What are the opening hours?

Saturday 11:30am - 5pm Sunday 11:30am - 5pm

NOSA Restaurant and Inn

Name: NOSA Restaurant and Inn
Address: 49 Rancho De San Juan, Ojo Caliente, NM, 87549, US
Telephone: +15057530881

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Ojo Caliente, NM
NOSA Restaurant and Inn

Set in the scenic Ojo Caliente River Valley overlooking the majestic Jemez Mountains sits the secluded and serene NOSA restaurant & inn.

NOSA is an acronym for “NOrth of SAnta Fe” and also an old Spanish word for “ours”.

07/14/2026

Good evening!
We are located 15 minutes south of Ojo Caliente

Friday & Saturday Dinners
For the Friday and Saturday dinners, I am making sea bass and fennel cakes with celeriac remoulade and duck egg bearnaise. Maitake mushroom bisque is next with pistachios and artichoke rillettes. Roasted carrots and saffron squash are third with smoked paprika, to***co onions, and coriander root-date puree. Wagyu bavette steak is for the entree with Parisienne potatoes, asparagus, and foie gras demi-glace. Sour cherry clafouti is for dessert with goat milk custard and a glass of cherry cider from Nichols Ranch in the Sacramento Mountains near La Luz, New Mexico.

Sunday Lunches
For the lunches on Sunday, I’m making baba ghanoush with maitake mushrooms, braised leeks, and warm pita bread. White bean soup is next with Spanish chorizo and chives. Baked zucchini stuffed with wild shrimp, brioche, and piquillo pepper sauce is for the third course. Wagyu beef bolognese is for the entrée with trompetti pasta, arugula pesto, and pecorino romano cheese. Peach Melba is for dessert with three different varieties of the best peaches in the world, raspberry puree, La Lecheria’s ice cream, and toasted almonds.

Hope to see everyone soon!
Graham

email: [email protected]
www.nosanm.com

07/09/2026

Good morning!
We are 15 minutes south of Ojo Caliente

We are back from our break, and we have some spots available for dinners and lunch this weekend. Book on OpenTable or respond to this email and I’ll put you in! I had a really great time camping in the Gila Mountains and saw a ton of wildlife, even bears!

Friday & Saturday Dinners
For the Friday and Saturday dinners, I am making my chicken liver mousse with toasted brioche, pistachio cream, and pickled baby chioggia beets. Fennel and maitake consommé is next with parsley root and horseradish. Escarole salad is third with radishes, walnuts, lemon, and fried white beans. Marsala braised pork cheeks are for the entrée with gruyere potato puree, apple, and endive. Nectarine crumble is for dessert with three amazing types of nectarines- Rapunzel, red diamond, and white pegusus!

Sunday Lunches
For the lunches on Sunday, I’m making medjool dates stuffed with n’duja - I really love this combination so much, it’s so great with the tangy, spicy, and sweet flavors all at once. Black lentil soup is second with berbere spice, almond crema, and herbs from the garden. For the third course, it’s breaded asparagus with red buttercrunch salad, radishes, giardiniera, and dill-buttermilk dressing. Cast-iron roasted quail is the entree with ratatouille, aged balsamic, and some really great olive oil. Apricot buckle with the best apricots in the world is for dessert with whipped mascarpone and lemon verbena!

Hope to see everyone soon!
Graham

email: [email protected]
www.nosanm.com

07/06/2026

Good morning!
We are 15 minutes south of Ojo Caliente Mineral Springs.

We hope you had a wonderful holiday weekend.

Friday & Saturday
For the Friday and Saturday dinners, I am making chicken liver mousse with toasted brioche, pistachio cream, and pickled baby chioggia beets. Fennel and maitake consommé is next with parsley root and horseradish. Escarole salad is third with radishes, walnuts, lemon, and fried white beans. Marsala braised pork cheeks are for the entrée with gruyere potato puree, apple, and endive. Nectarine crumble is for dessert with three amazing types of nectarines—Rapunzel, red diamond, and white peaches!

