La Nonna Vail
About
La Nonna, Italian for grandmother, is executive chef and owner Simone Riatti's restaurant on Meadow Drive, where he cooks the recipes he learned in his youth with his own nonna. Every pasta is made fresh in house each day with Pivetti flour from Italy.
It is a small, lively dining room rather than a hushed one, and it suits couples and small groups of up to four who book ahead. Larger parties are hard to seat here, and the restaurant does not take private events.
The menu
Antipasti include beef tartare with black truffle aioli, grilled Spanish octopus, fried calamari and homemade lemon ricotta. The pastas are the centre of the meal: gemelli with vodka-flambéed prosciutto in a light pink sauce, tagliatelle with wild boar ragù and ravioli with three mushrooms. The menu also has risotti and secondi, and meatballs of wagyu, Colorado lamb and veal over taleggio polenta.
The bar
The fully stocked bar pours Italian and domestic wines from a long list, imported and Colorado beers and cocktails such as an Emilia Spritz made with Lambrusco and a smoked mountain Negroni. There are non-alcoholic cocktails as well.
Booking a table
Dinner is served Monday to Saturday. The restaurant strongly recommends reservations, which open 30 days ahead by phone or OpenTable after 3 p.m. Tables are held for a set time by party size, and prime times go early, especially on holiday weekends. Patio seating cannot be reserved. La Nonna also closes for part of the spring off-season. The FAQ has the details.
Cook at home
For a night in, the Cook at Home menu sells the same fresh pastas (gemelli, rigatoni, linguine and tagliatelle) with sauces such as the beef and bison Bolognese, vodka and prosciutto or wild mushroom cream, in two- or four-serving portions. Order 48 hours ahead and pick up early in the evening.
Sources: home, dinner menu, bar, cook at home menu, reservations and hours. Checked September 23, 2026.
Contact Information
Vail, 81657
La Nonna Vail
La Nonna Vail
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About La Nonna Vail
La Nonna, Italian for grandmother, is executive chef and owner Simone Riatti's restaurant on Meadow Drive, where he cooks the recipes he learned in his youth with his own nonna. Every pasta is made fresh in house each day with Pivetti flour from Italy.
It is a small, lively dining room rather than a hushed one, and it suits couples and small groups of up to four who book ahead. Larger parties are hard to seat here, and the restaurant does not take private events.
The menu
Antipasti include beef tartare with black truffle aioli, grilled Spanish octopus, fried calamari and homemade lemon ricotta. The pastas are the centre of the meal: gemelli with vodka-flambéed prosciutto in a light pink sauce, tagliatelle with wild boar ragù and ravioli with three mushrooms. The menu also has risotti and secondi, and meatballs of wagyu, Colorado lamb and veal over taleggio polenta.
The bar
The fully stocked bar pours Italian and domestic wines from a long list, imported and Colorado beers and cocktails such as an Emilia Spritz made with Lambrusco and a smoked mountain Negroni. There are non-alcoholic cocktails as well.
Booking a table
Dinner is served Monday to Saturday. The restaurant strongly recommends reservations, which open 30 days ahead by phone or OpenTable after 3 p.m. Tables are held for a set time by party size, and prime times go early, especially on holiday weekends. Patio seating cannot be reserved. La Nonna also closes for part of the spring off-season. The FAQ has the details.
Cook at home
For a night in, the Cook at Home menu sells the same fresh pastas (gemelli, rigatoni, linguine and tagliatelle) with sauces such as the beef and bison Bolognese, vodka and prosciutto or wild mushroom cream, in two- or four-serving portions. Order 48 hours ahead and pick up early in the evening.
Sources: home, dinner menu, bar, cook at home menu, reservations and hours. Checked September 23, 2026.