Sometimes you need a break…a break from cooking dinner, a break from the daily grind. Thankfully I was asked to enjoy a staycation on The Peaks Resort, right in my very backyard in Telluride, Colorado. What’s so nice about being a tourist in your own town is the new perspectives that can be found. I was treated like a princess at The Peaks Spa starting with a relaxing massage, followed by a shellac mani & pedi.
All that pampering had me all excited to ready, set, roll out to dinner in the hotel’s restaurant Altezza (Altezza means “height” in Italian, very fitting for the high pistes surrounding Telluride) The meal was perfectly prepared by Executive Chef Bayle and his team. Chef Bayle “Aims to produce honest and delicious food using clean and healthy ingredients” Mission accomplished Chef!
Take a peek, I took heaps of photos!
Once we sat down, we were greeted with a selection of refreshing cocktails, including one of the signatures called the Blues & Booze. This craft cocktail is a combo of Bulleit bourbon, mint, hibiscus water and blueberries. The conversation flowed as we caught up on the day.
There were plenty of ohhhh’s and ahhhh’s about the are epic sunset views of 14er Wilson Peak & surrounding San Juan mountains.The restaurant has stunning panoramic floor to ceiling windows.
Chef dazzled us with a plentiful assortment of mountain inspired appetizers. Ingredients are sourced as locally as possible.
This crispy flatbread was to die for! It was hard to stop eating it, but we knew a huge meal was coming our way!
COLORADO ELK CARPACCIO with crisp capers, rosemary juniper aioli and local greens…
CHARCUTERIE PLATE which included cured local meats, Colorado honeycomb and IPA mustard…
STEAMED MUSSELS with chicken & fennel Italian sausage, arrabbiata tomato sauce & grilled baguette…
This fresh salad was the perfect compliment to the heavier dishes.
AVOCADO & GRAPEFRUIT with toasted quinoa, fennel, radish, sea salted almonds, preserved lemon & honey vinaigrette…
PANZANELLA with tomato,| cucumber, red onion, goat feta, sea salt, olio verde, basil and ciabatta…
The entrees selected for us were diverse and mouthwatering! Spaghetti Puttanesca has always been my favorite pasta & this one was gone in seconds…
WILD ALASKAN HALIBUT cornmeal encrusted, white truffle creamed corn, hazelnut gnocchi, broken saba & pine nut vinaigrette…
COLORADO STRIPED BASS with garbanzo, pancetta, chili & raisin braised kale and blood orange-avocado oil
BOULDER FARMS HALF CHICKEN al mattone, grilled baby carrots, creamy polenta & agrodolce…
This setting is gorgeous no matter what the season!
This meal was rounded out with some very creative desserts including this fruity granita with a matcha sponge cake. Love the layers in a jar!
This Cherry Panna Cotta was silky, decadent and each spoonful was heavenly…
After dinner we climbed into our cozy room & drifted off to a blissful sleep. BIG thanks to Chef Bayle, Telluride Ski Resort and the team at The Peaks Resort for this wonderful experience!
To book a stay at The Peaks Resort please visit their website.
So much great looking food!
What a great trip!!
What a wonderful staycation! Gorgeous photos!