Beach Boil Up

local cuisine



Fire, Flavour, Food & Friends – Discover an authentic Newfoundland dining experience with a traditional beach boil up of fresh local cuisine while overlooking the calm crystal clear waters of Bonne Bay.

Your dining experience takes place just steps from the shore in a warm welcoming atmosphere around a glowing wood fire. Handmade benches and tables built by a local craftsmen from trees harvested nearby, provide seating and offer a comfortable way to relax and eat while enjoying those famous vibrant Gros Morne vistas. The waters in front of our shop are extremely productive and healthy, and are often frequented by tuna, whales, porpoises and more. After a busy day exploring the park, our beach boil is great space to meet other visitors and discuss your trip. Learn from other guests about the best trails to hike and what locations are a must to check out.

Experience Details

Menu – Local Cuisine

Our beach boil up menus are always changing as we serve homemade seasonal foods that can be sourced locally. Guests can expect proteins such as codfish, halibut, brook trout, mussels, crab, herring, moose, wild game birds, rabbit etc., every night is a new menu, so food selection will vary. Vegetables and herbs are sourced from local farms when available.Traditional jams, preserves and bread are made by Newfoundland women (thanks Mom) and contain tangy and tart hand picked berries from the nearby mountains.

Dietary Restrictions

We advise guests with dietary restrictions or food allergies to please contact us before booking. Our culinary experiences feature traditional Newfoundland cuisine that may contain seafood, shellfish, wild game, local vegetables and herbs.


Our beach boil up runs from June till September 1st. Reservations are highly recommened 48- 24 hours in advance so we can be sure to have enough food sourced. For short notice reservations please contact us.


This is a speciality food & adventure experience that departs based on reservations. Please contact directly for booking.