The Pottery Alpine Restaurant

The Pottery runs two services off one alpine kitchen: breakfast and brunch every morning, and a fuller dinner on weekends, when the mountain crowd trades a fast plate for a planned one. This is a resort dining room set inside Blue Mountain Inn that cooks like it means the alpine part, not like a ski hill obliged to feed its guests. The proof shows up early at dinner, in a fondue pot built for a table to take apart — mini meatballs, Bierworst salami, pretzel, gnocchi, baby potatoes, apples and grapes around house-made Swiss cheese sauce.

Brunch is where most guests meet the kitchen first. The Pottery Benedict trades the usual shorthand for something specific — toasted sourdough under two fried eggs, avocado, a slick of garlic and chili oil, fresh berries and cottage cheese alongside. The Smoked Salmon Benedict keeps the form classic, with poached eggs, sautéed spinach and Champagne hollandaise on a toasted English muffin. Beyond the Benedicts, the morning runs to omelettes, cinnamon buns and a coffee service built for lingering. Dinner widens the range. House-made Mountain Spatzle comes sautéed in brown butter and garlic white wine with roasted cherry tomatoes, Grana Padano, shallots and herbs, vegetarian until you add chicken or shrimp. The Flammkuchen reads like carbonara pressed onto a flatbread — alpine cheese sauce, bacon, caramelized onions, a rich egg-yolk finish. Local trout from Spring Hills lands with tri-coloured herbed potatoes, grilled lemon and garlic green beans.