From our balcony at the Far View Lodge inside Mesa Verde National Park, Ken and I watched wild horses graze around the clusters of rooms at sunset. It made for a memorable ending to a day of exploring the park’s unparalleled Ancestral Puebloan ruins.
Far View Lodge was eco-renovated to be energy- and water-efficient and to reduce waste—and its modest but comfy rooms offer glorious views of the park. In true National Park style, there are no nightclubs or in-room TVs, and outdoor lights are kept to a minimum. I’m happy to report that during our stay, we inhaled cool night air spiced by the scent of sagebrush and gazed at the vast universe of stars while serenaded by a coyote chorus in the distance.
Aramark, the concession company that operates Far View Lodge and Mesa Verde’s infrastructure in general (tours, hospitality services, waste disposal, restrooms, and non-Park Service staff), has a fairly comprehensive enviro-plan, which is necessary to deal with the many thousands of visitors who visit the park annually.
Among Aramark’s initiatives are:
- recycling program (paper, glass, plastic, metals)
- waste reduction
- water and energy conservation
- ecofriendly cleaning supplies
- landscape-conscious construction (to reduce damage to the fragile ecosystems, to blend into the natural view, and to minimize light and noise pollution)
- bi-fuel trucks and electric carts
- integrated pest management (IPM) with a nontoxic approach to dealing with insects and rodents
- sustainable and organic foods, including shade-grown Fair Trade-certified coffee.
Metate Room Restaurant
The Far View Lodge has a wonderful, though slightly pricey, restaurant on premises called the Metate Room. (A metate is a stone tool used by native peoples to grind corn.)
Ancient meets contemporary in the menu of this evening dining venue. The chef has created dishes that blend regional, sustainable, and organic fare with Ancestral Puebloan traditions. The result was a sumptuous dinner that started with a crisp and tangy house salad topped with black beans and corn and a chopotle-maple vinaigrette. My husband sampled the Corn-and-Nut-Crusted Rocky Mountain Trout served with Anasazi beans and sautéed veggies from a local farm. I opted for the Elk Tenderloin with local chokecherry demi-glace.
The Metate Room offers a lovely atmosphere decorated with Navajo weaving, pottery and baskets. Native flute music played softly in the background. I know it’s kind of clichéd, but the wooden flute just sounds right in a place like Mesa Verde where you know you’re looking out the window at the same vistas that the Ancestral Puebloans beheld.
—Laurel Kallenbach, freelance writer and editor
Originally published August 2011.
Read more about my travels in America’s national parks and monuments:
- Sea Kayaking in California’s Channel Islands
- Snowshoeing in Rocky Mountain National Park
- Fossils Come Alive at Dinosaur National Monument
- 10 Reasons to Celebrate America’s National Parks
- Castles in the Utah Desert: Hovenweep National Monument
- Solar Power Lights Ft. McHenry Historic Monument
- Mesa Verde: An Archaeological Pilgrimage
- Treasures of Canyons of the Ancients National Monument
- Explore a ruined pueblo: Canyons of the Ancients National Monument
- Discover Painted Hand Pueblo in Canyons of the Ancients