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Each Inn at Occidental guest room and suite is distinctly different. Select the one that sparks your imagination and discover a treasure trove of family heirlooms, whimsical folk art, and rare antique-shop finds. All rooms feature overstuffed down beds, comfortable sitting areas, and fireplaces. Most rooms also offer spa tubs for two, and many have private decks. King beds can easily convert into two twins. SUITES/HOT TUB
Tiffany Room:
Featuring a wood-burning fireplace, a four-poster queen canopy bed, and a two-person shower, this dreamy room is a great choice for a honeymoon or an ongoing romance. A tiny mahogany loveseat and wicker easy chairs comprise a cozy sitting area in front of the hearth. A large private deck with two lounge chairs overlooks the Inn's patio gardens and the redwood forest beyond. The lavender walls display a Tiffany silver flatware collection housed in shadow boxes. |  | COURTYARD ROOMS
Kitchen Cupboard Room:
Well stocked with kitchen gadgets, this chef's fantasy room might just inspire your own gourmet tendencies. Brass cooking utensils hang on display between the queen bed and the spa tub for two. Vibrant red walls match the vegetable-print Hermes scarf framed above the fireplace. Near the sitting area, a shadow box exhibits a collection of bone-handled carving sets. Other antique kitchen accessories include a toaster, a waffle iron, an electric marshmallow toaster, and an oversized cheese grater. |  | TRADITIONAL ROOMS
Sugar Room:
The French doors of this classic room open to the English Cottage garden beyond. Overstuffed easy chairs sit in front of the fireplace and antique horse-hunting prints hang over the luxurious king bed. A corner shelf displays pressed-pattern glass bowls made for the coarse sugar of the late 1800s. This first-floor room accommodates the physically challenged with a roll-in shower, a hand-held shower head, and a fold-down shower bench. |  |
 BREAKFAST AT THE INN
Aglow from the oversized stone hearth, our Wine Cellar dining room offers a morning culinary experience you won't soon forget. Start with our custom-blended coffee, your choice of juice, fruit from a local farm, the Inn's own granola, and a fresh baked pastry. Next, a hot entr�e appears in front of you � will it be corn fritters with house-smoked salmon, cr�me fra�che, and a poached egg, or perhaps the creamy soft polenta with fruit compote?
Beautifully prepared and presented, each day's featured fare is a feast for the eyes as well as the palette. Executive Chef Veronica Sackett creates marvelous dishes spiced with herbs from our own gardens and produce from the best Sonoma farms. Elegant and hearty, our breakfasts will leave you satisfied and ready to explore the charms of Sonoma County.
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