Ludwig’s in Vail opens for winter season
Ryan Summerlin December 12, 2013
VAIL — Ludwig’s, the seafood restaurant located within the Sonnenalp Hotel, will open for the winter season Friday.
Ludwig’s is known for its outstanding service as well as light and fresh ingredients. The fresh seafood, flown in daily to the restaurant within 24 hours of being caught, and award winning wine list are favorites in the Vail Valley.
“I am thrilled to be reopening Ludwig’s for the season and to be back at the Sonnenalp after working abroad for several years,” said Executive Chef Florian Schwarz. “Ludwig’s is truly a special dining experience and I cannot wait to share it with guests again.”
Schwarz, who came to the Sonnenalp Hotel as executive chef in July, previously worked at Ludwig’s from 1998–2000 as the sous chef. Since then, Schwarz has worked in some of the finest hotels and restaurants in the world, including the Parkhotel in Bremen, Germany; Hotel Villa Joya in Portugal; Hotel La Reserva Rotana — Mallorca; the Alpenhof Hotel Wildental — Austria and, most recently, the Restaurant Roland in Puerto Cristo, Spain.
Schwarz has worked closely with the culinary team at Ludwig’s on the menu for the winter season, including fresh seafood such as crispy sea bass and whole baked Dover sole, as well as other dishes like Black Angus beef tenderloin and herb-crusted rack of lamb.
For a limited time, Ludwig’s will celebrate the opening of the restaurant for the winter with $9 appetizers and $25 entrees (excluding Dover sole). This special is available from today through Dec. 22.
Ludwig’s serves dinner Wednesday through Sunday from 5 p.m. to close. Reservations are suggested and can be made by calling 970-479-5429. Note that Ludwig’s will be closed Dec. 14, 16 and 17 for private events.