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I finally crossed off a bucket list item: I went to The Willows Inn on Lummi Island, Washington.

This restaurant was opened by culinary hero, Blaine Wetzel, who apprenticed at the famous Noma in Copenhagen (RIP) and brought its foraging, farming, and gardening principles to the Pacific Northwest.

If you’ve been thinking about splurging to go to The Willows Inn on Lummi Island, read this first. I break down what to expect, recap what I ate, and reveal whether it’s worth the price. Get ready and unbutton your pants…it’s going to be a filling journey.

About The Willows Inn, Lummi Island

The Willows Inn is a cult-status restaurant created by James Beard-winning chef Blaine Wetzel. It is hyper-local focused. Pretty much everything it serves has been foraged, farmed, hunted, or fished on Lummi Island or nearby Washington state.

You might recognize the cookbook Sea and Smoke, which is Wetzel’s cookbook that sums up what you can expect at The Willows Inn: a lot of seafood and smoked dishes. They smoke everything on the premise in their quaint smokehouse.

The restaurant also has an inn where guests can stay. Their whole operation resides on a tiny island off Washington state called Lummi Island (rhymes with “dummy”). It sits between the Washington mainland and San Juan Islands. It was named after the Lummi tribe, but the Lummi Reservation that you drive through to get to the ferry doesn’t currently own it.

Lummi Island is about as remote as it gets. There are around 900 residents on the 9.25 square mile island. It’s only accessible by a 5-minute ferry ride that holds 22 cars. There’s no large food store. No gas station. No traffic lights. Just a few people living the simple life and the tourists who come here in the summer to get a taste of it.



Getting a Reservation at the Willows Inn

Pro tip: book your experience far in advance and plan to stay the night at their inn to secure a reservation. The Willows Inn only allows guests of their inn to reserve their dinner in advance. Guests not planning to stay with them can only make a reservation within 2 weeks of the time they want to go.

The consumer part of me thinks this is wildly unjust, but the business person in me is like, “Damn, now that’s how to get more money.” Essentially, this forces out-of-town guests to stay with them. If you think about this too hard you may get upset like I did. But let me put your mind at ease a bit: there aren’t that many accommodation options on Lummi Island.

Remember, the island is super small. The only other option that kept popping up for me was the Nettles Farm bed and breakfast. There are a few Airbnbs, but they all required a two night stay. By they time you pay for two nights, you’re paying more than you would have spent at The Willows Inn Lummi Island.

So my recommendation is to suck it up and stay at the inn. You’re already going to be spending a pretty penny to eat there, so you might as well make sure you actually get a reservation.

Even if you plan to stay at the inn, still book in advance. To give you an idea of our timeline, Dan bought me a gift certificate in March for our anniversary. We didn’t realize until about April that we needed to stay at the inn to secure a reservation. When we finally caved and decided to stay there, every weekend meal was booked up through October. We could only find Friday evening reservations, so we had to take off work to make it happen in July.

The Willows Inn may be blocking some of the reservations to save space for the non-guest reservations, but I personally didn’t want to take the risk. You can try calling them to ask if this is the case, but if you want to be extra sure you’ll be able to go, book your stay and restaurant reservation now.



How Much Willows Inn Costs

I’m just going to cut to the chase: we spent a total of $1,391.40 for two people in 2018 when we at at the Willows Inn on Lummi Island. This is how it broke down:

$330 for one night in the Honeysuckle room at The Willows Inn

$586.29 for dinner for two (includes tax and gratuity)

$295 for a Sacred Sea Full Body Renewal massage and facial for me

$33.06 for breakfast for one at The Willows Inn

$147.05 for taxes and fees

You can see we splurged in some areas and saved in others (ha!). The splurge was obviously the spa treatments. We decided to “save” by skipping the wine pairing during dinner. This would have been an extra $120 per person on top of the $225 per person base price for the meal. While the boozer in me wanted to do the pairings bad, we decided to just order a ~$50 bottle of red wine.

If you’re wondering why only one of us got breakfast, it was because I was getting my spa treatment when breakfast was served. Pro tip, don’t schedule your spa treatments from 8:30 am – 10:30 am, as that’s the only time to get their breakfast!



Getting to The Willows Inn

The Willows Inn on Lummi Island is about 2.5 hours away from Seattle and about an hour away from Bellingham, Washington. It requires a ferry ride, but this isn’t like your typical ferry ride in Washington. While you can still bring your car on the ferry, the size is more like a tugboat and you’re not encouraged to get out because your sideview mirror-to-mirror with the cars around you. All of this is to say it is small.

