Fort Lewis Lodge

Fort Lewis Lodge & Farm is a family-owned retreat set on 3,300 acres in Virginia's Blue Ridge Mountains, in Bath County, where the Cowpasture River winds through forests, fields, and farmland. Family owned and operated for more than 65 years, the property has been restored from a historic farm into a working retreat open each season from April through October. Lodging spans the main Lodge and Silo, private cabins and cottages, Riverside House, and two standalone rental homes, the Bend House and the Beaver Falls House. Meals are served at the Lewis Mill Restaurant, a restored 19th-century structure with an adjoining bar, Buck's Bar, where chef Caryl Cowden — who has led the kitchen for more than 40 years — draws daily-changing, family-style menus from the property's own gardens and livestock. Guests can spend time at the five-foot-deep swimming hole on the Cowpasture River, fly fish for smallmouth bass and rainbow trout, hike trails that climb to 3,000 feet, mountain bike on the property's bikes, play its nine-hole disc golf course, or unwind in a wood-fired barrel sauna overlooking the water. Fort Lewis Lodge also hosts private events and retreats, with inquiries directed to its events team.