No one goes to Hooters for wings (as they say profoundly), and no one goes to national parks for food. But maybe they should: America’s national parks offer a smorgasbord of culinary experiences that can’t be found anywhere else, from historic pastries to “medicinal” beers—not to mention culinary experiences that could, but should not anywhere else, thanks to those incredible views with every bite.
Whether you’ve got an appetite for ambiance or a craving for history (or both), here’s what—and where—to eat in America’s national parks.
America’s National Parks: The Best Dishes
Popovers, Acadia National Park
The most famous pastry shop in the national parks.
For many visitors, no Acadia National Park the itinerary is complete without capturing popovers Casa da Lagoa Jordão. They’re an absolute icon: In 1893, the park’s first owner, Nellie McIntire, began serving these light, airy treats to hungry hikers and visitors. They are also a marvel of simplicity, made with just flour, milk, eggs and a touch of salt. Its golden exterior gives way to a soft, hollow interior, perfect for scooping up warm butter and dollops of homemade jam.
Don’t worry about fighting for a table—enjoy them on the scenic lawn overlooking Jordan Pond, a quintessential Acadia experience that marries culinary tradition with Maine’s natural beauty.
Beer, Hot Springs National Park
Beer that is medicinal? Well, sort of.
Forget the typical park souvenir (unless it’s a park passport – never forget your park passport!). At the Hot Springs National Parkthe best memory is a cold drink. Balneário Superior Brewery, Located in a revitalized historic resort, it offers a unique opportunity to taste geology: its beers are produced with naturally filtered spring water from the park. Imagine a porter so robust that its malty depth suggests the Earth’s geothermal heat. Yes. Who knew plate tectonics tasted so good?
Fun fact: Superior Bathhouse is the first craft brewery located inside a US national park.
Frybread, Badlands National Park
An indigenous tradition remains alive.
In 2005, frybread—a flat but fluffy, fried and crispy but doughy indigenous bread—became South Dakota’s state bread. You can eat it plain, but you’ll probably find it as a base for Indian tacos , as in Cedar Pass Lodge in Badlands National Park. The toppings are very standard (cheese, tomato, lettuce, olives, cream), without the star of the show: buffalo meat.
Indian tacos can also be found in South Dakota at various food stands and powwows, each vendor putting their own spin on it—although you can always expect good, fluffy fry bread.
Fresh catch, Everglades National Park
You’ll know exactly where this meal comes from.
Swamp’ Flamingo Cottage closed after being hit by several hurricanes in 2005. Nearly two decades later, the lodge and restaurant are open again, offering guests a hands-on Everglades experience: preparing their catch. Grab a Florida saltwater or freshwater fishing license (or better yet, a guide), stick to the size limits, and the chefs will grill, fry, or blacken your catch in one of the nearby lakes, ponds, or waterways. Pair it with a slice of key lime pie and you have the Everglades at its tastiest.
Observation: Some fish are not safe to eat – consult NPS Guidelines to stay safe.
Thomas Jefferson Ice Cream, Mount Rushmore National Memorial
The founder of America’s ice cream obsession.
One day, the team at Mount Rushmore National Memorial came up with a sugary idea: They acquired Thomas Jefferson’s vanilla ice cream recipe from the Library of Congress. Rumor has it that President #3 was the first person to write an ice cream recipe in the US – apparently writing the Declaration of Independence just didn’t satisfy his creative urge.
Visitors can sample the creamy goods at Carver’s Cafe, just steps away from those towering granite faces. Or, if you have some eggs and some whipped cream, you can do it yourself.
Huckleberry Pie, Glacier National Park
It’s Grizzly approved.
There’s no wrong way to make anything with blueberries – pie, ice cream, muffins – but blueberry pie in Café Park in St. Mary’s has become an institution, at least when it comes to Montana’s favorite fruit. While most places mix blueberries into their blueberry pie (blueberries are finicky little friends that can be expensive and hard to find), Park Cafe claims their pies are the real deal: 100% blueberry deliciousness.
Of course, you can always find the sweet and tangy fruits: Glacier National Park visitors can manually choose up to one liter of blueberries one day. Just make sure you’re picking blueberries!
America’s National Parks: The Best Restaurants
Volcano House Restaurant, Hawaii Volcanoes National Park
Located on the edge of Kilauea, one of the most active volcanoes in the world Volcano House offers a gastronomic experience unlike anything else. With panoramic views of the caldera and rolling Halema’uma’u crater as a backdrop, the food—typically fresh and local, like the catch of the day—certainly looks pretty good.
Ahwahnee Dining Room, Yosemite National Park
In the heart of Yosemite Valley, the Ahwahnee Dining Room It is an icon of the elegance of the national park. With 34-foot-high ceilings, granite pillars, floor-to-ceiling windows, and spectacular views of Half Dome, Glacier Point, and Yosemite Falls, the menu almost doesn’t matter. Almost. Look for signature dishes like Ahwahnee’s Beef Wellington and mountain rainbow trout.
El Tovar Dining Room – Grand Canyon National Park
Overlooking the South Rim of the Grand Canyon, the El Tovar Dining Room is part of the historic Hotel El Tovar, which has been serving the canyon’s chicest visitors since 1905. Featuring murals of the Grand Canyon and Native American artwork, the dining room is dark and moody, highlighting the views through the windows. Look for regional flavors like roasted poblano pepper soup and Colorado rack of lamb.
Honorable mention: Rancho Zapata, Great Sand Dunes National Park
The only reason Zapata Ranch is assigned to the “honorable mention” category thanks to a technical detail: it is only outside the limits of Great Sand Dunes National Park. Otherwise, it’s one of the best culinary experiences any national park fan could ask for.
If the weather is nice, guests sit on the lodge’s intimate patio, watching the chefs cook, grill and prepare the day’s food. Expect everything from wild blueberry pancakes to kalbi-style beef and biscuits cooked in duck fat. Take it from this author: it would be worth climbing the highest dunes in the hemisphere to get there.
Jacqueline is a travel, nature, and science writer (and photographer) living in Wisconsin. Follow her work on Yahoo Creators — or find her in publications like National Geographic, Smithsonian, Travel + Leisure, and more.
