Bosq Restaurant — Restaurant in Aspen

Bosq: A Michelin-Starred Jewel That Deserves Three

Tucked into the heart of Aspen, Colorado, Bosq is more than just a dining destination—it’s a sensory experience, a love letter to the land, and a masterclass in modern, sustainable cuisine. Led by the visionary Chef Barclay Dodge, this one-Michelin-starred restaurant sets a new standard for what fine dining should be. But make no mistake—Bosq is worthy of three stars.

Chef Barclay’s culinary philosophy is deeply rooted in foraging, sustainability, and an obsessive commitment to pristine ingredients. Every dish tells a story, inspired by the seasons, the mountains, and the global flavors he has mastered throughout his career. Ingredients are meticulously sourced, often hand-foraged from the wild, and handled with an artistry that transforms them into pure alchemy on the plate.

Expect bold yet elegant flavors, with fire, smoke, and fermentation often playing a role in the composition. The menu is ever-changing, dictated by nature rather than trends, making each visit an entirely new journey.

Beyond the kitchen, Bosq delivers hospitality at the highest level. Every member of the team exudes a passion for their craft, providing polished yet warm service that makes guests feel both at ease and utterly indulged. The intimate dining room creates a personal connection to the experience, while the impeccable wine pairings and cocktail program add yet another layer of excellence.

For those who seek an unforgettable dining experience in Aspen, Bosq is not just a recommendation—it’s a must. Michelin may have awarded it one star, but anyone who has dined here knows that Bosq is operating at a three-star level. If there were ever a restaurant poised for greater...

Service was great! Ordered Chefs menu and they accommodated my fairly extensive dietary needs . My husband had the dishes as prepared for tasting menu and often preferred my variations of the dishes.

Wine pairing- Som really friendly and had to adjust for my adaptations. Thank you for that!

I’m not sure however, if he’s tasted the Chef’s standard tasting dishes (to me a very important factor for a Michelin level dinner) to get the red wine pairing to enhance the dish. Rather, the reds fell a bit flat both in wine and food….. too white peppery, lacking structure, white pairings we unique and well selected.

Everyone has a different palete and a pairing in a way is a great learning experience for the guests. A suggestion would be to perhaps slightly adjust tastes to the palate style of guests while still allowing the talent of the Som to shine. Encourage having Som taste each standard menu dish (maybe even the Chef can make a tiny bite of the variation to taste) this could help elevate the pairings.

Ambiance amazing- sat on patio well lit and cozy with heat lamps and blankets to keep warm. Loved!

Sadly there was a table of drunken patrons causing quite the disruption and appeared to be smoking pot at table(?) and cigarettes nearby. Plus our servers we flustered by them too. This was out of control in a way of the restaurant, but when spending $1,000 for two on dinner it really leaves the memory of the dinner on the disruption rather than the food….

Congratulations on the Michelin Star! Keep working towards refining an evolving to master the level of other Michelin Star experiences we’ve had...

Excellent warm and personable service, the amount of waiters on the level of a fine dining establishment. Inventive food (with rare missteps). It’s a 35 seat restaurant decorated in modern but hardly sleek style (at the price level they could have invested a bit more in the decor beyond the sumptuous drinks menu leather covers). Food is excellent for the most part. Nordic Noma-inspired, pine cones, twigs and all. “Venison bark”, meatball “branches”, diver scallop, lobster, cauliflower amuse bouche were excellent. Missteps may be irrelevant to you as the menu constantly changes. We had elk carpaccio with brown butter bread crumbs that had a texture of sand on the teeth for a brief moment before they dissolved. Curious, but undesirable texture. Also my New York strip steak was lacking flavor. I was looking for salt on the table as it didn’t seem to have any. Sourdough bread and butter offered mid way through the dinner were curiously subpar as well. The bread resembled gluten free variety while the butter was tasteless and watery. I hadn’t encountered a good bread in Aspen at all, but ordering good butter shouldn’t be an issue. Echire or some other fine French butter is easily obtainable. I have to highlight the fact that ours was not an easy party to serve. We had 4 kids in our party and the restaurant couldn’t have been kinder nor more welcoming to them. We all enjoyed the outing and would be back if we continue to be able...