Omni Bedford Springs Resort & Spa

HOTEL OVERVIEW

You know what’s wild? I’ve driven past this place on Route 220 probably a dozen times over the years, always wondering what it was like inside that sprawling white building tucked into the Pennsylvania hills. Well, I finally stayed there last month, and honestly – the Omni Bedford Springs is one of those rare places that actually lives up to the hype you build in your head.

The thing is, this isn’t just some modern resort that got plunked down in rural Bedford County. This place has serious history – we’re talking about a resort that’s been around since the 1790s, built around these natural mineral springs that people used to travel days to reach. You can still see the original springhouse, and yeah, you can actually taste the mineral water (it’s… an acquired taste, let’s say). The current building feels grand but not stuffy – think old-money elegant rather than flashy. The lobby has this incredible soaring ceiling and these massive windows that look out over the golf course and rolling hills. I mean, when you’re checking in and watching the mist roll across those mountains in the morning, it sort of takes your breath away.

What really got me was how they’ve managed to keep that historic charm while actually making everything work for modern travelers. The spa is legitimately impressive – they’ve got this whole mineral spring treatment thing going that feels authentic rather than gimmicky. The rooms are spacious (I stayed in one of the renovated ones facing the golf course) with those little touches that show someone was actually thinking about guest comfort. Good lighting for reading, plenty of outlets, a bathroom that doesn’t make you feel like you’re in a shoebox. The bed was honestly perfect – not too soft, not too firm. Parking was easy and free, which is always a relief when you’re dealing with a resort property. The golf course is beautiful if that’s your thing, though I’m told it can get pretty busy during peak season. Service throughout was that sweet spot of attentive without being hovering – the kind where staff actually remember your name by day two. The restaurant does this farm-to-table approach that works well with the setting, though dinner reservations fill up fast on weekends. If you’re thinking about visiting, shoulder seasons (late spring or early fall) seem ideal – you get the gorgeous scenery without the summer crowds, and the rates are more reasonable. It’s about two hours from Pittsburgh, maybe three from DC, so it feels like a proper getaway without being a major expedition to reach.