In a town best known for its geothermal springs and surrounding mountain serenity, Pagosa Springs, Colorado has long deserved a restaurant that meets its natural beauty with culinary brilliance. Enter Wild Finch — a vibrant, chef-driven destination that’s shaking up the local dining scene in the best way possible.

Tucked into the brand-new main building at The Springs Resort, Wild Finch feels at once intimate and invigorating. Picture earthy elegance with sweeping views of the Mother Spring (the resort’s primary geothermal source and the deepest geothermal hot spring in the world), paired with a menu that’s as memorable as the mineral waters just outside. Helmed by executive chef Daya Myers-Hurt, the restaurant opened its doors in May 2025 and is already redefining what dining in Pagosa can be.

Let’s not bury the lede: the food is incredible. On a recent visit, the market fish — that day a cut of sablefish — arrived impossibly flaky and so smooth it nearly melted into the Greek potatoes beneath. It was, simply put, the best fish we’ve tasted in years.

But Wild Finch’s magic lies not only in the execution of its dishes, but in the philosophy behind them. Myers-Hurt, who draws from Southern, Asian, African and French culinary roots, creates food that feels deeply personal. Nearly everything is incidentally gluten-free, with standout plant-based options that feel like stars in their own right.

Take the Tooth + Gill Polenta, a velvety bed of cornmeal grits studded with locally grown mushrooms from the personal farm of the resort’s marketing manager. It’s rich, earthy and entirely dairy-free, yet you’d never know it. The grilled vegetables appetizer — crisp, flame-kissed and dressed in a spiced tahini — is both gluten-free and vegan, and bursting with flavor.

The playful spirit continues in the zero-proof beverage offerings. The Equilibrium, a bright blackberry shrub laced with turmeric-basil simple syrup, is equal parts refreshing and restorative. Meanwhile, the Pagosa Collins (chamomile, tarragon, soda and lemon) is the kind of drink you’ll wish you could bottle and take home.

Myers-Hurt isn’t the only wellness-minded mind behind the menu. Sarah Goudie, the director of nutrition, ensures each dish is not only nourishing but also supports the body’s natural rhythms. The result is a menu where guests feel cared for, not just fed.

And then there’s dessert.

Lime in the Coconut is a refreshing marvel: a dairy-free cilantro sorbet layered with coconut granita, shortbread crumble and Chantilly crème. It redefines dessert — light, luxurious and wildly original. Or indulge in Campfire Girl, a whimsical nod to childhood s’mores, with smoked chocolate, meringue and potato chip crumble.

What sets Wild Finch apart is its ability to balance indulgence and intention. Yes, you can enjoy a chicken-fried elk steak, but there’s a nutritional undercurrent to the entire experience. It’s food that celebrates flavor first, without forgetting how we feel afterward.

As Pagosa’s dining scene continues to evolve, Wild Finch marks a pivotal moment. No longer does a night out require settling for second-best or making the drive to Durango. With its thoughtful menu, stunning views and deep respect for ingredients and guests alike, Wild Finch is a revelation.

Originally published in the fall 2025 issue of Spoke+Blossom.

Pagosa Springs’ New Culinary Gem Pairs Wellness + Flavor