The magic of the Mayflower Inn & Spa begins even before arriving on the property. Traveling from New York City towards Connecticut’s Litchfield County, I noticed that it didn’t take long for the noise and concrete of the city to ebb. I could see why this part of New England is coveted for its gentle rolling hills and picturesque Colonial-era towns. One of the area’s most sought-after destinations remains the Mayflower Inn & Spa, a rambling county property that opened in 1920 and has only improved with time.

Arriving at its gates, I instantly understand why the iconic inn holds such an enduring appeal. Here, history and hospitality meet in harmony. Located in Washington, Connecticut, and part of the Auberge Resorts Collection, the Mayflower Inn & Spa is situated  on a bucolic 58-acre spread, surrounded by meadows and woodlands. Guests have the opportunity to stay in the main house or in one of the charming cottages. For its centennial, the inn had its interiors refreshed by New York–based designer Celerie Kemble, who created guest accommodations and public spaces that honor the past. Many of Kemble’s signature touches are in evidence: whimsical wallpapers, canopied beds, layered decorative lighting, and artful details that add personality. 

A highlight of a stay on the premises is the opportunity to wander through the Chef’s Garden, which was recently redesigned in collaboration with Serena & Lily, the noted furnishings and home décor brand. Although guests are welcome to stroll the garden at any time, the culinary opportunities of this space are not to be missed. The space is abundant with rows of herbs, flowers, and vegetables, and visitors can enjoy private tastings or dining experiences from the garden, for two to twelve people. The executive chef, Luke Dowdy, and his team curate bespoke menus daily that incorporate in-season ingredients, many of which are gathered from the surrounding garden.

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WRITTEN BY AVERY BOWERS

This story appeared in the Winter 2026 issue of MILIEU.