In a pretty town on Maryland's lovely Eastern Shore--about a 90-minute drive from downtown Washington, DC--there's a seven-room inn that understands style and privacy. As a bonus, it boasts a kitchen that serves dinners that achieve an unexpected level of sophistication.

It's called the Inn at Easton. Only in its second year, it's the result of a major investment of money, time and energy by the young couple who own and operate it--Australian-born Liz Drew runs the inn while her American husband, Andrew Evans, works as the chef. Their three-year-old daughter Gabby sometimes makes an appearance--the last time I saw her, she was earnestly polishing a champagne bucket at breakfast in the dining room.

The stately, Federalist-style mansion in Easton, the county seat, was a wreck three years ago when Andrew and Liz bought and renovated it. Today, with American flags flying from its second-story porch and four perfect boxwoods in glazed, blue pots on its front steps, the Inn at Easton is an architectural jewel.

The bright, blue front door is the first clue that Andrew and Liz like bold colors. Enter a crimson hallway, and to your left is an ochre sitting room with comfortable furniture and a fireplace. Across the hall is the elegant dining room painted a muted, moss green; each table has a small, crystal fish bowl containing colored marbles and a Japanese fighting fish. The dining room's dark, wood floors contrast nicely with white tablecloths. At night, pinpoint lighting illuminates paintings while still casting a romantic glow over the room.

Each guest room is different, though most beds are four- posters with thick mattress covers and lovely quilts that make you want to bury yourself in them the moment you spy them. Several bathrooms sport renovated, claw-foot tubs. English-style, chrome bath and shower fixtures by Perrin & Rowe along with thick, white towels and Aveda bath amenities complete a look that whispers, "Stay, indulge."

A neat file folder in each room holds brochures, maps, and local publications. There's a CD player for listening, picture books for browsing. Family photos adorn the inn--our room had a framed, 1995 postcard Andrew sent Liz during a trip to Vietnam shortly after they began dating.

Couples celebrating a special occasion should request Room One, a suite with an oversized bathroom. A parent traveling with a child might want Room Three, with two, fluffy single beds, a white, antique dresser, an oversized white and black- tile shower stall and walls of bright, periwinkle blue.

That is Liz's magic. Andrew's takes place in the kitchen, where he combines local produce (usually organically grown) and seafood with a nice wine list that includes some unusual Australian wines they import specially for their restaurant.

Even if you're not staying at the inn, book dinner to sample his oyster poached in white truffle cream, crab cake with tomato confit and tartar sauce, or Sevruga caviar and teriyaki-glazed fish with sticky rice. In summer there's gazpacho with avocado and basil salad. Pan-seared halibut with chorizo ratatouille, kalamata olives and sun-dried tomato oil vies with slow-cooked, mustard-crusted lamb sirloin for your attention in the main course category. And I'm sure there were no calories in my desert, a sticky fig-and-ginger pudding with caramel sauce and double Devon cream.

There's little better to do after a dinner like that than to order a single malt and head for the second-floor porch where six, white wooden rocking chairs await. In the morning, you can take your Illy coffee or freshly squeezed orange juice there while you listen to the chatter of birds and watch the proprietor of the Easton Maritime Antiques store across the street open for business.

Stay. Indulge.