Dining/Drinking

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photo: Jeremy Swanson

The new restaurants in the Base Village include Sweet Life, Sneaky’s Tavern, Base Camp Bar & Grill, and Buchi’s.

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photo: Jon Whittle

Forstreiter Grüner Veltliner Reserve Tabor 2008; $36
Aromas of yellow apple and dried herbs. Lively acidity with flavors of white pepper and savory spice on the palate, and a lingering finish. Pair with a lighter fish preparation, like slow-cooked salmon with sour cream and cucumbers.

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photo: Courtesy of El Paradiso

Restorant Alpetta, on Corvatsch mountain, is perhaps the best example of this; don’t miss the taxidermy upstairs. 

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photo: Courtesy of Canihan Family Wines

There’s no better gift for a wine-obsessed skier than a bottle from a ski-obsessed winemaker, and for that, there’s no better place to look than northern California. There, the ­winemaking community counts alpine racers, ski patrolers, and mountaineering experts among those who taste, blend, and age. 

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photo: Courtesy Andy Blanton

Twelve years ago, Andy Blanton passed through Glacier National Park and into Whitefish, Montana. He was 23 years old, a graduate of the Culinary Arts Institute of Louisiana, and already a six-year veteran of restaurant kitchens — and he was looking for a mountain town to call home. “It blew me away,” he says.

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photo: Courtesy of Alyeska Hotel

Restaurants