At the Top of Their Game

Door County’s culinary scene reaches new heights.

Written by Katy Spratte Joyce. Photos by Kayla Larsen. Originally printed in the 2026 Door County GO! Guide.

The white clapboard farmhouse walls of Wickman House no longer echo with the clink of its cocktail glasses or the hum of its bustling dinner service. Yet for many visitors, chefs, and locals, the restaurant remains a landmark in Door County’s culinary evolution. Well before the peninsula gained national recognition, Wickman House reimagined what dining in the area could be: thoughtful, ingredient-driven, deeply rooted in place, and deserving of the same attention as other establishments in vaunted food cities.

For decades, Door County’s culinary identity revolved around tradition: fish boils, supper clubs, and cherry-imbued staples repeated year after year. More recently, a new generation of creatives and restaurateurs has quietly broadened that identity, creating a culture anchored in local farms, seasonal ingredients, and refined techniques. 

This year, James Beard recognition for two area culinary businesses affirmed that the county’s food scene has entered a new era. From intimate farm-to-table dining rooms to ambitious kitchens redefining regional cuisine, it’s clear that Door County is no longer just a place to eat while on vacation; it has become a true dining destination. Rooted in hard work, Midwestern hospitality, and culinary creativity, the peninsula remains welcoming to all, even as its dining scene now draws national attention. 

Now, let’s GO…explore a few of Door County’s acclaimed eateries, wineries, and beyond. 

​Cultured, a bakery and cafe in Sister Bay, is a 2026 James Beard Award Finalist for Outstanding Bakery. This level of attention, especially in a national Beard category (as opposed to Best Chef Midwest), is an incredible win for a small town eatery. Owner and Baker Mattea Fischer shares, “At the end of the day, this recognition means our community is being seen on a bigger stage, and that’s what excites me the most. We get to share this place we love with more people.” She notes that one of the best parts of being here is how collaborative the community is, full of so many talented people doing thoughtful, authentic work. “We’re just a bagel shop, not a fancy restaurant, but we care a lot about ingredients, hospitality, and creating something that feels genuine to this place. Being nominated for a James Beard award feels less like personal recognition and more like recognition for the whole community—our team, farmers, fishermen, and everyone who helps make Door County special,” she adds. 

Founded in 1974, Door Peninsula Winery has long been a staple of the Door County landscape, showcasing the peninsula’s fruit-forward winemaking traditions. Known for its cherry wines, ciders, and specialty creations, the county’s oldest winery continues to blend local flavors with innovation. That craftsmanship has earned increasing recognition on the national stage. Its Blood Orange Buzz received Gold at the 2025 Finger Lakes International Wine Competition, while Peninsula Red earned Double Gold in 2023. Their Itasca wine has also received Double Gold and Best in Class honors at the International Cold Climate Wine Competition, further highlighting the quality emerging from Door County’s growing beverage scene.

Door County Distillery has broadened the peninsula’s reputation in the craft spirits world since opening in 2011. Sharing a campus with Door Peninsula Winery in Carlsville, the distillery has developed its own distinct identity by producing small-batch spirits that showcase Midwestern character. Its gin earned Double Gold and Best in State at the 2024 America’s Best Spirit Awards, while its brandy was named Best in Category that same year. Previous accolades include Gold for its single malt whiskey at the 2024 America’s Best Spirits Awards and Double Gold from Fifty Best for its whiskey in 2018. Collectively, these honors highlight the growing sophistication of Door County’s beverage scene, with local producers now competing (and winning!) on a national stage.

La Sirena in Ephraim sits quietly within the county’s evolving culinary landscape, yet it arrives with a Michelin-star pedigree and perspective that have already placed it on a national stage. Opened by chef Carlos Salgado and co-owner Emilie Coulson Salgado, the restaurant reflects both fine-dining experience and a deeply personal return to place, blending Mexican American tradition with the rhythms of the peninsula.  “Building on our previous work and our family’s restaurant heritage here, we’re honored to operate La Sirena alongside friends and neighbors who share our passion for hospitality and highlighting the ingredients that make Door County special,” explains Coulson Salgado. She shares that they love being a part of the community of small, family-run restaurants. “We opened our next restaurant here because the seasonal nature of this place was a fit for our family. And with Door County’s natural beauty all around us, we’re able to connect more deeply with the fishermen and farmers we source from, as well as with the woods we forage,” she notes. Their menu boasts multi-course dinners that change with the seasons, with each meal in the intimate dining room centered around tortillas, homemade fresh daily with heirloom corn.

