Blomidon Inn

Incredible experience. The food was perfect and the staff are all clearly top notch.nStayed in the Perth room and it was one of the nicest stays I've had; not just here but any where.nnThe image posted is of one of the two resident eagles, who are beautiful like the property.

My husband and I were visiting our dear friend, Sherman Hines, when we came across this magnificent house. Rich of so much history. What made it very special was to know that the children and wife of the latest owner continued the Legacy of the father who is no longer here. Loved it. Food and music were great. Gardens are beautiful.

A spectacular piece of relaxing paradise in Wolfville.nThe historic buildings and the grounds are incredibly well maintained.nThe hospitality of the whole team is outstanding. It's clear they are there for your comfort and relaxation.nThe on site dining is an added bonus. Great menu, with an emphasis on seasonality and local. The wine list is one of the best in NS . Mike the sommelier is incredibly helpful and knowledgeable. He loves sharing his cellar.nThe service is amazing. Congenial ,knowledgeable and helpful.nWe were lucky to have Reece as our server. Made the experience even more enjoyable.nA 5 star experience for my wife and I

The Blomidon is an institution in the Valley. It has been known for decades for it's outstanding table. I have never been disappointed by them. We have come for small meals and significant family events and everything is always perfect. Seafood is awesome. Dessert is excellent. Touch of Amaretto on lemon ice is a thrilling little plate cleanser that must be experienced.

This is a review of the food only.nnThe main floor of the ornate inn is largely used as the dining area for their restaurant. Where you can enjoy a 3-course meal $62.50. Or add an extra $2.50 to receive a small salad course between the main and dessert. For those want a smaller dinner, dishes are also available a la carte prices reflected in this post.nnTheir tomato bruschetta $14 uses a decadent whipped ricotta as the base, building upon the classic ingredients of cherry tomatoes, herbs, and a balsamic reduction. With tons of flavours and not as messy to eat, this was a wonderful starting bite.nnArriving as a big chunk, the maple smoked salmon $14 could benefit from a bit of preparation to present it in a crostini form. The candy sweet salmon was powerful on its own but balances out with the maple yogurt sauce and baguette. A bit of pickled red onion and/or arugula would add some freshness the dish needs.nnSave some of that bread for the steamed mussels $14, classically prepared in a white wine and garlic broth. I rather enjoyed the bell pepper used throughout for colour and added flavour. The mussels just needed to be soaked longer as they were still several gritty crustaceans.nnYou can’t go wrong with seafood in Nova Scotia. The pan seared halibut $37 was perfectly cooked to a flaky and moist consistency. The thick meaty piece could use more seasoning but if you get enough of the ‘hodge podge’, a medley of vegetables cooked in a cream sauce, onto the fish it helps to add flavour.nnThe scallops in the scallops picatta $37 were beautifully seared and just cooked through. The natural sweetness of the seafood was also prominent since the lemon caper sauce used with the pappardelle wasn’t too strong. With a touch more salt, this dish would have been perfect.nnWhile the lobster linguine $44; $7 supplement with the prix fixe smelled good, the dish was majorly lacking on taste. The spaghetti was overcooked, and everything screamed for more seasoning, butter, and acid. My nose was more impressed than the tongue.nnThis is a long review, for the rest go to Gastro World.