There are many — oh, so many — reasons people flock to Wallowa Lake in Northeast Oregon.

The resort area hosts countless attractions for vacationers, from family groups to brave hikers. Since development of the area began more than a century ago, the magical spot has been a treasured place of rejuvenation and adventure for generations of families from all over the globe.

Our readers underlined this by voting Wallowa Lake Lodge as Best Fine Dining.

The lodge, with a history dating back to the first days of Wallowa Lake’s recreational development, was built in 1923 from trees cut and milled on the property. In 1926, a large, three-story addition that included today’s more spacious lobby and great room was built, and the name changed to the Wallowa Lake Lodge, according to officials.

Other changes have come throughout the years, including a recently renewed focus on presenting diners with unforgettable cuisine.

This year will bring newly hired chef Mason Walker to the table, but kitchen manager James Bailey has been working on producing memorable food for customers for nearly a decade at the lodge.

The establishment boasts both the more formal Camas dining room and The Redd Bar & Grill in the hotel’s lobby.

For each, the game plan includes using as many locally grown ingredients as possible, Bailey said.

He listed the burgers of grass-fed Corriente beef from 6 Ranch in Enterprise — the smaller size of that cattle means all of the harvested meat is used in the burger instead of separated into steak and other cuts.

Salad greens come from the region’s farms, too, and every dish is made in-house, Bailey said.

This winter season, Wallowa Lake Lodge has featured ramen night on Wednesdays, which quickly became a favorite with the community that watches over the lake when tourists go home.

“I make the broth the day before, it takes about 12 hours to make,” Bailey explained. “I learned it from a friend from Japan.”

The last ramen night is March 26.

Some of his favorite additions include shiitake mushrooms, baby corn, pork belly and a marinated egg.

Visitors and locals alike have responded with gusto to the kitchen’s salmon tacos, featuring a Louisiana cornmeal batter, a lobster bisque, a salmon and kale Caesar salad and a “delightful” pistachio cheesecake.

Cooks also created a sourdough bread pudding that has a lighter sugar content, Bailey said.

Lodge board president Kathy Siebe said a recent meeting to discuss the menu for the 2025 season turned out plans to take traditional lodge fare and “kick it up,” while ensuring everyone will find plenty to order.

This year, the kitchen staff will whip up a more robust kids’ menu and “shareables,” such as a custom corn dog that’s become a customer favorite, Siebe said.

“Any time of day, people can get something to eat here. And it’s different from other places. We have a big lawn where you can listen to live music while you eat. We redid the deck three years ago, and people eat out there. And the food is consistent. There is always a pasta dish or a chicken dish … Things that can be counted on,” she said.

Siebe noted people know if they go to the lodge, they are going to get a good meal, be it the hearty breakfasts, pub food in the lobby or full-course dinners in the dining room.

Having this kind of investment in the dining experience will pay off for generations, she said.

“An awful lot of people come back to the lodge because they were there as children. They want to come back and share it with their families,” she said.

Opening soon

Wallowa Lake Lodge will fully open its dining facilities on May 23. Call 541-432-9821 for more information.