Our Culinary Philosophy
An integral part of our guest experience, dining at Little St. Simons Island is intimately rooted in our unique landscape as one of the last wild barrier islands on the Atlantic Coast. Our culinary approach honors our surroundings and celebrates local fare like, fresh oysters harvested from Eagle Creek, citrus and herbs grown in our on-site garden, and honey and cheeses, consciously-sourced from local farmers and artisans.
Community and Cuisine
Celebrate regional fare with family style dining for breakfast, lunch, and dinner at The Lodge. Carefully curated to connect nature and community, bountiful courses are served and shared.
Island Chefs can prepare separate dishes for dietary restrictions upon advance request.
The Garden
Graceful and gilded, Little St. Simons Island’s gardens yield a collection of carefully curated heritage crops that provide consciously grown ingredients for our Island culinary team and exemplify sustainable horticulture in the Southeast.
Our on-site horticulturist works with Island chefs to provide a variety of fruits and vegetables for Island meals, and aids in curating menus to highlight the season’s bounty.
Between Island adventures and delightful meals, take a stroll through the Island’s gardens, join a garden tour, help harvest, and immerse yourself in agricultural history.