One of the most fantastic details of this historic southern Vermont property—it first opened as a stagecoach stop in 1792—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—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.

Insider Tip: Those wanting Tostrup's full culinary attention can book the Chef's Table in the impressive wine cellar.

Coziest Room to Book: 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.