Apline Village Inn Las Vegas- Remembered

October 25, 2012

When the weather starts to cool, but I am always reminded of the old Alpine Village Inn and the Rathskeller, (Closed in 1997).  This was my favorite place to get a hot bowl of chicken soup, cold beer in a goblet and seasoned cottage cheese to go with a small loaf of bread.

The long gone Alpine Village Inn was located at 3003 Paradise Road, across the street from the Las Vegas Hilton. This famous place began serving German food in a downtown location in 1950, then moved four times before settling into its final location on Paradise, in 1970.

Alpine Village

Alpine Village Inn in Las Vegas Nevada, Photo By: Allen Sandquist

The main 250-seat dining room was looked like of a Bavarian village, with wrought-iron grill-work, sloping roofs, the male staff workers all wore lederhosen and the waitresses wore long skirts like the ones on a St. Pauli Girl beer bottle. The atmosphere was always festive.. The underground Rathskeller, my favorite, was a bar and sandwich shop under the main restaurant, with peanuts on the floor. Guest were encouraged to sing along with the piano player where you would attempt to learn German by singing the Schnitzelbank song.

In the Rathskeller at the Alpine Village Inn “Schnitzelbank” Board

The chalet-style peaked-roof architecture, along with big-game trophies, Swiss clocks, decorative horns and copper bells, and an extensive miniature train set all made Alpine Village a Las Vegas landmark for 27 years. The Alpine Village Inn closed its doors in March 1997.

One of the most memorable items of the Alpine Village Inn was their famous chicken soup and the seasoned cottage cheese. The soup was always served piping hot in heavy pewter bowls and the cottage cheese were served with mini loafs of pumpernickel bread.

Here is the Chicken Soup and the Seasoned Cottage Cheese Recipes:

This recipe was featured in the Las Vegas Review Journal after the restaurant closed.


2 quarts water
2 teaspoons celery salt
2 teaspoons Accent
1 pound ground chicken (cooked)
1 medium onion, ground
Yellow food coloring (optional)
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon Kitchen Bouquet
2 tablespoons chicken bouillon
2 to 3 carrots (ground)

1/2 cup oil
1 cup flour

Boiling the soup ingredients for 30 minutes.

Removed the pot from the heat and allowed to cool slightly.

Ladled the mixture into a blender, about 2 to 3 cups at a time, and blended until almost smooth. Be careful during this process, hot soup in a blender can shoot everywhere even with a lid on. The blender process gives the soup a creamier texture as was served at Alpine Village Inn.

To prepare the roux, heat oil add flour slowly and stir with a wire whisk. It should be the consistency of mashed potatoes. Don’t burn the roux.

Poured the blended mixture back into a large pot and add the cooked roux and continued to cook until the soup thickened.

Note: when adding the roux to the soup, use small amounts as the roux is a thickener and watch the consistency (you may not need it all- try not to over thicken) you want it to look like a thick gravy.


2 pounds cottage cheese, small curd
1/2 teaspoon caraway
1 1/2 teaspoons sugar
1 teaspoon Accent
1/2 teaspoons white pepper
1 tablespoon dried chives
1/2 teaspoon celery salt

Mix all ingredients together and chill for several hours or overnight. Serve as a condiment or as a dip.



59 Responses to Apline Village Inn Las Vegas- Remembered

  1. Dorothy Lesnick Waldron wrote:

    This was one of our favorite places to dine and a Christmas
    Eve tradition in our family.

    • Michael wrote:

      I agree I used to go there also and I miss it. I wish they would reopen another one in town. The holidays were always good to go there. I started going there in high school in my German Club and in college in the Art Club.

  2. J. Cecere wrote:

    Alawys the best. The old joint out on the strip across from the Hacienda and the newer one on Paradise were both great.

  3. Carlotta wrote:

    This was THE destination restaurant in Vegas all the time I lived there (1974 – 1987), the place you took anyone visiting town, the place your high school club would go for it’s award ceremony, and the place many went for Prom… It was such a fun experience and the food was great to boot! Such a loss… I was so disappointed to find it closed when I came back for a visit.

  4. The best always. Miss all of it. The pewter, the chicken livers, the cottage cheese, etc.

    • Mike wrote:

      The alpine village inn was one of a kind,sure miss the place.after they closed i was fortunate to puchase two of the light bar fixtures,with the alpine village inn logo and lowenbrau on the otherside,also got some of the little wooden train figures,and also a wooden alpine village inn sign,i really treasure them

  5. Jeffrey wrote:

    Saw the signage today while watching the Bond flick “Diamonds Are Forever”. I enjoy seeking out places I find in film. Unfortunately, my first trip to Vegas was in 2000, so it was long gone before I ever got there. Sounds like it was quite a place!

