Wednesday through Sunday 
Lunch Hours 11:30am–1:30pm
Dinner Hours 4:30–8pm (advance timed ticket purchase required during evening hours).

Twigs Café is now accepting reservations for dinner service during Winter Reimagined. Please purchase your tickets for admission to the Garden, then make your dinner reservation. Reservations start at 4:30pm and end at 7:30pm. Please click here to make your dinner reservation. Please note the time on the entry ticket for Winter Reimagined MUST be earlier than the dinner reservation. The dinner reservation is not a guarantee of admission to the garden.

With an emphasis on seasonal ingredients, Twigs Café sources directly from our farmers whenever possible to ensure the freshest ingredients. Choose from an ever-rotating selection of hearty sandwiches, fresh salads and hot soups prepared daily. Please note that our menu is subject to change based on availability of local ingredients and season. Click here to view Twigs Café sample menu.

View a few of our local farms and friends.

Our commitment to seasonality is reflected in our seating. In warmer weather, enjoy dining on the terrace, with expansive views of Wachusett Reservoir and Wachusett Mountain. During the cooler months, guests are served in the Great Hall, warmed with a wood-burning fire.

Children are always welcome at Twigs!  View our Children’s Menu here.


“The food at Twigs Café is a little piece of heaven.”
– Robert Hamm on August 3, 2016

“I love it here! Great food and awesome service!”
– Julienne Pearson on August 3, 2016

“I come each month for lunch as much as the beautiful grounds!”
– THBG Member on November 12, 2016


Tower Hill Botanic Garden is delighted to welcome our new chef-manager, David Bigelbach, to Twigs Café. David brings a solid professional background focusing on farm-to-table cuisine, including thirteen years as Executive Sous Chef at Henrietta’s Table at the Charles Hotel in Cambridge, MA. His passions include cheese making (yogurt, butter, buttermilk and cheese), home brewing, fermenting, and baking. He is excited to build on the Café’s success while partnering with local farmers and suppliers.