Experiential dining beyond Vail Village

Editor’s note: This story originally appeared in the Winter 2025 issue of EAT Magazine. This is the second installment in a two-part series.

Whether it’s your friendly neighborhood joint or an upscale affair with all the trimmings, the restaurant industry is an integral part of the Vail Valley lifestyle. From the incredibly educated servers and sommeliers to the dedicated and creative kitchen staff, our local restaurants are something to sing about. But even in this delicious landscape, our appetite for something a little extra grows. And several local restaurants have accepted the challenge to provide experiential dining: dining that takes us out of the normal restaurant and adds another level — a theme, an atmosphere, something immersive. 

Easy dinner party with Fondue at Home

Ready to dip into something delicious? For a dining experience that transforms your home into a snug, snow-capped Swiss chalet, check out Fondue at Home. Founded by Derek George, Fondue at Home has been turning cold, cozy nights into epicurean events with fully catered fondue parties for the last decade. Fondue is not just a meal — it’s an interactive, fun-filled feast that all ages can enjoy. 

After a long day of hitting the slopes, what could be better than having a delicious Swiss fondue meal delivered directly to your friends or family? (Spoiler: absolutely nothing.) Especially since there’s no need to dress up, wrangle the kids or race to a reservation. Fondue at Home provides a relaxed, interactive evening focusing on togetherness. It’s not just a meal — it’s a celebration of good food and great company. 

A fondue chef arrives at your home with everything you need for a gourmet culinary experience. All you have to do is gather ’round, relax and dip to your heart’s content. And when the last gooey bite has been devoured? Just stack everything in a crate, and they’ll whisk it away the following day — no dishes, no stress, no problem.

Support Local Journalism

Donate

Fondue at Home provides the fondue, but you and your guests bring the fun. That’s because fondue is more than a meal — it’s an excuse to savor the moments that truly melt your heart.

–Jennifer Weintraub, EAT Magazine

Go by sleigh at Beano’s Cabin

Simply stepping onto the slopes of Beaver Creek in the dark of night is an experience in itself. When a Snowcat pulls up and you step onto the open sleigh behind it, there’s no question that you’re on your way to a memorable dinner. Tuck under a blanket as the sleigh sets off, chugging up the ski run. The cold air on your face is exhilarating, as are the stars above and surrounding forest of snow-capped pine trees.  

Beano’s Cabin sits in Larkspur Bowl, where its namesake, Frank “Beano” Bienkowski, operated a lettuce farm more than 100 years ago. Made of stacked logs with an interior featuring vaulted ceilings accented by log beams, antler chandeliers and a towering stone fireplace, where there’s often a musician or band adding a live soundtrack to the ambiance, Beano’s brings a sense of adventure that doesn’t end once you step inside. 

Offering a three-course, prix fixe menu that begins with soup and salad, the main course menu consists of a creative, mouth-watering option for everyone. Sourcing locally whenever possible, there’s always at least one choice of wild game. A Colorado native and hunter herself, Beano’s Head Chef Mackenzie Nicholson is just as thoughtful creating the menu’s vegetarian dishes and seafood options. Nicholson also crafts a three-course menu geared to kids, with simply seasoned but unquestionably elevated chicken, steak, fish or pasta, green or fruit salad and scrumptious dessert. 

-Shauna Farnell, EAT Magazine

Private dining yurts at Vin 48

There are many experiences to be had at Vin 48, between a lively bar area, main dining room, a wine room and a loft. But one thing that’s missing in the winter is the way the large, glass walls accordion open and blur the space between dining room and patio. And while outside temperatures require the walls to remain intact, you can, in fact, dine on the patio this winter. Enter the private dining yurts.

“We have two yurts, and each yurt will be seated with one party up to six guests,” says Greg Eynon, founding partner at Vin 48. “They will have the yurt for the night and Chef will offer an alpine-inspired six-course tasting menu.”

The private yurts can be seen in front of the restaurant, and are charmingly decorated to embrace a cozy, ski-town aesthetic complete with faux fur throws for the chairs and vintage artwork on the “walls.” A powerful heater warms the space and can be adjusted to your own preference, while a Bluetooth speaker is easily paired to your device so you can listen to your own playlist. Designed for a party of four to six, it’s a magical spot. Guests may choose between a six-course chef’s tasting menu or ordering à la carte from the regular menu. Whichever way you go, it’s certain to be a special experience.

–Wren Bova, EAT Magazine