Last ski season, Aspen saw a wave of noteworthy restaurant openings marked by the arrivals of Wayan by Cedric and Ochi Vongerichten, Zigzag by chef Romain Pavée, and the long-awaited Sant Ambroeus Restaurant. This winter, it continues to attract iconic eateries by familiar faces looking to make their mark on the star-studded city.
Related: Aspen’s food scene soaring above its après-ski culture
The big hitters, which we profile below, include chef Ludo Lefebvre, who brings his celebrated L.A. institution Petit Trois to The Mollie boutique hotel; chef Mawa McQueen, who returns with a revival of Mawita inside her Michelin-recommended Mawa’s Kitchen; and chef Nobu Matsuhisa, who will debut a brand new concept in Aspen called Yuki.
But there is plenty more as well. New York City pizza institution Rubirosa opened Mt. Rubirosa at the base of the Aspen Mountain gondola in The Residences at Little Nell in early December, serving Italian-American staples like its famous TIE-DYE Pizza.
Paris’ legendary Caviar Kaspia will bring its signature fine-dining to the Snow Lodge’s Jade Room at the St. Regis Hotel from Dec. 12 to March 29, 2026, with formal dining during the week and a new Club Kaspia concept on the weekends. And there’s even a new bagel shop in town, Silvers, that debuted in August with a menu that includes an open-faced bagel loaded with caviar.
Petit Trois is a slice of Paris
French-born chef Ludo Lefebvre debuts Petit Trois in The Mollie boutique hotel on Dec. 10. The Michelin Bib Gourmand concept is well-known in Los Angeles, where it opened an intimate, 21-seat counter in Hollywood in 2014, and a larger brasserie-style location in Sherman Oaks in 2018. The cozy Aspen outpost is its first outside of L.A.
Petit Trois is “my version of a Parisian bistro,” said Lefebvre.
The menu will stay true to the original with items like Burgundy Escargot, the famed Petit Trois Omelet, and the decadently messy Big Mec – which is frequently cited by food writers as one of the best burgers in the country. “Expect 80% classic dishes and 20% local, creative, seasonal dishes,” the chef said.
Unique to the Aspen menu will be items like foie gras and Colorado lamb.
“We can’t serve foie gras in California, so I am looking forward to adding that to the Aspen menu. I am currently working on a foie gras ‘Pot-au-feu’ with truffle broth,” he continued. “It is important to me that these be as fresh and local as possible. … Of course, I will use Colorado lamb and am currently developing a poached and grilled rack of Colorado lamb with hay.”
It wouldn’t be an Aspen joint without après-ski specials. Lefebvre teased items like “a gooey, cheesy tartiflette” to be enjoyed after a day on the slopes, as well as merch that reflects the town’s style, like cashmere baseball hats.
The extensive wine list, curated alongside Master Sommeliers and Little Nell alums Dustin Wilson and Sabato Sagaria, is focused on French and California wines, with an emphasis on by-the-glass selections from top producers.
The 55-seat dining room features the green, brass and leather accents found at the L.A. locations, with additional seating on two outdoor patios. There is also a small cafe and bar that will serve breakfast and lunch.
“Colorado and Aspen both hold special places in my heart,” said Lefebvre, who also helms Chez Maggy inside the Thomson Denver hotel. “I’ve spent summers and winters in Aspen and love that it has something for everybody year-round. I’ve always been drawn to the mountains, and ice sports are a huge part of my life – my wife and I spend most weekends at the hockey rink watching our kids play. Aspen also reminds me of the ski culture we have in France, so it feels like a natural fit for Petit Trois.”
Mawita focuses on Spanish tapas
Cote d’Ivoire-born chef Mawa McQueen launched Mawita in the former event room of her Michelin-recommended Mawa’s Kitchen on Dec. 11. She will also unveil a new format at Mawa’s Kitchen, a multi-course tasting menu, later this month.
The two concepts will share an entrance at their location near the Aspen/Pitkin County airport, but offer distinct experiences. Think of Mawa’s as the sophisticated older sister of the two, while Mawita is the lively younger sibling. Inspired by the coastal fare of European cities like San Sebastián and Biarritz, Mawita will feature tapas like Iberico ham, truffle grits croquettes, Gambas al Ajillo, grilled butternut squash with chimichurri, poached egg and prosciutto dressed with grilled leek vinaigrette, and McQueen’s crowd-favorite Chicken Yassa – all for around $20 a piece. There will also be a small selection of larger plates, like paella.
