Fifty is a milestone birthday for anyone, but it’s increasingly rare for a restaurant. And yet, when Alpenrose celebrated its fifth decade this year, it felt as fresh as ever. The Thoma family, with brother and sister Alyssa and Joshua front and center, took over from original owner Sharon Mou in 2019. Ever since, they’ve refined the space and worked to carry on the tradition of serving fine Austrian and German eats. The cozy, rough-hewn dining room is just one of Alpenrose’s experiences; there are also five dining gondolas (each of which seats four adults) stationed on the back patio. Against a background of fur throws, a heater, a Bluetooth speaker, and Bavarian decor, diners enjoy a decadent, prix fixe meal of fondue and raclette, complete with a German pretzel appetizer, meats, and veggies. 

Order The Regular—two pork and veal hot dogs with curry powder, brown mustard, onions, parsley, and microgreens—at The Blü Cow and you’re joining legions of fans spanning back to 1967. There have been many iterations of Ernst Larese’s restaurant (originally called The Swiss Hot Dog), and it’s jumped from Vail to Beaver Creek to Avon and back again to Vail. Larese’s daughter Simone reenvisioned the business, but the signature dog remains the same. Another winner: Ernst’s Famous Uber Soup, which, per Simone’s dad’s recipe, calls for 23 organic herbs and veggies.

Sure, there’s a full menu at Lancelot Restaurant, but there’s no reason to give it more than a passing glance. The restaurant, which relies on the same slow-roasted recipe it’s been using since 1969, is justifiably famous for one thing and one thing only: prime rib. Where choice comes in is deciding just how indulgent you want to be: 8, 10, or 12 ounces. The resulting platter always comes with a piping-hot baked potato, a rich jus, and creamy horseradish sauce.

A scan of the menu might have you thinking that La Bottega is Italian. And, yes, yes, it is, but it also serves a legendary cheesesteak. In fact, when the restaurant first opened in 1997, the cheesesteaks drew lines down the block. Chef-owner Stephen Virion is proud to say that very same sandwich is still on the menu. (As Vail has grown more glamorous over the years, there’s now the requisitely gussied-up cheesesteak with Wagyu, buffalo mozzarella, truffles, and foie gras.) Sandwich aside, the longtime staple also serves a reliable menu of pastas and pizzas. The menu doesn’t change much because, as Virion says, “It works!”

La Tour is a classic for a reason. This is the restaurant where you order all the usual suspects—French onion soup, escargot, foie gras, chicken paillard—but find nothing usual at all about them. Since 1998, chef-owner Paul Ferzacca has created a space that toggles between cozy and fine dining, and his dishes do the same. Nuances such as lemongrass with lamb loin and yuzu kosho with octopus nudge at a modern flair, but the basis is 100 percent French. Whatever you do, order a side of the lusty Pernod cream spinach.

Since Left Bank opened in 1970, it’s been a local bastion of French cuisine. For a most indulgent evening, skip the pomp and circumstance of a full meal and instead order ice-cold oysters, blinis with smoked salmon and osetra caviar, Champagne, and the soufflé au citron—straight from the oven and drizzled with Grand Marnier creme anglaise.

The Sonnenalp Hotel offers a variety of dining experiences, not the least of which are the decadent fondue and raclette dinners for two at the Swiss Chalet. But we’ve gathered here to talk about Ludwig’s, which is hands-down the best breakfast in Vail Village. You can order off the à la carte menu, but when there’s a buffet overflowing with every imaginable brunch item, why in the world would you do that? This is an event. This is an experience—and one you will most certainly need a nap after. (Tip: Ludwig’s and a plan of skiing first chair to last chair don’t mix.) Choose from the usual (eggs any way, pancakes, oatmeal, pastries) and add to that an eye-popping array of empanadas, chilaquiles, Benedicts, beignets, blintzes, charcuterie, fresh fruit, granolas, and so, so much more. Kids—and adults—will go bananas over the selection. Luckily, there’s plenty of coffee and green juice (not to mention cocktails) to keep you going. While you don’t necessarily need a reservation, we still recommend making one.

As one of only two Vail restaurants (see also Sweet Basil) to land on the Michelin Guide’s recommended list, Osaki’s proves that you can make an impression without a lot of flash. This tiny spot has been Vail’s sushi staple for nearly two decades. You can scan the night’s specials on the hanging whiteboard, but the best choice is omakase, which allows chef-owner Takshi Osaki to pick and choose what’s freshest. You’ll certainly pay for the experience, but you’ll also leave deeply committed to returning.

