Imagine twinkly lights wound through beautiful trees standing between the gravel parking lot and the small building. Now imagine that you step through the door into an entryway that leads into a beautiful little Italian cafe.
That’s the first impression of Guiseppe’s Restaurant and Bakery in Bayfield, Colorado.
We got there tired and hungry from being on the road most of the day. It was toward the end of the road trip, and dinner the previous night had been mostly a disaster. The smell of garlic wafted out of the kitchen, and the ladies working the front let us know that almost everything was made on the premises.
I’m not usually a shellfish fan or even a pasta and seafood person. But the table next to us was served as we were sitting down, and the lady was given a dish so beautiful that I had to have it. It was on the menu as Cappellini all’Katrina, but it was essentially a bowl full of pasta, garlic, and tomatoes surrounded with fresh mussels. Even with three of us working on it, we ended up taking enough pasta home from mine alone to feed two more people.
The ladies had let us know to save room for home made desserts, and even though we hadn’t, we ordered three desserts for the table. We ended up just getting one of everything they offered so we could try it all: three layer cheesecake (vanilla, chocolate, and blackberry), three layer carrot cake, and and apple dumpling a la mode. The cheesecake was devoured by TheGuyInBlack, which was the first time I’d seen him eat something sweet. The carrot cake was a dense and moist surprise with a light cream cheese icing. I did my best to put a dent in it, but gave it up as a hopeless task about halfway through. But the star of the desserts that night was definitely the apple dumpling. I wasn’t sure Ballchek was going to share it at first, but his generous nature won out over the “mine mine mine!” impulse in the end. Between the six of us, we finished that one off even though none of us had any room left.
Everyone took at least half of their meal home, and we bought an ice chest the next day so it would last the 300 miles between us and dinner that night.
We sent our regards to Sam, the Chef and owner, but since we were the last customers in the place, we called him out of the kitchen to get his picture taken:
So if you’re ever in the neighborhood, be sure to drop in. Go hungry, expect to take home a ton of food, and whatever you do, try the desserts! Tell Sam we said hello!




