Alois Dallmayr Fine Dining - Munich

Just a dream for all gourmets. Very delicious products in fine ambience.

Great service, great place, very high quality and a premium experience. Hatte Fine Claire oysters and a borillas with a beautiful Sancerre. Perfect in classic style, as expected for this place. Service: Food type: Lunch

My wife and I visited the Alois Restaurant on Thursday noon after the reopening and experienced the new 11 common lunch menu with a bottle of Sauvignan Blanc Ried Kranachberg from the South Styria. The first four courses were served in a volatile sequence with small tapes, in which the announced products (e.g. trout, horseradish, Wasabi almost crystal clear, perfectly harmoniously married. In a similar manner, however, the main components Dorade, Auster, Saibling, Taube from the cook were completed personally with the sauces on the plates. The taste of these sauces was so intense and fine that we filled the remains with the self-baked, still warm dinkel white bread. A glass of open red wine from the Somelier (Cotes du Rhone by Clape) was recommended for the pigeon, which was perfectly harmonized. The menu was finished by two nightstands that corresponded to the level of the previous courses. The service was perfect, but warm. Overall, this visit was a great experience for us.

A new culinary star in Munich. For three weeks, the Lower Austrian Max Natmessnig cooks in the Dallmayr-Restaurants Alois. The special menu is the 11 courses. Even more. And although I was skeptical at the beginning, if so many passages of the red fancy thread lose, I was surprised that the menu itself was round and one unit. It started wonderfully with the winter vegetables Consommé. Further it went to a high level with crispy trout caviar and duck liver. The fish courses were the highlight for me: Dorade with Aguachile and with buttermilk and chives. The fish was of incredibly high quality. Another highlight of the menu was the desserts. Grapefruit with honey and estragon and a delicious Japanese Fujian bread with coconut. The entire menu, although it consisted of so many courses, was very simple. The only serious moment: At the main course there was pigeon with red beet and blood-careed jus. The dish was very good, but I'm not a culinary friend of the pigeon. I want an alternative to the meat process. We have dispensed with wine tasting and instead selected a large wine from Dönnhoff. A very good choice. I was recommended to have a wonderful Chateau de Saint Cosme: Gigondas Le Claux 2015. A really good choice. We'll be back.

Above the thunder of the dallmayr, here is an oasis of calm and sovereignty in a warm atmosphere. Recently, Max Natmessing has been responsible for the kitchen and this makes him simply brilliant. We took an 11 course lunch to us and it was pure pleasure. Modern, lightweight, detailed, craftsmanship perfect and creative. Of the 11 gears, some were definitely at least blowing. Especially great: The boss serves many courses and explains them wonderfully! Even in the evening, then in a little more courses is really great uplifted just great! Of course, a good food is only really going through the right wine and good service. Both the Sommelier and the Service Equipe deserve highest praise for relaxed, professional, attentive and simply very good service. So in total: Chapeau! After so short time such a convincing experience, I look forward to many other great experiences.