Let our chef Elvedin Odobasic and his team spoil you with culinary delights. Inspired by influences from across the world as well as roots from the region, fine taste always comes first. Our chef brings his creative dishes to your plate with great attention to detail, but without unnecessary frills. Our Müli restaurant has been awarded 14 points by Gault & Millau.
In harmony with nature, we offer French cuisine with international influences in our Müli restaurant in Gstaad – market-oriented, creative, and classic at the same time. We highly recommend our market menus, which are carefully crafted fresh for you every day. In addition to international options, our wine list offers numerous outstanding discoveries focused on Swiss wines. Our desserts are pure seduction.
We are happy to spoil you with dishes from our large menu daily from 6.30 pm as well as Saturday and Sunday from 12 noon to 1.45 pm
With pleasure, we serve the lunch menu from Monday to Friday from 12.00 noon to 1.45 pm.
We also recommend our daily menu from Monday to Friday from 12 noon to 6.30 pm and Saturday and Sunday from 1.45 pm to 6.30 pm.
Our sharing menu brings the highlights of our early summer menu right to the centre of the table.
Try, mix and match, and enjoy together – in a relaxed atmosphere.
An experience available on Friday and Saturday evenings in May.
Enjoy delicious dishes in the alpine inspired ambience of the Müli Restaurant with a good glass of wine and the warm, attentive service of our Chef de Service Yassir El-Biyaz and his team.
You are welcome to join us as you are – in a little black dress and suit and tie or in appropriate casual wear and sports clothing. A culinary journey for you to enjoy, relax and feel good awaits you.
For me, the art of cooking begins with deliberately selecting high-quality ingredients – fresh and, wherever possible, local or regional products from the farmers I trust.
Out of gratitude for the food that nature gives us, I make a point of using it – especially the animals – as purely as possible. It is a matter truly near to my heart to reduce "kitchen waste" to a minimum.
(Elvedin Odobasic, Chef de Cuisine)
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