  6. nicole wrote:

    My Dad took me here every year for my birthday and last day of school. I have the best memories here. My favorite parts were the piano player singing tiny bubbles and stepping on peanut shells . We loved throughing the shells on the ground. A big loss to lose such a tradition. Remember the trains? I would watch them while we waited. What about the ski lift??lol……..

  7. Gayle wrote:

    Always went there to celebrate a special occasion. Sure miss it!!!

  8. Rob wrote:

    I really miss this place. It was THE Restaurant to go to. The food was so wonderful and the atmosphere was great. Loved the fact that everyone dressed in Alpine clothing, from the waiters, waitresses, all the way to the guys who would park your car. I’m so glad (and grateful) to have the recipes for at least the GREAT House Soup and Seasoned Cottage Cheese. I’ve made them both a few times and loved every bite and swallow of them. Learn from this restaurant: whenever you find a place you love the food at, go as often as you can because one day it will no longer be there. I have very fond memories of Alpine Village Inn.

  9. Sadly, I’d never been there but you an clearly see the sign of the restaurant this in the James Bond film “Diamonds are Forever” when Bond and Tiffany Case pull into the gas station driving the red ’71 Mustang Mach 1. Just a bit of trivia !

  10. Lisa Grossman wrote:

    I grew up in Vegas and went there several times a year. Was very disappointed when I returned and found Alpine Village was no more. I remember the large baked potatoes with the little pick that said “sorry I’m so small but I’ve been scrubbed and scrubbed…”. I’m also really missing the little cinnamon rolls and gingerbread bites that they used to serve. Can’t seem to find those recipes anywhere.

  11. David C. De la Garza wrote:

    You can see the restaurants’ sign in the 1971 Bond movie “Diamonds are Forever” where Jill St. John and Sean Connery stop at a Shell gas station next door in a red Mustang.

  12. TOMMY D wrote:

    Went there every year in the seventies. We always hoped to see Elvis there because we were told he ate there. What happened? The place was always packed. Forgot about the pick in the potatoes.LOL. A lot of very good memories

  13. Tysha Carson wrote:

    One of my greatest memories growing up..My parents took us there on a regular basis..Was telling my husband all about it and looked it up..So glad to have found this page..

  14. connie gulden wrote:

    we had one in Denver too. Sounds like someone needs to start selling it again.. I speak of the cottage cheese seasoning

  15. Betty Yandell wrote:

    Every time we were in Las Vegas, we went. The first time was in 1971. We stayed at the Hilton and saw Elvis on stage. We too remember the huge baked potatoes, the little sign and the Cottage Cheese. I used to order the cottage cheese seasoning from them. I have looked forever for the recipe. I used to use it in sauerkraut. It really enhances the favor. Am now going to make a very large batch and bottle it in canning jars. My whole family loves it.

  16. Larry Launer wrote:

    So many nights , and the place was always packed, I know have the soup recipe and I can cook ,

  17. Dale Archdekin wrote:

    The recipe above for the cottage cheese seasoning is missing the oregano. Oregano is listed on the plastic bottle I still have of the seasoning. I just made some & it tastes great. Since they’re all dried ingredients anyway, it doesn’t matter how old it is.

    • Gregg wrote:

      OOPS I basically just left a post here (July/2016) that says the same as you, so sorry for covering this. I also have a container and I also agree that age can weaken the product but not spoil it!

  18. Joe wrote:

    It was one of my favorite places too; it certainly didn’t close from lack of popularity. Never had anything from the menu that wasn’t good. Late 70’s early 80’s jicama suddenly bcame popular, and it seemed no matter who was throwing the party around town, there would be a bowl of the dip and and plate of veggies, with lots of jicama to dip in it. My last bottle of the seasoning purchased at the Alpine Village probably about 1985 (lasts forever, but only about one batch left of the original!) clearly lists oregano and BLACK pepper, and ‘dried green onions’ NOT chives. Maybe they had altered the recipe by the time the 1997 RJ article was written, but thought I’d share the actual label ingredients on my last jar.

    • Rachel Rose wrote:

      I loved this place.I went to Vegas twice a year70’s to 90’s and ate here sometimes twice in the 5 days there.I loved how the servers carried all the goodies around their waist,everything I had was always the best and delicious.I talk about this restaurant all the time.I was always thirsty and I remember water with crushed ice in Pewter mugs,it hit the spot.Good memories.

