Fantastic table service. Three thumbs up to Sarah, Amelia and Erica. They served us like family always smiling. They made our salmon fishing that much more enjoyable. WOW
That makes our day! Thanks for the great review! 5 Stars greatly appreciated! We try to please and appreciate 5 star responses! I hope all is well back home. Come back again next year! Cabin booking is online with automatic discounts and multi-night discounts that grow the longer the stay. GwinsLodge online!
66 - 70 of 192 reviews
Excellent food and service. We set out on the porch which is enclosed. This restaurant is on the river and has a great View. The staff was friendly and efficient. There is an outdoor patio area that is nice too explore as well.
Gwin's Lodge - Milepost 52 on the far west side of Cooper Landing. The last business before the second Kenai River bridge and before the Russian River campground and ferry. We hope to be open this Winter everyone so drop in if coming this way! We can't do it without support and business. The utilities are very high so we appreciate every stop you make! We will have steak specials all Winter! We also added snow crab and calamari. Thanks, Keith
Friendly, quick service. Very large delicious breakfasts. Thanks, Erica it was get meeting you. This place is what Alaska is all about.
Thanks for your 5 Star review! Drop in again! Cabins onsite make for a great retreat!
everything was great but the service was phenomenal, after seeing everything from nature to fishing we didn't think it could get any better until we got to Gwin's and had the greatest server of all time, Ryan he was great!
Thanks for your 5 STAR reviews and thank you Ryan!
The staff are extremely friendly. The food was awesome. I had the rib eye steak and the boys had the Halibut. All of it tasted amazing. I would really recommend this place
Thank you we are always trying to improve. If there should ever be an issue let us know right away so we can address it! Thanks for the 5 stars! Some people use an absolute scale comparing us to unreasonable levels and not in the proportion to the amount spent and conditions we work in trying to run a busy restaurant where supplies are difficult and labor is often from out of state. Thanks, Keith.
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