The Tarpon Lodge has a reputation as a getaway for sport fishermen, but its restaurant is equally well-known among those interested in fine dining.

The 1926-vintage inn set on the edge of Pine Island Sound makes an atmospheric setting for some of the region’s best food, prepared by chef Jethro Joseph from Grand Cayman. Even the restaurant’s remote location 25 miles west of I-75 just north of Fort Myers doesn’t discourage the faithful, who will happily make the drive for the inn’s renowned blue crab and roasted corn chowder ($5.95), the Pine Island Sound crab cakes appetizer ($9.95) and the bruschetta topped with goat cheese, fresh Mediterranean salsa and Asiago cheese ($8.95).

Joseph himself has a favorite dish – the shrimp and crab fettuccine with roasted red pepper, spinach and a roasted garlic cream sauce ($13.95). Other entrees include the double-thick-cut pork chop with mango chutney ($21.95), orange-ginger-glazed chicken ($15.95), and the fresh catch of the day caught off Pine Island.