Dining / Restaurants at Beaver Creek
At this elevation the air is clear and the taste buds are alive. Take a sleigh ride to dinner. Dine in an alpine meadow, an aspen grove or a private museum. Eating is an adventure to be savoured and remembered. One where you will follow in the footsteps of intrepid gourmets, and fearless international food critics
Dining experiences not to be missed:
A luxurious log hideaway set high on the mountain in what was once a lush farm meadow. It is one of Colorado’s top restaurants. In winter, you arrive by open sleigh and are greeted by a crackling fire and the irresistible aromas coming from the open-air kitchen. Executive Chef Steve Topple presides over a kitchen with the AAA Four-Diamond Award, the DiRoNa Award, and the Wine Spectator Award of Excellence adorning the walls.
- Gingerbread-crusted Colorado Rack of Lamb
- Grilled Buffalo New York Steak
- Pecan-crusted Elk Tenderloin
- Herb-roasted Hawaiian Coral Cod
- Whole Roasted Beef Tenderloin
A delicious blend of flavours. The menu is pure contemporary, based on Colorado regional cuisine and featuring signature wild game dishes. The setting is unique: a living museum of frontier artifacts such as Geronimo’s tomahawk and General Custer’s hat and canteen. SaddleRidge’s spectacular international wine list has received the Wine Spectator Award of excellence on numerous occasions.
- Braised Colorado Buffalo short ribs, Yukon gold potato puree, roasted baby vegetables & pearl onion gravy
- Pan-Seared Ruby red Trout, Smoked Shellfish & tomato Broth with potato dumplings
- Grilled Duck breast, wild grains, sautéed chard & huckleberry duck jus
- Colorado Rack of Lamb with pistachio crust, braised red cabbage, sweet potato mash & bourbon jus
Perched on the mountainside high above Bachelor Gulch, it’s hard to compare Zach’s to any other restaurant. The cuisine is American with a distinctly Pacific flavour. Executive Chef Tim McCaw is a Colorado native, and not surprisingly he favors fresh Colorado produce. The setting is deliciously elegant, a fairy-tale ending to a starlit sleigh ride. Zach’s has been awarded the Wine Spectator “Best Of” Award of Excellence for two years running.
- Grilled lobster tail topped with lemon truffle butter sauce, served over poached leek mashed potatoes
- Chili-encrusted elk short loin, with roasted fingerling has and golden beets, served over cherry demi-glace
- Seared porcini-crusted Red Snapper Gnocchi & vegetable fricassee tossed in Lemon thyme pan sauce
- Seared Chicken Semolina & potato galette, swiss chard, oven-dried tomatoes & natural jus.
Nestled at the base of Beaver Creek Mountain, beside the skating rink in the piazza at the heart of the village. The alpine backdrop lends itself to la dolce vita, and the atmosphere is lively and informal. The cuisine is stylish and contemporary, the flavour authentically Italian. For the last eight years Toscanini has won the Wine Spectator Award of Excellence.
- Sautéed Chicken, Lemon-caper sauce, House-made pappardelle pasta, chopped parsley & parmesan cheese
- Pasta shells with sautéed scallops, shrimp, lobster, tuna & calamari in a spicy vodka cream sauce with fresh basil
- Grilled rib eye steak, sautéed porcinis & spinach, & horseradish-creamed potatoes with a sherry-veal reduction
- House-made fettuccine with Veal Bolognese, chopped parsley, & grated parmesan cheese