
Food and Drink
At Hotel Corazón, food is a philosophy. Local, seasonal, medicinal, and delicious are the guiding principles. The land has been returned to its roots as a fertile farm, with 50 pesticide-free garden beds growing vegetables, fruits, and herbs using regenerative techniques.
Harvested at peak ripeness and served straight to the table, every dish celebrates place. Mediterranean-inspired plates by Head Chef Eliza Parchanska are served on the mountain-view terrace. Menus shift with the seasons and are served in indoor and outdoor settings that make the most of the light and surrounding greenery.












