Mountainside Lodging + Retreats

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Mountainside Lodging + Retreats

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Escape to tranquility at Mountainside Lodging + Retreats where cozy stays, mountain views, and nature's calm await.

Recharge, reconnect, and experience the magic of the outdoors in comfort. Your perfect retreat is closer than you think.

10/25/2026

Your private retreat. Two or three nights. One fire to come back to.

On select Friday to Sunday weekends this winter, we’re opening six rooms in the Roost.

Spend the day skiing Whitefish Mountain, snowshoeing a quiet trail in Glacier, or wandering into town for coffee and a little shopping. Then come back to the sauna, the yoga studio, the library, and the fire.

Each morning, our breakfast basket arrives at your door: a cast iron skillet still warm from the oven, a sweet loaf wrapped in linen, fresh berries in a glass jar. Friday and Saturday evenings, dinner is on the table, family style.

Or skip the outing entirely and do absolutely nothing. That counts too.

Whether you live down the road or you’re flying in, the weekend works either way. Programming and excursions can be added à la carte.

One of our favorite guests said it better than we could:

“One of the most comfortable and relaxing stays I’ve ever had. Wonderful CLEAN rooms, great delivered breakfast and helpful and kind hosts. Do yourself a favor and stay here if it’s available!!”
Jimmy F.

If a winter weekend sounds like what you need, send us a DM or follow the links in our bio to plan your stay.

10/23/2026

No reservation and no screens. Just a blanket, the couch, and the person you came with. Put the phones in another room, light a candle, and let the evening go wherever the conversation does.

Some of the best date nights happen without going anywhere at all.

What is your favorite way to spend a Friday night in?🌲

10/23/2026

For a long time, I thought a balanced meal was a formula. Protein, carbs, vegetables. Three neat boxes on a plate.

Then I started asking a different question: what are we actually eating?

When I cook, I’m not measuring ounces or chasing ratios. I’m looking at the food itself. Is it real? Is it recognizable? Does it feel like it came from somewhere, not something?

Here’s the part I keep coming back to. What we grow up eating becomes familiar, and familiar becomes comforting. So a plate of roasted carrots and fresh herbs can feel strange at first. Not because it’s complicated, but because it’s real.

If you want a place to start, pick one thing you usually buy pre-made. A dressing. A chicken salad. Make it yourself, just once.

That one small shift changes how you see food.

The full essay is on The Mountainside Table. Link in bio and below🌲

10/21/2026

What would you do with three days and no plan?

Some guests come to Mountainside for a retreat with a full schedule.
Others come for the opposite, and that is what a personal retreat is: a private experience in a cozy corner of Montana just outside Whitefish with a quiet room, delicious food and nobody expecting anything of you.

Here is what a stay includes:

A quiet room with the forest right outside the window
Our famous Mountainside breakfast delivered to your door each morning and other private or communal meals as desired
Snowy forest trails to wander by day, and a fire to warm up beside at night
Downtown Whitefish a short drive away, whenever you feel like getting out

If you would like a little more, our Mountainside Collective practitioners offer sound baths, private yoga and massage right on the property. And if you want to explore the winter wonderland, we are happy to help you arrange a day of skiing at Whitefish Mountain Resort, a snowshoe through the quiet woods, or cross-country skiing on groomed trails nearby. Nothing is required.

People use these days differently. Some come to rest after a long year. Some come with a notebook to think before they plan what comes next. Some come as a couple, simply to have time together without a schedule.

I have watched many guests arrive with the burden of busyness weighing them down. They go home rested in a way a regular weekend rarely manages.

If a few unscheduled days sound like what you need, DM call or email, and we will help you plan your perfect Mountainside getaway. 🌲

10/20/2026

"Lorraine, Dave and their staff are top notch. Kind hearted, accommodating, and attentive. Wonderful hospitality, delicious meals with clean ingredients, and breathtaking scenery. The whole experience was truly amazing."

Annie G., Mountainside guest

Words like these are the reason we do what we do. We read every note guests leave us, and we cherish the ones that remind us what this place is for.

If you have stayed with us and have a minute, we would be grateful to hear what you remember most. Leave it in the comments or send us a message. We can't wait to welcome you back to Mountainside again! 🌲

10/19/2026

A lot of people tell me they don’t like butternut squash soup.
I get it. It is often made on the sweet side and can feel more like a fall treat than a grounded meal.