So while it’s only a 5-minute ferry ride to Lummi Island from the mainland, it can take longer if there’s a line of cars since not many can get on each ride. During the summer months, I recommend looking at the ferry schedule and planning to depart at non-rush hour times. Arrive 30 minutes before the departure time to ensure your spot. During the weekdays, ferries run more frequently. But on the weekends and off hours, ferries come once every hour. It would suck if you missed it and had to wait another hour!

If you’re driving with 2 people in a normal-sized car you can expect to pay $20. It’ll be $13 for the car and driver, plus $7 for each additional passenger. You can bike on for $7.

The good thing about this ticket price is it’s roundtrip. You pay the attendant once you’re on the boat on the way to Lummi Island and then don’t pay on the way back. I think technically you’re supposed to keep the receipt they give you for your return trip, but no one ever came to our car on our way back to the mainland.

One important thing to note: there aren’t any gas stations on Lummi Island. So make sure you have a full tank before you get on the ferry, particularly if you plan to drive around and explore a lot.

Once you’re on Lummi Island, you make a right out of the ferry onto the main road and drive for about 10 minutes until you reach The Willows Inn. You’ll find parking on your right across the street from the inn, or you can pull into the parking lot to your left. You can park in either option overnight.



The Willows Inn Accommodations

The first thing you’ll notice when you arrive is the smoke billowing out of the smokehouse next to the parking lot. That’s one way to build up the anticipation for the incredible meal to come!

From the parking lot you’ll see two walkways into the main lodge. The left one that goes up the stairs on the patio is how you get to the restaurant. The one on the right that goes down a bit into the basement of the lodge is the lobby where you check in.

The lobby set the stage for what your experience will be like the entire trip: gluttonous. While small, you immediately notice a bar along the back wall with a bunch of local and homemade treats that you can take as you please. They even have goodie bags!

My absolute favorite was their homemade blackberry iced tea. I think I drank about 5 glasses in one visit alone! We also appreciated the gummies. They’re the perfect snack for the car ride back!

If you’re staying at The Willows Inn Lummi Island, you have two accommodation options. They call them “on-site” and “off-site” accommodations. The off-site ones aren’t on the premise. They are in the surrounding areas and are best suited for families or larger groups, since they’re more like a home with a kitchen and living room.

The on-site accommodations are where we stayed. We were in the Honeysuckle room. It was minimally decorated, but in that cool Scandinavian way. It didn’t have air conditioning, but it was cool thanks to a window fan, table fan, and good shades blocking out the skylight.

I was obsessed with the comforter. Obsessed. Every time we laid on the bed I’d shimmy my calves all around it and repeat, “Where did they get this comforter?!” It’s the simple things in life that make me happy.

I also appreciated how they have a copy of Wetzel’s cookbook, Sea and Smoke, on the bedside table. It was fun to peruse it and learn more about his cooking style. It’s fascinating how he can take humble, foraged ingredients and turn them into very cerebral dishes.

The grounds on the main premise are small, but lovely. There are lush gardens near the smokehouse and as you walk up toward the rooms. There is also a bocce ball court and small, one-room lodge set up for spa treatments.

I decided to get the 2-hour Sacred Sea Full Body Renewal massage. This includes a massage and back treatment, plus a mini facial. I opted to not have the back treatment, but rather have a 90-minute massage with the facial.

If I’m to be honest, it wasn’t the best massage I’ve ever had, but it was definitely good and relaxing. There were parts when the therapist went a bit too hard to get knots out, which left me sore the rest of the day. But I didn’t feel anything the next day and I’m sure it helped overall.

The facial was great. While it wasn’t a full facial that included extractions, it was super relaxing and I loved the products they used. I’m pretty sure it was this brand out of Victoria, BC called Miiko. My therapist mentioned how they’re unlike other skincare lines because they use the whole plant instead of just extract. I didn’t ask if they sold it on premise, but I’m assuming not since The Willows Inn doesn’t have a huge spa setup and she didn’t offer it to me. But I remembered her saying it was something called “Ko” from Victoria and this website seems to jive with what I remember, so I think it is it!

A lot of times when you get facials, your face feels greasy. I didn’t feel that way at all with these products. I’m definitely going to order some of these to give it a try!



