Restaurant in Colorado Springs, United States
Tasting menu with sommelier support; book it.
Summit is the tasting-menu anchor of The Broadmoor's fine-dining collection, open since 2006, with a farm-driven contemporary American menu by chef Rocio Neyra Palmer and a 2,500-bottle wine program backed by a full sommelier team. Book the five- or six-course tasting menu with pairings — it's the clearest reason to be here. Easy to reserve; harder to find inside Broadmoor Hall, so ask the concierge for directions.
Getting a table at Summit is not the challenge — booking difficulty is low, and reservations are direct through The Broadmoor's concierge. The harder question is whether it earns its place on your itinerary. The answer is yes, with a clear condition: if you are staying at The Broadmoor and want a serious tasting-menu dinner without leaving the property, Summit is the right call. If you are driving in from Colorado Springs specifically, set your expectations accordingly — this is a resort fine-dining room, priced and paced as such.
The space was designed by Adam Tihany, whose portfolio includes Le Bernardin in New York City. His inspiration came directly from Pikes Peak and the surrounding Colorado landscape, translated into a room with movement and fluidity built into its architecture. The centerpiece is a rotating wine tower holding 1,400 bottles , it is the first thing that registers when you walk in, and it sets the register for the meal. The restaurant wraps around the building, so sightlines shift depending on where you are seated. Smart casual is the dress code; the room rewards the effort.
The five- or six-course tasting menu is the format that makes Summit worth booking. Chef de cuisine Rocio Neyra Palmer, who joined The Broadmoor in 2008 and has moved up through the kitchen since, curates the tasting menu daily. Dishes not available on the regular menu appear here, which gives the format a meaningful edge over ordering à la carte. Add sommelier-selected wine pairings: with a list of 400 selections across 2,500 bottles of inventory , weighted toward California and France, with many bottles at $100 and above , the sommelier team, led by Wine Director Jake Zubrod with sommeliers Cristobal Esparza and Paul Frampton, knows the list well and can steer a pairing to the meal's pacing.
Palmer's background in farming and agronomy shapes the sourcing directly. The Broadmoor's nearly 3,000-acre property includes Broadmoor Farms, a greenhouse, 40 on-site beehives for honey, and wagyu beef raised specifically for the resort at Eagle's Nest Ranch near Greeley. For a first-timer, the Peruvian thread running through the menu is worth watching for: yucca fries, beef skewers, and a ceviche trio among the starters reflect Palmer's heritage and appear in some form season to season. Current seasonal preparations include Colorado asparagus with roasted tomatoes and slow-roasted veal chop with wilted farm greens , though as a seasonally driven kitchen, specific dishes will shift.
For dessert, the after-dinner cocktail program is worth a look. The Summit Express (vanilla vodka, Kahlua, espresso, cream) and the Black Forest Alexander (brandy, housemade chocolate ice cream, cherry liqueur, amaretto) function as dessert and digestif in one. The list also carries sherries, ports, Madeiras, and dessert wines for the more conventional route.
Summit is located at 19 Lake Circle inside Broadmoor Hall, just outside the main building , and it is genuinely easy to miss. Ask the concierge for a map and directions before you head over; they provide them as a matter of course. The restaurant serves dinner only. Reservations are required. The kitchen accommodates gluten-free and vegetarian needs, and the menu is kid-friendly in structure, though the tasting-menu format works leading for adults who want to lean into the pacing. Valet and self-parking are both available, and private dining is an option for groups. Since Summit opened in 2006 as part of The Broadmoor's fine-dining collection, it has operated under owner Philip Anschutz's broader resort infrastructure , which means service standards and consistency are backed by the full weight of a 1918-founded resort.
For first-timers, the clearest path through the menu is: tasting menu with wine pairings, ask the sommelier to guide the pairing, and finish with one of the after-dinner cocktails. That sequence covers what Summit does leading. Browse our full Colorado Springs restaurants guide for context on where Summit sits in the broader dining picture, or check our Colorado Springs hotels guide, bars guide, wineries guide, and experiences guide if you are planning a full stay.
Within The Broadmoor's own collection, Ristorante del Lago and Ristorante di Sopra offer Italian-focused alternatives on the same property. If your priority is a tasting-menu format with deep local sourcing and a wine program built around sommelier guidance, Summit is the stronger choice between the three. For a protein-forward dinner focused on seafood and steak, Roth's Sea & Steak is worth comparing on value per course. Summit's two-course price point in the $40–$65 range positions it accessibly for a resort fine-dining room, though the wine list's upper tier will push the total significantly higher if you commit to pairings.
