Vail’s Gessner Restaurant offers Rocky Mountain flair
Barry Eckhaus/EAT Magazine
Good times and elevated cuisine with simple, quality ingredients: That’s what Gessner Restaurant and Bar revolves its dining experience around.
Executive Chef Pascal Coudouy masterfully fuses cuisine inspired by the European mountains with locally sourced Colorado ingredients whenever possible. Rocky Mountain entrees stand out, like the bison burger with caramelized onion, bacon jam and Swiss cheese, and the Colorado striped bass served with summer succotash, bacon and fava bean puree. Meanwhile, dishes such as cacio e pepe offer an elevated take on the traditional European staple.
Burgers and sandwiches, from natural Angus beef to chicken with smashed avocado, arugula, bacon, brie cheese and naan bread provide a straightforward, yet more sophisticated approach, to the usual fare.
Gessner’s menu is meant to be approachable while still offering plenty of innovative variety, from elk loin with a juniper berry and thyme house-made rub to pork chops, salmon and light, summer salads, such as the watermelon and cotija salad dressed with a strawberry-mint vinaigrette.
The menu also caters to vegetarians, with tasty and hearty options ranging from roasted cauliflower steaks or risotto to sweet corn bisque or a portabella mushroom sandwich.
Support Local Journalism
“The whole idea of the menu is to be approachable and comfortable at the same time,” said Chef Coudouy. “It’s elevated, rather than fine, dining. We want to be known as a restaurant that welcomes everybody, where you just have a good time.”
Coudouy’s philosophy involves simplicity, particularly in allowing the fresh ingredients to stand on their own.
“Simple is when you read a menu and you understand what’s on the menu — what you order is what you get; there’s not 500 ingredients,” he said. “Simple is the right cooking technique and less ingredients to let the main ingredient stand out. I’m looking for it to be simple and elegant at the same time.”
Shareable starters encourage gatherings and good times, whether you enjoy the chef’s selection of locally sourced cured meats, cheese, olives and pickles with a honeycomb, or smoked trout dip. A creamy burrata with Palisade peach jam and arugula pesto, deviled eggs or even Colorado elk blueberry and pheasant cognac sausages — there are many options.
A well-curated wine list and a thoughtfully crafted cocktail list round out the Gessner experience within the creekside and mountainside dining room, as well as its welcoming bar. Gessner draws its vision from its namesake, Conrad Gessner, who’s known as the father of modern bibliography, zoology and botany, as it guides diners on a well-curated exploration of globally- and locally-inspired ingredients and cooking techniques. As the Grand Hyatt Vail’s signature restaurant, this contemporary mountain grill is sure to delight and satisfy you with its unique flavors and favorites.