Eating at the Willows Inn

Now, onto the part I’m sure you’ve been waiting for. The dinner experience at The Willows Inn Lummi Island.

I’m going to take you through each course, but first, some logistics and what to expect. Dinner starts promptly at 6 pm. You can arrive earlier, though, if you’d like to order some drinks on the patio and enjoy the water views.

We arrived at about 5:30 pm. We ordered two of their cocktails, the Range Life with mezcal, pineapple weed, and egg white and the Pink Moon with bourbon, red shiso, egg white, and absinthe. They were fine, but nothing too special.

Then the dinner began. It starts on the patio outside and begins with a complimentary drink and the first 8 courses, which are smaller bites more akin to an appetizer. The complimentary drink was a sparkling alcoholic cider, which I unfortunately hated because I’m not a fan of cider. But Dan loved it.

After the first 8 courses, they bring you into their dining room for the main courses. Then, right before dessert, they take you back outside to enjoy the sweet treats on the deck again while watching the sunset. In total, they serve 20 courses.

Yes, this is a 20-course tasting menu. We spoke to a few locals before our meal who were kind of down on The Willows Inn Lummi Island and said they were hungry afterward, which made us nervous that this was all a farse and waste of money. But I promise you, you will not be hungry after. I was literally full with 6 courses to go.

After your meal, they invite you into the kitchen to talk to the staff, have a tour, and enjoy some more beverages, if you’d like. The server we talked to was Garrett and we learned he was from Calgary. It was a nice touch when he went off and wrote us a card with recommendations of what to do in Calgary after I told him we’ve always wanted to go there. He also brought back a cute mini canvas bag with goodies to take home. It included homemade bread, jam, a thank you note signed by the staff, and a copy of the menu.

Other guests were enjoying local beers with the staff, but we were so full after dinner that we couldn’t think about ingesting anything else. But we loved how this was an option. What a low key way to end the night, drinking with the staff in the kitchen!

All in all, we were there for 4 hours. We rolled back to our room (basically like the child blown up as a blueberry in Willy Wonka) and immediately passed out.

But I’m sure you want to know exactly what we ate, amiright? Let me take you through the 20 courses, which I’ve heard doesn’t change a ton in concept throughout the year (they swap ingredients that are in season, but keep the inspiration behind many of the dishes).



Course 1: Kale with truffle & toasted rye breadcrumbs

I loved the presentation of this dish. The kale was toasted in their smokehouse into a beautifully-shaped crisp. They pureed the fresh black truffles into an aioli-like condiment that was carefully dolloped onto each crisp and finished with a sprinkle of the rye breadcrumbs.

This was a lovely bite to start with, as it ended up being one of my favorite dishes of the night. I’m not always the biggest fan of kale since it can be bitter, but this wasn’t bitter at all. The crunch from the kale and breadcrumbs made it satisfying like a chip.

The best thing about this dish though was the prominence of the truffle. You could taste the deep, fresh truffle flavor with every bite. And the creamy texture of the dollop played nicely with the crunch. It was almost as if you were eating a very fancy chip dipped in truffle mayo. I like dipping fries in mayo, so why not a chip? Brilliant.



Course 2: Spot prawn ceviche with rhubarb & nasturtium

Funny story about nasturtium. I’d just found out the day before our meal that we have nasturtiums growing in our front yard (like crazy mind you…they are literally taking over our flower beds!). So to see it on the menu was an “oh shit” moment for me. You mean I can eat them?! Sold.

The presentation, again, was beautiful on this dish. I loved that they served it over ice to keep the spot prawn ceviche cool. The shrimp was nestled in the nasturtium leaf and topped with rhubarb and mini flowers.

I loved how refreshing the dish was and how the ceviche had the consistency similar to a raw scallop. I also loved how it highlighted the local ingredients. But for the most part, this dish was just solid, not memorable.



Course 3: Savory doughnut with black cod & fried red seaweed

Luckily, these little fried doughs from heaven were memorable. The dough was airy and light. When you pressed gently on it, it would bounce back.

I didn’t know what to expect on the inside, but was pleasantly surprised to see that it had flaked black cod. For some reason, I imaged it would be more of an emulsion, which I feared would obscure the fish. But this really let the fish shine.

The fish was smoked in their smokehouse and had a bit of chew to it similar to smoked salmon. The smoke flavor was nice and sweet, which played well with the fatty fish.

