Vacations & Travel - - Tried & Tested - By He­len Hayes

Lo­cated be­tween the gor­geous town of Bend and the soar­ing vol­canic cone of Mt Bach­e­lor – a world-class ski re­sort in win­ter – Sunriver Re­sort is just as spec­tac­u­lar as its sur­round­ings. Sit­ting pretty in 1335 ha of pho­to­genic mead­ows and rolling hills, the re­sort is heaven for golfers with four ma­jes­tic cham­pi­onship cour­ses of­fer­ing 63 holes, and a play­ground in sum­mer with horse rid­ing, kayak­ing and hik­ing all on site. I am stay­ing in a re­cently re­fur­bished Lodge Vil­lage King room, co­cooned in bed as I watch the win­tery sky out­side. The prop­erty has 212 re­cently re­freshed Lodge Vil­lage gue­strooms and suites with stone gas fire­places and pri­vate decks, as well as 33 River Lodge gue­strooms and 300 lux­u­ri­ous va­ca­tion homes and con­dos to stay in.

In the morn­ing, I step out onto the bal­cony to take in the view of the frost-tinged mead­ows com­plete with ghostly mist.

I spot a deer and re­treat into the warmth of my room sat­is­fied. My stay is all too short, but I am thor­oughly im­pressed by the beau­ti­ful hol­i­day lights and dec­o­ra­tions inside and out. I love the huge stone fire­place in the main lodge, the great vibe of the Twisted River Tav­ern, and the piece de re­sis­tance is the ex­cel­lent meal we en­joy at Carson’s Amer­i­can Kitchen. It was the per­fect end to a per­fect day ski­ing at Mt Bach­e­lor with a hearty Wil­lamette Val­ley flat-iron steak ac­com­pa­nied by a fine Ore­gon wine or three. Dessert was the mar­i­on­berry crisp show­cas­ing the State fruit of Ore­gon, topped with streusel and vanilla bean ice cream. Oh what sweet sur­ren­der. Sunriver Re­sort has a lot go­ing for it – win­ter or sum­mer – a won­der­ful in­tro­duc­tion to this part of Ore­gon. des­ti­na­tion­ho­

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