Many hotels have on-site restaurants, but at a select few, it’s hard to tell whether you’re visiting a hotel with a restaurant or a world-class restaurant that just happens to offer beautiful rooms. These nine hotels in the United States all have noteworthy accommodations. It’s the dining, however, that steals the show.
The types of food served at these establishments runs the gamut, but there are a few commonalities: great hospitality, place-specific dishes, and authentic menus. By the cliffs of Mendocino, California, a chef forages for ingredients within a 30-mile radius. In New Mexico, a restored dairy barn is now where heritage crops are wood-fired using techniques drawn from the region’s culinary history. Island-to-table cuisine is perhaps at its finest among mango and avocado trees in Maui. The nine hotels here are redefining what a hotel restaurant can be — just make sure to book ahead, as these hotel restaurants are destinations unto themselves.
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If you’re planning a California wine country trip, considering spending a night or two at Farmhouse Inn. Here, after a day of wine tasting through the Russian River Valley, you can enjoy a meal at the hotel’s award-winning restaurant. The property is defined by a restored farmhouse and a collection of cozy cottages and rooms that strike a delicate balance between rustic charm and refined comfort. The country-chic aesthetic feels authentic rather than clichéd — a testament to the Bartolomei family, who have called the area home for five generations.
The Farmhouse Inn Restaurant’s ever-evolving tasting menus celebrate hyper-seasonal, locally sourced ingredients, many of which are grown on the Bartolomei family’s 40-acre ranch. Executive chef Craig Wilmer uses the region’s produce to showcase Sonoma’s terroir, focusing on the purity of ingredients and the dance between tradition and innovation. Naturally, each course is paired with an exceptional regional wine list. The restaurant is dinner-only and open Thursday through Monday. Reservations are best made at least a couple of weeks in advance.
For a more relaxed option, the indoor-outdoor Farmstand takes a playful approach to farm-to-table dining. Wood-fired pizzas, comfort classics, and small plates change with the seasons. Guests can enjoy breakfast, lunch, and dinner in the airy dining room or al fresco on the sun-drenched garden patio overlooking the pool.
Harbor House Inn’s dramatic environment on Mendocino County’s windswept cliffs is only part of the draw. Originally built in 1916, the redwood timber inn was transformed into a place of understated luxury with a $10 million remodel in 2018 that emphasized cozy-but-contemporary furnishings, local artwork, antiques, and binoculars poised for whale watching. Its small, ocean-view restaurant punches well above its weight—and is worth planning a special trip around.
The views from the 25-seat dining room may stop you in your tracks, but chef Matthew Kammerer’s ever-changing tasting menu quickly steals the spotlight. Kammerer only uses ingredients from within a 30-mile radius, which he sources from the inn’s private cove, surrounding waters and beach, garden, and nearby farms. Those are all transformed into dishes that lean heavily on techniques like wood-smoking and fermentation. Expect dishes like rockfish with smoky “campfire butter,” 45-day-aged beef with fermented blackberry jus, and seaweed ice cream. Pair that with a cellar of Mendocino wines and Kammerer’s inventive non-alcoholic pairings and you’ve got a dining experience that perfectly encapsulates a sense of place.
The ultimate dude ranch, C Lazy U Ranch spans 8,500 acres in the Colorado Rockies, near the town of Granby. This family favorite is a destination not only for year-round horseback riding, but also for hearty American West dining.
This all-inclusive resort features 38 renovated log cabins ranging in size from one to three bedrooms. The main lodge, built from local timber in 1947, serves as a gathering place where guests come together before and after days spent horseback riding, fly fishing, or exploring the wilderness.
Dining straddles casual and refined — don’t expect complicated foams or sugar work. Meals are a communal farm-to-table affair, with buffet-style breakfasts and lunches, and the option of a plated sit-down dinner. Come hungry, as the three meals a day (and snacks) are robust. Expect dishes like bone-in bison ribeye with a mustard crust, served alongside smoked mac and cheese and coal-fired beets. Fresh vegetables and herbs are grown year-round in the ranch’s hydroponic system, which you can tour to learn about climate-controlled farming. The bar is well stocked. C Lazy U Ranch partners with nearby Locke + Co Distilling to produce limited-edition whiskeys, there’s an extensive craft beer list, and a cellar of over 400 wines.
