Genießerwirtshaus Das Müllers im Hotel Sonnenhof

A fine start with oysters and champagne, followed by the minced butter schnitzel of milk-fed veal: Sonnenhofs Wirtshaus combines elegant moments with familiar cuisine, light and stylishly executed.

If you follow German wine geeks - you could also call them "influencers" - on Facebook, you can sometimes follow how the stock of some rare champagnes from Ulysse Colin, Bollinger R.D. and other finds from the Müller family's cellar is dwindling. The wine collection in question - one of the most absurd in the nation - is located in the Tannheimer Tal in the remote Außerfern region. A Tyrolean region that is sometimes better known to German guests than locals due to its easier accessibility from the Allgäu. We recently wrote about the top restaurant "Alps & Ocean" in Müller's Hotel Sonnenhof. But apart from the half-board menu, which is praised by regular guests, there is also a third restaurant called "Das Müllers". Here, cyclists, hikers and skiers are catered for as well as connoisseurs - and everyone has access to the 2900 items in the 27,000-bottle wine cellar. The local beef tartare alone - which is otherwise often a sloppily prepared run-of-the-mill dish - is enough to make you go into raptures. Excellent, well-hung, aromatic hand-cut fillet - with "a dollop of gold selection caviar" - wood-fired bread and salted butter. Mildly seasoned. Perfect. There are also many other things here "like in the old days". Shrimp cocktail "Marie rose", pâté en croûte, veal brains with egg and winter truffle, venison ragout "Cerf de Bourgogne", guinea fowl "Label rouge" whole. Then tarte tatin. And under the slogan "We Müllers love champagne", you'll find Bollinger, Krug Grande Cuvée and - never seen elsewhere - even Krug Rosé by the glass on the menu. Sufficient motivation to make the sometimes tedious journey over the Fernpass.