Estate-raised and regionally sourced ingredients are expertly crafted by our chefs in this vibrant, casual setting that embodies the charm of Europe. Tables surround the open kitchen, where guests watch the chefs prepare meals.

Lunch features approachable bistro dishes, including wood-oven pizzas, hand-made pasta, hearty sandwiches, salads, and seasonal entrees. Dinner showcases the season’s harvest from our Kitchen Garden and local purveyors. Enjoy fresh pasta and hand-cut steaks and chops with your favorite Biltmore wines. Bistro is a Certified Green Restaurant by View all restaurant awards.

A working farm has been part of Biltmore Estate since our beginning in 1895. That legacy continues today. Biltmore operates its farm and field-to-table program with estate-grown greens, berries, eggs, beef, and lamb, and partnerships with farmers in Western North Carolina for locally-sourced trout, cheese, beef, and pork for our restaurants.

Paul Klaassen

Head Chef- Paul Klaassen

A graduate of the Florida Culinary Institute, Paul came to Biltmore from the Sugar Mill Hotel restaurant in the British Virgin Islands. He started as a sous chef at Lioncrest and Deerpark. His enthusiasm for wonderful food created from the freshest, farm-to-table ingredients is shared by his culinary team as they welcome guests to discover the unforgettable dishes Bistro has to offer.

Reservations Accepted

  • Dinner

Watch Virtual Tour
  • Location: Antler Hill Village and Winery
  • Seasonal Farm to Table Fare
  • Phone: 828-225-6230
  • Hours of Operation:
  • 11:00 a.m. - 9:00 p.m.

Meals Offered

  • Lunch
  • Dinner

Special Considerations

  • Children's Menu
  • Vegetarian
  • Gluten Free


  • Beer&Wine
  • Full Bar