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Inn at Weathersfield

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One of the most fantastic details of this historic southern Vermont property&#8212;it first opened as a stagecoach stop in 1792&#8212;is the original beehive oven in the front entryway, where partner, executive chef, and Slow Food advocate Jason Tostrup bakes bread daily. Guests will find wide-plank pine floors and massive fireplaces throughout the inn&#8212;as well as a keen focus on comfort. There are 12 nestlike rooms, all of which have featherbeds and private baths with nifty amenities like towel warmers; some feature antique claw-foot tubs. The main attraction, however, is the food. Tostrup tantalizes diners with savory dishes like Shepherd's Hill lamb confit with mushroom-flecked artisan grits and desserts such as warm goat cheese soufflé with truffle-honey sweet fennel crackers. Want to burn off the calories? Tramp around the inn's 21 wooded acres on snowshoes. The inn also arranges countryside tours by horse-drawn sleigh. <p><strong>Insider Tip:</strong> Those wanting Tostrup's full culinary attention can book the Chef's Table in the impressive wine cellar.</p> <p><strong>Coziest Room to Book:</strong> The Hammond room, with its exposed timber-frame, features an antique four-poster pencil bed, fireplace, and a bath with an old-fashioned soaking tub.</p>

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From Travel + Leisure , MAR 2008

It's almost impossible to deny the appeal of a classic New England inn, especially in winter......MORE>>

– Adrien Glover Cozy Inns of New England

Last updated March 2008