Built by the Carnegie family around 1900, Greyfield was converted from a family home into a 16-room inn in the mid 1960's.
Today, guests are given a chance to go off-the-grid and step back into a dreamy, old world, Wi-Fi-free setting. Picture a place where dinnertime is signaled by a bell, spotting wild horses is a daily occurrence, and miles of untouched land and live oaks provide endless beauty and adventure. By day, guests can explore the undeveloped island and its 18+ miles of deserted beachfront (activities include Naturalist-led tours, biking, hiking, kayaking, bird watching, and more) or unwind on a porch swing with a book pulled from the library and a cocktail made behind the Honest John Bar. Greyfield Inn's culinary program is rooted in Southern tradition and linked to its coastal heritage. Under the leadership of Chefs Whitney Otawka and Ben Wheatley, as well as Beverage & Service Director Christopher Becerra, guests are treated to three meals daily (breakfast, a picnic lunch, and 3-course dinner with weekend wine parings). The inn is also home to a 1.5-acre garden, helmed by Ryan Graycheck and Maya Velasco (formerly of Serenbe Farms). From colorful heirloom tomatoes and sweet peas in the summer, to fresh wintertime citrus and root vegetables, the garden's yield dictates Greyfield Inn's menu.
Adventure/Eco/Nature, Romantic Getaway, Wedding
May through October
