L'Auberge de Sedona

A creekside luxury retreat in Uptown Sedona, featuring private cottages, outdoor showers, and fine dining on the banks of Oak Creek.

L'Auberge de Sedona, a member of Small Luxury Hotels of the World, sits on a secluded stretch of Oak Creek just below the bustling streets of Uptown Sedona. Established in 1984 with just four simple cabins, this luxury resort has evolved under the ownership of DiamondRock Hospitality Company into an expansive 158-room retreat. A major 30 million dollar renovation completed in late 2025 transformed the property, most notably introducing The Cliffs, a collection of 70 modern guest rooms and suites featuring private balconies or patios that frame views of the red rocks. This expansion also debuted the Duck Pond Pool and Bar, a heated cliffside pool deck complete with private cabanas and a hot tub, providing a panoramic vantage point above the creek. The resort's design elements pay homage to both French country elegance and the rugged Arizona landscape, with stone-paved walkways and manicured gardens that transition into wild riparian woodlands.

The accommodations remain anchored by the resort's signature creekside cottages, where wood-burning fireplaces, private outdoor showers open to the night sky, and spacious redwood decks are shaded by towering Arizona sycamores. These cottages, alongside the five-bedroom Creekhouse, are decorated in a palette of warm rusts, deep desert blues, and neutral tones that echo the surrounding geology. Guests can wander the property's stone paths to find local artwork on display, much of it curated in partnership with Sedona's Goldenstein Gallery, or visit the L'Apothecary Spa to blend custom body scrubs using local botanicals, rosemary, and clay. The rooms also feature premium linens, down bedding, and upscale bath amenities, ensuring a comfortable sanctuary after a day of exploring the nearby canyon trails.

Culinary offerings at the resort center around Cress on Oak Creek, where dining tables are positioned directly on the grassy banks of the water. Led by Executive Chef Ryan Swanson and Director of Food and Beverage Drew Anderson, the restaurant serves a refined, seasonally shifting menu that incorporates regional ingredients like wild watercress and mesquite. Recent updates to Cress have expanded the outdoor terrace and refreshed the interior dining spaces, while a partnership with the nearby 89Agave Cantina now allows guests to order Sonoran-style Mexican dishes and craft tequila cocktails directly to their rooms. For a more casual setting, guests can gather at the Etch Kitchen and Bar, which features a custom bar top crafted from a 1,200-year-old alligator juniper tree inlaid with copper, turquoise, and azurite.

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