Hotel Domestique, a new, contemporary boutique hotel near Traveler’s Rest, SC, has started accepting reservations for its opening on Sept.. 9, 2013.
“Late summer and early fall are incredible seasons in the Blue Ridge Mountains,” said Hotel Domestique’s General Manager and Sommelier, Richard Jardin. “We look forward to welcoming our first guests to experience Hotel Domestique.”
The hotel’s scenic setting makes it a perfect choice for outdoor adventurers who can enjoy hiking, fishing, golf and horseback riding in such nearby areas as Caesars Head State Park, Mountain Bridge Wilderness Area, and Table Rock State Park.
Bike Riding with George Hincapie
Surrounded by scenic roads that wind their way through the picturesque landscape of the Blue Ridge Mountains, Hotel Domestique will primarily cater to bicycling aficionados.
Co-owner George Hincapie, who competed in the Tour de France 17 times, used to train in the area, and has now developed comprehensive bike programs for the hotel. Guests can book cycling packages, led by Hincapie himself, or take advantage of weekly women’s, beginner, and general rides led by experienced riders. Cycling and triathlon clinics and training camps will also be offered throughout the year.
The property cheap aciphex online features a small bike shop with an on-site mechanic, BMC road and mountain bikes rentals, and mapped ride routes around the region.
The completely remodeled property, formerly named La Bastide, is located in a serene, hilltop setting, and features 13 intimate rooms.
Upon entering the hotel guests are greeted by sweeping views of the rolling countryside. An on-site library with oversized fireplace offers a quiet pocket for intimate conversation, and the expansive outdoor patio, complete with a new pool, are surrounded by lush landscaping.
Each of the 13 guestrooms features French doors/windows that open to scenic views, and many include a patio and fireplace.
Hotel Domestique’s Restaurant 17 is set amongst the vineyards surrounding the property.
Executive Chef Adam Cooke will draw on local sources for the majority of ingredients, reworking dishes to adapt to the South’s fast-changing growing season with menu items such as elk carpaccio with blood orange, horseradish and pea shoots, or rabbit meatballs with peas, sage and wild leeks. An extensive wine program developed by GM and Sommelier Jardin will complement culinary offerings.