The Hirsch’s 20 rooms and suites are elegantly furnished with hand-painted, hand-carved furniture imported from Austria, a king-sized bed, Frette linens, and luxurious down comforters. All rooms also contain a mini-bar, hair blower, iron, ironing board, humidifier, dataport phone, and cable TV. Most have private balconies and wood burning fireplaces. All room rates include complimentary Continental breakfast.

Jean Louis Montecot, Executive Chef at the Goldener Hirsch Restaurant, creates menus that combine the best of Continental and American cuisine—everything from pine nut-crusted trout to a delicious, inventive homemade “s’mores.” His focus is always quality, freshness, flavor, and creativity. A member of the Cordon Bleu Society of Chefs, Montecot is recognized by the James Beard Foundation as one of the “Top Hotel Chefs” in America.