March 1-12 , 2023
Natalie's At Camden Harbour Inn

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Natalie's Restaurant offers indoor and covered outdoor seating overlooking the harbor. Infra red heaters and propane heaters are keeping the covered part of our outdoor dining warm.

During Maine Restaurant Week we will offer a 3-course chef tasting menu for $78 per person in addition to our a la carte selections and lobster tasting menu. Make your culinary experience more special with a luxurious stay at Camden Harbour Inn. A 2-night stay including breakfast and a 3-course MRW dinner for two starts at $606.00 per stay including a glass of prosecco upon arrival, based on double occupancy excluding tax and gratuity.

On Saurdays March 4 and March 11 we will offer a cooking class with Executive Chef Jose Ochoa. You may reserve a spot for an additional $50 per person when staying at the inn or otherwise the fee is $95 per person. Call 207 236 4200 for reservations, limited available. The class starts at noon. More information is available on our website

Visit or for more information or call the inn at 800 236 4266 / 207 236 4200 or make an online dinner reservation through


Phone: 207 236 4200


83 Bayview Street
Camden, ME 04843

Dinner Hours:

5pm-9.30pm closed on Tuesday and Wednesday

Indoor dining

Restaurant Notes:

Natalie’s is tucked into a quintessential New England Victorian inn overlooking the picturesque harbor of Camden, Maine.  As part of Relais and Chateaux Camden Harbour Inn, Maine Restaurant Week is the perfect excude for an ideal culinary destination getaway. Natalie’s offers Mondern New England cusine, highlighting locally sourced and seasonal ingredtients including the restaurant's vegetable and herb gardens. Awarded top 100 Best Restaurants in the USA by and ranked number 8 in the USA, best hotel restaurants by USA Today, Natalie's Restaurant is the best choice for an unforgettable dining experience.

We will have vegetarian, vegan and gluten free options during restaurant week. Ask your server for suggestions or please feel free to call ahead.

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