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Angel at Rose Hall Bed Breakfast Beautiful Eureka Springs Arkansas in Eureka Springs, Arkansas

Room Rates : $135-219
Online reservations

About Angel at Rose Hall Bed Breakfast Beautiful Eureka Springs Arkansas

The award-winning Angel at Rose Hall in Eureka Springs, Arkansas is a 4-Diamond AAA rated Eureka Springs bed and breakfast located in the Historic District.

A Christian B&B, the Angel at Rose Hall Wedding Chapel and Bed and Breakfast in Eureka Springs, Arkansas, is a magnificent recreation of an 1880\'s historic Victorian mansion. Built in 1999, the Angel at Rose Hall and staff strive to unite modern comforts with the gracious elegance of a bygone era while offering a devotion to Victorian refinements.

Specializing in Eureka Springs weddings and wedding packages, receptions, honeymoons, romantic getaways, and anniversary packages, The Angel is the only Eureka Springs, Arkansas bed and breakfast to be awarded the coveted and prestigious 4-Diamond AAA rating and is considered to be \" in a class of its own.


  • Concierge Service
  • Turn down Service
  • Individual Climate Control
  • Private Bath with large showers
  • 2 person Jacuzzi Tub & Bath Salts
  • Designer Robes and Towels
  • Elegant Antiques
  • Designer Linens
  • Telephone
  • Hair Dryers
  • Alarm Clock
  • Ceiling Fans
  • Cable TV/VCR
  • DVD/CD Player
  • Wireless Internet
  • Gas Fireplace
  • Private Balcony
  • All Beds are Triple Sheeted
  • Refrigerator, Iron and Board
  • Reading & DVD Library available

Recipe: Mini Cheese Souffle

1 package Grand biscuits
2 eggs for each souffle
10oz. Pyre custard cups
Small hand full of medium sharp cheese grated
6 to 8 oz of half and half cream for each souffle

Flatten and roll out each biscuit on a floured surface. Spray each custard cup with Pam cooking spray. Place flatten biscuit in custard cup add a small hand full of grated sharp cheese inside of custard cup. Beat eggs with half and half mixture, pour into custard cup.

Bake for 45 minute at 350 degrees. Gently remove from custard cup and place on plate, garnish with chopped parsley.