Sunday Lunches
For the lunches on Sunday, I’m making medjool dates stuffed with 'nduja. I really love this combination so much; it’s so great with the tangy, spicy, and sweet flavors all at once. Black lentil soup is second with berbere spice, almond crema, and herbs from the garden. For the third course, it’s breaded asparagus with red buttercrunch salad, radishes, giardiniera, and dill-buttermilk dressing. Cast-iron-roasted quail is the entree, with ratatouille, aged balsamic, and some really great olive oil. Apricot buckle with the best apricots in the world is for dessert with whipped mascarpone and lemon verbena!

Hope to see everyone soon!

Graham
email: [email protected]
www.nosanm.com

07/01/2026

Good morning!
We are 15 minutes south of Ojo Caliente Mineral Springs.

Closed-July 3, 4, 5
We are closed this weekend for a break and will reopen for the weekend of July 10th-12th.

For the Friday and Saturday dinners, I am making chicken liver mousse with toasted brioche, pistachio cream, and pickled baby chioggia beets. Fennel and maitake consommé is next with parsley root and horseradish. Escarole salad is third with radishes, walnuts, lemon, and fried white beans. Marsala braised pork cheeks are for the entrée with gruyere potato puree, apple, and endive. Nectarine crumble is for dessert with three amazing types of nectarines- Rapunzel, red diamond, and white peaches!

For the lunches on Sunday, I’m making medjool dates stuffed with n’duja - I really love this combination so much, it’s so great with the tangy, spicy, and sweet flavors all at once. Black lentil soup is second with berbere spice, almond crema, and herbs from the garden. For the third course, it’s breaded asparagus with red buttercrunch salad, radishes, giardiniera, and dill-buttermilk dressing. Cast-iron-roasted quail is the entree, with ratatouille, aged balsamic, and some really great olive oil. Apricot buckle with the best apricots in the world is for dessert with whipped mascarpone and lemon verbena!

Hope to see everyone soon!
Graham

email: [email protected]
www.nosanm.com

06/27/2026

Good morning!
We are 15 minutes south of Ojo Caliente.

We have a wedding on Saturday night this weekend, so we are only open on Friday night for dinner and Sunday for lunch. I am also closing next weekend for the July 4th weekend for a short break and will be back open for the weekend of July 10 through the 12th.

Sunday Lunch
For lunch on Sunday, I’m making wagyu bresaola with giardiniera, arugula pesto, and a toasted baguette. Carrot-date bisque is next with goat cheese and pistachios. Chicory salad is third with crispy pork belly, Dijon vinaigrette, radish, and soft-boiled duck eggs. Duck confit is the entree with white beans, piperade, and broccolini. Stone fruit pavlova is for dessert with a selection of the most amazing varieties from Andy’s Orchards, with whipped ricotta and linden honey!

Hope to see everyone soon!

Graham
email: [email protected]
www.nosanm.com

06/24/2026

Good evening!
We are 15 minutes south of Ojo Caliente.

We have a wedding on Saturday night this weekend, so we are only open on Friday night for dinner and Sunday for lunch. I am also closing next weekend for the July 4th weekend for a short break and will be back open for the weekend of July 10th-12th.

Friday Dinner
For Friday dinner, I am starting it off with elk tartare with horseradish aioli, pickled quail eggs, and toasted brioche. Asparagus bisque is next with creme fraiche and crispy lentils. For the third course, I have three different nectarines from Andy’s Orchards- honey blaze, ruby sweets, and Rapunzel with feta, red buttercrunch lettuce, radish, and tarragon vinaigrette. Roasted sea bass is the entree with braised fennel, carrot-potato puree, and grenoblaise sauce. Pound cake with lemon curd, toasted meringue, and black cherry preserves is for dessert.

Sunday Lunch
For lunch on Sunday, I’m making wagyu bresaola with giardiniera, arugula pesto, and a toasted baguette. Carrot-date bisque is next with goat cheese and pistachios. Chicory salad is third with crispy pork belly, Dijon vinaigrette, radish, and soft-boiled duck eggs. Duck confit is the entree with white beans, piperade, and broccolini. Stone fruit pavlova is for dessert with a selection of the most amazing varieties from Andy’s Orchards, with whipped ricotta and linden honey!