Within the stately walls of the Hotel du Pont, the on-site restaurant Le Cavalier warrants at least a detour, if not a journey. Formerly the legendary Green Room restaurant, Le Cavalier opened its doors in 2020 as a more relaxed (but still formal) French brasserie that nods to its heritage while forging a distinct identity.
Led by Philly chef Tyler Akin, the menu departs from the heavier, more traditional interpretations of French cuisine. Akin’s menu draws inspiration from North Africa and New Orleans, which brings a refreshing brightness to classic dishes: moules frites with merguez sausage, cilantro, and mint; steak tartare with tapenade. Service is warm and attentive, welcoming both longtime patrons who remember the Green Room’s former glory and newcomers alike.
Hotel du Pont is a fitting place to unwind after a bowl of raclette-topped onion soup and a few too many vieux carrés. Its 217 rooms and suites blend classic European elegance and contemporary comfort, and welcomes pets of all sizes.
This Relais & Châteaux property is one of the best boutique hotels on Maui. The adults-only, leafy 15 acre-haven sits in a peaceful, secluded setting on the slopes of Haleakalā Volcano. It’s where to go for a swanky yet eco-centric stay, panoramic ocean views, exceptional island-to-table cuisine, and one of the most extensive wine cellars in the state.
Unlike many of Maui’s larger resorts, the property maintains a low occupancy with just 72 suites, featuring a restrained palette of oak floors, fossil stone, and ʻōhiʻa wood. Ocean breezes flow through both suites and shared spaces, while the views are nothing short of breathtaking.
The Restaurant, the property’s flagship led by executive chef Ryan Cruz, follows a simple philosophy: source the finest local ingredients and let them shine. Menus shift with the daily catch and the harvest from nearby farms. Beyond the main restaurant, there are a few dining experiences worth noting. The Treehouse’s seven-course tasting menu is among the most sought-after reservations on Maui. The intimate dining space is perched among mango and avocado trees. Dishes such as crudo with kombu, beets, and ogo are paired with insights from staff on Hawai‘i’s rich flora and fauna. The Kitchen Table gives guests a front-row kitchen seat where chefs guide guests through a curated five-course menu. The Chef’s Garden Table, set among the hotel’s gardens, features a five-course meal with sweeping coastal views.
Los Poblanos has been at the forefront of the farm-to-fork movement in the US since 1932. Set within the Rio Grande Valley, the estate’s 25 acres of lavender fields, cottonwoods, orchards, and vegetable gardens—backdropped by the meandering Rio Grande—make this farm stay an ideal escape for fresh air and incredible food.
The dining experience at Los Poblanos centers on Campo, a restaurant housed in a renovated dairy barn. Chef Jonathan Perno champions the flavors of the Rio Grande Valley, pulling seasonal, organic ingredients from the estate and its local partners. Think grilled New Mexico beef with chile-lavender demi-glace and blackberries, or local pork confit paired with blue corn hominy and green chile. An emphasis on heritage crops and traditional cooking methods — over-the-fire cooking, for example — anchors every dish. The menu adapts to the harvest, and eating here is an unfussy experience that feels more like a hug from your abuela than stuffy fine dining. Bar Campo, adjacent to the restaurant, has a cocktail program that mirrors the kitchen’s commitment to seasonality and local sourcing, like with its lavender-infused, in-house-distilled gin.
Accommodations within the historic hacienda evoke 1930s New Mexico, with hand-carved beams, ironwork, and period artwork. The Farm Rooms, inspired by the estate’s dairy buildings, offer a contemporary farm aesthetic. If budget allows, the Field Suites, overlooking the lavender fields, provide a luxurious retreat with sweeping views.
