Fearrington House Country Inn

Eight miles from Chapel Hill, the 33-room inn is part of a purpose-built “village,” complete with shops and a 1,300-acre subdivision, but guests can easily avoid the larger complex if they desire. Fearrington’s own grounds encompass five beautifully manicured gardens, but its soul is in its restaurant, which is folded into a 1927 farmhouse. Chef Colin Bedford goes for broke, serving up seasonal items, like seared halibut with brandade of salt cod. The rooms, which display original Southern artwork, have recently been renovated in a happy and unpretentious mix of checks and toiles.