Dining
Dining at Trinchera follows the same principle as everything else here: let the land lead. Menus follow the season; shaped by locally sourced ingredients and the craft of our culinary team, expressed through refined mountain cuisine. Meals take different forms across the reserve—gathered in the Dining Room, carried into the field, or prepared over open fire at a remote outpost deep in the landscape. A day of dining might look like breakfast at The Lodge, a lunch packed for a trek, and a dinner that unfolds beneath an open sky, where food, place, and season provide an unforgettable backdrop.
The Lodge Dining Room
<p style="text-align: center;">Warm, welcoming, traditional</p>
The Overlook and Terraces
<p style="text-align: center;">Open air dining and cocktail hours the Reserve in view</p>
In The Field
<p style="text-align: center;">Meals that meet you where you are and keep your adventure going</p>
At Your Residence
<p style="text-align: center;">Chef-led private dining at Cat Mountain and Lake House</p>
Dining Inspired by the Land
Culinary creations infuse a thoughtful variety of ingredients and flavors, from smoked to savory to sweet. The menu shifts with what’s fresh and available through local farmers, ranchers, and producers, plus what the garden provides. You might taste river trout, herbs cut that morning, and butter hand-churned by our Amish neighbors. An extensive selection of wines, handcrafted cocktails and local beers rounds off every meal.
Menus Tailored To The Journey
We plan meals the same way we plan days out: around you. Depending where your High Alpine Safari takes you in the day, a menu is crafted to complement that journey. At The Lodge, in the field, or far from home at an Outpost, the details are taken care of. All preferences and dietary restrictions are handled quietly and discreetly.
The Garden
In warmer months, the garden supplies herbs and vegetables that show up in the kitchen the same day. It’s a small, practical way to stay committed to sustainability through produce grown without the use of pesticides or harmful chemicals. Outside of The Garden, Trinchera supports a resilient food system by sourcing from local farms, including San Luis Valley Local Foods Coalition, Rio Grande Farm Park, Gosar Sausage, and San Luis Valley Brewing Company.
Chef Bea
<p>Born in Germany, Chef Bea brings international style and technical flare to the Trinchera palette. Her cooking is grounded and generous–built on technique and belief that food carries the story of a place. After more than a decade at Trinchera, she’s shaped a kitchen that transforms meals to an exceptional experience that features authentic taste from fresh, simple and tasteful ingredients sourced from local landscapes. With a focus on health, each meal offers organic and, when in season, locally sourced ingredients. Meals are tailor-made to the individual guest.</p>
"I am a storyteller who happens to be a chef. The kitchen is an extension of Trinchera’s conservation story. I use a variety of local growers and producers, including foods sourced here at the ranch, we share in the belief that we are not simply adding ingredients, but we are sustaining the best in each of us.”
