The story
At Mulania Brasserie in Laax (Flims), chef Sascha Meyer and host Yvonne Marx welcome guests into a setting that balances elegance with warmth. The couple, who previously ran the gourmet restaurant Mulania for 13 years, have brought their experience to this more relaxed brasserie concept. The kitchen focuses on modern interpretations of classic French cuisine, with a strong Bündner (Graubünden) influence – a style the Michelin guide has recognised with its Recommended distinction.
Meyer, a chef previously awarded 16 points by Gault&Millau, works with precision across the culinary spectrum. His specialty is wild-caught sea fish, delivered daily and prepared into light, flavourful dishes. Guests are encouraged to ask about the daily catch. Alongside this, the menu features brasserie staples such as Moules et Frites, Boeuf Bourguignon, and Entrecôte Café de Paris with pommes allumettes. For those seeking local flavours, there are Capuns, Quark-Pizokels, and house-made ravioli. The cuisine is international and seasonal, with a clear French backbone.
The interior of Mulania Brasserie is described as stylish and cosy, fitting for both a post-ski dinner and a special evening out. The wine cellar, a walk-in vault, holds over 200 bottles from Switzerland, France, Austria, and Italy, selected and aged by the hosts until they reach their peak. Meyer also offers sweet wine pairings with cheese from affineur Rolf Beeler and desserts. The result is a restaurant that feels both refined and unpretentious, rooted in the flavours of the Alps and France.
Recognition
Ambience
Details
History
The "White Arena Laax" is often a bustling hub, defined by its imposing Rock Resort, cable car stations, hotels, and countless winter sports visitors. Against this backdrop, the "Mulania" stands out as a tranquil oasis of refined French hospitality. Hostess Yvonne Marx and executive chef Sascha Meyer have successfully shaped their concept into an upscale bistro style. The menu offers oysters, foie gras, caviar, Entrecôte Café de Paris, escargots, oxtail clair, and Bœuf bourguignon, alongside Wiener Schnitzel and, as a local tribute to Graubünden, Capuns. We began with a Gillardeau oyster No. 2, while the delicately spiced lobster bisque, generously loaded with lobster meat, brought a taste of the ocean to the Grisons mountains. The beef carpaccio with pan-seared goat cheese was also a hit. However, the "Mediterranean fish soup" could have used more seafood; we would have happily accepted a couple of mussels, some prawns, or a slice of red mullet fillet. On the other hand, the whole sole prepared à la meunière, accompanied by lobster foam and creamy spinach risotto, was impeccable. The hearty Wiener Schnitzel, boasting a delicate crust, cucumber salad, lingonberries, and "Laaxer Rösti", also aligned perfectly with the brasserie concept and menu. For dessert, the cream slice was crisp and fresh. The establishment boasts a well-stocked wine cellar. PS: Hungry skiers will be glad to know that starting at 3 p.m., the full kitchen menu is available at the "Mulania" and on its sun terrace.
Location
