5 Road-Trip-Worthy Resort Restaurants Across Tennessee

By: Trisha Boyer

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From the Great Smoky Mountains in the east to the alluvial plains of the west, Tennessee’s diverse landscapes offer a picture-perfect backdrop for luxury resort life. If you can’t spend a full weekend at one of these stunning properties, the restaurants are worth the drive for a long, leisurely meal surrounded by Tennessee’s natural beauty.

Appalachian Bistro, Dancing Bear Lodge

Townsend

At Appalachian Bistro, corporate executive chef Jeff Carter celebrates the rich heritage of the region through his modern take on Appalachian cuisine, rooted in a true farm-to-fork philosophy. Seasonal menus are built around fresh produce harvested from private on-site gardens, alongside ingredients sourced from local farms, smokehouses, and heirloom grain producers, with dishes like hickory cane corn hushpuppies and cider-sorghum glazed Joyce Farms chicken. Grab a seat around the campfire post-dinner for s’mores beneath the stars.

Chef Rec: English mountain rainbow trout served with Cherokee white eagle polenta, seasonal succotash, and smoky local corn sauce.

Wilder, Windy Hill Farm and Preserve

Loudon

Meals are an integral part of the Windy Hill Farm experience. At the resort’s flagship restaurant, Wilder, executive chef Ben Warwick, an East Tennessee native, highlights his region’s unique food culture with a hyper-local, seasonal, farm-to-table a la carte dining experience. Expect loads of fresh vegetables and wild game like quail and venison, with many ingredients sourced directly from the property’s own working farm and garden and from nearby purveyors.

Chef Rec: Charred venison seasoned with a spice rub that includes onion ash, to give the effect without charring the meat itself.

The Restaurant at RT Lodge

Maryville

In an historic lodge tucked into a shady corner of the Maryville College campus, executive chef Trevor Stockton prepares elevated Appalachian dishes rooted in the traditions of the American South. Seasonal menus take inspiration from local bounty with dishes like heirloom tomato salad with Cruze Farm buttermilk cheese, and Niman Ranch pork chops with miso peaches, crispy Hoppin John, and collard green kimchi.

Chef Rec: Executive pastry chef Caitlyn Cox recommends zucchini cake in summer and sticky toffee cake in winter.

RT Lodge Jillian Adams Photography — RT Lodge, Image courtesy of Jillian Adams Photography

Evins Mill

Smithville

Executive chef Jason Evans has mastered the art of intimate fine dining in a serene, lodge setting. Each evening features a single seating in the historic dining room, with two entrée options—from chevre stuffed chicken to carved beef tenderloin—along with soup and salad to start and a sweet finale from pastry chef Kubby Barry. Non-overnight visitors can also purchase day-tripping packages that include a picnic or sack lunch to explore the grounds.

Chef Rec: Citrus braised, fork-tender duck breast.

January, Southall Farm & Inn

Franklin

In the rolling hills of Middle Tennessee, January captivates diners with its spectacular wall of windows that frame panoramic views of the resort’s pastoral farmland. From the open kitchen executive chef Nate Leonard and his team create seasonal menus around ingredients grown on Southall’s farm (lettuces, beets, Swiss chard) and orchard, and sourced from close network of local producers (anything from Bear Creek Farm is a must) who share the property’s deep commitment to quality and stewardship. Keep an eye out for dishes that include honey harvested from Southall’s own apiary.

Chef Rec: Winter Point Oysters: Roasted Island Creek Oysters, finished with housemade Sun Gold tomato butter, preserved lemon, and pink peppercorn.