Mindful Sedona Dining
Food worth traveling for
Our culinary approach is to use fresh, wholesome, high-quality ingredients, infusing them with natural and imaginative flavors. Chef Holly crafts ever-changing menus around healthy, inspired dishes that delight the tastebuds and nourish your soul.
Mii amo Café
Serving breakfast, lunch and dinner, Mii amo Café offers indoor and outdoor seating with spectacular views of Boynton Canyon and a 16-seat community table where guests can gather to connect over mindful cuisine.
The Juice Bar
Reenergize and delight in signature juices, smoothies and elixirs at the Mii amo Juice Bar. Wine, specialty beverages and poolside service are also available for your enjoyment.
Join one of our gifted chefs for a demonstration on the healthy and delectable dish of the day or delight in learning the benefits of tea and how to properly prepare our private label teas.
Chef Holly Palmer
We were honored to welcome Chef, Holly Palmer to Mii amo in October 2018. Chef Palmer creates “intelligent cuisine” with primarily organic or locally-sourced ingredients and uses small amounts of purées, reductions, and vinaigrettes to accent fresh vegetables, seafood and meats. Her multifaceted experience and commitment to quality elevates and expands Mii amo’s culinary offerings.
Chef’s Garden at Mii amo
The Chef’s Garden at Mii amo is located adjacent to the spa and provides many of the vegetables and herbs used in our cuisine. The Chef’s Garden is comprised of 6 bountiful raised beds, each 75 square feet for a total tillage of 450 square feet. Throughout the year Mii amo’s Chef’s Garden produces numerous varieties of heirloom tomatoes, edible flowers, herbs and summer squash; including, Green Zucchini, Yellow Zucchini and Patty Pan. There are also permanent beds for garlic, Genovese Basil, Lemon Thyme, Pineapple Mint and Thai Basil.
Passionate about sustainability, Mii amo composts in two different manners. The compost heap includes green waste from the Mii amo kitchen, landscape materials from Enchantment Resort, and garden waste from the Chef’s garden. Following the standard methods for organic composting, brown and green material is mixed with water and the heap is turned periodically. The second type of compost is the worm bin, known as vermicomposting. This bin is underground next to the compost pile, where the worms like the dark, moist environment. The Mii amo gardener spread the regular compost throughout the raised garden beds, but uses the worm compost in each hole where the plants are placed. Flowers growing in pots are also spread throughout the garden, attracting beneficial insects to encourage pollination. Mii amo offers a garden and composting tour for guests to learn the benefits of eating organically, as well as tips on gardening and composting.