About Us

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The Blonde Bear Tavern at the Edelweiss Lodge and Spa

This winter the Blonde Bear will be open each Thursday through Monday for apres ski and dinner delights. Chef Bill Hartig is putting the finishing touches on his all new menu with a focus on Italian cuisine. Check back soon to see the full menu.

The Blonde Bear Tavern is open for the winter season with a reduced scheduled (Thursday through Sunday) until mid-December. As of December 15th the weekly schedule will be each Thursday through Monday from 3pm to 9pm (bar until closing).

Meet Our Chefs

Bill Hartig
Executive Chef
Chef Bill has years of experience in the kitchen and is a firm believer in "from scratch". He makes all our breads and sauces from scratch and is not offended when someone says "the bread was the best part".

Steve Zell
Wine Steward/Maitre D
Steve has spent many years honing his skills in the wine, spirits, and beer industry. He has been instrumental in meticulously crafting our wine list featuring wines from France, Italy, Austria, Spain, and the United States.

Mentions & Awards

Freeskier Magazine

The Blonde Bear Tavern named Best Après Ski in New Mexico by Freeskier magazine.
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The New York Times

". . . the best food is at the Blonde Bear Tavern in the Edelweiss, with entrees like whole rainbow trout with red grapes and balsamic sauce or flatiron steak with Italian salsa verde."

"For breakfast, go to Café Naranja in the Edelweiss, which serves entrees like pancakes made from organic Hopi heirloom blue corn and whole piñon."
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New Mexico Magazine

According to many reports, the Blonde Bear Tavern has been raising the quality of food at the Edelweiss restaurants to levels that approach to TSV's altitude.
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CondeNast Traveler

Often overlooked in the base village is the Blonde Bear Tavern, inside the Edelweiss with fine-yet-fortifying fare . . .
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