The doughnuts were indeed savory and, to my great pleasure, not greasy at all. Imagine what a croissant tastes like. Now think about that airy batter you can get from some fried fish. The doughnut was like a cross between these two treats, both in taste and texture.

If it’s not obvious, I loved it.



Course 4: Smoked mussels

Both Dan and I actually said, “Oooo,” when these pretties came out. They had a beautiful crust and were thick. The flavor was slightly smoky, but you could still taste the sweet meat of the mussels.

These were very, very good, but it wasn’t as memorable as the other dishes that had more interesting flavor combos.



Course 5: Smoked salmon

This might be the most gorgeous hunk of fish I’ve ever seen. When the server brought it out, perfectly sliced and glistening as if it was lacquered, I immediately started salivating.

It was perfectly cooked, which in my mind is bordering on undercooked. It was infused with that sweet smoke taste after spending the day in their smokehouse. They mentioned that their fisherman caught it that morning, and you could taste the freshness of the meat.

This was a perfectly executed dish, but again, not as memorable as some of the others because of its simplicity.



Course 6: Venison, morel, & tendon skewer

This was the start of the skewer portion of the menu. It included huge chunks of morel mushrooms. I love the meaty, chewy texture of morels and how they look like mini brains with all their intricate ribs and curves. The umami flavor played perfectly with the gaminess of the venison.

I particularly loved how this venison wasn’t too gamey. It had just the right amount of funk to let you know it wasn’t beef, but not so much that you felt you were eating a barnyard.



Course 7: Octopus, sausage, & charred radicchio skewer

I’m not the biggest fan of octopus. It’s not that I don’t think the flavor is good. It’s something to do with the suckers freaking me out and tricking my mind into thinking I don’t like octopus. However, when I taste really good octopus, my rational brain has real talk with my emotional one and tells it to shut up.

This octopus at the Willows Inn Lummi Island was one of those really good ones. It was perfectly cooked. It had that perfect bite that bounces back a bit when you bite in, similar to al dente pasta. The charred radicchio gave it this beautiful bitter note, and the sausage brought sweetness and fat. And all of it had that whisper of smoke that you find in most of The Willows Inn dishes.



Course 8: Geoduck with its liver, breadcrumbs, & a veil of pork fat skewer

This surprisingly was my favorite skewer. I love geoduck, but also know that it can be extremely chewy. But again, The Willows Inn Lummi Island staff proved their prowess with cooking things correctly. I didn’t get distracted by the chewiness at all and could focus on that sweet clam flavor.

And the “veil” of pork fat was just that. It was this little, translucent sheet that reminded me of those breath mint papers that were popular back in the day. It just made sense. Think about all the clam chowders you’ve ever had. They’re best when there’s bacon in it right? This was a subtle homage to the humble clam chowder, elevated and then brought down to earth by putting it on a skewer.



Course 9: Foraged berries with elderflower

Before we enjoyed this course, we were led through the dining room to our seat. Then they brought out this stunner of a dish. They never explicitly said it, but it seemed meant for a palate cleanse.

The berries were sitting in a light syrup, which made it feel similar to a gazpacho. It was pretty plain, mostly just berry flavor, but refreshing nonetheless.



Course 10: Rockfish ceviche & poblano peppers

On the flip side, this course was not a stunner. Trying to take a picture of it was a joke with its pale colors and uninteresting plating.

But what it lacked in presentation, it made up for in flavor. The rockfish was cured in ginger and a soup of poblano pepper. The broth was incredible. You could taste the peppers. Even before they told us what type of pepper it was, I said, “This is a shishito or a poblano pepper.” It was so pronounced and unexpected.



Course 11: Oysters from the Olympic Peninsula with watercress broth

Another beautiful dish. I loved how they painted on the watercress emulsion with a pastry brush to make it a work of art. The oysters were petite and briny, much smaller than I’ve had in the past. I didn’t hate this, as sometimes the super large oysters still make me gag.

Overall, we didn’t love this dish though because the watercress was super overpowering. It had an intense peppery bite which, if it got caught in the back of your throat the wrong way, would cause you to cough.



Course 12: Fried mustard leaf with oyster emulsion & herbs

This, my friend, was the best dish we ate. Writing this makes me laugh because you could see the disappointment on our face when they brought it out. Sure, the carefully placed herbs from their garden were beautifully arranged. But it literally looked like this little pile of raw greens.

