An award-winning vegetarian restaurant with flavors that cull from the Carribean, Asia, the American SouthWest and Mediterranean.

Chef Hugh Acheson’s food vernacular succeeds in “merging soul food with Old World cuisine.” It is “Contemporary American with influences from France and Italy.” The eclectic menu includes seasonal delicacies such as home-grown Georgia 'pecan truffles' as well as comfort-inspired new Southern classics like ‘Frogmore Stew’ – Acheson’s take on a low-country boil.

Led by the culinary talents of Tony Seichrist, the Farmhouse at Serenbe is an interesting new project for food. While many restaurants are focusing on fusing culinary genres and, in turn, increasing the problems of obtaining quality organic ingredients; the Farmhouse will have a chef’s choice menu based upon ingredients grown on the Serenbe grounds as well as by surrounding local farmers.