Dining at Bowdoin is more than just what's on the menu.
Great food is important to us because we spend so much time sharing meals together. Our dining halls, pub, grill, and cafés also serve as impromptu study areas and rehearsal spaces and conference rooms.
Bowdoin College Dining is consistently recognized for having the "best college food," and has received numerous awards and honors.
Love what you eat.
It’s easy to eat well at Bowdoin, because our meals are all made from scratch by a staff of talented culinary professionals. (A few members of our dining crew even have unofficial fan clubs and Instagram hashtags.)
Feeling homesick? Many of our dishes draw from a variety of regional and international cuisines and feature recipes submitted by students and their families.
Fresh, local, and seasonal.
Bowdoin Dining provides a variety of healthy choices with a diverse and changing menu. Our ingredients are carefully sourced to enhance the quality and taste of our meals.
For instance, our in-house meat shop uses freshly ground, local, grass-fed beef for all our hamburgers. You can’t get much fresher than the vegetables, fruits, and herbs that are grown in the Bowdoin Organic Garden and offered seasonally, or local produce available throughout the year. We bake most of our desserts, muffins, and breads in our own bake shop, and ensure that only the best ingredients are being used.
Current Students and Families
Looking to adjust your board plan? Have special dietary needs?
This page is just an overview—for specifics, please visit the Dining Services Office »
There's always something just right for you.
Our dining halls offer vegetarian and vegan options and selections made with no gluten ingredients at every meal, including plentiful salad bars and entrée salads at lunch and dinner. Both dining halls maintain nut-free and gluten-free refrigerators, and our staff members label entrées, soups, and salads to alert students to the presence of common allergens. Because we prepare our dishes using fresh ingredients, we have eliminated most trans fats and high fructose corn syrup from the dining hall menus.
Read more details at Dining Services »