Spring signals the start of fishing season, beginning with crab and shrimp. Sea ice recedes, ponds thaw, and fishers gear up their boats. We might still see snow and ice, but we’re hopeful for warmer weather and icebergs on the horizon.

On the menu: Sorrel, spruce tips, dandelions, nettle and sweet gale; rhubarb; kelp stipes; iceberg ice (if available!); snow crab and Northern shrimp.

Activities:

Historically, fishers would drop markers for cod trap fishing berths every year on June 1. Currently, this short season marks the transition between cool springs and sunnier summers. Look out for blooming wildflowers, enjoy prime hiking weather, and wish for the year’s first whale-watching.

On the menu: Fresh halibut, capelin, lobster, foraged oyster leaf, sea rocket, parsley and hops; the first garden harvest of radish and lettuce.

Activities:

In July and August, the island is in bloom and it’s time for all things outdoors. Long days are spent ambling along trails, swimming or fishing at sea, and watching for whales. Fogo Island is abuzz with visiting friends and family and a full program of community events and festivals.

On the menu: Island-farmed vegetables like potatoes, greens, beets, and fennel; wildflowers like lilac, rose, and dandelion petals; the year’s first berries like bakeapples, strawberries, raspberries, blackcurrants and blueberries; wild mushrooms.

Activities:

Fall colours bring a magical glow to Fogo Island. Berries of all shades blanket the ground, brilliant sunrises and sunsets fill the sky, and we all revel in nature’s bounty. Witness a special time on the island and discover your own secret berry patch.

On the menu: Locally picked partridgeberries; porcini mushrooms, hops and honeycomb; island-harvested cabbage, carrots, squash, corn and rutabaga; tree fruits like cherries, plums and tart apples; hand-lined cod; wild game.

Activities:

Winter’s first frost is on the horizon and we’re bundling up. Wild and wonderful November gales are the backdrop to this time of change and power. Embrace a time of tranquility and reflection as the island quiets and readies for the cold season ahead.

On the menu: Moose (it’s moose hunting season); saltwater lamb; organic pork; turnips and parsnips from local farmers; dogberries; juniper; oyster mushrooms.

Activities:

Any season promises unique experiences and different perspectives for getting to know the island. If you’re still unsure of the best time for your getaway, contact our Guest Itinerary Advisors for recommendations tailored to you.

International Reservations: +1-709-658-7260
US & Canada Reservations: +1-855-268-9277
Email us: [email protected]