The Best Restaurants at Ski Resorts Around North America

Newsroom Dining The Best Restaurants at Ski Resorts Around North America

When you think great ski resorts, you probably think more about great ski conditions and runs, and less about great restaurants and food. However, ski resorts have come a long way from the food courts of yesteryear. With each ski season, the on-resort dining options are getting better and better, even to a Michelin-starred level in some ski destinations.

Take Mammoth Mountain, for example, where Vulcania is opening February 24 from James Beard Finalist Bryan Voltaggio and Michelin-starred Michael Voltaggio, both Food Network stars. It’ll bring Italian American staples with a twist, thoughtfully crafted cocktails, and a small, intentional wine list to The Village at Mammoth.

Read on as we share some of the best restaurants at ski resorts around North America.

Vulcania, Mammoth Mountain, California

Vulcania, by the Voltaggio Brothers, is opening in the heart of The Village at Mammoth, as a tribute to both the Voltaggio’s Italian-American roots and the rich ski culture at Mammoth Mountain. “As an avid snowboarder, opening on Mammoth is truly a coming together of two worlds that are so integral in my life,” states Michael Voltaggio. The menu takes Italian-American staples, like house-made pasta dishes, and reimagines them using locally-sourced ingredients.

Interior of new Vulcania restaurant at the Village at Mammoth
©Vulcania at Mammoth Mountain

Vulcania, too, will be a hotspot for après-ski following a day on Mammoth’s slopes. The après-ski menu will feature Vulcania’s unique take on winter warmers, like spiced mulled cocktails and hot toddies. It’ll also feature their version of the Bombardino, a decadent cocktail often enjoyed at Italian ski resorts.

Beano’s Cabin, Beaver Creek, Colorado

Beano’s Cabin is an award-winning log-built restaurant nestled in a mid-mountain meadow at the base of Larkspur Bowl at Beaver Creek. Gourmet five-course dinners are served from December to April. Getting there, as they say, is half the fun. The only way to reach Beano’s Cabin during the winter is via a snow cat up the mountain. The menu features a variety of local favorites, including Colorado bass, grilled pork porterhouse and lamb top sirloin, along with an extensive wine list.

Goldener Hirsch Restaurant, Deer Valley, Utah

Goldener Hirsch, part of Auberge Resorts Collection in the heart of Deer Valley’s Silver Lake Village, exudes luxury, and its restaurant is no exception. Kick things off with a cocktail in the Antler Lounge. Then, move over to the restaurant for dinner, where you can order any 1 of 2,000 bottles of wine. For your starter, don’t miss the Goldener Hirsch Fondue, featuring a selection of alpine cheeses, fruits, and veggies, served with a toasted baguette. Or, try the onion soup with caramelized onions and topped with Gruyère and Emmental cheeses. You won’t go wrong with any of the mains, which have a European elegance and Bavarian inspiration to them. Save room for the dessert menu. Goldener Hirsch’s restaurant is open for a lunch break from skiing, too.

Dining at Deer Valley Resort.
©Deer Valley Resort

Verde, Stratton Mountain, Vermont

Verde, located in Stratton Mountain’s charming pedestrian village, is an ideal place for everything from a hearty post-ski dinner to a romantic evening to a celebration with friends. You’ll find a little bit of everything, from perfectly cooked steak to their take on Italian classics like Pasta Bolognese. A house sommelier offers suggestions for wine by the bottle or glass from one of Southern Vermont’s most diverse wine lists. Stratton is arguably New England’s most upscale destination ski resort, and having the pedestrian village at its base is a win-win.

TORO Kitchen and Lounge, Snowmass, Colorado

TORO Kitchen and Lounge is a relatively new restaurant in Snowmass Village. Chef and restaurateur Richard Sandoval created the sleek concept with contemporary flavors drawn from various regions in Latin America, while obtaining as many ingredients as possible from organic and sustainable local and regional producers. Entrees include grilled steaks and fish, as well as Pan-Latin-inspired dishes. For a nightcap, enjoy any one of their signature craft cocktails and a great selection of spirits.

