Alois offers a set 15 course (17 with Amouse / Petit Fours) menu in the evenings. The restaurant is set above Dallmayr’s delicacies store in the heart of Munich and you enter through the bustling seafood restaurant downstairs. On the first floor, one is met in a very calm and warm environment that is on the rather formal side.
Staff offered an interesting variety of aperitifs (ranging from a German Winzersekt to a vintage Krug as well as regular drinks) and the Amouse is prepared tableside (no picture as I didn’t want to photograph the staff).
Then, one gets the menu (which is visible online beforehand and the email you if you want any changes) and discusses wine. They have two lines of pairings (classic and Sommeliers Choice). The som is very nice, explains a lot (especially his thought process on pairing certain wine with certain foods) and often tops one up with a little wink here and there.
Service was solid but on the rather formal side, except for the som, who really stood out. I did notice some things that surprised me for a ** place (at one point, my wife was served the „wrong“ water and they did a completely different preparation of the tableside amouse at another table [same ingredients, just the order which I am sure significantly alters the profile of the dish]) but it was good overall.
The food is very interesting, has great variety and obviously, craftsmanship is impeccable. While the first six courses are „starters“ that are eaten by hand, the next courses are a bit larger and feature vegetables, fish and meat as well as a palate cleanser. They have an interesting choice of products. While stables like caviar are included, they do not use your regular beef or fish filet but rather have a veal tongue, a Wagyu tai-tip or the liver of the char, which they make into a foie gras like pate. Overall, I did like the food a lot and especially the vegetarian courses (cucumber tartlet picture 4 and apricot / tomato picture 8) stood out. There was only one course I did not really „get“ (wild boar tatar in a chestnut tartlet with meadowsweet) but my wife did like it.
1 Comment
**Commentary**
Alois offers a set 15 course (17 with Amouse / Petit Fours) menu in the evenings. The restaurant is set above Dallmayr’s delicacies store in the heart of Munich and you enter through the bustling seafood restaurant downstairs. On the first floor, one is met in a very calm and warm environment that is on the rather formal side.
Staff offered an interesting variety of aperitifs (ranging from a German Winzersekt to a vintage Krug as well as regular drinks) and the Amouse is prepared tableside (no picture as I didn’t want to photograph the staff).
Then, one gets the menu (which is visible online beforehand and the email you if you want any changes) and discusses wine. They have two lines of pairings (classic and Sommeliers Choice). The som is very nice, explains a lot (especially his thought process on pairing certain wine with certain foods) and often tops one up with a little wink here and there.
Service was solid but on the rather formal side, except for the som, who really stood out. I did notice some things that surprised me for a ** place (at one point, my wife was served the „wrong“ water and they did a completely different preparation of the tableside amouse at another table [same ingredients, just the order which I am sure significantly alters the profile of the dish]) but it was good overall.
The food is very interesting, has great variety and obviously, craftsmanship is impeccable. While the first six courses are „starters“ that are eaten by hand, the next courses are a bit larger and feature vegetables, fish and meat as well as a palate cleanser. They have an interesting choice of products. While stables like caviar are included, they do not use your regular beef or fish filet but rather have a veal tongue, a Wagyu tai-tip or the liver of the char, which they make into a foie gras like pate. Overall, I did like the food a lot and especially the vegetarian courses (cucumber tartlet picture 4 and apricot / tomato picture 8) stood out. There was only one course I did not really „get“ (wild boar tatar in a chestnut tartlet with meadowsweet) but my wife did like it.