Elegant mountain-side dining

Summit has been a fine-dining cornerstone within The Broadmoor's diverse restaurant collection since opening in 2006.

Expect an array of seasonally focused contemporary American fare, all complemented by a detailed wine list and craft cocktails. For dinner, you’ll find items such as wagyu beef skewers with chimichurri, bacon-wrapped monkfish and lobster tail, and roasted rack of lamb with local bacon and vegetables.

While the warm, leaf-green and dark-brown-hued restaurant boasts plenty of seating, as well as private dining spaces, it's best to make a reservation. Or sidle up to the long bar for a solo meal and to watch the bartenders create elaborate cocktails like the Sparkling Summit, made with Grand Marnier, pineapple, lime, brown sugar, mint and prosecco. Because of the open and flowing design, there's no bad seat in the house.

Our Inspector's Highlights

  • Curated daily by the chefs, the five- or six-course tasting menu is the best way to get a range of Rocky Mountain delights. Not only are the exclusive items not served on the regular menu, but the sommelier can add on specialized wine pairings to round out the meal.
  • The interior motif comes thanks to designer Adam Tihany, whose work includes Per Se and Daniel in New York. His inspiration for the space came from visiting Colorado Springs and going up to Pikes Peak, whose elevation of 14,115 feet makes it one of the state’s tallest mountains. Tihany added movement and fluidity to the restaurant, which wraps around the building. Take a look at the rotating wine tower, too — it's the centerpiece of the restaurant and holds 1,400 bottles.
  • The 1918 resort grows some of its own food onsite, sustainably harvests honey from its 40 hives and uses wagyu beef raised specifically for The Broadmoor at Eagle’s Nest Ranch near Greeley, Colorado. For the items that can't be sourced on the vast property, the team has fostered relationships with local purveyors to provide the finest epicurean products in the region. Chef de cuisine Rocio Neyra Palmer uses these ingredients to make dishes such as the Colorado asparagus with roasted tomatoes and the wilted farm greens accompanying the slow-roasted veal chop.
  • For dessert, choose one of the after-dinner cocktails, such as the Summit Express with vanilla vodka, Kahlua, espresso and cream; or the Black Forrest Alexander, a brandy libation enhanced with housemade chocolate ice cream, cherry liqueur and amaretto. There's also a solid list of dessert wines, digestives, sherries, ports and Madeiras.
  • Look for Peruvian highlights in the menu, a nod to Palmer's heritage. For example, yucca fries accompany beef skewers, and there's a ceviche trio among the starters, and while the flavors may change with the season, the dish remains consistent.

Things to Know

  • Serving only dinner, Summit is right outside the main building, tucked inside Broadmoor Hall. It can be tricky to find, but the concierge can provide a map as well as personal guidance.
  • To help navigate the vast wine list, the Colorado Springs restaurant has a team of skilled sommeliers on hand. 
  • Palmer joined The Broadmoor staff in 2008 as an international culinary extern. Since then, she has moved up the ranks. The chef also has a background in farming and agronomy, which has helped push the restaurant's focus on seasonality and whole-animal, zero-waste cooking.
  • Hyper-local proves true thanks to Broadmoor Farms, which resides on the nearly 3,000-acre property. It grows plenty of seasonal varieties of herbs and produce, curated by the resort’s culinary team. There's also a greenhouse to help provide more food all year long.
  • The dress code of Summit is smart casual.

Gluten-free options
Kid friendly
Private dining
Reservations required
Resort casual
Valet parking
Vegetarian options
Getting There
19 Lake Circle, Colorado Springs, Colorado 80906
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