Just up the road from the cutesy village of Blue Hill, this 1823 house/fine-dining establishment has charming covered with all the essential elements: exposed wooden beams, antique linens, and stone fireplaces. But don’t get distracted. Offerings from chef-owner John Hikade (think succulent Moulard duck with mushroom risotto, or poached arctic char fillet) will compete with any modern bistro for flavor. Hikade’s superbly fresh concoctions rely on organic ingredients from the many small family farms in the area. What swims is caught wild; what walks does so freely.