In Baileys Harbor, that focus on ingredient-driven craft takes a more experimental form at Sway Brewing + Blending. Built around Midwestern grains, seasonal variation, and a tightly integrated brewing and kitchen program, Sway reflects a deeply intentional approach to place-based production. Owner Matt Sampson describes his recent James Beard nomination as unexpected but meaningful. “First off, [it] was a complete surprise…I respect a lot of the restaurants and other businesses that have received nominations in the past, so it’s really special to have our name on that list. The nomination shows that people are connecting with the overall values and mission of our company, which makes me feel great and gives us motivation to continue and double down on some of our focus.” For Sampson, the attention signals a broader shift. “I think ours and Cultured’s nominations are a huge boost to the food and beverage scene in Door County, [as] it shows visitors that Door County restaurants are at the forefront of the minds of some of the most influential food/beverage critics in the country.” Sampson loves the area, drawing inspiration from the peninsula’s natural beauty and celebrating the region’s agricultural abundance. “We are one of a minority of breweries that brew with ingredients grown and processed solely in the Midwest…we embrace year-to-year variation in our beers and consider them to be an extension of our regional food system.” Looking ahead, Sampson hopes the momentum continues to expand beyond individual recognition and leads to an even more diverse food and beverage scene. 

Additional exciting beverage-focused operations in Door County are making waves nationally. At the 2026 San Francisco Chronicle Wine Competition, Door 44 and its sister winery Parallel 44 garnered a total of 30 medals, including 11 gold or double gold awards. The double gold wines were Frontenac Blanc, Glacier Fumé, Itasca, Marquette Reserve and Red Frosting. 

Wines from Sister Bay’s Twelve Eleven Wine and Provisions also received top awards recently at the 2026 San Francisco Chronicle Wine Competition, one of the largest competitions in the country. The Sister Bay wine bar’s varietals earned a total of eight medals, including three gold, a double gold for its 2024 Sauvignon Blanc and Best in Class for its 2025 Barbera Rosé. “While that recognition means a lot, what matters most is how our guests feel when they’re here—welcomed, comfortable, and excited to come back,” Liz Wuesthoff, General Manager and Co-Owner, adds. 

On the food side, Renard’s Cheese has been a Door County stalwart since 1961. A celebration of Wisconsin’s dairy tradition, this spot is a long-standing working creamery and visitor destination in Sturgeon Bay. Their attention to craftsmanship has also earned important national recognition, including Best-in-Class at the 2024 World Championship Cheese Contest for the cheesemaker’s Savory Morel and Leek Cheese Spread, and First Place at the 2022 American Cheese Society Awards for the Farmer’s Cheese with Pesto.

Another celebrated spot, complete with its famous goats on the roof, has been delighting guests for decades in Sister Bay. “What makes Northern Door’s restaurant scene so unique is that it’s built entirely on independent restaurants–there are no chains. Behind each place is an owner who is there every day, hands-on and deeply invested in the experience they create,” says Rolf Johnson, co-owner of Al Johnson’s Swedish Restaurant and Butik with his sister Annika and brother Lars. Beyond being featured on the Travel Channel and the Food Network, Al’s was honored as Rubicon Global’s Best Small Business in America in 2018. “Al’s holds a special place in people’s memories. The sheer accomplishment of a family restaurant remaining open for more than 77 years is remarkable in itself, but what we’re most proud of is staying true to the experience people have come to know and rely on through generations. That consistency, tradition, and connection are what make Al’s so meaningful to so many people,” Johnson adds. 

All together, these pioneering businesses trace a broader picture of where Door County’s culinary identity stands today. Tradition still anchors the peninsula, but it now exists alongside a growing network of chefs, bakers, brewers, and producers shaping something more expansive and visible than ever before. In Door County, that evolution continues quietly, shaped as much by this beautiful place as by the hardworking people committed to celebrating it.