Although a storm had struck overnight, the snow had melted by the time my husband Lucas and I awoke in the morning. We never let bad weather get in the way of exploration, thus after a delicious breakfast in bed we left our suite at the Old Edwards Inn and Spa to get up close and personal with some nearby waterfalls.
The Blue Ridge Mountains are known for being saturated with waterfalls. Within a five mile radius from the hotel itself there are several. Our first stop was to Bridal Veil Falls, which is the only waterfall in North Carolina where you can drive underneath, although because of the icy conditions we were not permitted to do so. The sixty foot waterfall does not have a large volume of water, however it is still a beautiful site to witness and it is convenient to visit since it is on the side of the highway.
We wanted to see more of the waterfalls, but the weather was starting to turn bad again and we did not have much time left before our spa appointment. We quickly headed back into downtown Highlands for a brief stroll.
Then it was time for our couples massage at the hotel’s spa that is world renown. Lucas and I separated before the treatment to spend some time in the locker rooms. I could have easily luxuriated in there all day alternating between the sauna, jacuzzi, and the twelve-headed Swiss shower.
Our massages were sublime and afterwards we shared a sensational cheese plate and bottle of champagne in the fireside lounge amidst a setting of serene elegance.
It was almost painful to leave, nonetheless we had a dinner reservation at the hotel’s restaurant Madison’s that we definitely did not want to miss.
While we waited for our food to arrive, we snacked on flatbread and pimento cheese and drank a Malbec suggested by the in-house sommelier. This AAA Four-Diamond awarded restaurant has the reputation for having the best dining in Western North Carolina thanks to their incredibly talented culinary team that specializes in hand crafting each dish that is ordered. They cook with farm-to-table and local ingredients in order to bring out the abundant flavors that the surrounding nature has to offer.
We started with a complimentary butternut squash soup.
Our entrée consisted of fennel crusted diver scallops mixed with vegetables and mussels in a savory sauce.
For us, dessert was the best part of the meal. The banana, walnut, and caramel soufflé was unlike anything we had tasted before. We were informed that every night there is a different soufflé and the previous night had been a smore soufflé. I can only imagine how amazing that must have tasted!