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Anasazi Restaurant

The 38-seat dining room offers guests an intimate dining experience with a sophisticated design featuring leather and linen chairs complementing the natural wood tables.

Inspired by Santa Fe’s rich cultural and culinary history, Executive Chef Edgar Beas’ menus fuse old world techniques with modern, innovative recipes and artful plating. The dishes fully embrace the Inn’s Southwestern and native heritage and are consistently changing and adapting to reflect the freshest, most seasonal local ingredients.

See events at The Anasazi Restaurant >

T: +1 505 988 3236
E:

Hours
Book a table

Our Cuisine

Breakfast
MARTINELLI WINE DINNER - SEPTEMBER 26, 2018
LUNCH
CAKEBREAD WINE DINNER - SEPTEMBER 27, 2018
DINNER
Thanksgiving Day Prix Fixe
DESSERT
Thanksgiving To-Go
Beverages
Christmas Day
BRUNCH
Christmas Eve Tasting Menu
Agave Tasting Menu
New Year's Eve - 1st Seating
New Year's Eve - 2nd Seating
Chef Beas

Executive Chef

Edgar Beas

Edgar Beas incorporates local and indigenous ingredients and cooking methods into his dishes fully embracing the local New Mexico culture into his menu.

Foraging is how the native people in Santa Fe found most of their produce and herbs, so foraging is a great way to pay homage to these cultures. When Chef Edgar forages, he looks for edible flowers to use as garnish, mushrooms to bring texture and weight to a dish, and needles and branches are used to smoke meats.

“The culture in Santa Fe is so vibrant and interesting – unlike anything I’ve ever experienced – that inspires me to be creative with testing new dishes and cooking techniques for our menus.”

Edgar Beas

RESTAURANT DETAILS

HOURS

Breakfast:
Monday through Friday
7:00 to 10:30 a.m.


Saturday and Sunday
7:00 to 11:00 a.m.


Sunday Brunch:
11:00 a.m. to 2:30 p.m.


Lunch:
Monday through Saturday
11:30 a.m. to 2:30 p.m.


Dinner:
5:30 to 9:30 p.m.


Bar Menu:
2:30 to 11:00 p.m.


Social Hour:
Sunday through Thursday, excluding holidays
3:00 to 5:30 p.m.

Dress Code
Smart Casual
CUISINE
Inspired by Santa Fe’s rich culinary and cultural history

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