Full breakfast $28;
à la carte menu
Inviting terrace dining with Bavarian charm
House-made muesli & Sunday’s smoked salmon special
Yes, with enough variety to please everyone
20 Vail Road | Sonnenalp Hotel | Vail | 970.476.5656 | sonnenalp.com
When the doors get tossed open after a long winter season, the terrace at the Sonnenalp Hotel is the perfect place to celebrate summer in the form of a beautiful breakfast. Open 365 days of the year, the Sonnenalp is where you can come any day of the week to catch up with friends over morning coffee or have a business meeting in a dining room where excellence has no seasonal beginning or end. Inside Vail’s iconic Sonnenalp Hotel and with a deck that perches over Gore Greek, the breakfast setting lets you take in the sounds and smells of summer — and maybe even the sight of a kayak or raft cruising by on the creek.
Variety is the theme of any good breakfast, and you’ll discover it here in a wide selection of dishes, including made-to-order omelets, cheese blintzes, a Sunday smoked salmon special, waffles, potatoes, granola, cereals, salads and more. Plus, if you’re a lover of eggs Benedicts, the regular menu has several enticing options that can be ordered à la carte, along with mimosas and Bloody Marys. For guests looking for a lighter option, the Sonnenalp offers a continental buffet that includes fresh fruit, yogurt and cereals.
With breakfast at the Sonnenalp, you’ll also find a few standout additions that showcase a commitment to house-made quality and European flair. The restaurant’s own muesli is a healthy option that includes hearty whole grains, crunchy diced apples, raisins, nuts and a touch of cinnamon. And with samplings from the cheese or charcuterie boards, you’ll discover rare finds such as the German-imported Landjäger sausage, a true Bavarian treat.
“We create an experience here, and our Bavarian atmosphere plays into that,” says Executive Chef Florian Schwarz. “Our brunch variety is the biggest in the valley, and it’s got European flair that you won’t find elsewhere.” Schwarz also notes that healthy choices and several gluten-free options abound at this feast that “goes way beyond the typical American brunch.” With the Sonnenalp’s four restaurant options, breakfast is available daily; Bully Ranch is open for lunch and dinner; Swiss Chalet for après and dinner; and Ludwig’s is open for dinner in the winter months with gluten-free fine dining.
At the Sonnenalp, the little things matter. Spotless copper pots shine on the serving line, and ornate patterns are carved into the wood that trims the doors. Female waitstaff wear dirndls, traditional Bavarian dresses, while pouring steaming coffee into hand-painted tableware that’s crafted in Germany specifically for the Sonnenalp. All of these things come together, giving the sense that the Sonnenalp is an otherworldly place where brunch — along with all of its accouterments — is to be adored.
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