But we knew after the first bite that this was a truly magical dish. The beautiful herbs hide the fact that there’s a thin veil of pureed oysters underneath that keep the herbs in place. It was creamy and subtly briny, which was completely unexpected.

Then there was the mustard green leaf. Oh my. I’ve never had a fried chip that tasted as good. It was crisped perfectly to make it mimic a toast more than a leaf. It wasn’t oily by any means, but there was just enough to add a much-needed dose of fat to the otherwise healthy-looking bite. And the crunch it made was so satisfying, especially when you realized they somehow figured out a way to let you bite into it without the whole thing breaking apart and becoming a mess of herbs on your plate.

I Instagrammed this post and one of my followers let me know that he had this dish last year, which makes me so happy. To think this is a dish that could be experienced more than once honestly is what keeps me wondering if we should go back here every year for our anniversary.



Course 13: Costata squash with nasturtium flower

Sigh, this dish was also heavenly. And we were actually disappointed at first when they brought it out too. I mean, squash is awesome, but when you’re paying hundreds of dollars for a meal and they’re bringing out what looks like a squash that has been cut in half and roasted…you start questioning things.

But it was honestly the best roast squash I’ve ever had. I sure as hell don’t have squash tasting like that when I make it!

Our server explained that it’s an Italian squash varietal as she prepared it table side. She scooped out the perfectly roasted flesh into a bowl that was glistening with some kind of oil. Then she topped it with two separate sauces: one was the green nasturtium leaf and one was the bright orange nasturtium flower.

The squash melted in your mouth. It was soft and wet, likely from the squash’s natural moisture and a dosage of oil or butter we don’t want to know about. The zing from the nasturtium flower cut into the fat and brightened it up. At this point I had never had nasturtium before, and now here I was eating it in a second dish. It’s slightly bitter, but not as much as watercress. It seriously elevated this dish, which has me considering all the things I’m going to do with the nasturtium in my front yard. (Update, I turned it into this nasturtium and corn oven risotto, zing!).



Course 14: Celtuce lettuce root with a miso pine nut sauce

The server brought this out in a beautiful little Japanese-looking crock pot, which is usually always a good sign. But when she opened it, I was surprised to see a 3″ by 1/2″ rectangle in the center swimming in a sea of butter. It immediately smelled and felt French, which brought part, “Oooo,” in my brain and part, “Oh shit, I’m so full and can’t drink butter right now.”

The server told us it was celtuce lettuce root from their farm. I’d never heard of this, so she explained it’s similar to romaine lettuce but the root rather than the leaf. It was bubbling in a miso and pine nut sauce and smelled like browned butter.

I ended up not liking this dish. I appreciated how you could taste the pine nut and miso flavor, but it was too butter-y and fatty for my taste. I honestly can’t tell you what celtuce root tastes like because it was overpowered by the fat, but it did have a pleasant texture similar to a well-roasted parsnip.



Course 15: Dungeness crab & homemade bread

I was feeling really, really full at this point. I had no idea how many courses to expect, so I was starting to panic and give myself a pep talk about how I must finish everything no questions asked.

My heart, again, both jumped and dropped at the same time when they brought out this platter. It jumped because I saw a whole crab shell filled with Dungeness crab meat and broth. But it sank when I saw it also came with multiple slices of thick-cut homemade whole wheat bread to sop it up. I knew I was going to eat it all. I just hoped I wouldn’t burst.

The Dungeness crab was cooked in a broth of its brain. I tried not to think about it too much as I sopped up every last drop of it with every single slice of the bread. This. was. so. good. And I couldn’t stop marveling at their impeccable knife work. The way they cleaned out that crab shell was pure talent!



Course 16: Smoked albacore with celery

Oh god, another savory course. Why?! Deep breaths.

This one was arranged on a plate similar to other restaurants I’ve been to before. You know what I’m talking about: that dollop here, piece here, piece there. But unlike other dishes I had it was an homage to different parts of the albacore tuna, all smoked.

They served it alongside beautifully roasted celery and a homemade spice mixture made with wild flowers. The fish was super flavorful and I loved the different textures depending on the part of the animal. I was also incredibly impressed with how they could make celery lose its stringiness and become imbued with that toasty, smoked flavor.



Course 17: Currants on the branch with sugar & lovage

It was heaven to my ears when our server told us she’d take us back to the deck to enjoy dessert among the sunset views. Finally, there was an end in sight.

Coming back outside was the perfect setting for this rustic dish. They took whole currant branches and smoked them in their smokehouse. Then they infused the cream with the currant branch.