Dining at Pepi’s Restaurant & Bar is like biting into a slice of Vail’s history. The restaurant, which was opened by Austrian ski racer Pepi Gramshammer and his wife, Sheika, reaches back to 1964. The menu is decidedly Austrian with dishes like jäger schnitzel, Hungarian veal goulash, spaetzle, stroganoff—and that’s exactly what you should order. Add steins of imported German beer for good measure. Should you choose to dine in the fancier game-centric Antler’s Room, don’t miss the rack of caribou, which feeds two, is carved tableside, and comes with mashers, exquisitely braised red cabbage, and lingonberry jus.

When Michelin Guide added Sweet Basil to its recommended list in 2023 (and again in 2024), it was no surprise. Open since 1977, Sweet Basil’s ever-changing menu has long been a favorite of locals and visitors, especially when you are lucky enough to secure a bar seat and dine front and center on inspired dishes like saffron cannelloni with buttered lump crab and smoked tomato butter. Those seats are going to be even harder to come by with Michelin naming managing partner of operations (and crackerjack bartender) Jessenia Sanabria the Colorado 2024 Exceptional Cocktails Award winner (Sanabria says she couldn’t have done it without her mentor, bar manager Chris “Bru” Phillips). The restaurant is known for launching talent and has been so formative over the years that there’s a “six degrees of Sweet Basil” tab on the website detailing previous employees who have gone on to open their own spots.

If you haven’t been to Vendetta’s, have you even been to Vail? That’s not a hypothetical question: The trattoria/pizzeria has been stitched into the fabric of the local community since 1983. Owner John “Popeye” Brennan has often referred to the place as the Cheers of Vail. It’s such a locals’ spot that for decades, ski patrollers have swung by after their shift to get a free beer. So, what to order? That’s easy: Popeye’s Passion—pepperoni, sausage, mushrooms, green peppers, onions, and black olives—which is named after Brennan and is a true classic.

Walking into Almresi is like walking into a fairytale—Hansel & Gretel perhaps, but without the scary lady. The surroundings, from the wooden tables and serving platters to the staff’s dirndls and lederhosen, were imported from Germany for an authentic ring. The staff, too, comes from Germany and Austria. Like its sister restaurant Alpenrose, Almresi specializes in Bavarian fare (the Thoma family also owns restaurants in Germany’s Black Forest), and the dishes are those that warm a soul from the inside out. The cheese fondue with dried apples and plums is a delight, and a different take on the usual dip-and-eat delight. Order that plus the hearty schmorbraten—short ribs with red cabbage and picture-perfect spaetzle, and you won’t be hungry until lunchtime the next day.

Barrio Social, which La Bottega owners Stephen and Elisabetta Virion opened next door to La Bottega, got its footing in 2022. The longtime Vail couple wanted to add something new to the scene, so they chose the very social, very fun food of Spain and the Iberian Peninsula. The dishes encourage coming together and sharing, often with a glass of wine in hand. The fried-to-order croquetas are a no-brainer, as are the patatas bravas, but be on the lookout for a lamb-two-ways dish. With a lamb chop and crispy lamb belly, Virion expects it to become a signature, never-take-it-off-the-menu hit.

OK, so it’s not even a year old, but Makoto Vail has very quickly notched itself as a must-go spot for jewel-like sushi that’s as impeccable as it is gorgeous. If there’s a signature dish it’s got to be the umami kanpachi, a fan of thinly sliced amberjack drizzled with yuzu and topped with julienned shiso and toasted garlic chips. The magic of this dish comes in the sprinkles of umami powder—or what chef Makoto Okuwa calls an umami explosion. The house-made powder is a combo of dehydrated and ground-up shiso jalapeño, kombu, and bonito. Your taste buds will never be the same. Even if you don’t see the item listed on the menu, ask if it’s available.

When Sweet Basil opened Mountain Standard in 2012, it was the fine dining institution’s answer to more casual dining (and a smart way to capture the day-to-day attention of already loyal diners). The tavern-like space is warm, cozy, and dedicated to wood-fired cooking. If you think chicken is boring, we dare you to order the rotisserie chicken with Anson Mills cheddar grits, mole verde, grilled corn elote, okra, and bacon. There’s an ever-so-slight Southern feel to this mountain grub, and you should highlight it by adding warm pimento cheese dip to any order.

