Food is one of the quiet reasons people fall in love with Maine, and Bar Harbor delivers it in abundance. The cold waters of the Gulf of Maine produce sweet lobster, scallops, oysters and clams, the fields and barrens produce wild blueberries, and a handful of local bakers, brewers and ice cream makers fill in the rest. The challenge is not finding good food but choosing among the options and getting a table in July. This guide explains what to eat and how.
Lobster, in all its forms
The classic Maine experience is a lobster roll: chunks of cooked lobster in a toasted, buttered split-top bun. Mayonnaise versions serve the meat cold, while butter versions serve it warm, and locals argue passionately about which is correct. A boiled lobster dinner, usually served with corn, drawn butter and a bib, is the full ceremony, and you will do the cracking yourself. Look for restaurants that publish prices and weights, ask whether the lobster is hard-shell or soft-shell, and remember that soft-shell lobsters, available in late summer, have sweeter meat but less of it. Prices vary with the catch and the season.
Lobster pounds
A lobster pound is a casual waterfront spot where you choose a live lobster, have it cooked and eat at a picnic table with a view. The island has several, particularly around Southwest Harbor, Bass Harbor and Trenton on the way in. Expect paper plates, plastic tables, short menus and long lines at peak times. They are a good way to eat well at a fair price and soak up the working waterfront. Bring cash or check payment methods, wear clothes you do not mind splashing, and be patient. Many pounds close in the cooler months.
Popovers at Jordan Pond House
The park restaurant on Jordan Pond has served tea and popovers on its lawn since the 1890s. The popovers arrive hot, hollow and golden, with butter and strawberry jam, and the setting beside the pond and mountains makes it an experience as much as a meal. Reservations are limited, with most tables for walk-ins, so be prepared for a wait in peak season, or visit at off-peak times. The menu also has lobster dishes and popover sundaes.
Blueberries and baking
Maine produces most of the nation's wild blueberries, which are smaller and more intense than cultivated ones. They appear in pies, pancakes, muffins, jams, ice cream and beer in July and August and are celebrated across the state. Bakeries and cafes in Bar Harbor and on the island sell blueberry pastries, whoopie pies and sticky buns, and you can pick up local jam and syrup as souvenirs. Fresh berries are at their best in midsummer, and frozen wild berries are used year-round.
Seafood beyond lobster
Look for chowder, steamers, fried clams, scallops, haddock and oysters, many served with local twists. Oyster bars and raw bars have grown in popularity, and some restaurants offer tasting flights of Maine oysters. Smoked fish and fish cakes show up on breakfast menus. If you do not eat shellfish, the haddock sandwich and the fish and chips are reliably good, and most restaurants offer vegetarian dishes and steaks for those who prefer them.
Drinks and desserts
Maine has a strong craft beer scene, and local breweries and taprooms pour pale ales, IPAs and seasonal beers, often with blueberry accents. Cider, spirits and local sodas are also available. For dessert, ice cream shops on Cottage Street and Main Street serve local flavors, including blueberry, maple walnut and coffee. A walk with a cone along the pier at sunset is one of the cheapest pleasures in town.
Eating on a schedule
In July and August, many restaurants in the village have long waits from six to eight in the evening. Make reservations where you can, eat early or late, or have your large meal at lunch and a lighter dinner. Cruise ship days make mid-day more crowded, so consider lunch at a pound or a picnic from a deli. Check seasonal hours, as many places close earlier in the shoulder season, and ask about dietary needs, which most kitchens are used to handling.
Learn through a tour
A food walking tour is a clever way to taste Bar Harbor in a couple of hours, with a lobster roll, local treats and stories, and it doubles as a guide to which restaurants to return to. A whale watch or lobster fishing cruise adds the other side of the story, showing how lobsters are caught and why the industry matters to the island. Between a tour, a pound, a popover and a pie, you will have tasted Maine in a few days.