What isn’t Le Germain Charlevoix? With a complex encompassing a 145-room hotel, a lakeside firepit, a staging ground for mountain sports with its own train station, roaming livestock, and a productive farm with an attached market, it feels more or less like the ideal Québécois village — and that’s exactly the goal. Even the decor is inspired by the local countryside, and each building, though new, sits right where original farm foundations lay.

São Lourenço do Barrocal is a 200-year-old, 2,000-acre agricultural estate in Portugal’s spectacular Alentejo countryside. Today, the estate is still an organic farm, producing wine, fruits, and myriad other foodstuffs for the hotel’s restaurants and for hosting a seemingly unending list of guest activities and workshops. The rest of the old farming infrastructure has been put to new use as a tranquil and quietly stylish luxury boutique hotel.

A whimsical assortment of animals and plants makes for a highly memorable stay at this experimental Southwestern ranch. We’re talking — in addition to your standard complement of farmyard ungulates — peacocks, lavender, willows, lotus flowers, heirloom roses, and turkeys, among others. The restaurant, Campo, is one of Albuquerque’s best, and features Rio Grande Valley cuisine made from seasonal organic ingredients from the hotel’s organic farm.

Along with being well-named, Blackberry Farm is a well-oiled machine when it comes to gathering the requisite ingredients for a full-on foodie experience: teams of gardeners, foragers, brewers, preservationists, and livestock handlers partner with local farmers to generate the decadent final products found in their haute-comfort menus. What’s more, they’re thrilled to walk you through their meticulous process.

Commanded by the same family for five generations, Masseria Susafa remains a working farm, one with an erstwhile granary and winery transformed into faultlessly cozy platforms for the gastronome and oenophile. For those looking to dive deeper into their dinner, cooking classes allow guests to re-create with their own hands the region’s ancient flavors. It’s hybrid homesteads like this that point the way forward for agritourism as a whole.

Extensive gardening and cooking classes are what set Le Manoir apart from other English manor house hotels. That, and the unmistakably French influence of MICHELIN Star chef Raymond Blanc. Under the eye of the self-taught Blanc, his eponymous restaurant sources its ingredients from the vast grounds outside, which include 250 varieties of organic fruit and vegetables, a mushroom garden with 20 edible species, and an orchard of apple and pear trees.

The lodge and outlying casitas of Inkaterra Hacienda Urubamba are set on a hundred acres of land on a hillside in Peru’s Sacred Valley. The hotel is sustainable as they come — it grows its own produce via zero-carbon methods, using oxen and hand tools rather than industrial farming techniques. The ten-acre plantation includes crops like corn, quinoa, medicinal herbs, and a variety of potatoes; guests are invited to pick their own.

Morgan’s Rock occupies 4,000 acres of jungle alongside a crescent-shaped beach, and fully half the land is a private reserve — not only do sea turtles nest and hatch here, but the woods are full of howler monkeys, white-tipped deer, and sloths. A large working farm adds cows and chickens, plus fruit and vegetable gardens, and even a sustainable shrimp farm. Guests are welcome to help out by collecting eggs or milking cows.

Situated at the heart of the New Forest, Lime Wood avails itself of two gastronomic heavyweights in Angela Hartnett and Luke Holder. The two have diligently built up a hyper-local culinary empire on site: they grow their own Mediterranean produce in their Victorian greenhouse, cure and mature proteins in their smokehouse, and impart all sorts of culinary techniques via a variety of regularly scheduled cooking classes and exhibitions.

It’s hard to look past Paradero’s groundbreaking architecture and design. Once you do, you’ll find a farm hotel to rival all others. The hotel’s open-air, farm-to-table restaurant looks out over the garden that supplies its herbs and veggies, as well as 150+ acres of farmland. Even better, on-site classes teach guests the secrets of sustainable farming and gardening. After all the hard work, top it off with a guided tour of the best tacos in Todos Santos.