Luxury Dining at Winvian Farm

Here at Winvian Farm, our hospitality goes beyond the perfection of our luxury accommodations here in the Litchfield Hills: We also provide some of the region’s most exceptional fine dining at our lauded restaurant. Steered by Executive Chef Chris Eddy, this Relais & Chateaux-caliber establishment provides seasonal, seed-to-table cuisine served year-round amid gorgeous 18th-century dining rooms.

Earlier this month, NF Ambery reviewed the Restaurant at Winvian Farm for The Litchfield County Times, and we think it’s well worth the read: not just because of Ambery’s positive assessment, but for the little behind-the-scenes look at our creative and dedicated kitchen it offers. Among the Winvian Farm characters who make a cameo in the piece are Chef Eddy, General Manager Paolo Middei, Restaurant Manager Giovanni DeNardis, Sommelier Ben Louizeau, and Chef de Cuisine Patrick Espinoza, with a shout-out as well to our masterful Pastry Chef Jim Hutchinson.

Ambery conveys the magic of arriving at Winvian Farm, whether to dine or not. “Simply entering the property,” he writes, “is an experience in anticipation.”

He highlights the “elegant, but friendly and unpretentious” atmosphere at The Restaurant at Winvian Farm, all the more inviting this time of year with its multiple fireplaces.

We imagine you’ll work up an appetite, meanwhile, reading about Ambery’s gastronomic journey through our tasting menu, which that particular day included such delights as the Winvian Garden Salad, grilled octopus, lamb ragout, and a “flavorful, melt-in-your-mouth” dish of black pearl salmon, braised beluga, spiced carrots, and lentils. Milk chocolate cream cake, caramel cake, orange-and-passion-fruit cream mousse, and carrot and buckwheat cake served as the dessert smorgasbord: “the crescendo of the evening,” in Ambery’s words.

The Restaurant at Winvian Farm Approach

In the County Times article, Chef Eddy notes the constantly changing, seasonally informed menu at The Restaurant at Winvian Farm, which benefits from produce and herbs harvested from our property’s three-acre garden and greenhouses as well as meat and poultry procured from local farms.

“You have to put your heart and soul into what you are cooking,” Eddy told Ambery. “Half the people I cook for, who come to the restaurant, I am cooking for them personally. It is a beautiful thing.”

It’s the sort of approach—founded on culinary excellence, organic seed-to-table cuisine, and genuine hospitality toward our diners—that explains The Restaurant at Winvian Farm’s numerous accolades, which include another recent AAA Five Diamond Restaurant Award as well as a Condé Nast Traveler Reader’s Choice Award last year.

We thank NF Ambery for his thoughtful and in-depth review, and we invite you to come see what all the fuss is about here at The Restaurant at Winvian Farm!


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