There’s something special about sitting by the water at Fish Camp on Lake Eustis. Maybe it’s the way the sunset hits the glassy surface, or the smell of fresh seafood on the grill. For Marc and Leeann Petitpas, who took ownership of the beloved Tavares restaurant last December, it’s the feeling of home.

Originally from New Brunswick, Canada, the couple is now dual citizens who’ve called Florida home for more than a decade. After growing up around seafood and long careers in the food industry, Marc retired from corporate life—but that didn’t last long. 

“I took a couple months, did all my little projects, then realized I needed something to do,” he says. “When we saw Fish Camp for sale, we just fell in love with the location and its uniqueness.”

The couple, who both grew up around seafood and food service, knew exactly what they wanted to create: a true waterfront dining experience with “feel at home” hospitality.

“We take pride in treating people the way we’d want to be treated when we go out, so we really put a lot of effort and hard work into making sure that everybody has a great experience when they’re here with us,” Leeann says.

Their first year has been about building on what locals already loved while adding their own touches. 

“We wanted to kind of learn the culture as it was, then see what needed to be adjusted or built upon,” Marc says. “So, we gave it some time, listened to people’s feedback and now, we’re at the point where we’ve made a few changes and put our stamp on things.”

Today, the restaurant offers a lunch menu designed for busy diners looking for affordable, quality food without a long wait. 

 “We can have meals out in about 15 minutes, which is pretty reasonable,” Marc says. 

Favorites include smash burgers, (especially at lunchtime) and other entrees like seafood boil and the mangrove snapper—a standout among regulars. Other hits are the crab-stuffed flounder, mussels in a white garlic wine sauce, and the blackened grouper Reuben. Every meal is made from scratch by longtime chef Troy Howard, whose background in both seafood and breakfast shines through. 

“He’s an incredible chef,” Leeann says. “We’re lucky to have him.”

Speaking of breakfast, it’s become the newest Fish Camp addition. Every Saturday and Sunday from 8am to 11:30am, guests can pull up by boat or car for mimosas on the dock and dishes like shrimp Benedict, crab cakes, huge strawberry topped hotcakes, catfish and grits and much more. 

When Style’s Chief Photographer Nicole Hamel and I were there to sample some of the menu items, it was extremely hard to pick a favorite. The seafood boil, a new flavor profile for me, was deliciously prepared and so full of flavor, color and a sauce so good, I was spooning that up by itself.

I think the perfectly seasoned, flaky grouper was more my speed, but Nicole, a seafood afficionado from Maine, dug right into the boil like an expert, not even having to ask what each bite was, and she loved it.

Overall, we both agreed that our favorite bite of the day was the honey butter sauced chicken and waffles off the breakfast menu.

Nicole called it the best chicken and waffles she’s ever had, elevated considerably by the sweet and savory flavor of the honey dipped sauce the chicken was covered with. She even vowed to return soon with her boyfriend since it’s one of his favorite meals. 

“People love going out to breakfast on weekends with family or after church,” Leeann says. “We both love breakfast too and there wasn’t anything like this on the water. If you’re on the lake, we’ll deliver it right to you.”

Each day of the week brings themed specials—Maryland Mondays with crab cakes and snow crab legs, Taco Tuesdays, Rib and Oyster Wednesdays, Steak Night Thursdays, Fish Fridays and Shrimp Fest Saturdays. The upgraded wine list and craft cocktail menu, featuring local spirits from Wicked Dolphin and Yalaha Bootlegging Co., complement the seafood perfectly, as does live music outside on the dock or inside in front of bay windows where you can still enjoy a lake view if the weather is iffy.

The Petitpas family’s commitment to the community shows beyond the menu. Inside, one dining room has been transformed into The Gallery, where local artists display and sell their work. 

“It’s a way for us to support local talent and make the restaurant feel even more connected to the area,” Leeann says. 

Fish Camp also hosts private parties and special events, with banquet space and catering for larger groups arriving by car or even by boat. 

Since taking over, the Petitpas have already earned several accolades, awards and recognitions by places like Trip Advisor, Restaurant Guru, the Tavares Chamber of Commerce, The Orlando Sentinel and more. Still, for Marc and Leeann, success is measured less by awards and more by people who return often to try new dishes or a favorite one they enjoy time after time.

“We’re really trying to bring our passion for seafood to this restaurant,” Marc says. “We want to be considered a restaurant with a bar, not a bar with a restaurant.” 

Photos: Nicole Hamel