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.
Enjoy our new a la carte gourmet Sunday brunch, featuring Croque Madame, Duck Confit Hash, Estate Raised Farm Egg Frittata and Pickled Shrimp Salad.
Lunch features approachable bistro dishes, including wood-fired 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 dinegreen.com. 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.
Executive Chef - Noriko Oda
In her role as Bistro Executive Chef, Noriko Oda emphasizes the importance of Biltmore’s field to table program while acting as a mentor to her staff and interns. Before coming to Biltmore in 2008, Chef Noriko Oda worked in fine restaurants around the world. Beginning with an interest in creating pastries, the Japanese native continued expanding her culinary skills to encompass more options, always with a passion for creating harmony in the flavor, balance, and texture of her dishes.
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- Location: Antler Hill Village and Winery
- Seasonal Farm to Table Fare
- Phone: 828-225-6230
- Hours of Operation:
- Mon.-Thurs. 12 p.m.-8 p.m.
Fri. & Sat. 11:30 a.m.-9 p.m.
Sun. Brunch 10 a.m.-3 p.m.
Sun. Dinner 5 p.m.-8 p.m.
- Children's Menu
- Gluten Free
- Full Bar