Chef-owner Margaret Gradé takes rustic fantasy to extravagant heights in her 1917 hunting lodge and cabins, where mica-shaded lamps cast an amber glow, and bearskin rugs warm wide-planked floors. Each element—feather beds, deep leather armchairs, huge soaking tubs—bespeaks sensuous indulgence, but this is a private hideaway, not a swanky resort with resort amenities and service. Dinner is available on Fridays and weekends for lodging guests only in the form of a fireside
supper or in-room picnic. Gradé and Daniel deLong, also the chef/owners of the respected restaurant Sir and Star at the Olema, use locally sourced and seasonal ingredients from within a 15-mile radius to create boldly flavorful dishes that change daily according to what comes in from farmers, fishermen, and foragers.