A quick look at Root & Flower’s drink menu will tell you just how on-trend this wine and cocktail bar is—and has been since it opened in 2015. The first items are zero proof, which, more often than not, are something bars bury at the bottom of the menu. Not Root & Flower, which is saying come one, come all. And don’t mind if we do. We’ll be sipping a full-proof Cadillac Desert, the sage- and citrus-infused tequila martini that has become an R&F classic. The wine portion of the menu is equally adventurous with ever-changing selections ranging from orange wines and Getariako Txakoli to Syrah and Champagne. Oh, and always order the charcuterie board for sustenance.

For 41 years, Coyote Cafe has welcomed skiers and riders through its doors to celebrate—or soften the blow of—the ski day. Tucked in at Beaver Creek’s base, the perpetually busy spot serves strong margaritas and cheesy Tex-Mex that hit just right. You’ll see a mix of ski patrollers (who call their hang “the yodee”), locals, and tourists, and nearly all of them will have either piping-hot fajitas or mountain-size platters of the deluxe nachos on the table. There are a few healthier items (cue the quinoa salad), but why?

It’s been 31 years since Grouse Mountain Grill opened in The Pines Lodge. In that time, the pretzel-crusted pork chop and lobster mascarpone tower have become such iconic items that they’ll never come off the menu. But when chef Frank Blea came aboard a couple of years back, he walked the line brightening up and modernizing the much-loved menu. The Gulf shrimp ceviche with salsa and taro root and beef cheek capellini pasta are proof that Grouse Mountain Grill is here to stay.

Even after more than two decades in business, Splendido at the Chateau still enchants. Chef Brian Ackerman, who took over from David Walford in 2016, pushes the menu from classic to modern—there’s sole meunière here too and the wildly impressive seafood tower, but there’s also Colorado beef tartare with a side of Yorkshire pudding and an of-the-moment lion’s mane mushroom entree with artichoke and Fremont beans. Splendido was listed as a Michelin-recommended restaurant in September 2024, and it is worthy.

There’s probably no single restaurant on this list that has as distinctive a location as Vin48. It sits in the rounded “Boat Building” (the one that looks like a tube of lipstick) along the Avon Road-East Beaver Creek Boulevard roundabout. Inside, a 2007 pet project has turned into a noteworthy wine bar slinging a full menu and vino by bottle and glass. Over the years, dishes like the favorite smoked salmon on potato cakes have given way to the more modern (and delicious) salmon crudo, but the brothy mussels with chorizo remain. Book one of the two winter yurts for a private dinner for six. Fur throws and candles decorate the space, and chef Tim McCaw changes the alpine-inspired, five-course menu weekly.

If there’s a single dish that sums up Mirabelle, it’s the Dover sole meunière. Served with baby spinach, crispy potato tuile, and that telltale lemon-brown butter sauce, this is one of chef-owner Daniel Joly’s signatures. The French restaurant, which has landed on Michelin Guide’s recommended list two years in a row, is lovely, elegant, and refined—just like the classic dish. The bonus is dining in the historic farmhouse built by homesteaders in 1898 (which chef Luc Meyer reincarnated as the Mirabelle in 1982 and sold to Joly in 1999). If it feels like you’ve been invited to a dinner party, that’s partially true as Joly and his wife, Natalie, have lived upstairs for 30-plus years.

Chef Jonah Friedmann (who, in 2022, was named “Rising Star Chef” at the CultureMap Dallas Tastemaker Awards) has taken the reins at 8100 Mountainside Bar & Grill. This is a weighty job, as this signature restaurant for the Park Hyatt serves breakfast, lunch, and dinner. And then there’s the most important meal of the day: après-ski. Look for Friedmann to turn out après snacks like charcuterie with a bacon fat candle, an oversized pretzel with truffle Parm fries, and fondue made with Colorado lager.

In a town deep with steak places, burger joints, and white-tablecloth French restaurants, Aritza stands out. The cuisine is Spanish, the vibe is flamenco wine bar, and all of it is a refreshing change. Order patatas bravas con chorizo (fried potatoes and chorizo with a spicy tomato-paprika sauce), a selection of pintxos (crostini-like appetizers), short rib piperada (short ribs braised with tomatoes and peppers), and always, always the paella. Order a bottle of Rioja for the table, clink glasses, and carry on into the night.

When the Northside crew (Jim Pavelich, Noah Bender, and Steve Shelman) opened Fattoria in 2021, they went in a different direction than their already thriving Northside Kitchen, Northside Grab & Go, and Benderz. The Italian farm-style menu, while deep in antipasti, is anchored by two sections: fresh pasta dishes and more substantial “secondi” entrees. The tortellini di coniglio is the ultimate way to warm up, with house-made pasta filled with braised rabbit and pecorino cheese. Follow that with grilled branzino with artichoke hearts and leek fondue. And next time you’re in Edwards, dine with the locals at Ed’z, a rotisserie the trio opened in 2023, with one of the best happy hour deals in town (2-5:30 p.m.).

