Pepi’s offers a slice of Austria in Vail Village

There’s no core dining experience that better epitomizes Vail Village traditions than Pepi’s Restaurant and Bar, a local legend that has transcended the endless changes since the ski community’s founding six decades ago. 

And that’s ideal for visitors whose memories of ski trips past included the hearty Austrian classics from wiener schnitzel to homemade spätzle — or a healthy serving of Rocky Mountain game, served up tableside in the wintertime-only Antler’s Room. They’ll find exactly what they’re looking for each time they return to the Gasthof Gramshammer, the trademark-yellow restaurant, lodge and business that has anchored Bridge Street, seemingly forever.

That continuity — and the commitment to quality food, attentive service and authentic Continental décor — means Executive Chef Helmut Kaschitz always has high standards to meet, especially for diners who come back, year after year. A 20-year veteran here, he’s tasked with maintaining the tastes and the hospitality that have become local trademarks since Sheika and Pepi Gramshammer opened their hotel in 1964, making it one of the longest-running businesses in town.

“About 75% of what we do on our menus is the same, year after year, and it’s not going to change — my boss would not be very happy if it did,” Kaschitz said. Pepi’s most famous items, including Jager schnitzel — pounded veal medallions in a rich, wild mushroom sauce, accompanied by spätzle pasta and braised red cabbage — continue to captivate visitors looking for a slice of Vail’s uniquely European-inspired history. The same goes for verified classics such as the beef stroganoff, the Hungarian veal goulash or even the garlic and white truffle-oil-infused gnocchi.

But Kaschitz says he also looks to Sous Chef Richie Frazer to help push the envelope just a bit with a few seasonal diversions and ever-changing appetizers. That’s brought lighter tastes including the roasted beet and goat cheese salad — mixed with kale, roasted pistachios and an orange vinaigrette — among other new alternatives on the menu each year. 

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Nonetheless, Kaschitz says it’s hearty staples such as the char-grilled skirt steak frites, the center-cut beef tenderloin steak au poivre and the seared venison loin that remain Pepi’s real classics. 

“Even the Idaho trout and salmon we have are still some of our best-selling items, though we could have any kind of fish that’s available,” he said. “If an item is on our menu and sells well, why would we change it?” 

The restaurant and lodge’s old-school Euro appeal is even more evident with the unrushed tableside presentation of Caesar salads, steak tartare, flambéed duck or rack of caribou that are carefully prepared in the Antlers Room. 

“All of that takes a little more time, so you do not want to be rushed for those meals,” Kaschitz explained. In all but the snowiest weather, Pepi’s outdoor patio is the prime spot for the restaurant’s lunch menu, which adds French onion and rotating soups, hamburgers and grilled Reuben sandwiches, smoked buffalo bratwurst or even ahi tuna. Likewise, a light après-ski menu at Pepi’s perpetually busy bar stays true to the Austrian theme with a brat sandwich and Austrian potato salad, pretzels, goulash or a tasteful cheese platter.