“I love San Sebastian, it’s my favorite food scene, [and] there is no small tapas place in Aspen,” said McQueen, who wants to provide an elevated yet affordable experience. “I want people to know that downtown Aspen is not the only place where you can find great food” in the area.
The space’s more casual ambiance is even reflected in the name, Mawita, which is a nickname given to the chef by her close friends and family. “My staff calls me Mawita, and it’s very endearing,” she shared.
The casual concept was originally housed in the Collective in Snowmass Village for two-and-a-half years before closing this April. Back then, it served tacos and Mexican-inspired cuisine. After it closed, she opted to “divide and conquer” Mawa’s Kitchen to make room for the reinvented tapas bar.
McQueen’s team put just as much effort into the beverage program as it did into the dishes, with European wines, white and red sangrias, and a cocktail list featuring flavors like hibiscus and lychee, all created by McQueen’s brother, Zak Sidibe, and her husband, Daniel McQueen.
Mawa’s Kitchen, meanwhile, will feature rotating, hyperseasonal dishes. The new tasting menu format will start at $148 per person. Some inaugural dishes include a scallop dish prepared two ways; a plantain-charcoal bread course; guests’ choice of four rotating protein entrees (think wagyu and red snapper with caviar beurre blanc); plus mignardise (small desserts) and an African tea service.
“We’re going to start in France and finish in Africa. The meal will accentuate French and Mediterranean [food], and spices from Africa with French technique,” she said.
The two concepts create one global experience, she added. “Start with drinks at Mawita, then go to Mawa’s Kitchen if you want the full dinner. Or just stay for small plates. It’s whatever mood you’re in.”
Yuki shows a new side of chef Nobu
Tucked above Belly Up Aspen, Yuki debuted in late June as the latest project from world-renowned chef Nobu Matsuhisa and longtime Aspen restaurateurs Michael Goldberg (owner of Belly Up) and Todd Clark. Goldberg’s sons, David and Danny, are also partners in the venture.
The restaurant’s name, Yuki, which means “snow” or “happiness” in Japanese, comes from part of Nobu’s given name, Nobuyuki. A reference to his surname, “matsu” (“pine”), in the logo and in the 75-year-old, 12-foot-tall Japanese black pine bonsai at the entrance.
“Nobu was part of this from start to finish in terms of the design and feel of the space, and the kitchen in particular,” Goldberg said.
The eatery seats 90 indoors and 55 on the patio. “It looks cosmopolitan…contemporary, but comfortable,” Goldberg said. Clark added that the clean lines and Japanese simplicity create a modern aesthetic that makes Nobu feel at home.
While Goldberg and Clark’s ties to Nobu span nearly three decades – managing partners in Colorado’s Matsuhisa locations in Aspen, Vail, and Denver – Yuki represents a break from sushi-bar expectations. The menu is broad, playful, and inspired by the team’s travels and culinary instincts. Goldberg recalls its impetus: a paella he tried at Nobu Melbourne years ago.
“I was curious why a Japanese restaurant would have paella,” he said. “I like doing things that aren’t just Japanese, but have a Nobu influence, his take on cuisines from other parts of the world.”
The menu ranges from carpaccio and dumplings to Kakiage, katsu sandos, and an array of A5 Wagyu steaks and fish like branzino and whole snapper. And it features family-style dining, allowing guests to graze or build a longer, multi-course progression. The most surprising offerings may be the pizzas, which include a Neapolitan shiso and a tuna-topped pie with serrano peppers.
The beverage offerings match the menu’s global ambitions. Overseen by Master Sommelier Jay Fletcher, who also leads Matsuhisa Colorado’s wine program, it features an extensive global wine list, sake, spirits, and cocktails like the vibrant Sol Refresher, made with Aguasol Reposado, St. Germain, prickly pear and agave.
“The more Aspen is viewed as a great food scene, the better it is for us,” said Goldberg. “The idea that there are new styles and people from outside of Aspen, as well as expanding from within Aspen, just adds to the excitement.”