There is so much history, so many memories and so many wiener schnitzels at Pepi’s in Vail Village — the big, yellow bar and restaurant, and inn, on the corner of Bridge Street and Gore Creek Drive that looks like it was plucked straight from Austria and perfectly planted in the middle of Vail.

Almost as old as Vail itself, Pepi’s is an iconic establishment that has seen millions of skiers and snowboarders walk by on their way to the mountain. And there’s a reason they all see a packed patio and lively bar area —  every day and night — and have to do a double take to make sure they actually saw women in dirndls — traditional Austrian attire.

Executive Chef Helmut Kaschitz has been working at Pepi’s for roughly 20 years — the Austrian native says he doesn’t count years anymore because “one year goes by so fast.” But working with his staff, including owner Shekia Gramshammer, is his favorite part about working in the kitchen.

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The bar menu has all of the Bavarian classics like the big soft pretzel with German mustard and warm cheese; goulashes, soups and a bratwurst sandwich; and an assorted cheese platter to share or buffalo wing served crispy.

Lunch fare turns to French onion soup, classic Caesar salads as well as burgers, sandwiches and more. Pasta dishes feature truffle gnocchi, kasespatzle “Allgauer Art” with homemade spätzle and more.

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When the sun goes down, the dinner menu comes out — and the bar area is also a happening place to be and be seen each night. Dinner offerings include escargot, butternut squash ravioli, bourbon glazed pork belly and more. Pepi’s beef stroganoff is great after a day in the mountains. The rack of caribou is a stunner, served traditionally with braised cabbage, mashed potatoes and lingonberry jus.

But it’s the European specialties that will have you thinking about Pepi’s in your dreams about powder days. Veal or pork bratwurst, smoked buffalo bratwursts, Hungarian veal goulash and a half roasted chicken are all great options, but the wiener schnitzel and the jäger schnitzel are longtime favorites.

“You cannot take those items off,” Kaschitz said. “If I take those items off, I probably wouldn’t have a job anymore. It’s one of the main reasons people come here.”

The menu continues with fish — boneless Idaho trout and a smoked salmon plate are prepared perfectly. This season, find Chilean sea bass with sweet corn purée, rainbow chard, pancetta and sauce vierge.

And their Antler’s Room is a one-of-a-kind dining experience in the heart of Vail, with tableside service and a specialized menu dedicated to wild game. Racks of caribou, steak tartare, classic Caesar salads, Wapiti elk steak medallions and more are all options to be cooked or prepared right next to your table in the Antler’s Room.

Whether you’re stopping into Pepi’s for the bar, a meal on the patio or a special night out in the Antler’s Room, just know you, too, are a part of the history that is Pepi’s.