  19. Joy Webb wrote:

    I was trying to duplicate the cottage cheese taste & found this artical to my great happiness. I spent Christmas’s there when I first came to town with my daughter. Also my first husband and I had a trio that performed at the resturant in Phoenix in the 60’s. I have such warm memories of watching the train go around the ceiling and remembered my Dad’s displays of the 50’s. I truly miss this wonderful place & all the wonderful food. Haven’t be able to enjoy Cottage cheese again till now. Thanks, for these memories. Joy in New Mexico now.

  20. Jay Bigornia wrote:

    Thank You for the look back! I really enjoyed that restaurant when it was thriving, and miss it even more so today now that it’s gone! We had our office dinners there on many occassions during the 1980’s. One of our co-workers, his wife Mary Johnson worked there for many years up until the restaurant closed for good. I was very glad to see they included the famous “schmierkaese” recipe (seasoned cottage cheese) on this page. It was a huge hit!!

  21. J DeLaruelle wrote:

    I am so excited to have finally found the ingredients for the cottage cheese seasoning. I used to buy it at the restaurant and was so disappointed when it closed. The seasoning totally changes the flavor of cottage cheese into something special. This restaurant was our very favorite place to go when I lived there.

    • Dale Archdekin wrote:

      It’s hard to beat the seasoned cottage cheese on a Ritz cracker. We usually have it once a month.

    • Gregg wrote:

      I know your post is from a couple of years ago, but please scroll down to see the “actual” ingredients that I took directly from the back of my Alpine Village Inn Seasoning container! I hope you see this and it helps!

  22. shawn wrote:

    Was looking for the house dressing recipe. I don’t remember it being italian which are the only recipies I have found. Does anyone have others or was there just one house dressing.

  23. shawn wrote:

    Just made the chicken soup again. All the recipe is not here. My mom lived next door to one of the part owners years ago and she told mom they left out ingrediants in the newspaper. Has anyone got a decent recipe. Seems like no one comes to this site much anymore any help would be cool.

  24. Billie Hunt wrote:

    We old timers remember with fondness when the Alpine Village was located in a quaint converted home on the N.W. corner of Las Vegas Blvd. North and E. Washington, across from Fantasy Park. The park then extended all the way to the main streets. We ate at the restaurant as often as finances would allow in the ’60s and followed the chicken soup to both new locations. How things have changed!

  25. pat wrote:

    This was one of if not the .one favorite restaurant of my sons growing up every birthday we ask where do you want to go they always said APV they are in their 40s now. We miss it and loved it as well.

  26. Dale wrote:

    Is this the Twilight Zone? I just walked in here to print the recipe for the Alpine Village Inn cottage cheese seasoning, checked my email, and the notification was there that you had commented on here.

    • Paula wrote:

      I just received this article from my daughter. She has heard me go on and
      on about the fabulous cottage cheese dip I bought from a german restaurant
      in Las Vegas! I am sooo happy to have the recipe……
      Thank you!

  27. My son and I would drive out from Los Angeles, often, get a hotel room somewhere in Vegas and go here for dinner….it was our favorite place….one day, after checking into our hotel room….we drove over only to find it either closed or gone completely….not sure which…..my son is gone forever too…..some of the best things in life, or only memories now 🙁

  28. K hagenhaus wrote:

    One of our fav places to eat, we miss it weekly.

  29. JoAnn Ruffino wrote:

    I’m so excited to have this recipe I still have half of the original bottle I bought there . My last time there I was on a date with the actor James Woods miss this place place immensely .JoAnn Ruffino

  30. Mike wrote:

    My grandmother was a hostess there in the 1960s, wore a dirndl! They would get the place very dolled up for Christmas, chalet-style. I was enchanted as a kid.

  31. holly wrote:

    So many memories as a child remember the cartoon artist that drew your pucture

  32. M. Rose wrote:

    We lived in LV for many yrs & also loved the soup. When we saw the recipe in the paper, we tried it right away. It was good but not even close to the original. Very disappointing!

  33. Shannon wrote:

    I grew up in Las Vegas from the 1960’s to the 1980’s. My family, friends & I loved the APV. We loved going down to the Rathskeller. We would do the sing along with the German songs on the Easel board, eat the chicken soup in the pewter bowls & loved the cottage cheese dip on triscuits. As everyone else I was disappointed to find that the APV had closed. I was so excited to find the cottage cheese spread recipe, I still talk about it to this day. Thanks for the memories

  34. Deborah Beam wrote:

    Does anyone have the recipe for their salad dressing. When ever our daughter or friends went to Vegas I’d have them stop by the Alpine Village Inn and buy me a few bottles of their house salad dressing. Does anyone have the recipe for that Dressing. Does anyone know anyone who knows all the recipes. They need to get them published so they won’t be lost.

