Tutka Bay Lodge

A National Geographic lodge in Alaska

On the tip of the Kenai Peninsula, between fjords and mountains, Tutka Bay Lodge is an intimate and exclusive boutique retreat. Indeed, this remote lodge is accessible only by boat, floatplane or helicopter. Its 6 comfortably appointed wooden chalets offer extraordinary views of the natural surroundings. Tutka Bay Lodge is the original creation of award-winning chef Kristen Dixon, trained at the prestigious Cordon Bleu in Paris, and her husband Carl. The owners invite their guests to enjoy unique experiences, where wildlife goes hand in hand with rejuvenation and culinary discovery. After a fishing trip or a forest hike, join the chef's table to discover her secrets during a unique cookery class. Alternatively, make the most of the huge wooden deck overlooking the bay, snuggled into the outdoor armchairs or the wood-fired hot tub. Lastly, the lodge offers a wellness programme including yoga sessions, a sauna and relaxing treatments.

STYLE

A rustic comfort lodge, where wood is omnipresent with Alaskan-style decorative touches

SITUATION

In Kachemak Bay, on the tip of the Kenai Peninsula in Alaska

CAPACITY

6 cosy chalets offering superb views of the water and the mountains

HIGHLIGHTS

A stay at Tutka Bay Lodge is a true culinary experience thanks to the talent of manager Kirsten Dixon, award-winning chef and food writer.

THE EXPERIENCES

  • Signature cooking class with a renowned chef
  • Wildlife watching with a naturalist guide: bears, sea otters, whales, sea lions, seals...
  • Sea kayaking excursions
  • Introduction to fishing
  • Forest walks & mountain biking
  • Glacier exploration
  • Glacier flightseeing by floatplane
  • Wellness break at the lodge spa, yoga class
  • Cultural visit to the neighbouring villages

THE EXTRAORDINARY

In this wild and untouched wilderness, you can explore varied ecosystems in the company of a guide and observe well-preserved flora and fauna by boat, on foot, or by bicycle. In keeping with the lodge's culinary ethos, you can take part in every stage of food preparation from harvesting to Kirsten's signature cooking: fly fishing, harvesting clams or mussels, picking wild berries, stopping at the oyster farm by kayak... followed by preparation in the kitchen and, of course, the tasting.

ETHICS

Tutka Bay Lodge grows its own fruit and vegetables in its kitchen garden, sources produce from local suppliers, champions deposit schemes, and sends its food waste for composting. Single-use plastics are banned to preserve the lodge's environment. Tutka Bay also uses its own water supply and purifies it independently.