Our philosophy: simple sophistication
Breakfast – Brunch Sundays – Dinner
7:30am – 9.am, 5.30pm- 9.30pm
Reservations Highly Recommended
* * Attn: Sweetwater Kitchen will be closed ~ August 21st ~ 28th * *
More info & reservations at www.sweetwaterkitchen.com
A fully organic, garden-to-table restaurant located on site at the Boulder Mountain Guest Ranch in Boulder, Utah
Sweetwater Kitchen is located down scenic Hell’s Backbone Road just seven miles from the town of Boulder, Utah. Outdoor seating with outstanding views of the Grand Staircase Escalante National Monument are available.
Chef Arballo’s core quest: “To be in touch with every ingredient on the plate.” We source locally and 95% of all ingredients used are organic.
All meat is organic and pasture raised and from the state of Utah. Sweetwater Kitchen offers a full liquor and wine menu.
Menus for weddings, family reunions and retreats is available for customization. To learn more about catering click here.
Cuisine is influenced by Southwestern traditions, neo-American flavors and some international fare. Sweetwater Kitchen also caters to all kinds of dietary restrictions and we will accommodate any need of our guests.
Reservations are recommended but walk-ins are accepted.
Open seasonally ~ May 9th through October.
More info and reservations at
About the Chef
Eric Arballo has lived at the Boulder Mountain Guest Ranch for 5 years and through his time here has come to love the desert and his true passion for the culinary world.
The past few years he has worked under executive chef of Sweetwater Kitchen Scott Ashley; a phenomenal chef with over 30 years of experience. During that time Eric realized that his 15 years of experience in the kitchen all lead up to this place in time.
Eric is now the head chef of BMGR’s Sweetwater Kitchen. His passion lies in not only delicious meals, but ones that are simple and rely on local and fresh ingredients that should be showcased rather than over-seasoned. His favorite international cuisine to cook is Italian and he is a lover of sushi. Eric is also an artist and likes to translate that passion into food making, as cooking is taking raw ingredients and transforming them into something beautiful for both the palette and the eyes.