Utah's only Forbes five-star Hotel & Spa

7700 Stein Way | P.O. Box 3177
Park City, Utah 84060
Tel - (435) 649-3700 | Res - (800) 453-1302
Email - info@steinlodge.com
DESIGN BY TravelClick


Dining in Deer Valley

Like everything else at Stein Eriksen Lodge Deer Valley, the dining experience is designed to exceed expectations. From Forbes Four-Star dining at the Glitretind to a cozy meal in the comfort of a suite, après-ski appetizers to pre-dinner cocktails, Steins offers dining options to suit every taste.

For more casual cuisine, guests can enjoy the offerings at Troll Hallen. Lighter fare and seasonal spirits are made all the more special by gorgeous views of the Deer Valley Resort runs, casual seating and friendly atmosphere.

In-room dining represents the height of luxury and convenience and is available 24-hours a day.

Wine seminars in the on-site cellar may also be arranged for guests lead by one of the certified sommeliers accompanied by cheese course or canapés.

Stein Eriksen Lodge was one of the first luxury hotels in Utah to offer a weekly Sunday brunch. Hosted in the Four-Star Glitretind restaurant, the brunch features menu favorites and specials created by VP of Food & Beverage and Corporate Chef Zane Holmquist and Executive Chef Jonathon Miller. Sunday brunch buffet is one of the restaurant's most celebrated offerings. This extravaganza provides a wealth of treats and also features live jazz for diners' pleasure. Along with traditional breakfast items, the buffet includes a carving station, several hot entrees, a variety of salads and starches, shrimp, crab claws, salmon, fresh fruit, fresh crêpes, omelets, house made pastries, and the famous bananas foster.  Sunday brunch is from 11am-2:30pm.  For reservations and pricing, please call 435-645-6455.

Sunday brunch is $49 for Adults and $25 for Kids (5 to 12 yrs.), children under 5 are free.  Brunch hours are 11:00am to 2:30pm.

New Year’s Eve: Our New Year’s Eve celebration will be held in the Glitretind on Thursday December 31st. This year’s New Year’s Eve celebration will feature a harpist, a band, dancing and decorations. A prix fixe dinner menu will be offered in the Glitretind Restaurant. The 1st seating ($185/person) begins at 6:00 and will feature a 4-course menu and a special Kid’s Menu ($50/per child) as well. The 2nd seating ($235/person) begins at 8:00 and will feature a 5 course menu. No Kid’s Menu will be available for the 2nd seating.

New Year’s Day Buffet: Friday January 1st, 2016.  We will feature our world famous Sunday Brunch with a number of New Year specialties. ($60 Adults/$25 Kids) Reservations from 11:30 – 3:00pm.



Zane Holmquist
Vice President of Food & Beverage and Corporate Chef
Utah native Zane Holmquist is the VP of Food & Beverage and Corporate Chef at Stein Eriksen Lodge Deer Valley. In 1989 Zane participated in Salt Lake Community College’s Culinary Arts Institute culinary apprenticeship program. Zane then moved to New York to study at the Culinary Institute of America in Hyde Park. It was here that he began to develop his own unique style influenced by his Swedish heritage. In 1994 Zane returned to his native Utah and joined the team at Steins in 2000. 

Over the past 13 years, Zane has become a leader in the food industry, winning numerous awards and showcasing his work at the renowned James Beard House in Greenwich Village New York and on NBC’s Today Show. When tasked with creating seasonal menus for multiple restaurants he chooses to source ingredients from local farmers and vendors; creating a truly unique dining experience while supporting Utah’s agricultural community. 

Zane donates countless hours to charity events each year. You will find him at the Taste of the Wasatch and March of Dimes Signature Chef Gala for example. Additionally, Holmquist has instituted an externship program at Steins to develop younger chefs and encourage them to discover their own talents. He regularly hires apprentices from Salt Lake Community College’s Culinary Arts Institute to train in his kitchens. He has been a guest lecturer at the Institute and served as a member of the Salt Lake Community College’s Alumni Council. 

When he is not in the kitchen or donating his time, Zane can be found skiing or biking in this beautiful state he calls home. Most recently he has become an avid triathlete.

Jon Miller

Jonathon Miller
Executive Chef

For reservations by phone call 435-645-6455