The story
Situated just outside Füssen, Alps & Ocean delivers a refined Alpine seafood cuisine that balances mountain traditions with coastal techniques. Chef Rainer Müller directs the kitchen from his base within the Sonnenhof hotel, where operational discipline replaces unnecessary spectacle. The culinary philosophy centers on sourcing local dairy and game while importing pristine catches for careful preparation. This deliberate approach ensures every plate reflects a clear understanding of regional resources and international standards.
Tasting menus typically begin with a dense potato purée and premium caviar nestled inside a single shell. Fish dominates the middle courses, starting with raw sea bass accompanied by pike roe and brittle oyster leaves. Swordfish follows a slow cook over Japanese Binchōtan charcoal, which imparts a clean aroma without overwhelming the protein. A savory interlude features tender veal brisket paired with a thick house bread cream, leading directly into a rum-soaked baba au rhum dessert.
The restaurant occupies a tranquil wing of the valley property, offering a quiet retreat after days spent on nearby slopes. Natural materials and subdued lighting establish a grounded atmosphere that respects the surrounding Tyrolean landscape. The Müller family oversees guest interactions with a practical warmth that keeps the experience accessible rather than rigid. Visitors seeking consistent regional gastronomy will find the pacing deliberate and the service unpretentious.
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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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