Against broader American tasting-menu benchmarks , venues like Blue Hill at Stone Barns or Single Thread Farm in Healdsburg, which share Summit's emphasis on hyper-local and farm-driven sourcing , Summit operates at a meaningfully lower price point and booking difficulty. You are not getting that level of ambition or execution, but for a mountain resort context, the sourcing story is genuine and the tasting menu delivers range across Rocky Mountain ingredients that you will not find elsewhere in Colorado Springs.
Summit holds a 4.3 out of 5 across 265 Google reviews , a solid score for a resort fine-dining room, where expectations and clientele vary widely. It suggests consistent execution rather than polarising highs and lows.
Book Summit if you are staying at The Broadmoor and want a structured, sommelier-supported tasting menu dinner. Take the five- or six-course format, add wine pairings, and ask the concierge to point you toward Broadmoor Hall before you leave. If you are not staying on property and are deciding between driving in for this versus another Colorado Springs option, weigh that against the alternatives in our Colorado Springs dining guide , the resort setting is part of what you are paying for.
| Venue | Cuisine | Price | Awards | Booking Difficulty | Value |
|---|---|---|---|---|---|
| Summit | American Cuisine | 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.; WINE: Wine Strengths: California, France Pricing: $$$ i Wine pricing: Based on the list\'s general markup and high and low price points:$ has many bottles < $50;$$ has a range of pricing;$$$ has many $100+ bottles Selections: 400 Inventory: 2,500 CUISINE: Cuisine Types: American Pricing: $$ i Cuisine pricing: The cost of a typical two-course meal, not including tip or beverages.$ is < $40;$$ is $40–$65;$$$ is $66+. Meals: Dinner STAFF: People Wine Director: Jake Zubrod Sommelier: Cristobal Esparza, Paul Frampton Chef: Rocio Neyra Palmer General Manager: Jake Zubrod Owner: Philip Anschutz; Summit has been a fine-dining cornerstone within The Broadmoor's diverse restaurant collection since opening in 2006. **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.** **Treatments:** Amenities Bar Dinner Gluten-free options Kid friendly Private dining Reservations required Resort casual Self-parking Takeout Valet parking Vegetarian options **Amenities:** 19 Lake Circle, Colorado Springs, Colorado 80906 | Easy | — | |
| Ristorante del Lago | Unknown | — | |||
| Ristorante di Sopra | Unknown | — | |||
| Roth's Sea & Steak | Unknown | — |
Comparing your options in Colorado Springs for this tier.
Yes — Summit has a bar, and it is listed among the venue's amenities. It is a reasonable option if you want drinks and a lighter experience rather than committing to the full tasting menu format. That said, the tasting menu with sommelier-paired wines is where Summit earns its price point, so the bar works better as a pre-dinner stop than a destination on its own.
Summit offers gluten-free and vegetarian options, both confirmed amenities at the restaurant. The kitchen's focus on whole-animal, zero-waste cooking and locally sourced ingredients means the menu is ingredient-driven, which gives the team flexibility. Flag restrictions when booking through The Broadmoor concierge so the kitchen can plan around the tasting menu format.
Yes, and it is one of the stronger special-occasion options in Colorado Springs specifically because the structure is already built in: a five- or six-course tasting menu, a 1,400-bottle wine tower as the room's centerpiece, and a sommelier team that can build a paired experience around the meal. Private dining is available, which makes it practical for anniversaries or milestone dinners. Cuisine pricing sits at the $$ tier for a two-course benchmark, but the tasting menu will push the total higher.
Summit is inside Broadmoor Hall, just outside the main resort building, and it is genuinely easy to miss — ask the concierge for directions or a map before you head over. Dinner only, reservations required. The five- or six-course tasting menu is the format to book; it features exclusive items not on the regular menu, and the sommelier team can add wine pairings. Chef Rocio Neyra Palmer has been with The Broadmoor since 2008, and her background in farming and agronomy shapes the kitchen's focus on seasonal, locally sourced ingredients.
Within The Broadmoor itself, Ristorante del Lago and Ristorante di Sopra are Italian-focused alternatives on the same property — useful if you want a different cuisine format without leaving the resort. Roth's Sea & Steak is the comparison option for a more protein-forward, steakhouse-style dinner. Summit is the right choice when you specifically want a tasting menu format with sommelier involvement and a kitchen rooted in Colorado sourcing.
The dress code is smart casual, confirmed by the venue. For a resort fine-dining room at The Broadmoor, that means no athletic wear or beachwear, but a jacket is not required. If you are coming from elsewhere on the property, the concierge can clarify current expectations when you book.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
