In Bovina, NY, a town where cows outnumber residents and cell service disappears, something extraordinary is happening: a culinary renaissance rooted in agritourism. Spearheaded by creative couples and chefs returning to the land, Bovina and surrounding Delaware County towns are drawing food lovers from far beyond the Catskills.

At the center is Bovina Farm & Fermentory, built from the ground up in 2020 by Elizabeth Stark and Jacob Sackett. On Saturdays, they host intimate dinner-party-style meals in their hand-built tavern, complete with cast-iron pots of seasonal dishes, on-site craft beer, and handwritten menus. The experience blends rustic charm with culinary finesse-and now includes upstairs lodging options for weekend guests.

"There are more cows than people here," jokes Stark. "But on Saturdays, we have a full house."

A Culinary Movement Fueled by Community and Land

Nearby, chefs like Alison Roman and Michael Solyn have embraced the region's raw charm. Roman, cookbook author and former NYC resident, now runs First Bloom Corner Store in South Kortright-a community gathering place offering coffee, produce, and rural hospitality. Her writing and recipes are now born in Bovina, where she lives above an old tavern-turned-restaurant.

Solyn, inspired by Italy's agriturismo model, opened Solinsky's Meats in Stamford. He works directly with local farmers to produce artisan meats and charcuterie, inviting visitors to experience the full chain from pasture to plate. "It's old-school European," he says. "This is what we love, and we want to share it."

The Brushland Eating House, opened in 2014 by Sohail and Sara Zandi, was among the first to spark the transformation. Hosting seasonal menus and Persian feasts, the Zandis also offer guest apartments above their tavern-style restaurant-creating a destination that's as intimate as it is delicious.

Why It Works: Remote Charm Meets Food Culture

With its remoteness, affordability, and unspoiled landscapes, Bovina attracts chefs, artists, and travelers seeking a slower pace and authentic food experiences. It's a place where cookbook authors live above kitchens, and antique barns house weekend dinners.

New spots like Magpies on Pink Street-a pie shop opening in nearby Delancey-are expanding the scene, while others offer cooking classes, farm stays, and rural retreats.

For today's agrotourist, the Catskills aren't just about nature-they're about connection: to food, to farmers, to place. And in Bovina, that connection is cooked fresh every Saturday night.