Food
Alois Dallmayr Fine Dining Finger food meets gourmet in the heart of Munich
Opening Times
Thursday to Saturday: 12:30pm - 3:00pm & from 7:00pm
Address
Alois Dallmayr Fine Dining
Diener Straße 14-15
(1. Stock)
80331 Munich-Altstadt
.How to get there
Contact
price level
Quantity with quality: The newly opened fine dining restaurant Alois in the Munich delicatessen Dallmayr shows that both factors harmonise wonderfully with each other from a culinary point of view - and on a star level: On the upper floor of the delicatessen on Marienplatz, guests can expect an upscale menu consisting of 17 to 20 different small courses created from the best ingredients.
The idea of combining finger food with fine dining comes from chef Max Natmessnig, who learned his craft from international star chefs and is the reigning "Chef of the Year 2022" - chosen by the Austrian gourmet guide Gault Millau.
The Viennese-born chef, who has been the new Executive Chef at the Alois since October 2022, uses high-quality product cuisine: "The Dallmayr house has been dealing with special foods and delicacies for centuries. It was obvious for me to focus on high-quality, unique ingredients," says Max Natmessnig.
Together with his wife Bekah Roberts-Natmessnig, who acts as the charming restaurant manager, and the competent sommelier and restaurant manager Julien Morlat, the new Alois team around culinary newcomer Max Natmessnig creates a relaxed, informal atmosphere of enjoyment.
1 | 4
The service staff nonchalantly wear white sneakers, and the cheese course is served unpretentiously in the kitchen. Another novelty at Alois is a short product presentation after the first four to five courses. Here, the guest learns about the origin of the highlight ingredients and their quality characteristics of the dishes that follow.
The relaxed, informative exchange with the well-trained staff stands for lightness and pleasure, just like the cuisine at Alois. Every single course, whether served as a bite or a small portion, tastes refined and is beautifully presented. Be it the beef tartelette with caviar, the pumpkin wreath with sea urchin and sea buckthorn, or the sweet conclusion in the form of a homemade Italian panettone with flamed cream and freshly shaved white truffle.
Max Natmessnig knows how to sensitively combine intense flavours so that an umami firework is ignited in the mouth. The ambience in which the gourmet tapas are eaten at star level is no less appealing: elegant wallpaper in Far Eastern style meets cosy, colourful armchairs and fluffy carpets in lilac-pink.
The new Alois is a meeting place for gourmets and aesthetes who can never get enough of the best.
