Radiating both modernity and tradition, this comfortable resort on one of Newfoundland’s most remote and beautiful islands delivers homespun luxury with community-oriented hospitality.
As a charitable, socially conscious business, the Inn reinvests profits in the Fogo Island community.
Style & character:
Service & facilities:
Food & drink:
Visitors receive crispy boutons in their room upon check-in, a traditional fried bread served with butter and molasses. From then on, the local flavours never stop. But don’t expect a larder full of the usual North American staples – you eat what is available in Newfoundland at that particular time of the year, with limited outside ingredients involved.
Noted chef Jonathan Gushue and his team go the most local, seasonal route: foraged berries, mushrooms, wild greens; produce procured from neighbourhood community gardens; the freshest seafood, including the province’s ubiquitous and delicious cod; salt-cured meats and some wild game. Absolutely everything is homemade with menus changing frequently. A breakfast of braised turnip greens, lamb belly and a fried egg on black garlic sauce is both interesting and satisfying.
Value for money:
00 1 709 658 3444fogoislandinn.ca