La Nonna Ristorante Vail

"When La Nonna Ristorante replaced Campo de Fiori, longtime chef Simone Reatti remained through the overhaul, eventually becoming a co-owner. Growing up in Cortina d’Ampezzo, he learned to cook from his nonna, whom he honors through a menu of rustic Italian cuisine. Dinner features Reatti’s favorites from his native village in the Dolomites, including fresh pasta made daily (using Molini Pivetti flour from Italy)." - Katie Shapiro

"La Nonna is a Vail date night staple, built on olive oil-dipped focaccia and sips of housemade limoncello. Try for a spot on the top level of the dining room, or grab one of the coveted bar seats to feel like a regular—or at least like you own a vacation home here. Order the grilled Spanish octopus in red pepper-infused oil, and always tack on some pasta, like the tagliatelle with braised wild boar ragu or a mushroom ravioli swimming in cream sauce and white truffle oil. They have a great wine-by-the-glass menu that’s (big surprise) filled with interesting Italian options." - Kim Fuller

"When La Nonna Ristorante replaced Campo de Fiori, longtime chef Simone Reatti remained through the overhaul, eventually becoming a co-owner. Growing up in Cortina d’Ampezzo, he learned to cook from his nonna, whom he honors through a menu of rustic Italian cuisine. Dinner features Reatti’s favorites from his native village in the Dolomites, including fresh pasta made daily (using Molini Pivetti flour from Italy)." - Katie Shapiro

"When La Nonna Ristorante replaced Campo de Fiori, longtime chef Simone Reatti remained through the overhaul, eventually becoming a co-owner. Growing up in Cortina d’Ampezzo, he learned to cook from his nonna, whom he honors through a menu of rustic Italian cuisine. Dinner features Reatti’s favorites from his native village in the Dolomites, including fresh pasta made daily (using Molini Pivetti flour from Italy)." - Katie Shapiro

"La Nonna is a Vail date night staple where you can drink a glass of Italian wine, dip some fluffy focaccia in olive oil, and sip housemade limoncello. Try for a spot upstairs, where there’s more room to spread out, but know that even if you post up by the bar, you'll get excellent service that’ll make you feel like a regular—or at least like you own a vacation home here. Start with some grilled Spanish octopus in red pepper-infused oil, and always get some pasta like the tagliatelle with braised wild boar ragu or a mushroom ravioli swimming in cream sauce and white truffle oil." - kim fuller