Gstaaderhof

The story

Restaurant Müli at Gstaaderhof Gstaad | Regional Swiss Cooking & Alpine Flavors

The kitchen and its approach

At the Gstaaderhof in Gstaad, chef Elvedin Odobasic directs the kitchen at Restaurant Müli with a focus on regional Swiss cooking blended with Asian and Mediterranean influences. He treats this regional Swiss cooking style as a flexible framework rather than a rigid tradition, letting seasonal produce dictate the daily menu. This philosophy has earned consistent recognition, including a fourteen point rating from Gault&Millau for 2026.

Standout plates and seasonal ingredients

The menu shifts with the alpine seasons, translating local harvests into precise compositions. Guests frequently return for the pan fried zander served with rutabaga and a bright lemon butter sauce, or the rich wagyu consommé paired with generously filled wontons. A recent tasting also highlighted winter spinach and porcini stuffed gyoza alongside casarecce pasta tossed with tarragon cream and roasted corn chicken. Each plate reflects a disciplined balance between familiar comfort and unexpected pairings.

Setting and hospitality

Dining takes place within the family run Gstaaderhof, where Konstanze and Christof Huber manage guest experiences across two generations. The space carries the quiet warmth of a traditional Bernese mountain lodge, complete with wooden accents and sightlines toward the Glacier 3000 peaks. Visitors often linger near the open hearth before planning next day hikes through the Saanenland trails. The kitchen simply extends that same grounded hospitality onto every table.