While best known for its popular upscale catering services, Foods of Vail also serves a cornucopia of fare available for takeout, from daily deli staples (salads, soups, and sammies) to made-to-order weekly specials and a freezer stocked with a dozen different casseroles ready for transfer to your oven. Since 1981, we commend Tracey Van Curan for knowing just what we want to eat day in and day out.

With all the mountain views, it’s amazing it has taken until now for someone to open a rooftop bar. Thanks to The Lookout for bringing a new perspective with stunning, wrap-around vistas. Paired with craft cocktails (don’t miss the Surprise Lake with Insólito tequila blanco, Luxardo bitter bianco, and fino sherry) and chef Angel Munoz Jr.’s creative small plates, this spot will become a staple on sunny days. Complimentary valet parking is available at the Westin Riverfront next door.

Since Stoke & Rye opened in 2022, Richard Sandoval’s modern American grill has celebrated Colorado-inspired, wood-fired meats and fish. Known around town is the whopping 52-ounce tomahawk steak, which is flamed with moonshine and served tableside. New this winter, tableside service will extend to the cacio e pepe, in which creamy burrata cheese is folded into the tangle of hot pasta inside the cheese wheel. Guests can gild the lily by adding shaved black truffles as well.

A look at Wyld’s minimalist menu doesn’t give you much to go on, but dine and you’ll find dishes layered with flavor and texture. Michelin was right to call out the salsa macha atop a crisp tostada with avocado aioli and slices of albacore when it added the restaurant to the Guide’s recommended list in 2023 and 2024. When the dish is available, it’s a must-order. If you can, ask for a window table so you can take in the views.

The Gashouse opened in 1983, and many have been calling the restaurant a local landmark ever since. That might have something to do with the cozy log cabin feel and its history as a circa-1940s gas station. But it’s most likely because of the very-Colorado fare: grilled ruby rainbow trout, Rocky Mountain oysters, and lots and lots of game (elk, bison, quail—if you can’t choose, get the sampler platter). The fun thing about The Gashouse is that everyone can find something to eat, possibly even a new favorite.

If you’ve spent any time in the valley since Juniper opened in 2002, you’ve likely heard about the pastry chef Charles Broschinsky’s legendary sticky toffee pudding. Broschinsky has moved on, but the dessert is still as good as it ever was. It’s also worth noting that Juniper was Edwards’ first fine dining restaurant, and, under the stewardship of owner Doug Abel, it has retained its edge all these years later.

Smack between Vail and Avon sits Route 6 Cafe & Lounge. Since 1987, the restaurant’s location has made it an easy stop for those passing back and forth through the valley. Although open all day (7 a.m. to 1 a.m.), it’s the breakfast menu that has put Route 6 on the map. You can’t go wrong with offerings that range from biscuits and gravy and huevos rancheros to the Monte Cristo or a stack of flapjacks. The morning dishes are so popular, the cafe serves them until 3 p.m.

Ti Amo Ristorante used to be a locals’ secret, but for the good of humanity, everyone now seems to know about it. The love story with the restaurant began in 1995 when Steve Negler opened it in a then-desolate office park between Vail and Avon. As word trickled out about the homey, Northern Italian eats, the saying “build it and they will come” came to fruition. In 2015, manager Scott Yenerich acquired the business, and kept its ethos intact: good  food, cooked from the heart. Order the gnocchi principessa with Gorgonzola cream sauce and tell us it doesn’t deliver. In 2021, Yenerich opened a second location in Eagle to further spread the love.

The best thing about Vista at Arrowhead is that after 25 years in business, folks tend to forget about it in the winter—just like the never-busy base at which it sits. This means you can always get in and take advantage of the plush surroundings (arrive early so you can enjoy a glass of wine by the fireplace). The new American menu is upscale with dishes like lamb lollipops, bone-in elk chop with truffle gnocchi, and pan-seared halibut. Bonus: Local piano legend Micky Poage, who has been playing at Vista for more than a decade, still tickles the keys Monday through Friday.

