Deerpark Restaurant is currently closed for the winter and will reopen April 1, 2017. Call 828-225-6260 to make reservations for spring.
Mouth-watering Southern regional cuisine served buffet-style in a peaceful, natural setting with plenty of rustic charm and sweeping views of estate pastures from its front door. A wall of windows overlooks an interior courtyard that’s perfect for relaxing after the meal.
Saturday Lunch Buffet features a seasonal Taste of the South menu of regional specialties. Sunday Brunch Buffet expands to include farm-to-table breakfast favorites, hand-carved meats, and chilled seafood. Enjoy live, local music each week.
Deerpark Restaurant received the 2016 Diner's Choice Award for OpenTable's Top 100 Best Brunch. 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 - Kirk Fiore
Kirk joined Biltmore in 2013, and our guests at Deerpark and Lioncrest have been able to taste the attention to detail and caring with which he prepares every meal. It’s rare to find everything made from scratch in a restaurant setting, but it’s even more unusual in event spaces where many meals are served banquet and buffet style. Here, Fiore’s team achieves this standard of excellence.