I didn’t love the currants by themselves, but when eaten with the creamy custard it added a beautiful punch of acid and tartness. This was by far my favorite dessert, but I wouldn’t say among the best desserts I ever had. But I’m also not much of a dessert person, so I can’t fault them for that.



Course 18: Peach purée with kachita rose granita & gin

What. the. actual. hell. I thought the meal was done, but apparently when they said, “You’ll come outside to enjoy dessert,” they really meant, “You’ll come outside and enjoy a slow death while we kill you with multiple dessert courses.”

I couldn’t pass this dish up though. It was so beautiful! The granita was a vibrant pink from the kachita rose, which is indigenous to South America. And next to the peach it looked like the sunset.

While refreshing, it unfortunately wasn’t my favorite dish. I loved how I could taste the rose and feel the zing from the gin without tasting booze, but I really didn’t enjoy how hard the peach still was. I was hoping it would be more poached and soft, but biting into it with the cold granita was a recipe for brain freeze.



Course 19: Hyssop ice cream in a warm mousse

At this point we were counting how many courses we had. Once we realized we were at 19, a light bulb went off as I realized I read somewhere this was a 20-course tasting menu. Ok, now I knew there was indeed an end in sight. Bittersweet.

Hyssop is a flower that you’ve probably seen all over the Pacific Northwest. It’s that flower that is tall and has a bunch of purple petals clustered at the top of the stem in a cone-like shape. Imagine lavender but less bud-like and more mini flowers instead.

While I loved the texture of the ice cream and mousse, the hyssop was a bit too grassy for me. I might have also been losing steam at this point, so I want to point out that Dan really enjoyed it!



Course 20: Flaxseed caramel & walnut fudge

The last course. It arrived. I was both incredibly grateful for the onslaught of food to end, but also sad that an epic meal was over.

I’m just going to come out and say I didn’t like the lighter colored walnut fudge. It was way too sweet for me and had the consistency of those maple sugar candies shaped like a leaf you can get in Canada. I wanted the creamy texture of chocolate fudge.

The flaxseed caramel was to die for, though. It was crunchy and earthy from the flaxseed. Sweet and gooey from the caramel. Did you ever have those yellow wrapped caramel candies back in the 90s called Mary Jane’s? My mom loved them so we always had them in my house. This flaxseed caramel was obviously way better, but reminded me of it, especially in texture.

I ended up eating pretty much the whole log since I didn’t like the fudge. What a way to end one of the most intense meals I’ve ever had in my life.



Because Dan and I are cute AF, we always rank everything we ate at a meal. This was a more challenging one since it was 20-courses, but luckily we had the menu to markup with our favorites. The ranking on the left is mine and the one on the right is his.





Is The Willows Inn on Lummi Island worth?

If you have the money to spend, I would say yes, it is worth it. I’ve been to other expensive tasting menu restaurants in Seattle, like Canlis and The Herb Farm, and The Willows Inn is far superior. They celebrate hyper-local ingredients, but still create really interesting dishes that keep the menu feeling fresh.

Sure, there were a few things I ate that weren’t my favorite, but it’s 20 courses. Chances are there will be a few you don’t like too. And that’s okay! Even if it’s not your favorite, you can still recognize the impeccable execution.

There was almost nothing on the menu I didn’t like because of bad quality or cooking. The things I didn’t love just didn’t have the flavor profiles that get me excited. Being able to serve 20 courses of expertly executed dishes says a lot about a restaurant. Which is why I would recommend going here at least once. Honestly, maybe even again on special occasions like an anniversary.

The staff is also incredibly kind, knowledgeable, and thoughtful. When I stopped into the lodge the next day to go to the bathroom, one said, “Welcome back!” They know you and do everything to make sure your stay is memorable.

I recommend staying at the inn, too. It’s not a 5-star luxury resort, but its quaintness is perfectly on brand with the hyper-local focus of the restaurant. I think you should stay not only to secure your reservation, but also so you can enjoy drinks and roll back to your room with a full belly and happy heart. Having to drive back to your place would put a damper on an otherwise lovely evening.



What else is there to do on Lummi Island?

The Willows Inn Lummi Island didn’t pay me to write this. I just wanted to document one hell of an experience I’ve always wanted to have. When I was researching Lummi Island to find things to do besides this restaurant, I didn’t find that much about it. So I wrote another post on unique things to do on Lummi Island.



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