There is no à la carte menu. In the morning we set fruit, bread, and coffee in the dining room and on the terrace. At seven we serve one dinner. If you want to eat in your room, we will send a quieter version of the same plates.
The garden sits on the south slope: chile, herbs, squash, stone fruit in a good year. Lamb comes from a ranch twenty minutes downvalley. We mill some of the grain. The rest of the cooking is fire and restraint.
People ask about the wine. We keep a short list — mostly western slope and Spain — and we are happy to open something and leave you alone with it. The point of the kitchen is not to impress. It is to make the day feel finished.