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Read more about The Blonde Bear Taven story.


Fresh ingredients from right down the road.

Café Naranja

With pastries & cereals baked fresh every day.


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Welcome to The Blonde Bear Tavern

Skiing originated in Europe and was refined in world-famous resorts throughout the Alps.  Our menu gives you a taste of classic dishes from those regions interpreted through the casual laid-back attitude for which Taos Ski Valley is known.

Executive Chef Jon Mudder is returning for his tenth season in Taos Ski Valley, hailing from his celebrated Italian restaurant Bellavitae in New York's Greenwich Village.  He oversees both The Blonde Bear Tavern and Café Naranja. His reputation prompted New Mexico magazine to write, "Mudder has been raising the quality of food at the Edelweiss restaurants to levels that approach TSV's altitude," naming him one of the seven "Chefs to Watch" in the state.

Luxury travel website opined: “The Blonde Bear Tavern personifies the unique personality of Taos Ski Valley like no other.  Chef Jon Mudder has transformed this once-sleepy restaurant into a world-class destination that is now known throughout the Rocky Mountains for its critically-acclaimed food.”

"We call it 'Alpine Comfort Food,'" says Chef Jon.  "The flavors are very familiar to the American palate, but the origins – like those of Taos Ski Valley – are European.  We add some American classic dishes, too.  When designing the menu, I asked myself, 'After a day of skiing one of the world's famously challenging mountains, what would I want to eat?'"

Our from-scratch menu features ingredients sourced locally in New Mexico whenever possible. The Tavern's wine list is carefully crafted to pair well with the menu, featuring wines from France, Italy, Austria, Spain, and the United States.

Chef Jon also writes a blog where he shares recipes, cooking techniques, and other tidbits, including high altitude baking tips and wine reviews.