This one leans into the earthiness of the squash. Roast it properly, pair it with basil and thyme, and it turns warm, savory and steady. I have served it to people who insist they don’t eat butternut squash, and the response is always the same: surprise, then a second bowl.

ROASTED BUTTERNUT SQUASH SOUP
Serves 6 to 8

Ingredients:
2 medium butternut squash
2 small yellow onions
8 to 10 cloves garlic
Olive oil
Pink Himalayan salt and black pepper
1 to 2 tbsp dried basil
1 tbsp dried thyme
2 cartons (32 oz each) vegetable or chicken broth
½ to 1 cup full-fat coconut milk (optional)
Pumpkin seeds, to garnish

Heat the oven to 400°F.

Peel the squash, scoop out the seeds and cut into chunks. Cut the onions into 1-inch pieces and halve any large garlic cloves.

Toss everything in a big bowl with plenty of olive oil, then salt and pepper, then the basil and thyme.

Spread in a single layer on a parchment-lined sheet pan. Don’t crowd it: you want roasting, not steaming.

Roast 35 to 45 minutes, until tender and caramelized at the edges.

Blend half the vegetables with one carton of broth until smooth and pour into a pot.

Repeat with the rest.

Warm gently over medium heat. Stir in coconut milk if you like, and taste for salt.
Top with pumpkin seeds and a drizzle of coconut milk.

Serve it with good bread, or a grilled cheese if you want to lean in. Then it isn’t just soup, it’s dinner.

The story behind this one, and more from my kitchen, are on The Mountainside Table. Follow the link in our bio.🌲

10/17/2026

With the high road in Glacier closed for the season, we have been looking back on memories of days spent in the park.

The big views are what everyone remembers: peaks rising straight out of the lakes, waterfalls spilling down right beside the road, the light shifting across the mountains all afternoon.

The unofficial moments make the trip, though.

Like the carved bench where everyone takes a turn posing with a wooden friend. A berry pastry with pink glaze that was worth the stop. One of the old red buses rolling down the road in the rain, right on cue.

Can’t wait to get back there again next season.🌲

10/16/2026

Friday plans: a round table, a checkers board, and nowhere else to be. A game by the windows has a way of making people lose track of time. Consider this your invitation to unplug for a few hours this weekend and see where the afternoon goes.

10/15/2026

Every October there’s a week when the valley can’t quite decide what season it is. The willows along the water are still green at the center and edged in frost by morning. The leaves that have already fallen go the color of tea and plum. And closer to Glacier, the cottonwoods and aspens turn so gold that even the river stones look lit from within.

I used to think of fall as a season of endings. Living here has changed my mind. Before a tree lets go of a leaf, it draws the nutrients back into its branches and seals the place where the leaf was attached. The letting go is how it carries what it needs into winter.

Nothing in these pictures is finished. It’s all on its way somewhere. I hope you get a morning this week cold enough to see your breath, and a few quiet minutes to notice what’s turning.🍂

10/13/2026

The whole becomes richer, not louder.

I think about this often when I’m cooking or pulling a project together. Each ingredient has its own voice, and when everything gets rushed together too soon, that voice disappears.

A fall fruit platter is the simplest place I know to see this. Apples, pears, and figs are each cut close to serving and given their own spot on the board. Nothing gets tossed, dressed, or asked to become something else. The pear stays a pear, and the fig keeps its jammy red center. People taste each one on its own first, and then find out for themselves which bites belong together.

I’m learning that this kind of patience reaches well beyond food. It shapes how I create, how I love, and how I show up for the people gathered around this table. Some of the most caring things I’ve done have come from waiting until something was ready.

I wrote a letter about this idea: restraint, timing, and letting things be themselves. You can read it at The Mountainside Table link in bio or below. Please consider subscribing if it speaks to you, there is a complementary level available to our community and friends of Mountainside.🌲

https://substack.com/home/post/p-208268449

Address

3965 Star Meadow Road
Whitefish, MT
59937

Telephone

(406)5308514

Website

https://mountainsidelodging.com/, https://mountainsidelodging.com/retreats/, https://linktr.ee/hellomountainside, https:

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