    • vickie montante wrote:

      google alpine village inn,las vegas. alpine village inn will come up with the recipies,if not google in alpine village inn house salad dressing,i worked there for a short time in the 70s,i miss it too!

  35. Kevin O wrote:

    Yes, I Also Remember & Miss The Always Festive Alpine Village & Underground Rathskeller The Bavarian + Christmas Experience was 2nd. To None in LV, A Landmark next To the Emplowded LANDMARK Hotel & Casino ! Where has My Old Vegas Gone ?

  36. Gregg wrote:

    The actual ingredients to the Cottage Cheese Seasoning are (in order of amount): MSG (yup… easily omit), Sugar, Caraway Seeds, Minced Green Onion, Salt, Black Pepper, Celery Salt, Oregano. How can I be sure? I still have the 14oz plastic container I purchased somewhere back in the mid 80’s! Haven’t used it in a while but hey, it’s just dried herbs which grow weak, but basically last forever!

    • Chef James Reinhart wrote:

      I have the upgraded,Chefs Book non-msg recipe.per 1995.
      1/3 Cup Sugar, 5 Tablespoons fine grain Himalayan Pink Sea Salt, 3 Tablespoons Caraway Seeds, 1/4 cup Dehydrated Minced Green Onion, 2 Tablespoons Coarse Black Pepper, 2 Tablespoons Celery Salt, 1 Tablespoon Oregano, and 1 Teaspoon White Pepper.

      • vickie montante wrote:

        hi chef,i made the soup and followed the recipie. there was a very bland taste. when i pureed it was kind of gritty. i just read the comments and someone had said not all the ingredents were there, can you figure out what was left out?

  37. Ray wrote:

    OK: So now I have THREE different versions of the Cottage Cheese Dip – slight variations, to be sure, but still different… I, too, bought a container of this amazing spread, brought it home in 1985, used it about halfway down for a couple years, then my wife thought it might have gone bad and threw it away – Verdammt! Soooo glad to find this page! Anyone know the most accurate ingredients, and amounts of each? Let me know!

    • Vickie Montante wrote:

      I think we all have created some sort of fan club! Does anyone have the correct recipie for the soup?

    • Dale wrote:

      Here’s what I came up with for amounts of ingredients. I still have the original bottle that lists all of these ingredients plus MSG.

      • 3 cups small curd cottage cheese
      • 1 1/2 teaspoons caraway seeds
      • 1 1/2 teaspoons white sugar
      • 1/2 teaspoon black pepper
      • 1 teaspoon chives – dried ground
      • 1/2 teaspoon celery salt
      • 1/2 teaspoon salt
      • 1/4 teaspoon oregano – ground
      In a large bowl, mix together cottage cheese, caraway seed, sugar, black pepper, chives, celery salt, salt and oregano. Allow the mixture to chill in the refrigerator 8 to 12 hours, or overnight, before serving. *See below
      Original list of ingredients on back of bottle of seasoning from Alpine Village Inn calls for monosodium glutamate (MSG) – (Accent seasoning). Since my wife believes MSG causes her to have migraines I developed this without MSG.

  38. Dave wrote:

    I am 65 now and grew up here in vegas. The Alpine Village is without equal even today. Remember the delicious baked potato with the small sign on it apologizing for being so small?
    Herchell, had a great sense of humor. Does any place in vegas serve the soup?

  39. Page wrote:

    My family moved to Las Vegas in 1963. Alpine Village was part of our family Birthdays. My children grew up with the chicken soup whenever they were sick. I wish my grandchildren could experience what we all experienced. I went online and found the original recipes for the soup and cottage cheese seasoning that were
    Given to the Review Journal when the restaurant closed. I want generations of our family to have the memories my parents, I, and my kids have to look back on. Making the soup this weekend

  40. Page wrote:

    Does anyone have the correct recipe fo the chicken soup? I have read from so many that they did not publish the full recipe

    • Shawn M Hughes wrote:

      You said amazing so why do you need another recipe. Did you make the soup. I have tried a few times turned out somewhat close but not like it was. I have said my mothers neighbours owned part of the alpine and the lady told her they did not put the whole recipe in the paper. My mom never could get the real recipe. We have heard from chefs about the cottage cheese seasonings. How about you chefs work on the real soup recipes. Please.

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