Gourmet Dining

Gourmet Dining in a Wilderness Setting

Gourmet Dining in a Wilderness Setting

Marten River Lodge accepts reservations for dining for non-staying guests by appointment only. Some conditions may apply. Call 705.892.2351 for more details.

Our original, hand-hewn log dining room and fully equipped commercial kitchen creates an inviting historic ambience for your dining experience. One of the original buildings constructed in 1925, it stands majestically against our beautiful wilderness backdrop and though she leans a little, she has withstood almost a century of some of the harshest winters and all that Mother Nature can bestow.
We employ the services of a wonderful Swiss Chef who thrives on filling up hungry guests after a long day of fishing. You won’t go hungry here, nor will you be disappointed. With our standards of high quality ingredients, freshly made salads, breads, savory meats and fresh vegetables, we strive to leave you wanting more. Your meal will be deliciously satisfying after a day in the fresh air. After dinner, enjoy some homemade dessert with a cup of fresh hot coffee or tea. A perfect end to a perfect day!

Our dining facilities are open for those opting for the All-inclusive American, Deluxe, The Bucket List or Modified Meal plans. And don’t worry, if you plan on being out fishing at our scheduled meal times, let us know and we’ll wrap it up and deliver your meal to your cabin for when you return.

Staying with us on our housekeeping plan?

Add a meal to your package! For guests choosing to cook for themselves in our fully appointed cabins, dining at MRL can still be an option. If you decide at any time during your stay that you just don’t feel like cooking, let us know with some advance notice and we’d be delighted to welcome you to our dining room. We generally plan to have a little extra food on hand for just these occasions and our Chef is always ready to serve!

* 24 hour notice appreciated


What To Expect

  • Hot plated breakfast (Eg. eggs, bacon, home fries, toast, juice, coffee, tea)

  • Boxed Lunch (Eg. sliced meat sandwich on ciabatta bun, dessert, bottled water)

  • Dinner – 3 course (Eg. BBQ’d pork back ribs, basmati rice pilaf, fresh sautéed vegetable, dessert, coffee, tea)

  • *Note (Prices for non-overnight guests add 15%)

Dining Hours

  • Breakfast is served at 7:00am

  • Lunch is packed to go

  • Dinner is served at 6:00pm

Meet Our Chef

Hans Peter Binz – Master Chef

Peter has been working at Marten River Lodge forwell over a decade and has prepared and served literally thousands of meals to our patrons. Highly regarded and appreciated by our guests, his reputation and culinary expertise stems from over 40 years of experience in kitchens in Europe and North America.

From the young age of 15 at his home in Switzerland, Peter began his training, education and apprenticeship, rising to notoriety among international celebrities. For eight years during the 1980s, Peter served as personal Chef to American country artist Johnny Cash when Johnny toured in Europe.

In Canada, Peter worked in major 5-star hotel kitchens including Toronto’s Four Seasons and Royal York hotels, where conference events had him preparing meals for as many as 1000 people in a single night. He has also worked at various luxury resorts in Ontario and in the US.

Peter owned and operated his own restaurant in Marten River during the 1990s, later selling the business and later again, buying it back and renovating it to become his home. Now that his wife Sharon has retired, they reside full time in Marten River. Over the winter months, Peter is often called upon to cater weddings and other events in our region. Peter is also a very capable handyman and occasionally helps others on renovation projects when he is not busy with his own.

Personable, good natured and talented, Peter welcomes guests into our historic dining room with fresh ingredients, hearty flavourful soups and meals fashioned by his own personal brand of cuisine. He often delights in speaking with guests and in entertaining them with his stories from his home country and international travels.