Terra Bistro

  • home-pork
  • home-duck
  • home-salmon
  • big-bar
  • big-diningroom
  • home-smores
  • Terra Bistro Vail Dessert
  • Terra Bistro Trout
  • Terra Molten Cake

Terra Bistro is truly committed to the highest quality natural and organic ingredients available.

Our Chefs diligently research the origins, treatment, cultivation, and harvest methods of everything we purchase. The heart and soul of Terra Bistro lies in our dedication to forming alliances with farmers, ranchers, fisheries, and suppliers who care for their ingredients and products in accordance with our core values. As a result, our recipes and menu items are developed from a foundation of perfect beginnings.

OG2 = 90% Organic

Approximately 90% of our ingredients are cultivated using certified organic methods.

House Crafted & Cultivated

We’re growing your quinoa sprouts right here in our kitchen. Also in-house, Ben is brewing his “Crazy Bald Head” Ginger Beer and Hard Grape Soda, and he is Barrel Aging Whiskey for your “Old Fashioned Sour” – all showcased on our specialty cocktails list.




Terra Bistro Recipes


Motivated Cellar


Local Farm Partners


Ben’s Place




Terra Bistro on Facebook

50% off dinner entrees at Terra Bistro! Call (970) 476-6836 to make your reservation! ... See MoreSee Less

2 months ago

Vail CHicago Pizza, Kathy Prodajko Williamson and 1 other like this

Vail Mountain Lodge & SpaHi Marti! The special is for all entrees, and is valid through November 20, 2014. Thanks for asking! :-)2 months ago

Marti Kirschbaum MarkusAwesome deal! Our hotel concierge is making a reservation for us for later in the month.1   ·  2 months ago

Marti Kirschbaum MarkusWhen does the 50 percent off promotion run until? Are all entrees included? Thanks!2 months ago

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Terra Bistro
Terra Bistro Terra Bistro 107 reviews Terra Bistro on Yelp
Peter A.'s Review Peter A.
5 Stars

Went up the Mountain (tm) to take Momma in for shoulder surgery, deciding to go up a day early for an easy transition to the hospital and to check out this...

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