Location
Ninety minutes after crossing the Confederation Bridge, steeples emerge alongside the highway, and Victorian mansions preside over large acreages, until at last, the road veers toward St. Peter’s Bay, right where strands of mussels zigzag across the water.
Arrive at Mysa Nordic Spa and Resort and you’ll have the enviable choice of ambling down to the water’s edge, browsing the greenhouse or jumping straight into the spa. Everything here is designed for relaxation.
Room & Vibe
Cottagecore? This is it to a tee. On blustery days, you’ll flick on the fireplace and snuggle up, cup in hand. On evenings, you’ll eagerly open your front door to catch the blazing sunset. And, you’ll traipse through the cozy landscaping with four o’clocks planted out front and dahlias and cosmos lining heated pathways.
Background & Guests
Three years ago, Murphy Hospitality purchased the property comprising 17 cottages, a spa and a restaurant helmed by head chef Seth Shaw. Open year-round, the draw is undoubtedly the Scandinavian spa that cycles through hot, cold and rest including a eucalyptus steam bath, dry sauna, and silent zone. You can come for the day or stay longer, joining guests from the Maritimes, Ontario and Quebec.
Throughout there’s a nod to sustainability: a biomass woodchip boiler fuels the spa; the greenhouse reduces costs for the restaurant while adding to the island’s push to grow and buy local. Wander in and you’ll find it hard not to stop and stare at the large eggplant, 3-foot-tall basil, myriad tomatoes, and mint bushes.
Dining
“It’s not flashy. It’s not fry-heavy and the restaurant is not open to the public (only for guests). But you can get filet mignon in a robe,” says Shaw, “For a chef it’s a great spot.” Describing it as intentional cooking, Shaw puts an emphasis on light and fresh fare, adjusting for dietary needs or what’s in season.
Enjoy a meal here and you’ll quickly see that intentional cooking comes down to details. Take the breakfast smoothie, luscious and thick, it’s vegan-friendly with cauliflower and mango to give it body, instead of yogurt. Shaw spent weeks poring through cookbooks to find a way to give it the proper mouthfeel. In fact, breakfast is not to be missed – balancing comfort food with enough lightness to cut through. Eggs benedict on homemade bread and Atlantic cured smoked salmon, comes with fingerling potatoes and a house made ketchup that’s neither too sweet nor vinegary, and a nicely dressed salad with sliced peaches. Dinner is worth it for the fish alone. Shaw who grew up in Maine was lured back to his mother’s native Canada to join the youth Culinary Olympics. “I love it here, it’s my dream. We’re always busy, but we’re always ready for it, and people love it.”
The Details
Lowdown “People come in here and relax and the food helps bring them in,” explains Shaw who says that the spa and kitchen try to help each other. It’s definitely a case of come for the spa, stay for the food.
Specs 1668 Greenwich Rd, St Peter’s Bay, PEI;
This original article first appeared in the WINTER 2025 2026 issue of City Style and Living Magazine.
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