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THIS RESTAURANT IS CLOSED The Aspen Meadows at the Aspen Institute Restaurant Review: Chef Andreas Fischbacher, an Austrian with a flair for Alsatian cuisine, has created an elegant menu for the discriminating guests who attend the high-powered international seminars at the Aspen Institute and upscale corporate groups that attend seminars at Aspen Meadows. Herb Bayers modern, museum-quality design features a bank of windows and a fieldstone terrace, both offering spectacular mountain views. Most people dont realize that this exclusive restaurant and the nearby lodging is open to the general public. The cuisine includes the sophisticated likes of escargots, and roasted chestnut soup with seared quail breast, to start, followed by such entrées as seared, marinated duck breast with a rhubarb ragout, and glazed veal loin with celery purée and asparagus. The chocolate crème brûlée took the gold at a recent Aspen chocolate classic, and the wine cellar is also an award winner. Call for reservations, as groups from the Aspen Institute often take over the restaurant.