Mountain Magnolia Inn, Suites & Restaurant.

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  • Dining on the porch.
  • Garden fresh salad.
  • Wild caught salmon.
  • Fireside dining.
  • Executive Chef Zeb McDermott.
  • Grass-fed local beef.
  • Private dining for small groups.

Winter Dining Thursday-Sunday
5:00-8:30 PM


Dining at the Mountain Magnolia Inn.
Casual, Farm-To-Table Fine Dining

Unforgettable Dining at Mountain Magnolia Inn reflects our commitment over the past 17 plus years to offering exceptional food and a truly unique dining experience to guests of the Inn as well as outside diners. Lead by our Executive Chef Zeb McDermott, we are committed to using locally grown foods as much as possible and to making everything we serve from scratch in our own kitchen.

Casual Dining—Complementing the chef's creations are our unique dining venues. Our main dining room, with its bay window and fireplace, is cozy in the winter and pleasant in hot summer weather. Small groups enjoy the front parlor, which also boasts a fireplace and historical decor. In warm months, dine on our front porch and let your spirits lift as you take in the glorious mountain views.

Attentive, Friendly Service—At Mountain Magnolia Inn our servers reflect the unique character of our Inn. Lead by Head Server Sarah Harnden, you will find your servers to be knowledgeable about our menu and food preparation; helpful in choosing the best wine to complement your meal as well as up on area events and history. We are confident you will agree that our attentive staff will help create a truly memorable dining experience for you and your guest(s).

Local and Organic FoodsLiving in such a beautiful area reaffirms daily our commitment to running an environmentally conscious organization. Many of the herbs and vegetables used in the kitchen come right from our own garden here at the Inn. We purchase organic and local produce whenever possible. Our meats are primarily organic or hormone free and all fish is wild caught except for locally raised mountain trout.

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1-800-914-9306 or 1-828-622-3543

Photos by Harry Burris, Mary Helen Wheeler, and Dorinda Doss

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