Luxe farm­stays in Europe.

Com­bin­ing crea­ture com­forts with a deeper con­nec­tion to the land, th­ese Euro­pean farm stays of­fer the ul­ti­mate in ru­ral re­lax­ation.



This for­mer con­vent is cen­tered on a stone farm­house in Tus­cany’s Chi­anti hills, just out­side the pic­turesque me­dieval hill town of San Gimignano. The pri­vate es­tate spans more than 100 hectares, pro­duc­ing ex­tra-vir­gin olive oil as well as grapes for its own la­bel of oak bar­rel–aged wines. Both can be en­joyed along­side tra­di­tional Tus­can fare at the pool­side Il Fie­nile res­tau­rant. In­side the farm­house, 25 terra-cotta-floored rooms sport be­spoke furnishings by lo­cal crafts­men, while a sauna, steam bath, and out­door pool round out the of­fer­ings.; dou­bles from US$235

2 / Scot­land MONACHYLE MHOR

Nat­u­ral beauty is found in spades at loch-side Monachyle Mhor, an es­tate in the Scot­tish High­lands that’s home to an 18th-cen­tury farm­house where owner Tom Lewis grew up. Lodg­ings are rus­tic-con­tem­po­rary, with two un­usual op­tions be­ing a con­verted 1950s Pilot Pan­ther show­man’s wagon and an erst­while wait­ing room re­claimed from a small ferry ter­mi­nal. Ex­pect to see sus­tain­able Scot­tish seafood and land-based bounty on the menu, in­clud­ing the es­tate’s own poultry and live­stock, veg­eta­bles from the kitchen gar­den, and for­aged wood sor­rel and chanterelles.; dou­bles from US$251.

3 / Greece MILIA

As early as the 1980s, Crete en­trepreneurs Ja­cob Tsourounakis and Ge­orge Makrakis sought to re­vive a ru­ined 15th-cen­tury moun­tain set­tle­ment in the is­land’s Cha­nia re­gion while re­for­est­ing the land and cul­ti­vat­ing or­ganic pro­duce. The re­sult is 14 cozy, so­lar-pow­ered stone houses equipped with wood-burn­ing stoves and decor that re­calls a much sim­pler time. Al­most all the in­gre­di­ents used in Milia’s res­tau­rant are sourced from its farm, where guests can help make the anise-fla­vored spirit raki in Novem­ber or join the olive har­vest be­tween De­cem­ber and Fe­bru­ary.; dou­bles from US$82


Guests at this ru­ral haven near the Nor­man coast bed down in a thatched, half­tim­bered cot­tage from the 14th cen­tury and two suites in­side a con­verted barn. Aside from crea­ture com­forts like Bul­gari bath prod­ucts and king-sized beds, the prop­erty is a hor­ti­cul­tural won­der­land. Al­most 80 types of veg­eta­bles are grown here, with 12 kinds of basil and six of rose­mary in the herb gar­den, while the or­chard yields 40 va­ri­eties of ap­ples. Sea­sonal Nor­mandy recipes are the spe­cialty of res­i­dent chef Jérôme Bil­lo­chon, who will gladly teach guests to cook with fruit and pre­serve them in lip-smack­ing con­fi­tures. do­mained­; suites from US$508

Mormoraia’s Tus­can farm­house comes with views of UNESCO-listed San Gimignano.

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