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This charming restaurant on the grounds of Biltmore Estate has walls of windows overlooking a pastoral area and a lush garden courtyard in the center. Chef Kirk Fiore’s menu features a seasonal buffet of regional Southern specialties and is served every Saturday and Sunday. Estate-grown and local produce, meats and fish take center stage, alongside Biltmore wines and local craft beers. Biltmore tickets or an Annual Pass are required to access all estate restaurants.