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Dine at The Lodge at Blue Sky

Refined mountain fare rooted in farm-fresh flavors

Cuisine that celebrates our love of the land

Helmed by James Beard Award-Winning Executive Chef, Galen Zamarra, dining at Blue Sky draws inspiration from the incredible ingredients found throughout our lush mountain landscape. Utah locals and Lodge guests are invited to savor elevated farm-to-table cuisine at Yuta, The Bar, or any of our experiential private dining venues.

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Inspired Destination Dining

Yuta's Executive Chef, Galen Zamarra is a James Beard Award-winning chef who has created an inspired menu of refined mountain cuisine responsibly sourced, seasonal ingredients. Chef Zamarra draws on a breadth of experience as Chef/Owner of Mas Farmhouse in New York City, and he previously worked under esteemed chefs David Bouley and Alain Passard. Yuta's menu draws inspiration from a deep reverence for the land and the many cultures that have passed through this lush mountain region.
  • Executive Chef Galen Zamarra works in tandem with our Director of Farming, Lynsey Gammon, to create an almanac for the growing season

  • Organic eggs, greens, garlic, root vegetables and honey are just a few of the ingredients that hail from our onsite Gracie’s Farm

  • Strong supporters of neighboring farms and artisan purveyors

  • Reservations are available for Utah locals as well as Lodge guests

Yuta Terrace

With dramatic views of Alexander Canyon, The Terrace is the atelier of our signature restaurant, Yuta, and offers guests a spectacular outdoor dining experience.

The Bar

The Bar is Blue Sky's watering hole in which to gather and trade stories about days filled with adventures. Sip bespoke High West Whiskey cocktails featuring herbs and garnishes harvested at our farm, sample craft Utah beers, participate in our complimentary weekly bitters tasting, or snack on casual, savory bar fare. Choose from our cozy fireside lounge or the airy terrace for showstopping mountain views.
  • Reservations are available for Utah locals as well as Lodge guests

360° Tour

Private Dining

Our private dining venues provide an experiential backdrop for private dinners with loved ones, family reunions, executive retreats and social celebrations.

One of Food & Wine's '11 Distillery Hotels Worth Planning a Trip Around'

Guests at The Lodge at Blue Sky, Auberge Resorts Collection in Wanship, Utah, can wander over to High West Distillery & Tasting Room to sip whiskey before turning in for the night. The distillery is located on the 46-room luxury resort's grounds, nestled among the Wasatch-Uinta Mountains outside of Park City, Utah. When it launched in 2006, High West became Utah's first legal distillery since 1870 (they also have a saloon in downtown Park City). In addition to trying High West's bourbon, double rye, and craft cocktails, guests can dine at The Refectory, the distillery's on-site restaurant. The resort even offers a special "High West Whisky Rubdown" spa treatment, complete with a whiskey, salt, and sage foot soak and an herbal-infused whiskey elixir.
  • Sarah Kuta, Food and Wine

  • November 4, 2021

Honey from Gracie's Farm is used in Blue Sky's restaurant, bar and spa.
Honey from Gracie's Farm is used in Blue Sky's restaurant, bar and spa.
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Rooted in Sustainability

Gracie's Farm

The hard work of our FarmHers has wide-reaching impact. Gracie’s Farm produce is used in the weekly menu design at Yuta, The Lodge at Blue Sky’s signature restaurant, and in private dining experiences. Eggs from the chickens are collected daily (sometimes by guests, if you time your visit for the morning!) which are then used for breakfast and in baked goods at the Lodge. Honey from our thriving bee colony is used at Yuta, in The Bar for various craft cocktails, and in certain restorative treatments at Edge Spa.


Forbes Travel Guide

Yuta | Four Stars in 2022

Our Stories

Eat Bringing Usu-Zan and the SingleThread Ethos to Blue Sky

The beacon for our little rural, fishing village in Hokkaido, Japan was a small, active volcano, whose name, Usu-Zan, originated from the indigenous Ainu people's word for the mountain. We woke to a constant plume of volcanic smoke, which gave the area its unique landscape and incredible agricultural bounty.

Kyle Connaughton
Owner-Chef, SingleThread Farm Restaurant, and Inn
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Eat Homemade Treats Feed Your Body and Soul

My morning starts with a guided snowshoe adventure exploring The Lodge at Blue Sky’s back country and watching the sun peek over the Wasatch Mountains. Alpine views seem to stretch for miles in every direction and open meadows reveal herds of elk that freely roam throughout the property. The fresh mountain air feels invigorating and exhilarating, while the journey works up my appetite. With only the sound of our snowshoes against the fresh powder, we make our way back to the lodge.

Appreciative of the Details
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Eat Learning History Through Food

When the railroad snaked its way towards Utah from both coasts, it brought people along who helped to build it and those who hoped for a new future. Three distinct cultures were present in Utah during the railroad era which helped to shape the cuisine of our region: The Chinese, the Irish and the Spanish.

Executive Chef Galen Zamarra
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Celebrate Swap Wedding Bells for Sounds of Hoof Prints and Sizzling Eggs

Our sunrise breakfast quickly became a beloved wedding tradition at Blue Sky. An experience that bride, groom, and their families will reminisce upon for years to come, this outing starts with horseback riding into the cool colors of early morning. Your trail brings forth panoramic mountain views as you settle into the steady sound of hoof prints and chirping birds.

Wedding Manager
Lodge at Blue Sky
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