A Winter Evening. Elevated… Open only for the winter season, Ludwig’s Elevated Dining is an intimate, slow-unfolding dinner experience shaped by European finesse and Colorado’s finest ingredients. A softly lit retreat in the heart of Vail, it’s the insider reservation guests return to year after year. When looking for things to do in Vail in the winter, a dinner at Ludwig’s Elevated Dining shouldn’t be missed!
Address and Contact Information
Address: 20 Vail Rd, Vail, CO 81657
Phone: (970) 479-5461
Website: https://sonnenalp.com/dining/ludwigs-elevated-dining/
Menu Photos
Order and Reservations
Reservations: opentable.com
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Ludwig’s Elevated Dining | Fine Dining in Vail Village – Sonnenalp Vail
Open only for the winter season, Ludwig’s Elevated Dining is an intimate, slow-unfolding dinner experience shaped by European finesse and Colorado’s finest …
Ludwigs- Elevated Dining Restaurant – Vail, CO | OpenTable
Book now at Ludwigs- Elevated Dining in Vail, CO. Explore menu, see photos and read 53 reviews: “One of our favorite places to dine whilst in Vail”.
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Reviews
Paul Lion
The fine dining aspects of this experience were exactly as expected: long wait times between courses, a calm and elegant ambiance, attentive service from our waiter, and high prices. In that regard, they delivered on the fundamentals of fine dining.
What was lacking, however, were the taste and portion sizes of the food. I understand that many fine dining restaurants serve amuse-bouche–style appetizers and shareable plates followed by a properly sized entrée, but the portion sizes here were extreme. I have posted photos of the beef broth and the Colorado lamb cheek tortellini—both were far too expensive for the amount of food provided. To be honest, the beef broth was very bland and needed significantly more seasoning and depth of flavor to justify its price.
The lamb tortellini had good flavor overall, but several members of my party (not just myself) noticed a distinct “chemical” aftertaste, which was disappointing. On a more positive note, the herb and walnut jidori chicken was very tasty and tender, and I enjoyed it quite a bit.
I also tried a piece of the porterhouse for two ordered by someone else at the table. The filet side was phenomenal—excellent dry-aged flavor and incredibly tender—though it lacked a proper sear. The New York strip side, however, told a different story: tough and chewy, and overall disappointing. This only reaffirmed my decision to order the chicken instead.
Overall, I think this experience could be elevated significantly by increasing portion sizes and paying closer attention to the finishing details of the dishes. The bread with the popcorn butter was the star of the show for most of our table—it was genuinely delicious.
For me, this restaurant is a “one and done” for now, but I would consider trying it again on a future visit to Vail if the reviews improve. Beautiful restaurant and great service, but the food needs more attention to truly justify the price.
… moreWhat was lacking, however, were the taste and portion sizes of the food. I understand that many fine dining restaurants serve amuse-bouche–style appetizers and shareable plates followed by a properly sized entrée, but the portion sizes here were extreme. I have posted photos of the beef broth and the Colorado lamb cheek tortellini—both were far too expensive for the amount of food provided. To be honest, the beef broth was very bland and needed significantly more seasoning and depth of flavor to justify its price.
The lamb tortellini had good flavor overall, but several members of my party (not just myself) noticed a distinct “chemical” aftertaste, which was disappointing. On a more positive note, the herb and walnut jidori chicken was very tasty and tender, and I enjoyed it quite a bit.
I also tried a piece of the porterhouse for two ordered by someone else at the table. The filet side was phenomenal—excellent dry-aged flavor and incredibly tender—though it lacked a proper sear. The New York strip side, however, told a different story: tough and chewy, and overall disappointing. This only reaffirmed my decision to order the chicken instead.
Overall, I think this experience could be elevated significantly by increasing portion sizes and paying closer attention to the finishing details of the dishes. The bread with the popcorn butter was the star of the show for most of our table—it was genuinely delicious.
For me, this restaurant is a “one and done” for now, but I would consider trying it again on a future visit to Vail if the reviews improve. Beautiful restaurant and great service, but the food needs more attention to truly justify the price.
Dasha Elgart
Bavarian fine dining restaurant with a romantic and cozy ambiance. The culinary offerings at this place are both elegant and comforting, with a menu that showcases creative cuisine in a unique setting.
… moreZiping Liu
The restaurant is inside another restaurant inside the hotel, is it’s a bit hard to find.
The food tastes great! Wagyu tenderloin is tender and juicy. The venison and the sauce paired with it are fantastic too. It’s dryer than beef but it’s the good kind if dry, making it more flavorful.
… moreThe food tastes great! Wagyu tenderloin is tender and juicy. The venison and the sauce paired with it are fantastic too. It’s dryer than beef but it’s the good kind if dry, making it more flavorful.
Alex O’Donnell
I had an excellent experience at Stüberl. Our server was super kind and helpful throughout our dinner. The Pinot Noir in the glass was great (and a good price). I loved the venison duo, which surprisingly was well-portioned – I didn’t feel stuffed at the end. Finally the setup was beautiful. Overall I’d come again.
… moreGarrett Ivy
I went to this restaurant on my final night at vail. It was a lovely experience, and I had the best venison & mulled wine of my life. The service was top-notch too and it had a very warm yet refined ambiance.
I will absolutely come here again on my next trip to vail.
… moreI will absolutely come here again on my next trip to vail.
Bob Abrams
Ludwig’s used to be a good place, now that it’s Ludwig’s Elevated Dining, not so much.
The menu is abbreviated, so selections are limited. It’s fancy for fancy’s sake, style over substance.
The bread was good, the olive butter concoction wasn’t.
The tuna appetizer was delicious, the artichoke, very average.
The Atlantic Dover Sole for two ($135) was only for one and my wife is not that big of an eater. It too, was just OK, which is not OK at that price.
I had a lion’s mane mushroom, which was more polenta than mushroom and it came in a sauce as thick as paste. It was only the second time I had that type of mushroom, but if it was the first, I would never have it again.
We skipped dessert, nothing looked good and there’s an ice cream shop around the corner (by the Covered Bridge bus stop.
Very pricey for what it is. If you’re willing to overpay for a great meal, try the Left Bank in the Sitzmark on Gore Creek Drive.
… moreThe menu is abbreviated, so selections are limited. It’s fancy for fancy’s sake, style over substance.
The bread was good, the olive butter concoction wasn’t.
The tuna appetizer was delicious, the artichoke, very average.
The Atlantic Dover Sole for two ($135) was only for one and my wife is not that big of an eater. It too, was just OK, which is not OK at that price.
I had a lion’s mane mushroom, which was more polenta than mushroom and it came in a sauce as thick as paste. It was only the second time I had that type of mushroom, but if it was the first, I would never have it again.
We skipped dessert, nothing looked good and there’s an ice cream shop around the corner (by the Covered Bridge bus stop.
Very pricey for what it is. If you’re willing to overpay for a great meal, try the Left Bank in the Sitzmark on Gore Creek Drive.