Arroyo Vino combines a restaurant and a wine shop on the same property in Northwest Santa Fe. The kitchen builds its menu around seasonal produce from local farmers and purveyors, with the lineup changing as ingredients turn over through the year. Dining happens both indoors and on an outdoor patio that has become known as one of the property's draws.
Dishes on the menu have included seared duck breast with roasted rainbow carrots, a wild mushroom polenta cake, and an orange and Rainier cherry port reduction, alongside a mole crème brûlée finished with raspberries and candied seeds.
The wine shop operates alongside the restaurant, with bottles selected by internationally certified wine professionals sourcing from producers around the world, reinforcing the property's identity as a food-and-wine destination rather than a restaurant alone.
Arroyo Vino has been selected for the Michelin Guide in 2026, and its kitchen has produced two James Beard Foundation Rising Star Chef of the Year semifinalist nods, in 2017 and 2018. Locally, it has been named a city magazine favorite by Santa Fe New Mexican, a best-of pick by Edible New Mexico, and a 2025 best by Santa Fe Reporter.
Dishes on the menu have included seared duck breast with roasted rainbow carrots, a wild mushroom polenta cake, and an orange and Rainier cherry port reduction, alongside a mole crème brûlée finished with raspberries and candied seeds.
The wine shop operates alongside the restaurant, with bottles selected by internationally certified wine professionals sourcing from producers around the world, reinforcing the property's identity as a food-and-wine destination rather than a restaurant alone.
Arroyo Vino has been selected for the Michelin Guide in 2026, and its kitchen has produced two James Beard Foundation Rising Star Chef of the Year semifinalist nods, in 2017 and 2018. Locally, it has been named a city magazine favorite by Santa Fe New Mexican, a best-of pick by Edible New Mexico, and a 2025 best by Santa Fe Reporter.