The perfect day of Deer Valley corduroy slopes must end, but when the lifts close, it’s time to après! Just when you think you are underdressed for après at Troll Hallen at Stein Eriksen Lodge, think again. Come as you are, still in your ski gear, your lounge wear and it has even been said that some après in their robes and slippers. Troll Hallen is nestled amongst the impressive grand lobby and lounge area at Stein Eriksen Lodge and all are welcome to enjoy après delights, a craft cocktail and live music daily.
Relax into the large leather chairs and enjoy the ambiance while being warmly welcomed by the friendly and knowledgeable staff that Stein Eriksen Lodge is known for. With a wonderful array of après choices boasting traditional Scandinavian flavors including cured meats, cheeses and Swedish meatballs to old world favorites like Swiss Raclette and a spin on French onion dip.
At the top of the menu is their signature fondues. The Stein’s Fondue, a classic European style with Gruyere and Emmenthaler cheeses and an undertone of Kirsch served with broccoli, potatoes and chunks of locally made Volker’s bread. If you happen to have a more “American” palate, try the white cheddar and stout fondue, a bold pairing of sharp cheddar and Guinness.
A full bar, signature cocktails and wines are available to wet your whistle after a long day of play. If you are having a hard time choosing what to pair with your late afternoon snacks, ask the well-informed staff. We inquired what to pair with the two fondues. For the Stein’s Fondue, try a Red Rock Brewery Frolich Pils if you are a beer connoisseur. The Hewitson LuLu Sauvignon Blanc from Australia is a light and refreshing wine selection. For the cheddar and stout fondue, the recommendation was a local IPA like Squatters Hops Rising Double IPA or Red Rock Elephino Double IPA. A great wine pairing would be something a bit rounder with acidity like the Château Recougne Bordeaux Blanc from France or Domaine Talmard Chardonnay from France.
For those of you with a sweet tooth after a day on the slopes, go ahead and dive into the chocolate fondue paired with fruits, cheesecake bites and housemade marshmallows. All three fondues feed up to 4 hungry people, and don’t be shy, if you need a spoon, ask and they will deliver.
Après runs from 3pm-5:30pm with live, local music daily. From 5:30pm-6pm enjoy craft cocktails, wine and beer as the kitchen prepares for their amazing dinner service in Glitretind Restaurant. There are no reservations for après, so we recommend coming as you are early to get the best seats by the big windows to watch the sun set over the mountains.
MEGHAN DE BRUIJN, Dishing Park City Marketing Coordinator
Eat, ride, sleep, rinse, repeat. That is Meghan's motto. If you don't spy her at a local Park City restaurant photographing, eating then blogging about an amazing local eatery, you will find her horsing around with her little Mustang pony Napoleon and black lab Dakota. A 30 year local, Meghan loves to follow the ever-evolving epicurean culture of Park City and the surrounding areas.