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Indigenous Cuisine, Native American Gastronomy, Ojibwe Culinary Traditions, Traditional Ojibwe Foods, Foraged Ingredients, Game Meats Cuisine, Indigenous Food Sovereignty, Cultural Dining Experience, Indigenous Art and Culture, Native American Chefs, Seasonal Local Produce, Heritage Cooking, Indigenous Food Movements, Culinary Storytelling, Fusion of Traditional and Modern Cuisine Native American Restaurant, Native American Food, Ojibwe Culture


Welcome to Miijim, a special place where we blend local Native American dishes with a touch of French style. Our restaurant is on Madeline Island, also known as Mooningwanekaaning, named by the Ojibwe people who first lived here. At Miijim, we're all about celebrating the tastes and traditions of the Ojibwe.


Our menu is full of exciting dishes. We cook with meats like deer, elk, and rabbit and mix them with wild foods from the island like mushrooms, ramps, chaga, and bergamot. The menu changes with the seasons, using what local farmers and gatherers find.


Our chef, Bryce Stevenson, comes from the Red Cliff Band of Lake Superior Chippewa. He's not just a chef; he's part of a movement that's bringing Native American cooking into the spotlight. Bryce used to lead the Indigenous Food Lab and the Hotel Fauchère, a Relaix & Chateau property, and now brings his love for food and his culture to Miijim.


Visiting Miijim is about more than just eating. We offer a warm and friendly space, filled with art from local Indigenous artists. You'll hear lively music, and can enjoy local beers and great French wines.

Come to Miijim for a meal that shares the story and spirit of the Ojibwe people. We can't wait to welcome you!

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