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The Bavarian Restaurant at Taos Ski Valley

the Alps

You'll find Bavarian hospitality at its warmest in our acclaimed restaurant, where a wait staff clad in lederhosen and dirndls dispenses German specialties in an ambience of pure Gemütlichkeit at the base of Taos Ski Valley. Wooden beams and log construction underscore the lodge atmosphere, while an authentic Kachelofen, a Bavarian tile stove, envelops the room with its gentle warmth. Our sunny deck is equipped with warming lamps that let guests enjoy outdoor dining in all but the most inclement of weather.

The gourmet menu features refined German dishes that are hearty but never heavy, a perfect way to enjoy a midday respite or replenish your strength after an active day on the ski slopes or the hiking trails. Choose among such offerings as Sauerbraten, Wienerschnitzel, or Käsespätzle, accompanied by a selection from our fine wine list or one of our specially imported beers from the Spaten Brewery in Munich. We also feature a full bar. For those who prefer a more American meal, we offer salads, sandwiches, and burgers.

2015 Summer Season


Open Thursdays through Sundays.
Lunch 11:30am - 4:30pm.
Apres 4:30pm - 5:30pm.
Dinner 5:30pm until closing.

Open Mondays serving lunch only 11:30am - 4:30pm, through September 7.

Beginning July 12, serving Sunday Brunch from 11:30am - 2:00pm. Both Brunch Menu and the Regular Menu available.

Sustainable Sunday Dinner Series every Sunday through September with one seating at 5:30pm. Pre fixe menu only.

We highly recommend dinner reservations.
Please call (575) 776-8020 or (888) 205-8020.


Summer Dinner Menu

2015 / 2016 Winter Season


Open Daily
Lunch is served from 11:30am to 3:30pm.
Drinks and aprés-ski snacks are served from 3:00pm to 5:00pm.
Dinner is served from 5:30pm until closing.

We highly recommend dinner reservations.
Please call (575) 776-8020 or (888) 205-8020.
We provide a complimentary dinner shuttle from the base area of Taos Ski Valley.

Bavarian Restaurant    Bavarian Bar

New York Times Review

The sun-soaked deck of this lodge and restaurant at the base of the Kachina lift, is straight out of the Alps. Waiters in lederhosen and dirndls serve up hearty portions of jagerschnitzel, kasespatzle and draft beer from the Spaten brewery in Munich.

How many ways can you serve sausage? You can have a salad with a knackwurst sliced down the middle and grilled to a faint brown on the flat sides. You can add wurst to your pasta. And to your soup. Or serve straight with fries. There's no end to the possibilities. And after a freezing morning on the vertiginous runs of Taos Ski Valley, you might feel you want them all. Nor would you be disappointed if you did, at this restaurant.

The best way to arrive at the Bavarian is on skis, as most lunchers do. To come out of the biting cold into the ornate wooden structure is like stepping into an Alpine fairy tale. Fat beams with big cracks, a tiled stove in the middle of the back wall - and not just some pint-sized wood-burner this, but a major architectural feature, the kind of behemoth a family of Russian peasants could have slept on. Above, various wooden sleds and sleighs perch on the beams and joists. It's a cozy, bustling chalet. Among the crowd of thawing diners, dirndl-clad waitresses and waiters with lederhosen spin with frothy steins of ale, hot skillets and bowls of soup whose steam is cut by the mountain sun streaming in the windows.

The food here is exactly what a skier wants. Hot potato soup with a hint of sour cream and slices of bratwurst. Thick, blood-dark goulash soup, with tender hunks of beef, lively with paprika. A basket of excellent sourdough rye bread. And spaetzle - something like miniature gnocchi that come in a hot heap resembling scrambled eggs, served on a scalding skillet held in a wooden frame. The weary skier is liable to revive at the first mouthful, proving once again that where cooking is concerned, the indigenous or endemic is generally best. A large plate of slightly tart apple strudel, with ice cream and a zigzag drizzle of strawberry coulis, adds fortification for the slopes, along with a big cup of coffee.

Frommer's Review

Bavarian Deck

Enter through 300-year-old castle doors into a high alpine world full of Bavaria. This restaurant, sitting high above Taos Ski Valley at an elevation of 10,200 feet, feels both rustic and elegant. The beamed ceilings, aged pine paneling, and an antler lamp all set around an authentic kachelofe (a Bavarian-style stove), help create the atmospheric scene. Service is uneven but well intentioned. At lunch, the porch fills with sun-worshipers and menu choices include traditional foods such as goulash (a hearty beef and paprika stew) and spaetzle (Bavarian-style pasta). Dinnertime brings classic dishes such as Wiener schnitzel (Viennese veal cutlet) and sauerbraten (beef roast). Most entrees come with a potato dish and fresh vegetable. For dessert, try the apple strudel. Accompany your meal with a selection from the well-chosen European wine list or with a beer, served in an authentic stein. The road to the Bavarian is easily drivable in summer. In winter, most diners ski here or call to arrange for a shuttle to pick them up at the Taos Ski Valley parking lot. Proust!