Eastsound’s busy has held down the fort in Orcas Island’s largest town since 1991, while a small retail shop came later, in 1995. Lunch and dinner see homemade bread alongside soups and sandwiches, while larger plates draw on European influences with options like the duck confit and caramelized onion sandwich and artichoke and chevre pizza. Diners in a hurry can grab local goat cheese, wine, deli meat, and pastries to go from the retail shop.

Hogstone’s owner and farmer Jay Blackinton makes damn fine wood-fired pizzas, yes, but he also lovingly coerces a farm-sourced medley into dishes so remarkable that they won him James Beard Award nominations. A recent dish: Blackinton-raised pork chops cooked over a wood grill, with green garlic, mint, rhubarb, pickled radishes, and turnips marinated in spruce vinegar. Dining here in warm weather means sitting on the expansive patio and sipping natural wines.

This gorgeous vacation spot, tucked on a forested peninsula on Orcas Island, offers some serious waterfront views overlooking Cascade Bay. At the resort’s Mansion Restaurant, the menu highlights locally sourced ingredients in dishes like smoked halibut and potato croquettes, and coal-roasted duck with grilled zucchini and ramp pistou.

Serious foraging is a cornerstone of this San Juan Island restaurant, hidden in a forested plot away from busy Friday Harbor. Dishes will likely include the likes of ramps, fiddlehead ferns, sea beans, and whatever else is growing, untamed, outside. Local farms give the menu a boost on meat and produce: raw oysters with rose mignonette, lemon caper fish cakes with basil aioli, and a chermoula-marinated lamb rack with couscous tabouleh.

Set above the Friday Harbor ferry dock and marina, this restaurant specializes in polished Northwest cuisine, with brunch and dinner available. Outside seating is the way to go here, but dining inside is just as delicious. Chef Jason Aldous, an ardent locavore, serves up an ever-changing menu with seasonal creations like wild mushroom pasta, wine-braised lamb shoulder with spring onions and carrots, and baked-here bread with thyme-allium butter.

A favorite of locals and visitors alike, Bakery San Juan has all the requisite favorites from the oven: pastries, cookies, cakes, and thin-crust pizza, plus bread made with wild yeast for hearty sandwiches. They’re all great to-go options for anyone headed to the ferry. The island pepperoni, with the bakery’s mozzarella and island-made pepperoni, is a must-try, and frozen whole pizzas are available, too.

Though Haven’s waterside perch on Lopez Island isn’t open for dine-in service, the kitchen’s wide-ranging influences are still present on the takeout menu. Eclectic options range from fried cauliflower “wings” to halibut fish and chips to a slow-roasted pork shoulder burrito. The wood-fired pizzas here are also excellent, as are the seasonally inspired cocktails.

Ursa Minor’s Nick Coffey — who trained in Seattle under acclaimed chef Matt Dillon — is helping to transform his corner of the San Juans into a legit dining destination. Though indoor dining is still unavailable here, the to-go game is strong, with the likes of a fried chicken sandwich with sauerkraut made onsite, albacore tuna cheeseburger, beet salad, and French fries that are fermented and double-fried.