The story
Yuta, the signature restaurant at The Lodge at Blue Sky, sits at 27649 Old Lincoln Highway in Wanship, Utah, and holds a Forbes Travel Guide Four-Star rating for 2026. The American kitchen follows a farm-to-table approach, with most of the menu sourced from local growers.
Swiss-born chef Galen Zamarra, a James Beard Award winner, leads the kitchen. He previously worked at The Lambs Club in New York City. Dinner runs as a four- to six-course tasting menu, while the lunch menu is built to be approachable so guests can get back to the day's activities.
The resort's farm supplies organic eggs, vegetables, herbs, wildflowers and honey, and the kitchen sources nearly everything else from local purveyors. Menus draw on the indigenous peoples of the region, Spanish and Mexican explorers, and Chinese and Eastern European workers who built the railroad in the 1800s. Wine Spectator recognized the restaurant with a Best of Award of Excellence in 2024.
Recognition
Ambience
Details
History
Yuta's clean, modern aesthetics may not be what you’d expect at a resort nestled in the midst of Utah’s mountains, but the neutral design blends beautifully with the surrounding natural landscape.The kitchen is helmed by James Beard Award-winning executive chef Galen Zamarra. The Switzerland-born toquemost recently worked at Geoffrey Zakarian’sThe Lambs Clubafter opening New York City’s highly acclaimed Mas (Farmhouse) and Mas (La Grillade).Yuta's Western cuisine is inspired by a range of influences, from the indigenous peoples who populated the land, to the Spanish and Mexican explorers in the area, and even the Chinese and Eastern Europeanworkers who built the railroad infrastructure here in the 1800s.Blue Sky Ranch has an onsite farm that produces organic eggs, vegetables, herbs, wildflowers and honey for thePark Cityrestaurant. Additionally, the chef tries to source almost everything on the menu from local purveyors.The lunch menu is designed to be approachable, allowing you to get in and get on with the day’s activities. The dinner offerings are more expansive and adventuresome, with the option for four- to six-course tasting menus.
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