What is Ophelia’s on the Bay?

Since it opened in 1988, Ophelia’s on the Bay has remained, at its core, a place for friends and family to gather to celebrate life, fun, and unique and flavorful food. But that’s just the beginning.

When you visit Ophelia’s, one of the first things you’ll notice is our view. Our two glass walled dining rooms and outside open air patio give you an unfettered, eye-level view of Little Sarasota Bay. As you peruse our menu and enjoy one of our carefully chosen wines, you’ll watch tropical birds fly among preserved mangrove islands, watch the water gently sway, and see dolphins, blue herons, and other sea life pass by. We’re proud to offer natural splendor the way Florida should be: no glitz, no glamour, just nature at its best.


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As entrancing as our surroundings can be, you’ll likely become distracted once your dinner reaches your table. Our executive chef Daniel Olson is constantly reinventing our menu to offer guests new and appealing tastes. You’ll enjoy classic American cuisine enhanced with international flavors, leading to a unique and truly memorable culinary experience. Our nightly printed menu features the freshest possible ingredients: Florida grown fruits and vegetables and fish that is flown in daily.

Ophelia’s is easily accessible by land (three miles south of the Stickney Point Bridge on Siesta Key) or via water. Look for us at marker 48 on the intra coastal waterway.

Ophelia’s on the Bay is the perfect place to linger over brunch or dinner. We’re also known as a premier location for a romantic waterfront wedding. Our space is well suited to intimate weddings, and our staff is dedicated to providing the support you need to create a one of a kind experience. We also happily provide unique, delicious dishes for catered events with the help of our full mobile kitchen. Contact our office to learn more about how we can make your next event perfect.


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About Our Chef

When head chef Daniel Olson visited Sarasota on a vacation in 1998, he knew it was a place he wanted to stay. A year later he moved here, and after one good job led to another he found Ophelia’s in 2000. Through working his way up from line grill cook through sous chef under some of the highest rated executive chefs in the business, he became Ophelia’s executive chef in 2004.


Daniel Olson brings Ophelia’s on the Bay’s kitchen an unparalleled level of passion and imagination. From the time he was pulled into his father’s restaurant in Western Maryland at age 14, Chef Olson has found joy in combining flavors, aromas, and textures to create one of a kind dishes for the delight of his diners. Our chef is thrilled to provide Sarasota with fresh, unique, and flavorful dishes, and credits every chef and cook he’s encountered along his way to Ophelia’s with sharing the skills and passion necessary to become the chef he is today.

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Giving Back

Ophelia’s on the Bay is proud to be a part of the Sarasota community. Since our inception, we’ve eagerly participated in a wide array of community service projects. Among the many events we have hosted to support educational foundations and charities are our Make-A-Wish Dinner, F.A.C.E. Dinner, the March of Dimes Chef’s Auction, Taste of the Nation-Share Our Strength fund raiser to feed the hungry, and University of Florida’s Brunch on the Bay.