Vail 

Pepi’s is named after Pepi Gramshammer, an internationally known ski racer who opened Vail’s Gasthof Gramshammer hotel with wife Sheika in 1964. (The legend’s influence is still felt with his moniker appearing on Pepi’s Face and Pepi Sports, and he even played a role in naming Forever, one of Vail Mountain’s classic endurance runs, in Sun Down Bowl). Plates of wiener schnitzel and bratwurst rule in the hotel’s dining room, and Pepi’s Bar remains an après-ski hot spot. 

For four decades, Vendetta’s has been a local favorite (and a hangout for ski patrollers clocking off for the day—their first beer is on the house). There’s a full Italian menu, but most people go (again and again) for the pizza. Do yourself a favor and order an 18-inch Knight Moves medley of sausage, pepperoni, pineapple, and basil. Don’t knock it ’til you try it. 

If you have any doubt about Sweet Basil being the center of Vail’s restaurant universe, check out the “6° of Sweet Basil” tab on the restaurant’s website. Since opening its doors in 1977, the forward-thinking, contemporary cuisine–focused restaurant has left a lasting impression.

It feels like The Little Diner has been knit into the fabric of Vail’s dining for far longer than since 2008. Lionshead is lucky to have the spot, and it’s always a good time to order huevos rancheros, strawberry blintzes, cheesy apple-bacon crêpes, biscuits and gravy, or pretty much anything on the menu.

When Paul Ferzacca opened La Tour 30-plus years ago, it was with a mission to bring modern French to the valley. He has succeeded and then some, with dishes that are always rooted in French technique but are never predictable. 

Since 1969, prime rib (like the 12-ounce King Arthur’s Cut) has been the calling card at Lancelot, but this Vail landmark also does notable things with seafood. Splurge on Alaskan king crab legs steamed with butter and lemon, or a mustard-glazed Scottish salmon fillet followed by a wedge of Vail Mud Pie: a mountain of peanut butter ice cream with a crown of hot fudge.

The Red Lion has been around since 1964, which in Vail years is basically forever! As the epicenter of après for decades, we only wish the walls could talk. Go for pints of beer and bar snacks. Stay for the people watching. 

The Blü Cow (also once called Swiss Hot Dog) has been a fixture in the valley since 1967. The location—from Vail to Beaver Creek to Avon and back to Vail—may have shifted, but the fan favorite Swiss dog (two pork and veal brats on a baguette with onions, parsley, and arugula) has never changed. 

You may have to leave the ski village, but Ti Amo is the closest thing to a Lady & The Tramp-style red sauce joint as exists in Vail. And for 24-plus years, this spot has lovingly served its home-cooked Italian menu to a massive fan base. Do not miss the grilled romaine heart salad or the gnocchi principessa. 

Beaver Creek

Since it opened in 1983, Coyote Café has been the beating heart of Beaver Creek’s après scene. Find a place for your skis or board in the crowded racks, and then settle in for pitchers of margaritas and a massive pile of Mountain Top Nachos. 

Splendido excels at contemporary fine dining and picked up a “recommended” nod from the coveted Michelin Guide this past September. Go here for elegant dishes like the venison with marble potato, haricots verts, and lingonberries. 

Located just down the hill from the resort, Mirabelle Restaurant has turned a historic 19th-century farmhouse into a fine-dining restaurant—it too received a “recommended” nod from the Michelin Guide. The very best way to experience certified Belgian Master Chef Daniel Joly’s cuisine is by ordering the four-course tasting menu. 

The casual mention of the word “grill” in Grouse Mountain Grill’s name almost belittles the impressiveness of the award-winning menu. But then, the restaurant has also spent 30 years being a place you can go either dressed to the nines or dressed down in jeans. 

As the name suggests, Avon Bakery & Deli resides in Avon, but that hasn’t ever stopped Beaver Creekers from swooping in for the fantastic sandwiches. The smoked turkey might sound simple, but the combo of smoked turkey, Muenster, hummus, sprouts, lettuce, tomato, and onion is anything but. If that doesn’t sell you, go for the half-pound Reuben.  

If you’re lucky enough to be in Beaver Creek when craving a burger, you head straight to Dusty Boot Roadhouse. This polished little saloon sits in the center of the village and, while the menu is plumped up with bowls and salads, go straight to the burger section. Order the jam burger for the ultimate combo of beef patty, bacon-onion apple jam, applewood bacon, Brie, and arugula. 

They don’t call it “Vista” for nothing. Known for its lovely mountain backdrop and lively live piano (standout pianist Micky Poage), the menu at Vista at Arrowhead (Arrowhead Village’s country club restaurant) allows diners to mix and match and pick their meat (braised Rocky Mountain lamb shank, pan-seared spiced duck breast) or seafood (sesame-crusted yellowfin tuna), sauces (lemon piccata, blackberry demi-glace), and sides (wasabi mashed potatoes, sweet potato gnocchi). The encore: silken mascarpone cheesecake.