We are on the island during berry season (one of the seven seasons they experience here, including late fall, winter, pack ice, spring, berth and l ‘summer). There are gooseberries, raspberries, marshes, partridges, blackberries and blueberries everywhere we look and on our plates at every meal. Between the blueberry muffins which are placed in a basket at our door in the morning (with fresh blueberry juice and hot coffee), the currants with scallops for lunch and the blackberry and baby corn aperitif at dinner, this trip’s food packs a powerful antioxidant punch. There are guided tours of the bays, during which you are taught the different types and where to find them, but you can also just walk around and choose them as you like.
The price of a stay at the hostel includes all meals, snacks and non-alcoholic drinks, most of which we enjoy in the dining room, with its spectacular vaulted ceilings, floor-to-ceiling windows and characteristic flower-shaped chandeliers. . Dutch designer Frank Tjepkema. It also offers insane views of the sunsets, which literally put everyone in the room on their feet to watch in wonder the fiery sky change from pink to red to orange and gold.
Sustainability and supporting the local economy are a priority at the hostel, so most of the food is local and seasonal: 80 percent of the ingredients used come from the island and the surrounding area. The dishes of Executive Sous Chef Timothy Charles are a must: salted cod with pollen and spicy honey; turbot with kelp, chickpeas and tomato; lobster with juniper, Jerusalem artichoke and chokeberry; lamb with potato, radicchio, fennel and currant; and always a choice of personalized options suitable for children.
During our stay, we were invited to the âhangarâ, a small contemporary building adjoining the inn, for a convivial snow crab dinner by candlelight and lantern with a handful of other guests. After 18 months of social distancing, sharing a meal with strangers (doubly vaccinated) is incredibly intimate, but it turns out that’s exactly what we need. Sitting side by side with people from coast to coast and hearing stories about their lives makes me understand why the hostel is hosting this dinner. Being part of the Newfoundland tradition of âkissing the codâ and being officially âyelled atâ is an added bonus. We all leave connected not only by this enchanting evening but also by our shared experience of this unique place.