A Taste of Italy In

Breckenridge

From the team that brought you Rootstalk.

This is Mountain Italian

Radicato, the creation of Chef Matt Vawter, is a modern Italian restaurant nestled in the heart of Breckenridge, Colorado. Recently honored as the winner for the James Beard Awards' Best Chef in the Mountain Region, Chef Matt brings a wealth of culinary expertise cultivated during his fourteen-year tenure in Denver. From his role as the Chef de Cuisine at Fruition Restaurant to his tenure as the Executive Chef/Partner at Mercantile dining & provision, and now the Executive Chef/Owner of Rootstalk and Radicato, Chef Matt's culinary journey underscores a steadfast commitment to culinary excellence.

Opened in June of 2022, Radicato celebrates seasonal and technique-driven cuisine inspired by the rich culinary traditions of Italy. The name Radicato is an Italian word that means being  deeply rooted to a place. There is a passion for showcasing everything Breckenridge and Colorado has to offer. The aim is to explore the connections between farmers and diners, while providing an atmosphere that allows guests to connect with each other.  As a privately owned and operated establishment by Chef Matt, alongside partners Chef Cameron Baker and Director of Hospitality Patrick Murphy, Radicato embodies a team of hospitality professionals dedicated to curating memorable dining experiences.

A restaurant interior with a wooden table set with napkins and glasses, a black cushioned bench, a large dark green botanical artwork on the wall, dark wood trim, and wall-mounted lamps, with a doorway to the right and an exit sign in the background.

Chefs Matt Vawter and Cameron Baker have designed a menu that highlights quality ingredients and precise technique. Radicato provides warm and comfortable hospitality that aims to create memorable dining experiences. This is a space to celebrate life’s occasions or simply just to enjoy a meal after a day on the mountain. Please visit us and experience Mountain Italian.

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Frequently Asked Questions

  • We invite you to dress according to individual comfort for the experience. Guests are politely asked to refrain from wearing ski or snowboard boots.

  • Give the gift of good food! Purchase a physical gift card in-person at Radicato or conveniently buy an e-gift card online. E-gift cards are delivered instantly via email or text, making them the perfect last-minute gift.

  • Colorado law prohibits customers from bringing their own wine or other alcoholic beverages into restaurants. As such we are unable to charge a corkage fee or allow outside wine to be brought to our restaurant.

  • Happy Hour runs daily from 4:00-5:00pm offering a small menu of food and drink offerings in addition to our normal a la carte or Chef’s 5 Course Tasting menus. During peak season we have limited walk in space for our happy hour, if you would like to guarantee a spot for this time we highly recommend that you make a reservation.

  • 24-Hour Notice: To avoid a cancellation fee, please provide us with a minimum of 24 hours' notice if you need to cancel your reservation. You can cancel your reservation by 970-453-0989, Info@Radicatobreck.com, or through our online reservation system.

    Cancellation Fee: For cancellations made within 24 hours of your reservation time, a $50 per person cancellation fee will be charged.


    We understand that unexpected events can arise, and we are committed to treating our guests with fairness and understanding. While we have a cancellation policy in place to ensure smooth operations, we will use our best discretion to waive cancellation fees in cases of unavoidable circumstances, such as illness, emergencies, or other unforeseen events.

  • Radicato does not have private parking for our guests. We recommend parking in either the Icehouse Lot or the Tiger Dredge lot located to the west of our location. You can view these locations at https://www.breckpark.com/parkingmap

Uncooked yellow pasta, including bowtie and twisted shapes, scattered on a wooden surface, with a pasta cutter in the background.

CRAFTED IN THE KITCHEN

The culinary team at Radicato hand crafts the entire menu. Pastas are made fresh in house everyday by our Chefs. From stuffed pastas like ravioli to extruded shapes like bucatini and mafaldine; you can taste the quality and care that goes into every dish on our menu.

Fresh vegetables, including carrots, cauliflower, zucchini, lettuce, and leafy greens, arranged in a basket.

INGREDIENT DRIVEN

We believe that quality dishes start with using quality produce and products. Our culinary team curates ingredients year round to highlight seasonality and freshness. We work with local producers to highlight the bounty of Colorado produce when it is available. Ingredients from across the country and Italy are carefully selected to bring the highest quality products available to our kitchen and dining room. Great cuisine starts with great ingredients that are simply treated to highlight their inherent greatness.

A bartender pours a bright green liquid through a strainer into a glass with ice.

CURATED BEVERAGE PROGRAMS

Radicato offers intentional beverage programs from an Italian and American focused wine list, seasonally crafted cocktails, and beautifully prepared espresso drinks. The wine list is curated by Madison Church who focuses on small, quality producers that blend modern viticulture while maintaining classic tasting profiles. Cocktails are presented by an expert bar team whose experiences inform the spirit selection and flavor profiles of the cocktail program.

VIEW MENUS
Assorted dishes including a plate of sliced beef carpaccio, a platter of cheese, meats, nuts, and olives, a bowl of green beans with toppings, and a glass of white wine on a wooden table.
A dark bowl containing three fried croquettes topped with shredded cheese and herbs, served on a bed of tomato-based sauce, placed on a wooden table.
A bowl of lentil salad topped with grilled octopus, red bell peppers, and fresh herbs on a wooden table, with other plates and books around.
A bowl of cooked pasta with cheese and garnish on a wooden table, with a small container of green herb sauce and a glass of wine nearby.
A black plate with a salad containing mixed greens, slices of cured meat, and dollops of white cheese on a wooden table, with a small red dish of blue cheese in the background and a stack of cookbooks in the distance.
A dish of raw fish garnished with edible flowers, pine nuts, and microgreens on a gray plate, on a wooden table.
A plate of cooked rotini pasta with ground meat, grated cheese, and chopped green herbs on a wooden table
Top-down view of a wooden table with a small pumpkin, a gray plate with a dessert topped with blackberries and cubes of cake, a black bowl with pasta, a small vase with blue and yellow flowers, a glass of wine, and two more plates with desserts.
A bowl of mixed green salad with slices of prosciutto, shavings of Parmesan cheese, and golden raisins on a wooden table.
A top-down view of three dishes on a wooden table, including a black bowl with stuffed squash topped with herbs and grains, a white plate with dumplings garnished with greens, and a large oval dish with a salad containing radishes and microgreens, an
A bowl of pasta topped with sunflower seeds and shavings of cheese, with a small pumpkin and another bowl of pasta in the background on a wooden table.
A spread of gourmet dishes on a wooden table: a plate with a crusted steak topped with herbs and surrounded by sliced carrots and green sauce; a plate with pasta and grated cheese; a plate with sliced roasted meat with greens; a jar of green sauce; a