Once home to the Cherokee people and established later by Scottish settlers, Rising Fawn, Georgia is perched on a plateau overlooking Pigeon Mountain and a cavernous valley dense with forests. Crowning the rugged landscape at 2,300 square feet above sea level is Cloudland, a stunning 245-room luxury resort that opened in Feb. 2024. While many visitors are drawn to the property for its proximity to Lookout Mountain and Cloudland Canyon State Park, where outdoor adventures such as hiking, mountain biking, rock climbing and hang gliding abound, my teenage daughter Sophie and I booked a stay so that we could experience the locally-sourced food, fresh air, a change of scenery and some peace and quiet while relaxing by the pool.
After arriving at the valet parking, we checked in, dropped bags off in our spacious room with a view, changed into swim suits and cover-ups and set out to get a lay of the land.
On the main floor, we found The Pocket Cafe, which serves coffee and pastries for breakfast, lite bites and sandwiches for lunch, pizza in the evenings and a happy hour that was in full swing with two complimentary beverages from a selection of pinot grigio, pinot noir and a variety of Mom Water.
Across the lobby is the library, tastefully decorated with leather-tufted sofas and chairs upholstered in tartan plaid as a nod to the region’s Scottish heritage. Its walls are lined with built-in bookshelves brimming with tomes of every genre, along with puzzles and games for every age.
On the terrace level downstairs, there is a full-service spa, Selah, a state-of-the-art gym that’s open twenty-four hours and a Peloton room with seven bikes. On the same floor, a spacious living room featuring a massive wood-burning fireplace and a large-scale topographical map of Lookout Mountain opens out onto a lawn that leads to the near cliff-side heated infinity pool and sizable hot tub. Conveniently, servers from the adjacent Skyside open-air restaurant and bar deliver food and beverages to the pool area.
After a swim that felt as though we were floating in the clouds, Sophie and I enjoyed an early dinner at Skyside, where menu choices include a burrito bowl, lollipop chicken wings, a crispy grouper or brisket sandwich and a kitchen sink salad, along with a robust selection of beer that are all produced within a two-hour radius. Although it was hard to choose a favorite from a tasting presented by the bartender, I went with the Snake Handler, a refreshingly hoppy Double IPA made in Alabama by the Good People Brewing Company.
For dessert, Sophie and I picked up complimentary smores supplies from the front desk and pulled up a couple of chairs at one of several fire pits stationed around the property.
The next morning, we set off on a golf cart tour to check out the rest of the resort, including the Highlands, an intense mountainous award-winning golf course designed by Reese Jones and Bill Bergan. From a distance, we could see Cloudland’s other crown jewel, The Keep, which requires shuttle transportation. Named the number one best new golf course by Sports Illustrated and the second best by Golf Digest, The Keep has 18 walkable holes and caddies are available. Also onsite is a six-hole short course, driving range and putting green. Access to two newly opened tennis courts, a pickleball court and a one-mile hiking trail are also complimentary.
With the rest of the afternoon spent at the pool, we were ready for dinner at the Auld Alliance, Cloudland’s signature restaurant. As the first and only Scottish and French concept in the country, Auld Alliance is named for the earliest bond formed between two nations, when in 1295 C.E., Scotland and France organized against England.
Behind the scenes of the upscale establishment, French-trained local chef du cuisine, Christopher Cofino and a team of three Scottish chefs with experience in Michelin-starred restaurants, use only fresh, seasonal produce and protein that is sourced directly from nearby farms in North Georgia and Tennessee.
In a welcoming gesture, the kitchen sent our table a variety of breads, including treacle, and a side of pesto, along with a smoked salmon spread that was so good I saved leftovers for breakfast. For a starter, I ordered oysters on the half shell with mignonette, paired with French Chablis. Sophie had filet mignon for her main course and I enjoyed the foie gras with a side of giant golden potato fries. To cap off our last night at Cloudland, the talented sommelier Ruth Verijnikova, a graduate of the Culinary Institute of America in 2013, shared one of her favorite vintages, a 2023 Chateauneuf du Pape.
On our way home, as we slowly traversed the mountain’s sharp switchbacks, Sophie and I agreed that this trip was exactly the reset we’d been hoping for –and we can’t wait to go back again soon to experience it all over again.
To reserve a room at Cloudland, visit staycloudland.com.
A swim that felt as though we were floating in the clouds
As a resident of the Lowcountry for over twenty years, freelance writer, journalist, editor, independent researcher, book collector and food and wine enthusiast Sarah Rose has spent most of her life traveling and living around the world. She and her fourteen-year-old daughter Sophie also love taking road trips around the country together to learn about history, cuisine, culture and lifestyle.