The Wythe Hotel has attracted design lovers and French cuisine enthusiasts since Le Crocodile opened in 2019. The building was a cooperage in 1901 before it became a hotel, and that past can be seen in the exposed brick, timber beams, and the soaring factory windows. The addition of the brasserie solidified the property’s place on “best of” lists for accommodations and dining even in the ever-competitive New York hospitality scene.
Chefs Jake Leiber and Aidan O’Neal, known for their work at Chez Ma Tante, have created a space at Le Crocodile that feels both grand and intimate. Arched windows and exposed brick evoke a Parisian brasserie on the Brooklyn waterfront. The menu is sophisticated French fare and is nothing short of exceptional. Order a selection of dishes from across the menu. The steak tartare and moules marinières rival those I’ve tasted on French soil. The roast chicken with herb jus and frites, and the bistro steak frites with maître d’hôtel butter are signatures and warrant taking a group so you can try a bit of everything. The wine list, featuring Grand Cru labels and selections from France, Italy, Spain, and Eastern Europe, is extensive. End the meal with a maple crème brûlée before retiring to your room with floor-to-ceiling windows and a private terrace overlooking Williamsburg.
For a Great Smoky Mountains stay, it doesn’t get much better than Blackberry Farm. Those who travel for food first and foremost need no introduction. The Beall family’s fierce commitment to serving locally sourced, seasonal ingredients in some of Tennessee’s most stunning settings — including at the sister property Blackberry Mountain, which opened in Walland in 2019 — has earned Blackberry Farm a place on the wishlist of food lovers around the world.
Accommodations are dreamy, ranging from historic and estate rooms to cottages and private houses. The decor blends rustic country chic with five-star luxury — expect floral wallpaper, stone chimneys, overstuffed sofas, private porches and fireplaces. Multi-bedroom houses like the Garden House are ideal for groups and include a golf cart for exploring the expansive grounds.
There are three venues for dining. The Barn, a James Beard Award-winning establishment, is within a restored bank-style barn. It’s here where Cassidee Dabney designs multi-course menus that explore the breadth of Appalachian ingredients. Dishes like marinated watermelon with foie gras and summer tomatoes prepared five ways strike a balance between rustic provenance and refined technique. The wine cellar will take you around the world with its 160,000 bottles. The Dogwood, located in the Main House, offers a more relaxed dining experience, with menus by Trevor Iaconis that remain rooted in local sourcing and designed for a family-friendly atmosphere. Breakfast and lunch are also served in the Main House, featuring Southern-inspired fare in a casual setting. Sunny side farm eggs atop rosemary toast, or vanilla sourdough griddle cakes? Sounds like the perfect way to start the day in Tennessee.
This luxury all-inclusive restorative resort three hours from Boston is surrounded by forest, farmland, meadows, and the Green Mountains. Once a retreat for literary figures Sinclair Lewis and Dorothy Thompson, the property spans 300 acres and includes a farmhouse dating back to 1795. Dining here includes formal spaces featuring seasonal menus centered on Vermont produce, as well as countryside picnics in a picturesque setting.
With just 28 accommodations, it’s a place best booked well in advance. From New England–style suites in the Main House and the Log Cabin to the newly unveiled treehouses, you’ll find hand-painted murals, woodwork, and carefully selected art.
The Main Dining Room offers both à la carte options and a tasting menu. Expect dishes like seared duck breast with foraged mushrooms and local maple syrup reduction, hand-rolled pasta with sun-ripened Vermont tomatoes and garden herbs, and dairy from nearby farms. Twiggs, the reimagined Argentinian-style grill house, is a more communal affair. Perfectly charred steaks and whole fish grilled over embers are designed to be shared. Picnics of Vermont cheeses, cured meats, and freshly baked bread can be enjoyed beside the pond or atop the private ski hill. An extensive list of cocktails, craft beer, and wine are served by the fireplace in the Barn Room, on the croquet lawn, or your private porch.
