Breakfast is served in the dining room, with Loch Ness below the windows. The menu is properly thought through: homemade bread, jam, honey, marmalade, yoghurt with granola or apple compote, fruit, pastries, porridge, Scottish pancakes, mushrooms on toast, smoked salmon with eggs, and the full Scottish for guests heading out into the hills.
Dinner is now part of the Foyers Lodge experience again. Chef Venesa prepares seasonal menus with Scottish produce and a short, comforting rhythm: salmon, scallops, Highland brie, lamb shank, seafood gratin, ox cheek pie, roast cauliflower, puddings, sorbets and a lodge brûlée.
The bar stays open until 23:00 for guests and evening diners. Whisky, Scottish gins, seasonal cocktails, wine, warm drinks, the fire, the terrace in blankets, sometimes the piano — it gives the lodge its evening shape.