Highland Lake Inn & Resort

Specialties

Fresh local Ingredients. Inspired World Cuisine. Season’s Restaurant at Highland Lake gives diners a premier culinary experience. Our culinary team, lead by Executive Chef Michelle Bailey, the 2014 Fire on the Rock Champion, create offerings that are indeed as varied, rich and enticing as the four distinct seasons from which its name is derived.

Diners will experience a fresh cornucopia of seasonal herbs, vegetables, and edible flowers hand-​picked in our onsite organic garden. All served in a presentation that is vibrant, eclectic and imaginative. Complement your meal with a selection from our Wine Spectator Award of Excellence wine list.

Join us for breakfast lunch or dinner. Once you dine with us, you’ll see why we have become one of the most sought-​after, and celebrated dining experiences in all of Western North Carolina.

History

Established in 1910.

1910 — Highland Lake Club

1915 — Fleet School for Boys

1919 — The Carolina Military and Naval Academy

1941– Robroy Farquhar opened «The Old Mill Playhouse» in the mill (Later moved and became the Flat Rock Playhouse)

1946 — All American Boys Camp

1947 — Camp Brandeis

1950s — Our Lady of the Hills Camp

1985 — Highland Lake Inn and Conference Center, operated by the Lindsey family

1999 — Highland Lake Inn, operated by the Grup family

Meet the Business Owner

Jack G.

Business Owner

Jack and Linda Grup purchased the 26 acre property on which Season’s Restaurant and Highland Lake Inn stand in late 1999 with the intent to share their vision of how life should be. Delicious dining, wonderful accommodations, and delightful, professional service are just a few of their ideals that come together and shine here.