Los Poblanos Historic Inn & Organic Farm

"Stretched across 25 acres of dreamy lavender fields, this intimate 45-room inn and working farm encourages guests to connect with the land in more than one way. For executive chef Christopher Bethoney, a tireless advocate of Rio Grande Valley Cuisine, this work is done at Campo. From an open kitchen, Bethoney prepares refreshingly unfussy plates composed of abundant and indigenous ingredients like heirloom corn." - Katie Chang

"Farmworkers don’t generally indulge in a Himalayan salt stone massage at the end of the day, as guests do at Blackberry Farm in Tennessee; join a Wellness Yurt yoga session at Los Poblanos in New Mexico after harvesting in the fields, or attend a multicourse dinner (called “Theater for the Hungry”) at Social Haus, the restaurant of The Green O in Montana." - Elena Valeriote

"Why book? Los Poblanos Historic Inn is a relaxation haven emanating New Mexico architecture, heritage, and cuisine. Set the scene Nestled beneath centuries-old cottonwoods along the Rio Grande, this bucolic property channels the state’s agricultural history. Ulla Johnson–wearing and Tesla–driving guests sip afternoon teas at La Quinta Cultural Center, designed by seminal Southwest designer John Gaw Meem and bedecked by WPA artists and craftsmen. The building is now the centerpiece of the 25-acre property that also includes manicured gardens, heirloom crops, and Provence-esque rows of lavender. The backstory Ancestral Puebloans and Spanish settlers cultivated this land — it was part of a 1716 land grant — as did New Mexico Congressman Albert G. Simms who had an experimental farm and dairy here in the 1930s and ’40s. Today the Rembe family lovingly tends the property, which grew from a small bed and breakfast into a luxurious, you’ll-never-want-to-leave inn. The rooms Los Poblanos’ 45 rooms guest rooms take on the character of their location across the property, whether they’re located in a Territorial Revival-style hacienda that opens to a courtyard fountain, 1930s dairy–inspired structures with pitched tin roofs, or newly built lavender-field adjacent buildings. The latter offer stunning views of Sandia Mountains, which blush their namesake watermelon at sunset. Regardless of the location, rooms channel Southwestern sophistication. Families love the Field suites with their full kitchens, dining areas, and separate kid-friendly bunk rooms. Food and drink Set in a renovated dairy barn, the inn’s restaurant, Campo, has become a coveted reservation for guests and locals alike. (Booking ahead is a must and tables fill several weeks in advance.) Multi-time James Beard Award–semi-finalist Jonathan Perno changes the menu often as he defines Rio Grande Valley Cuisine — fare drawn from seasonal, organic ingredients from the property’s own farm that often includes near-lost heritage crops resurrected for the restaurant table. Though fine, the meals are not fussy. Brunch on the patio offers field and mountain views to accompany blue corn pancakes and chilequiles. A spot at Bar Campo is perfect for sipping a botanical cocktail, like the Lavender ’99 (a local take on the French classic cocktail that uses the farm’s own herb). The spa The Hacienda Spa completes a sumptuous Los Poblanos stay with facials, massages, and dry-body scrubs. Many of the treatments incorporate the property’s body products, which use lavender distilled from its own farm. The neighborhood/area Set in a largely residential village within the humming metropolis, Los Poblanos is a neighborhood draw. It’s somewhat far-flung location from the usual tourist hot spots in Albuquerque is part of its appeal and supports its retreat-like ambiance. The service The staff is attentive and approachable. A fleet of cruiser bikes is available for rides through the cottonwood forests along the Rio Grande. Check ahead for the calendar of guest offerings, which usually include afternoon tea, yoga in a yurt, and architectural and history tours of the property; seasonal activities may include cooking classes and botanical workshops. Eco effort Los Poblanos employs an array of sustainability measures. Beyond its regenerative farming practices and sourcing restaurant ingredients locally, it has implemented water-saving measures, has a recycling program for everything from paper to restaurant cooking oil, and donates gently uses linens and amenities to local charities.  Accessibility Guests with disabilities will find ADA-compliant guest rooms available. While all buildings are generally accessible, the historic and farm environment may require navigating dirt paths, uneven flooring, or narrow hallways." - Ashley M. Biggers

"A whimsical assortment of animals and plants makes for a highly memorable stay at this experimental Southwestern ranch." - Mark Fedeli

"Amid 25 acres of gardens and organic fields, Los Poblanos’ 45 rooms guest rooms take on the character of their location across the property. They could be located in a Territorial Revival-style hacienda that opens to a courtyard fountain, 1930s dairy–inspired structures with pitched tin roofs, or newly built lavender-field adjacent buildings. The latter offer stunning views of Sandia Mountains, which blush their namesake watermelon at sunset. Regardless of the location, rooms channel Southwestern sophistication. Families love the Field suites with their full kitchens, dining areas, and separate kid-friendly bunk rooms. Set in a renovated dairy barn, the inn’s restaurant, Campo, has become a coveted reservation for guests and locals alike. (Booking ahead is a must and tables fill several weeks in advance.)" - Ashley M. Biggers