Manzanita, Northstar California, California

Manzanita, located mid-mountain at Northstar inside The Ritz-Carlton, Lake Tahoe, embraces its natural surroundings. Its name comes from the evergreen shrub that graces the mountains surrounding Lake Tahoe. Many of Manzanita’s ingredients are sourced from local farms and ranches, highlighted in dishes like the beet & burrata salad with local beets, apples, celery, and hazelnuts, and topped with a honey-rosemary vinaigrette. For your mains, choose from dishes like the 12-hour Bordeaux braised short ribs or handmade tagliatelle. Don’t sleep on dessert, either. Manzanita also serves breakfast and lunch, and has an extensive wine, beer and cocktail menu. Additionally, it has a bar menu featuring Pomme Frites, the Durham Ranch burger, and a prosciutto pizza with rocket greens.

Restaurant Manzanita - Sunday Brunch - At the Ritz Carlton Lake Tahoe.
©Manzanita at the Ritz-Carlton Lake Tahoe

Cascade Dining Room, Timberline Lodge, Oregon

The historic Timberline Lodge at Mt. Hood is a model of craftsmanship, and that extends to the hotel’s main restaurant. Cascade Dining Room features a rustic setting paired with a seasonal menu of locally-sourced ingredients. The dinner menu showcases ingredients from the nearby cold mountain rivers and Pacific Ocean coastline that’s so important to the region. Breakfast and lunch are buffet style, while dinner features elevated takes on seafood and steak. Don’t miss their great selection of Pacific Northwest cheeses, and save room for dessert. Reservations are strongly recommended.

Cascade Dining Room at Timberline Lodge Mt. Hood
©Cascade Dining Room at Timberline Lodge Mt. Hood

Matsuhisa Restaurant, Vail, Colorado

While Chef Nobu Matsuhisa is known for his posh sushi and fusion restaurants in cities like New York, London, Paris and Dubai, skiers will also find one of Chef Nobu’s outposts within the luxurious Solaris residences in Vail Village. While you can’t go wrong with anything on the menu, signature dishes include Yellowtail Sashimi with Jalapeño, Black Cod Miso and White Fish Tiradito. Matsuhisa’s wine list is as impressive of a list as you’ll find anywhere.

Sidecut Steakhouse, Whistler Blackcomb, British Columbia

Whistler Blackcomb in British Columbia has a lot to choose from when you consider its more than 170 establishments. However, Sidecut Steakhouse at the Four Seasons Resort, is among the best, offering a modern take on traditional mountain cuisine. Named for the curvature on the side of a ski or snowboard, Sidecut is known for its prime-aged steakhouse cuts paired with housemade rubs and signature sauces. Sidecut’s locally-sourced farm-to-table menu changes seasonally, while its wine list includes more than 200 international and regional British Columbia wines by the bottle or glass.

Sidecut Steakhouse Whistler - view of the chef and meal.
©Sidecut Steakhouse Whistler Ski Resort

Allred’s, Telluride, Colorado

Allred’s is located at the Hotel Columbia atop San Sophia Ridge in Telluride. You reach it via the gondola from town, making for one of the most unique mountain dining experiences. You can’t look away from stunning views of the Sneffels Range, which includes Whipple Moutain, Dallas Peak, Mt. Emma, Mendota, and Ajax. Allred’s is known for its steaks, game dishes and an award-winning wine list, plus a great selection of craft cocktails. Desserts are made fresh daily. Sticky toffee pudding cake and vanilla creme brulee are among the current favorites.

Allred's Restaurant at Telluride Ski Area
©Allred’s Restaurant at Telluride Ski Area

Appalachia Kitchen, Snowshoe, West Virginia

After skiing and riding high in the Appalachian Mountains of West Virginia at Snowshoe Resort Mountain, visit the Corduroy Inn complex for dinner at Appalachia Kitchen. Executive Chef Scott MacGregor continues the tradition of serving fresh innovative American food with an Appalachia flare.​ Everything is made in-house from scratch, including bread rolls, sauces, dressings, gravies, soups (including the stock) and desserts. Meats are sourced from small regional farms so the freshest and most local flavor is offered to guests.

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