Mediterranean cooking, close to the source.

Seasonal plates built around what came off the boat and out of the garden this morning.

Tue–Sun, 6pm–11pm
Closed Mondays
214 Harbor St
Our story

An open kitchen, a short menu, no shortcuts.

Fienda started as a market stall before it had walls. The idea never changed: cook what's good today, keep the plate simple, and let the ingredient do the talking.

Everything on the menu comes from within a day's drive — the fish from the harbor two blocks down, the produce from growers we've known for years.

"
We don't do specials boards. If it's good enough to serve, it's good enough to put on the real menu — otherwise it's not going out.
— chef & owner
Word of mouth

What guests say

"

Been going every other Friday since they opened. The octopus is the move, don't overthink it.

— Marisol
"

My in-laws are impossible to impress and even they asked for the orecchiette recipe. That never happens.

— the Alvarez family
"

Menu's short, which threw me off the first time. Turns out that's kind of the point — nothing on it misses.

— D. Kim, regular since 2022