Holly Hill Inn

Fresh, seasonal ingredients from local farmers are at the heart of Holly Hill Inn's changing prix fixe and tasting menus. Dinner always offers a range of options for the discerning diner. Co-owner and chef Ouita Michel's cooking style reflects her classical training at the Culinary Institute of America in New York and and her love for traditional Kentucky cooking and cuisine from around the world. In 2010, Holly Hill Inn was named a Fodor's Choice restaurant. Husband and co-owner Chris Michel's wine list has earned the coveted Wine Spectator Award of Excellence annually since 2002. In the heart of Bluegrass horse country, the Holly Hill Inn is housed in a gracious 1845 Greek Revival homestead that is on the National Register of Historic Places. Holly Hill Inn offers five dining rooms, perfect for intimate dinners as well as parties. Diners may relax on the expansive covered front porch with wine or cocktails. Devotion to products Kentucky-made are also found on Holly Hill Inn's tabletops: Chargers are made by Tater Knob potters of Berea. We partner with several area farms and producers, including Elmwood Stock Farm, Happy Jack's Pumpkin Farm, Weisenberger Mill, Nancy's Bourbon Co. lamb, Henton's Heritage Grass Fed Beef and more.