The story
Das Müllers in Füssen establishes its reputation through Alpine cooking directed by chef Patrick Müller. Operating as the Genießerwirtshaus of the Sonnenhof, the kitchen merges rustic comfort with rigorous technique. Gault&Millau awarded 14.5 points, citing the solid craftsmanship behind dishes like goose liver terrine. Service reflects this dedication; staff fileted flounder at the table with relaxed perfection. The Müller family oversees the property, maintaining a warm environment that feels lived-in rather than staged.
Medaillons from the Lech Valley deer back showcase the region's game traditions as a centerpiece of the menu. Rotating daily, the selection provides six main courses combining three changing options with three enduring classics. This flexibility allows the cooking style to shift between traditional recipes and Italian or Asian inspirations. The beverage program complements the food with an extensive cellar where pairing missteps are virtually impossible. Attentive staff guide guests through the inventory to match wines with the evolving plates.
The dining room embodies the spirit of a connoisseur's inn, prioritizing genuine enjoyment over stiff formality. A terrace invites guests to linger with coffee or chilled wine while enjoying views of the surrounding mountains. The Tannheimer valley ensures comfortable evenings with temperatures cooling to 14 or 16 degrees, ideal for outdoor seating during warmer months. The space accommodates intimate gatherings, hosting celebrations for groups up to thirty-six people with personalized service.
Recognition
Ambience
Details
History
Das Müllers is one of three restaurants at the Sonnenhof in Grän. Alongside the Müllers, there is also one of the country's best half-board kitchens and a fine-dining restaurant that we praise elsewhere. The Müllers serves as the venue for traditional tavern cuisine, though “tavern” is somewhat of an understatement. The tavern menu begins with a goose liver terrine, crafted with such solid technique that many gourmet restaurants could learn from it. They also serve turbot, cooked to perfection and elegantly filleted tableside by an enthusiastic server with effortless precision. And medallions of Lechtal venison loin. When it comes to wine, the Müllers can truly draw from an abundant selection. Finding a wine that does not pair well here is virtually impossible. Address: Füssener-Jöchle-Straße 5, 6673 Grän, Austria Contact: 05675 6375, post@sonnenhof-tirol.com, https://www.sonnenhof-tirol.com/ Opening hours: Mon & Tue 12:00–17:00, Wed–Sun 12:00–17:00 and 18:30–21:00 Team: Patrick Müller, Chef
The restaurant is named Alps & Ocean and fully lives up to its name. It is part of the Sonnenhof in Grän, which we awarded as Gourmet Hotel of the Year in our hotel category. Many congratulations on this occasion! As mentioned, the name says it all. The menu begins with potato purée and caviar served in an egg. This is followed by three fish courses, each superior to the last. You will find sea bass, swordfish, and turbot. The sea bass is presented as tartare, accompanied by cod roe and oyster leaves (which wonderfully recall the taste of oysters). The next course features swordfish grilled over Binchōtan (or Binchōzumi) charcoal. That Japanese charcoal, which is produced from carbonized Asian stone lime oak. The swordfish truly benefits from this delicate aroma. The rest of the feast is equally impressive: sweetbreads from Tyrolean veal with house-made bread cream, finishing with a Ducasse classic: Baba au Rhum. Served with a selection of different rums. Simply breathtaking, all of it! Address Füssner-Jöchle-Straße 5 6673 Grän Austria Contact 05675 6375 post@sonnenhof-tirol.com https://www.sonnenhof-tirol.com/ Opening Hours Wed–Sun 18:30–21:00 April 2026 Team Rainer Müller Chef
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