Nestled at the mouth of a picturesque fjord, this seasonal resort boasts rustic cabins, gourmet cuisine, and outdoor adventures like kayaking and fishing.
"Within the world of travel, too, there’s been a surge of interest in foraging, as hotels and restaurants have introduced foraging-specific programs or experiences for guests to reconnect with nature—and acquire elements of a meal to savor later. Photo: Courtesy of Tutka Bay Lodge" - Jillian Dara
"A 35-acre property known for outdoor adventures and gourmet dining. Features six oceanfront cabins, kayaking, hiking, and deep-sea fishing. Culinary highlights include a cooking school and meals made with fresh, locally sourced ingredients." - Bailey Berg
"Why did this hotel catch your attention? What's the vibe? You can arrive to this secluded wilderness lodge on the tip of the Kenai Peninsula either by boat from Homer or by seaplane directly from Anchorage. Either way, a picture-perfect scene awaits. This quintessential luxury lodge sits at the mouth of Tutka Bay, a seven-mile fjord where the only noise you're likely to hear is water lapping on the shore, birds calling out to the sky, and wind rustling through majestic Sitka spruce trees. What's the backstory? This 11-acre property is part of Within the Wild, an adventure company which owns another property, Winterlake Lodge, west of Anchorage in the Alaska Range. If Winterlake Lodge is all about the mountain adventures, then Tutka Bay Lodge is all about connecting with the Alaska's marine ecosystems. Tell us all about the accommodations. Any tips on what to book? Guest cabins are on the simpler side, but you're not coming here for DeGournay wallpapers and Egyptian cotton sheets. You're coming here to feel like you're a part of this vast and rugged wilderness. Most cabins have stunning views of the water, and all have blackout curtains to block out Alaska's infamous midnight sun. Is there a charge for Wi-Fi? No charge for Wi-Fi, but it is only available in the main lodge, not in individual guest cabins. Drinking and dining—what are we looking at? Food is one of the great joys of visiting Tutka Bay Lodge, where co-owner (and Cordon Bleu–trained chef) Kirsten Dixon puts together a fascinating daily menu of foraged and sustainably sourced ingredients. Sure, there might be some shipped-in specialties like locally brewed Alaska craft beer or fine cheese and charcuterie from the lower 48, but on any given night here you might be eating salmon or halibut that you caught on a fly-fishing excursion, or mussels harvested that day from Tutka Bay. Guests are welcome to contribute to the fun by helping forage for ingredients. One weekend a month, the lodge operates a sequence of cooking school programs in which both guests and locals can participate. And the service? As soon as you step foot on the property, the staff sits down with you and starts planning your itinerary. Want to go for a hike? No problem. Want to see how far down Tutka Bay you can kayak? Let's do it. Prefer to just unwind in privacy and enjoy the Russian-style banya and outdoor hot tub all day? It's totally your call. The staff here help with every aspect of the guest experience, from greeting you on the arrivals dock and shepherding every aspect of your stay to serving meals. What type of travelers will you find here? The price tag keeps a lot of more thrifty travelers away, so you end up with a lot of posh adventure seekers, of the Most Interesting Man In The World variety. But the good part is that in true Alaska fashion, you never know who you'll bump into. Your stay might coincide with that of some honeymooners, Seattle and Bay Area tech types, East Coast business folk, or even food lovers looking to experience the lodge's unique approach to sustainable and foraged cuisine. What about the neighborhood? Does the hotel fit in, make itself part of the scene? Neighborhood? What neighborhood? You're in the wilderness here. Is there anything you'd change? Not really. It's the quintessential Alaskan lodge experience, where the luxury doesn't necessarily come from Frette linens and a 15,000 bottle wine cellar, but from the singularity of location, the unspoiledness of the landscape, and the warmth of service. Any other hotel features worth noting? The property previously offered complimentary massages to guests, but as a COVID-19 safety protocol, the spa is shifting toward socially distanced wellness experiences like forest bathing, meditation, sound baths, and guided ayurvedic self-massages. Bottom line: Worth it? Why? If you want a wild Alaskan adventure and to learn a thing or two about sustainable food systems in the process, then this is the place for you." - Todd Plummer
"At this lodge on the tip of the Kenai Peninsula, luxury and wilderness work in tandem. Guests spend their days fishing for halibut, kayaking in the bay, hiking on glaciers, or lazing about the property. It's also helmed by Kirsten Dixon, a celebrated locavore chef, so meals focus on ingredients that can be fished, hunted, gathered, or grown within the state (though the wine list is decidedly not local). The property is only accessible by a small boat from Homer or a seaplane from Anchorage, but it's well worth the trek." - Bailey Berg
"The Cooking School at Tutka Bay When Kirsten and Carl Dixon, owners of Within the Wild adventure lodges, bought Tutka Bay Lodge, they were surprised to find that it came complete with an old boat. A very old boat. The Widgeon II carried troops during World War II. Now? The boat is grounded, with a rope humorously lassoed around a nearby tree. (Rope or not, it wasn’t going anywhere.) Kirsten, a chef who puts a worldly spin on Alaskan ingredients, decided the Widgeon II’ s next life would be as a cooking school. Open to lodge guests and day-trippers who are ferried to class via water taxi from the town of Homer, the schooloffers lessons inhow to cook reindeer, perhaps, or, if you’re lucky, Spanish-influenced tomato bread soup with salmon bacon."
