The centerpiece of the White Barn Inn, this classy dining room—carved out of, yes, a barn—attracts gourmands from far and wide. The space is half the fun, with its soaring interior and an eclectic collection of country antiques displayed in a hayloft; window displays are changed with the seasons. Chef Derek Bissonnette took over in 2015 from longtime chef Jonathan Cartwright, and he’s continued his predecessor’s traditions of changing up the menu frequently and privileging local produce, fish, and game: Recent options on the prix-fixe menu included a Guinea hen roulade with foraged mushroom risotto and a lobster fettuccini with carrot, ginger, snow peas, and cognic butter. Fresh, terrific intermezzo courses of fruit soups or sorbets are still a standard. The tasting menu is similarly seasonal, if a bit more exotic (think smoked bone marrow with bacon jam and chimichurri) and paired with selections from a first-in-class wine cellar. Service is astonishingly attentive and knowledgeable, capping the experience. A new, more casual bistro next door is meant to appeal to more casual diners (there’s no dress code, for instance), but it’s hard to beat the original dining room. Still one of Maine’s best meals.