Vinland
Chic spot for locavore New American fare
Organic · $$$$
To source 100% of its ingredients from Maine is the mission of this high-end New American on Congress Square Park opposite the Portland Museum of Art. Adventurous small plates, available à la carte or as part of a tasting menu, are paired with organic wines in the narrow, understated room with a gold-coffered ceiling. P.S. Reservations required with 24 hours' notice for chef's tasting menu.
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hours Open Today · 5:00 PM - 9:00 PM
Chevron
Thursday
5:00 PM - 9:00 PM
Friday
5:00 PM - 9:00 PM
Saturday
5:00 PM - 9:00 PM
Sunday
5:00 PM - 9:00 PM
location 593 Congress Street, Portland, ME 04101, USA phone +1 207-653-8617 website vinland.me directions Get Directions
Zagat Mentions of Vinland
Google Reviews
4.4
(57)
Delectable food, pleasant ambiance, excellent service: simply a perfect dining venue. If you want to try something off the beaten path and enjoy a leisurely evening, Vinland is the spot. All ingredients are locally sourced and organic, and the space is small and cozy. Great care goes into every dish, and the superb service completes the experience. We had a 2.5-hour dinner here, and felt welcome to take our time and enjoy a slow dinner, taking pleasure in every course. Highly recommended!
A Hattaway · April 21, 2018
Incredible meal. Our second time there and possibly even better than the first. I had the mussels-big plump mussels with a flavorful broth- my daughter had scallops and her boyfriend chose the strip steak. Wonderful meals all, carefully sourced and thoughtfully presented. Don't pass up the chance to dine here.
Shelly Robbie · May 5, 2018
Eat delectable 100% local food to nourish your soul! The Nordic and Italian influences of chef David Levi's background are apparent in his artfully composed, minimal plates. The carefully balanced flavors and attention to detail in plating will leave you planning a return trip to Vinland. I have had a tasting menu dinner at Eleven Madison Park, but I would choose a meal at Vinland over that any day.
Alex McCormick · January 10, 2018