There’s a joy about the inventiveness of the ever-changing menu created by Chef Paolo Colbertaldo who forages at the local farmers market for the freshest ingredients and is on speed dial to local suppliers of seafood. Look for artistically presented dishes like mushroom and cashew pâté or tequila-cured organic salmon gravlax. Sounds rather precious, but, in fact, the place is casual—the kitchen is open, as is the ceiling to reveal steel beams for a warehouse feel. Plus the prices are quite low for touristy Lunenburg (and the quality of the grub).