Allred's
Fine dining restaurant · Mountain Village ·
Elevated American dining with panoramic mountain views.
Elevated American dining with panoramic mountain views.
"Reached via gondola to St. Sophia mid‑mountain, this is Telluride’s most famous dining room, where antler chandeliers and sweeping, snowcapped Rocky Mountain views frame Colorado rack of lamb and bourbon‑marinated elk strip‑loin; in winter, I book lunch to savor the panorama before the early sunset in December and January." - Elise Taylor
"An on-mountain restaurant accessed via the town gondola that highlights expansive San Juan Mountain views and serves as a notable lunchtime destination for visitors seeking elevated scenery with their meal." - Brandon Perlman Brandon Perlman Brandon Perlman (also known as Mr. Luxury Ski) is one of the world’s foremost experts on luxury travel, specifically the upper echelons of ski, alpine culture, and outdoor lifestyle. Brandon has been an editor at notable publications like Departures. Travel + Leisure Editorial Guidelines
"If you're after dinner with a view, head to Allred's, a mid-mountain restaurant accessible via the town's free gondola; with floor-to-ceiling windows it offers farm-to-table cuisine paired with excellent wines—winter brings a prix fixe dinner menu while the bar serves à la carte options." - Evie Carrick Evie Carrick Evie Carrick is a writer and editor who’s lived in five countries and visited well over 50. She now splits her time between Colorado and Paris, ensuring she doesn't have to live without skiing or L'As du Fallafel. Travel + Leisure Editorial Guidelines
"Perched at 10,551 feet, Allred's pairs award-winning wines with tableside panoramas from its mountaintop setting." - Kelly Bastone
"For a memorable dinner I reserve a table at Allred’s, perched midway between gondola stations at 10,551 feet with stunning sunset views of the Uncompahgre National Forest; the experience is top-notch (there’s even a roaming sommelier) and the set seasonal menu features dishes like beef tenderloin tartare with cornichons and quail egg and a juniper-bourbon marinated elk loin with butternut squash farro risotto." - ByMarissa Wolkenberg