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.
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.
Inquiries for Dining Room reservations from outside guests may be directed to [email protected] 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.