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Built in the 1920s as a private residence, the property changed hands a number of times before Phyllis and Rob Wells Jr. purchased it in 1999, and named it after the beloved fish that people travel from all over the world to find.

The crisp white lodge is sandwiched by lush green grass and blue skies. Swaying palms and lapping water gently take your cares away.

Shoreh Durkin just celebrated her 12th year as food and beverage manager of Tarpon Lodge. The face of the restaurant, she sets the bar high when it comes to hospitality and service.

“We really have something special here — great food, unique wine, amazing cocktails and a high level of service, all put together in a homey atmosphere like you are going to someone’s home for dinner.”

The well-established lodge has a new, yet seasoned chef, Heath Higginbotham. He’s worked in some of the best kitchens in Lee County and brings a new level of professionalism and creativity to the team according to Shoreh.

“He is incredible when it comes to using local fruits and veggies, everyday using things that are available to us just down the road,” she says. He’s also incorporating more exotic spices and seasonings.

At least one vegan dish is always on the menu, featuring ingredients such as ancient grains, beans, and local produce including jackfruit. Jackfruit has even been used to make a vegan beurre blanc sauce that Shoreh calls “unbelievable.”

The menu changes three times a year but remains seafood heavy. That being said, “Our steaks get rave reviews,” says Shoreh. “They are so juicy.”

Food and Beverage Manager Shoreh Durkin sets the bar high for service and hospitality.

Cuts include filet mignon, New York strip and more. Everything here is made to order.

It’s the Fresh Catch of the Day that keeps regular diners intrigued according to Shoreh.

“It changes every day and it’s all local: hogfish, triple tail, yellow tail, grouper, whatever is in season and in our waters.”

Another signature is chicken and it’s anything but your boring, everyday poultry dish. Here, it comes layered with lump crabmeat and Monterey jack cheese. Add a lemon wine sauce, sautéed spinach and garlic and you have a simple yet delicious entrée.

The sunsets at Tarpon Lodge are magnificent. As the sun goes down, the restaurant comes alive.

“It’s light and everyone just loves it, even the fishermen,” says Shoreh. “We’ll never take it off the menu.”

But perhaps the item Tarpon Lodge is best known for is the crab and corn chowder. Rich and creamy, it has been on the menu since day one and the recipe has never changed. It’s a must-have whether you are here for lunch or dinner.

For dessert try triple chocolate mousse cake. The sponge cake that used to be the foundation has been replaced with graham cracker and the result is fantastic. It adds the perfect amount of contrast in texture to the light, silky mouse. Crème Brule is another favorite. The flavors change every day.

The restaurant can seat up to 165 inside and on the enclosed porch, with a view of the water. The bar, with its vintage vibe, has four stools, a handful of tables, a piano, fireplace and is so cozy that it can be hard to leave. Bartenders are personable and in their small space are able to crank out an amazing number of well-crafted cocktails at once, so patrons who are watching the clock can make the sunset.

Throughout the year the restaurant also hosts vintners from all over the world for intimate wine dinners. Michael Keenan of Keenan Winery is in town in January and both nights are sold out. The next dinners will not be scheduled until season slows down, picking up again in April.

Diners have the option of arriving by boat as well as car for lunch and dinner. If you make the trip for dinner, consider a staycation and spend the night. Book one of the eight bedrooms in the main lodge, with their creaky wooden floors and mango-scented bath products, or in the somewhat more modern Island House next door.

People come here from all over the world, to get away from the world. While the location is special indeed, it’s the hospitality, service and expertly prepared food that make dining here an experience you’ll not soon forget.

This Article by Gina Birch was originally published by Grandeur Magazine.