Mulania Brasserie

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.