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the trimmings, it has an unpretentious figure it out. Complimentary wine and 3,000 square-foot full-service spa and
and easy-going character that instantly cheese fortified us before we set out to relaxation courtyard that offers guests
made us feel at home. Cottages scat- explore the hotel and grounds. and residents a place to relax and be
tered through the gardens made it feel The interior design of public areas of the pampered. Private walking tours of the
like a peaceful enchanted village rather hotel is impressive, reflecting the same village, with Lilian Rice biographer Di-
than a hotel. ane Welch, may be booked through the
casual ranch elegance as the room with
After a quick and friendly welcome, we a little more contemporary feel. A giant Spa.
settled into our home for the next three fireplace with a roaring fire and impres- One highlight of our stay was our lei-
days. The spare Spanish-influenced ar- sive paintings anchored the main lobby surely dinner at Morada. Its elegant,
chitecture of the exterior of our room and entrance to the Morada restaurant, softly lit interior further embraces the
belied the country-inspired sophistica- a hidden culinary gem. The recent ma- Inn's past with historic photos of fa-
tion of our large suite, complete with a jor renovation included enhancing The mous guests featured on one great wall.
full-sized kitchen, a large bedroom, two Inn’s arrival experience at the front The dining room is large but cozy, with
desks and a spacious living room high- parking area, constructing a new meet- comfortable seating and acoustics. Pa-
lighted by a working, wood-burning ing space, adding new private dining tio dining, perfect for warm days, fronts
fireplace and balcony. We also enjoyed rooms and planting event lawns, herb the wide green lawn and village.
speedy WIFI that worked without a and produce gardens. Executive Chef Todd Allison’s take on
password, two large, flat-screen TVs,
and a professional-looking espresso Mary enjoyed a treatment at the re- California cuisine was fresh and in-
cently opened The Spa at The Inn, a new
spired. His signature sea bass dish blew
machine that needed a professional to

Wine Dine & Travel Spring 2014 59