For adventurers and gourmands alike, Southeast Alaska is a glacial wonderland putting America’s northernmost state on the culinary map. Only accessible by seaplane or boat, the region is tucked within the state’s panhandle and protected by cloud-covered mountains of a temperate rainforest. Leading the culinary renaissance is Alaska’s capital city of Juneau: Here, unlike any other town in the United States, you can hop a helicopter to glacier trek by morning, board a boat to view humpback whales by afternoon, and end the day at a chef’s table, noshing on foraged fare by a James Beard Foundation semifinalist. Furthering the region’s majestic appeal, Juneau is just a short catamaran ride away from Haines, crowned the adventure capital of Alaska and home to a brimming distilling and brewing culture that’s ripe for discovery.

“Juneau is a dining destination, and people need to know about it,” says Kelly “Midgi” Moore, a local food writer and owner of Juneau Food Tours. After noticing an uptick in fine dining options, Moore began to see a trend among both current and emerging chefs: Youth that left to pursue outside opportunities are now returning to Southeast Alaska, seeking to join the league of purveyors and foragers redefining what it means to cook with local ingredients. “In the last three years, our chefs have started incorporating indigenous plants into their dishes,” says Moore. “They’re foraging items like spruce tips, milk-cap fungi, bull kelp, and Devil’s Club buds—which is Alaska’s version of a cactus.”

And travelers, too, are joining in on the fun. “People want to have an immersive experience when they visit Southeast Alaska, and one of the best ways to do this is through food,” says Moore. “When you eat here, you learn about our history, our culture, and what’s to come.” In the next year alone, two breweries and a distillery are slated to open in downtown Juneau; but for now, here are the innovators ushering in a new era of Southeast Alaskan cuisine.

The Rookery

After being a semifinalist for the James Beard Foundation’s Rising Star Chef of the Year award in both 2015 and 2016 and winning the Great American Seafood Cookoff in 2015, chef Beau Schooler has created an empire in Juneau, where he owns The Rookery Café and three additional restaurants. Expect a fusion of flavors, like the Alaskan scallop ceviche, tossed with coconut couscous, squid ink adobo, and fresh herbs. Most importantly, don’t leave town before indulging in The Rookery’s Saturday brunch. The vodka biscuits with maple bacon sausage gravy and eggs don’t disappoint.