Welcome to Our Bed and Breakfast Near Peoria Illinois

Mission Oak Inn provides the perfect atmosphere for guests to enjoy total relaxation, privacy, and splendid food.  Our 7-acre lake has excellent fishing and attracts many migrating birds.  After guests enjoy a gourmet breakfast in the dining room they can connect with nature on our hiking trail as well as get some exercise.  Guests think they are in another world when they are here and many say they don’t want to leave.

Our Illinois country inn is located on 120 acres with abundant wildlife such as deer, fox, coyote, wild turkey, and more.  The inn is near Peoria, Starved Rock State Park, and Utica; it is also a comfortable driving distance from Chicago, Bloomington, and Quad Cities.

From the moment you drive down the lane to the inn, you can feel yourself relaxing as you gaze upon the beauty of the lake, the trees, and the wildlife. Step into the inn and drink in the rich, oak, mission-style woodwork. Upon entering your suite for the evening, you will find a warm fire and whirlpool for two waiting for your tired body to be rejuvenated. Wake up refreshed to the sounds of visiting Canada geese or an occasional owl. The full gourmet breakfast is served in the dining room with large windows overlooking the private lake.

You will find Mission Oak Inn to be a wonderful alternative to conventional Peoria hotels. To add something extra special to your time with us, consider adding on one of our packages.  A favorite option is dining on-site. End your night well with one of our chef’s masterful creations and retire to the comfort of your room. You will be glad you chose Mission Oak Inn as your vacation destination.

Winner of the 2007 Apple Wood Chef Competition

Denny Reed, owner of Mission Oak Inn bed and breakfast, won the Tanners Orchard Apple Wood chef competition held on Saturday, August 25, 2007. The competition was held at Tanners Orchard, 25 miles north of Peoria, as part of their 60th anniversary celebration that year.

Denny Reed & Josh McWilliams faced off using the secret ingredient apple cider (from Tanners Orchard). The competition required each chef to prepare two dishes with the secret ingredient. They were then scored by a panel of four judges from the area.

The winning dishes were Cider Infused Pork Tenderloin Medallions with apple/peach chutney over apple cider marinated coleslaw with asparagus spears and Stuffed French Toast with apple cider caramel sauce and apple sausage.