Dining on the Ocean Floor

UPDATED JANUARY 24, 2026

One of the 13 Most Spectacular Dining Destinations in the World

In 2022, The Telegraph (UK) named Dining on the Ocean Floor one of the 13 Most Spectacular Dining Destinations in the World. Helen Elfer wrote, “Everything about Nova Scotia’s Dining on the Ocean Floor is geared towards showcasing the wild landscape where the food is sourced.”

To be included on this prestigious list was a tremendous honour for Chef Domenic Padula. We already knew this was Nova Scotia’s ultimate dining experience—now the world does too. Elfer also reflected that “food can connect us with a destination like nothing else… we can feel close to the land and culture that we’re guests of, and get to know our hosts and the communities where they source their ingredients.” Nothing could be more true of Dining on the Ocean Floor.

Experience the Culinary Adventure of a Lifetime

My husband Eric and I were invited to experience this once-in-a-lifetime culinary adventure at the site of the world’s highest tides. Dining on the Ocean Floor is a masterfully orchestrated symphony of place, people, and palate. Every menu offering is thoughtfully curated by Chef Domenic and paired with local Nova Scotia wines and craft beers.

Over the course of the day, guests enjoy a seaside luncheon, a guided exploration of the exposed ocean floor, and an elegant three-course dinner—culminating with organic fair-trade tea and coffee around a campfire as the tide slowly returns. This is Dining on the Ocean Floor, and it truly doesn’t get better than this.

Burntcoat Head Park

The experience unfolds at Burntcoat Head Park on the Bay of Fundy—one of the Seven Natural Wonders of North America. Located in Noel, Nova Scotia, the park is home to the world’s highest recorded tides. Rubber boots are encouraged, cameras are essential, and a healthy appetite is a must.

A Warm Welcome & Wild Edibles Tour

LeAnn Grosvold, the fun-loving and wonderfully attentive team member who greeted us, instantly set the tone. She doesn’t forget a name and somehow anticipates your needs before you do. Along with the entire Dining on the Ocean Floor team, she ensures every moment unfolds seamlessly.

Local forager Jonathan Newell then led us on a hands-on Nova Scotia wild edibles tour, introducing us to ingredients used in Chef Domenic’s menus. We touched, smelled, tasted, and compared flavours—engaging all our senses and deepening our connection to the land.

Anita, our park guide, followed with a walkabout tour of Burntcoat Head Park’s history, ending at our next culinary stop.

Shore Boil Luncheon

Chef Domenic and his team welcomed us at our picnic site, where partners Sean Coutinho of Avondale Sky Winery and Cameron Hartley of Schoolhouse Brewery introduced perfectly paired tastings.

Then came the Shore Boil: a generous bowl of fresh, sustainable Nova Scotia seafood cooked in Tidal Bay wine. Laughter followed as guests competed to see who could hit the bucket with the most shells.

Guided Tour of the Ocean Floor

After lunch, Anita led us down three stories of carved stone steps to explore the exposed ocean floor and tidal pools. We discovered fascinating marine life and the dramatic geology hidden beneath the tides—an unforgettable prelude to dinner.

Three-Course Dinner on the Ocean Floor

As Anita’s dinner bell alarm chimed, we rounded Flower Pot Island to find our colourful Adirondack chairs and a beautifully set dining table waiting on the ocean floor.

It was cocktail hour again. Refreshments were poured. Conversations flowed. And the tide began its quiet return.

This was what we had all come for.

Chef Domenic described each mouth-watering course and Sean, from Avondale Sky Winery and Cameron, of Schoolhouse Brewery gave a brief description of their wine and beer pairing choices. Over the next few hours, we dined, laughed, listened, and marvelled at the sheer wonder of it all.

Celebration Plate

The Celebration Plate was our first course showcasing a selection of fine Nova Scotia cheeses, charcuterie, locally made pickles, and artisanal crackers. Sean paired his fresh and crisp Avondale Sky Winery Lady Slipper Rose with notes of cherry, strawberry, and raspberry with cinnamon spice, and apple blossom. Cameron, of Schoolhouse Brewery paired his Vice Principal IPA—a hybrid that bridges the gap between the modern hop and traditional sweet malt foundation.

High Tide, Low Tide

High Tide, Low Tide: our surf and turf course came with a beautiful cut of local, pasture-raised beef, butter-poached Nova Scotia lobster tail and succotash with organic vegetables. Sean paired his Avondale Sky dry, medium-bodied oaked NOTORIOUS R.E.D. and Cameron, of Schoolhouse Brewery paired his Scotian Export—their adaptation of an amazing Irish Red. The Vice Principal was also recommended again with the ‘surf’ portion of this course.

Sun and Moon

Sun and Moon was our third course and it was a decadent serving of fresh local berries, lavender phyllo and Grand Marnier mascarpone cream. To complement this scrumptious dessert, Sean debuted his Avondale Sky’s Drops of Amber—a semi-sweet exclusive wine with cotton candy and strawberry notes.

World Class Bucket List

As dinner unfolded, the tide crept closer—reminding us just how fleeting and magical this experience truly is. Each guest I spoke with agreed: Dining on the Ocean Floor is a must-do, world-class bucket list experience.

Years ago, we were told, it was cut much closer at the end—with the water coming within mere feet of the dining table. There are some great stories of the staff scurrying to beat the tide, and guests rushing up the stone steps, but I will let your event guides and servers share their harrowing tales experience so as not to spoil the fun.

In 2026, the evening now concludes with a campfire, storytelling, and one final moment of reflection as the ocean quietly reclaims its stage.

Where to Stay & What to Explore (A Perfect Pairing)

While in the area, Eric and I stayed at Gravity Luxury Domes in Maitland—just under 20 minutes from Burntcoat Head Park. Our geodesic dome, complete with a queen bed, kitchenette, panoramic river views, and heated tile floors, was the perfect post-dining retreat. Thoughtful touches and heartfelt hospitality made it a stay to remember.

Guests are welcomed from around the world seeking adventure or simply peace and serenity. Skydive with the Atlantic School of Skydiving, or watch the eagles soar from inside your cozy dome. Jump in the mud with Shubenacadie River Runners, or peer down on the ‘Shubie Rafters’ in the waves from your Adirondack chairs perched high above, or just lay back in bed with a front row view to spectacular sunrises, sunsets, and nighttime stargazing.

The nearby village of Maitland offers charming heritage sites, including Frieze and Roy General Store, the oldest operating general store in Canada, and the Lawrence House Museum, celebrating Nova Scotia’s shipbuilding legacy.

Food Fantastique

Chef Domenic’s company, Food Fantastique, offers Dining on the Ocean Floor along with a wide range of bespoke catering experiences. Years in the making, it’s now one of Nova Scotia’s leading culinary voices—bringing unforgettable flavour and hospitality to every occasion.

This post was sponsored by Dining on the Ocean Floor & Food Fantastique along with Gravity Luxury Domes; however, all thoughts and opinions are my own. Follow Maritimes Maven on FaceBook, Instagram, Pinterest, LinkedIn & Threads. Subscribe to be the first to receive my latest articles. Share articles you love with your social media community so they, too, will discover, There’s No Place Like Home!