Edwards’ thriving dining scene wouldn’t be what it is today without Craftsman Brew Co. Previously located across the street (and originally called Craftsman), chef-owner Chris Schmidt opened the upscale sandwich shop in 2017. With a casual vibe but fine dining ethos (Schmidt honed his skills at, among a roster of spots, the Squeaky Bean in Denver and Sweet Basil in Vail), Craftsman was an immediate hit. Five years later, the restaurant was bursting at the seams and Schmidt moved operations into the former Gore Range Brewery space. This allowed him to brew beer, something that was on his bucket list, and expand the menu. There is no such thing as ordering wrong here, but never pass up the pastrami-spiced mushroom Reuben when you see it on the menu. The parm fries with vadouvan butter? Swoon. Not long after rebooting Craftsman, Schmidt retooled its vacated incubator space as Il Mago, an authentic trattoria with so much kitchen talent that every dish—from award-worthy Neapolitan-style pizza to mouthwatering hand-rolled pasta—is a triumph.

While Drunken Goat began as a cheese and charcuterie board spot in 2019, it has since grown into a launch pad for chef-owner Casey Glowacki. Drunken Goat’s salads and bruschetta are lunch staples (try the apple and goat with warm apple chutney, goat cheese, and fresh apple slices), but also go in the evening and order the fondue for two. It comes with focaccia, plus the option to add on items like beef tenderloin and asparagus. In addition to the Goat, Glowacki’s meat and seafood market, Cut, now has two locations, one in Edwards and one in Eagle. He also took over The Assembly space in Eagle and opened the vegetable-leaning Wild Sage before debuting Capitol Public House, an elevated neighborhood bar and grill, across the street.

Hovey & Harrison swung open its doors a few months before Schmidt launched the first iteration of Craftsman. The bakery-cafe-market draws diners from all over the county, and it’s not unheard of for folks to brave Vail Pass for the monkey bread or a baked-this-morning baguette. H&H is a trifecta of a grab-and-go spot, a full-fledged bakery, and a sit-down cafe. In everything they do, Gretchen Hovey and Molly Harrison are pros who exude warmth, thoughtfulness, and excellence. The toasts (called tartines) are just one example of their prowess: The beet, in particular, is a favorite twist on avocado toast with smashed avocado, roasted beets, crispy rice, fresh dill, finished with a zip of lemon.

When you’re on the mountain and looking for more than a bowl of chili (that’s not a knock against Two Elk Lodge’s bonkers-good green chili), The 10th is your spot. Located at the top of Gondola One at MidVail, the restaurant is easy to get to and, along with ski cubbies, cushy slippers, and a stacked wine list, the menu is decidedly upscale. The comfiest dish—the chicken and pheasant pot pie—is very much The 10th’s signature. Big enough to feed at least two, the combo of puff pastry, silky vermouth sage cream sauce, winter veggies, and roasted meat is just what you need to ward off the cold. Pair lunch with a glass of bubbly (the perfect offset to the rich entree) and you’ll be hard-pressed to get back on the slopes. 

The Taste of Vail will celebrate its 34th anniversary of championing Vail’s culinary scene in April 2025. Amid a background of seminars, wine dinners, and grand tastings, the most anticipated event of the festival is always the Mountaintop Tasting at the top of Eagle Bahn Gondola. Whether you ski in the morning or take the gondola up from Lionshead, what awaits is a tent city of some four-dozen wineries pouring their finest and restaurants cooking, grilling, and dishing up a variety of eats. Don’t forget to look up from your glass to appreciate the view from 10,350 feet. The event takes place snow or shine, so as with all things in the mountains, dress accordingly. 

The crown jewel of Beaver Creek’s on-mountain dining scene is its cabins: Beano’s, Allie’s, and Zach’s. While each has a distinct perspective (Beano’s is the most high-end and is game-focused, Allie’s takes an Italian slant, and Zach’s viewpoint is Alsatian), they are all treasures. Diners are delivered to and from with a snowcat ride—hands down, it’s the ideal way to celebrate a winter birthday, anniversary, or just because. Feeling lucky? Score a seat at The Alpine Table, a dinner series (likely to sell out) with big-name guest chefs cooking at each cabin on select nights (Blackbelly Market & Restaurant's Hosea Rosenberg at Beano's, Jan 26–27; Beckon's Duncan Holmes at Zach's, Feb 23–24; Tavernetta's Ethan Diamant, March 27–28, 2025). 

Like Vail, Beaver Creek holds its food and wine festival in the winter. And why not show off those pristine slopes and perfect glades (not to mention the steep World Cup Birds of Prey racecourse)? The Winter Culinary Experience (usually held in February) is a bonanza of food and drink from the local hot spots, plus some national talent. When the date is announced, bookmark it, and also pay attention to who will be playing at the Vilar Performing Arts Center.