Dine at Kennebunkport’s Best Restaurants Without Going Anywhere

At the Nonantum Resort we believe food should be a cherished part of every gathering, especially when you’re on vacation or celebrating a big occasion. Our award-winning chefs work tirelessly to ensure everyone in your party will find something tasty to enjoy –  morning, noon and night!

Breakfast at the Nonantum Resort

Served daily, our delicious breakfast is where unforgettable days in Kennebunkport begin. With an ample array of fresh fruit, cereals, pastries and baked goods all created in house by our pastry chef alongside all your hot breakfast favorites! Gluten-free and vegan options available – there is truly something for everyone.

Heckmans Kennebunkport – Plated Provisions and Drinks

Heckmans Kennebunkport is the newest spot to enjoy culinary creativity in a relaxed, fun environment. Offering creative small plates to share and pair, plus local libations to amplify your meal. Plan your next stop in for a new, inventive evening in Kennebunkport.

Maine Made Cocktails & Waterfront Dining at Latitudes

Our dynamic outside space is where many of our guests prefer to spend their days. Whether you’re  poolside, at the bar, or on the river-front lawn, you can enjoy delicious food and drinks that are just right for a day in the sun. Or grab a seat at the new upper deck where you’ll have unparalleled views of the Kennebunk River. There’s truly no better place to enjoy a fresh lobster roll and a delicious cocktail in Kennebunkport.

We can't wait to see you!

Our breakfast marketplace, Heckman’s Pub, and Latitudes Rooftop Bar & Grill are open to the public and seat guests on a first-come, first-served basis.

Working at The Nonantum Resort

Food, to many chefs and cooks, relates as some sort of passion or inner motivation. I have always distinguished food not what it means to me, but what it means to others. Opportunity for people to learn a skill, feed their families, make their livings. A trade that blends a lot of practice, understanding of principles, and natural artistry. Successes and failures with hourly and daily timelines, whether an important social event or a quick lunch. I never know the capacity of impression the food we put so much effort to produce and execute will have on an individual, so striving to be better every day and every time are my priority, whether I am learning something new, teaching someone I work with, or filling someone’s plate. The satisfaction comes in a job well done, and transitions the entire experience from everyone evolved from kitchen to table into positivity.
– Steve Sicinski, Head Chef