Hope to see everyone soon!

Graham
email: [email protected]
www.nosanm.com

06/18/2026

Good afternoon!
We are 15 minutes south of Ojo Caliente
We have one King room available for Saturday night.

Father's Day Lunch
For Father’s Day lunch on Sunday, I’m making fava bean toast with chevre and pickled banana peppers from the NOSA garden. Hen of the woods mushroom bisque is next with celery root, fennel, white miso, thyme, and sherry. Roasted baby beets are third with cara cara orange, honeycomb, snap peas, and pistachios. Lamb shoulder ragu is for the entree with sun-dried tomatoes, fusilli di gragano and pecorino romano. Rainier cherry frangipane is for dessert with lavender and creme anglaise.

Hope to see everyone soon!

Graham
email: [email protected]
www.nosanm.com

06/16/2026

Good afternoon!
We are 15 minutes south of Ojo Caliente

I’m so thrilled with all the local produce coming in! Plus, after all that rain yesterday, the NOSA garden certainly is thriving! Stone fruit season is really getting going- I can’t wait for all the incredible varieties soon! The rare and hugely sought-after nectarines I got in for this weekend are donut nectarines named Rapunzel, propagated by Andy’s Orchards, and they are absolute perfection.

For Friday and Saturday nights, I am starting it off with n’duja-stuffed dates with pistachio cream and purslane from the garden. English pea bisque is next with tarragon, lovage, quail eggs + persillade. Red buttercrunch and endive salad is third with Rapunzel nectarines, hakurei turnips, goat feta, and aged balsamic. Roasted duck breast is the entree with berbere spiced black lentils, piperade, almond crema, and dill roasted carrots. Raspberry-ricotta cake is for dessert with red wine reduction, raspberry preserves, and vanilla bean-chambord chantilly

For Father’s Day lunch on Sunday, I’m making fava bean toast with chevre and pickled banana peppers from the NOSA garden. Hen of the woods mushroom bisque is next with celery root, fennel, white miso, thyme, and sherry. Roasted baby beets are third with cara cara orange, honeycomb, snap peas, and pistachios. Lamb shoulder ragu is for the entree with sun-dried tomatoes, fusilli di gragano and pecorino romano. Rainier cherry frangipane is for dessert with lavender and creme anglaise.

Hope to see everyone soon!
Graham
email: [email protected]
www.nosanm.com

Good morning!We still have a few spots available for tonight and Sunday.Reserve via OpenTable or email me.email: hello@n...

06/13/2026

Good morning!
We still have a few spots available for tonight and Sunday.
Reserve via OpenTable or email me.
email: [email protected]

Friday & Saturday
For Friday and Saturday nights, I am starting it off with my chicken liver mousse with toasted brioche, red onion marmalade, and endive. Asparagus bisque is next, with crème fraîche and crispy black lentils. One of my favorite salads follows- Dinosaur kale Caesar with lots of parmesan and sauteed maitake mushrooms. Charcoal-grilled prime wagyu bavette steak is the entree with fennel-gruyere gratin, red wine gastrique, and bearnaise sauce. Raspberry chiffon cake is for dessert, and whipped mascarpone is for dessert.

Sunday
For lunch on Sunday, I’m making deviled duck eggs for the first course with Spanish chorizo and walnut mustard. Watercress soup is second with toasted brioche and farro. Some amazing buttercrunch lettuce is next with ramp top and tarragon buttermilk dressing, salad turnips, radish, and shaved carrots. Pork belly is for the entree with spectacular Santa Rosa plums, asahimaru rice, hanayaka furikake, snap peas, and sprouting broccoli. NY-style cheesecake is for dessert with cherry compote and graham cracker crust!

Hope to see everyone soon!
Graham
email: [email protected]
www.nosanm.com

Address

49 Rancho De San Juan
Ojo Caliente, NM
87549

Opening Hours

Saturday	11:30am - 5pm
Sunday	11:30am - 5pm

Telephone

+15057530881

Website

http://www.nosanm.com/

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