Aragosta at Goose Cove
Restaurant · Hancock County
300 Goose Cove Rd, Deer Isle, ME 04627
Highlights
Hyperlocal fine dining featuring ocean views & creative cuisine
Hyperlocal fine dining featuring ocean views & creative cuisine
"A Maine restaurant that practices resourceful preservation—leftover fresh oysters from events are smoked and emulsified and then served with fried oysters—illustrating how smoking and reuse can create new preparations from surplus product." - Adam H. Callaghan
"Perched on 21 scenic acres along Deer Isle’s western shore, this coastal retreat emphasizes Maine’s bounty with international techniques woven into each plate. The chef frequently pairs local seafood with nuanced influences—examples include spring halibut in a savory “tidal broth” made from lobster stock and dashi, lobster with beurre blanc, and duck paired with mole—while panoramic seaside views and nine on-site cottages make lingering part of the appeal." - Corina Quinn
"Aragosta, located on Deer Isle's western shore in Goose Cove, is a restaurant owned by chef Devin Finigan. Nestled between pine forests and sandy beaches, it offers a light-filled dining room with expansive views of the ocean. The restaurant is known for its use of local Maine ingredients combined with international influences, particularly Japanese and Korean. Signature dishes include a variety of seafood options such as lobsters, steamers, mussels, and scallops, often prepared with unique condiments like gochujang and dashi. Finigan also incorporates edible flowers and herbs from her gardens into her recipes." - Peter Kaminsky
"Aragosta at Goose Cove, run by chef Devin Finigan, features ever-evolving tasting menus with hyperlocal seafood and produce foraged from its 21-acre coastal property. The restaurant offers communal and private table reservations, as well as luxurious cottages or suites for an extended experience." - Adam H. Callaghan
"Aragosta, now located in Goose Cove, is a restaurant that offers a 10-course tasting experience, reflecting the landscape of Maine. The ingredients are sourced from the immediate vicinity, including lobsters caught by the chef's husband and scallops raised by a local father-son team. The restaurant is part of a summer-camp-like resort and focuses on highlighting the local produce and seafood." - Travel + Leisure Editors
