Restaurant Alois - Dallmayr Fine Dining — Restaurant in Munich

Let's start this by saying this was my first 2 Michelin star experience. This review is based on the lunch menu in Alois Fine dining restaurant where you have to make a reservation in order to eat there. The atmosphere and the service here was exceptional! They made sure you know you are in good hands and everything is taken care of since the moment you step in. The lunch I ate was an 11 course menu.

Detailed review for each dish: Starter course Carrots with garlic butter in coffee sauce and carrots with dill and chips A good small portion that cleans the mouth very well

Second course Kolorhabi with seaweed and ice cream inside is a super interesting dish, surprising flavors and everything comes together in an excellent way, makes appetite for more. This is a bite portion and eaten all at once

Third course Blue clam, mustard lettuce and mustard leaves You can feel the freshness, everything comes together, the taste of the sea is noticeable but does not overpower the other flavors in the dish and comes together well, the dish sits in seaweed and is also eaten in one bite. The dish is reminiscent of a refreshing salad. As not a big fan of oysters it was really tasty and you don't notice the oyster visually

Fourth course Tartar and red shrimp in a crispy potato shell, the taste of chips on a campfire, a very accurate and successful dish, it is crispy but soft in the mouth, very successful, the best dish I have eaten here

A fifth course Chestnut wild boar and elderflower A very tasty fruity dish The flavors combine very well in the mouth There is a combination of sweet and salty The flavors stay in the mouth and give a feeling of more The pork is not felt as meat but as something very light in the mouth with a very good texture

sixth dish Liver of char (fish) served with a brioche bun coated with honey in blueberry sauce eaten with your hands a very tasty dish a different type of liver than I have eaten, the taste is not of fish but very reminiscent of foie gras in flavors A big dish is dirty and bring a hot towel to clean your hands after

seventh dish Mashed peas served with apple-flavored mint in a sauce made from peas and black pepper A slightly spicy dish that gives a special twist to the peas and refreshes with fresh leaves.

Eighth course Trout fish with poppy seeds and pineapple tomato in a sauce at room temperature. The fish melts in your mouth and is very tasty. The sauce accompanies it well, the flavors combine well. The sourness of the tomato is a little too strong for my taste, but still very tasty.

Ninth course Grape date lemon sorbet and sweet pepper cleans the flavors in the mouth refreshing sour and light perfect for refreshment

Tenth course A piece of deer topped with sliced sausages made here in a sauce alongside fresh peaches, sunflower seeds and fine tahini underneath The second best dish I ate here, both in size and in quality, the deer melts in your mouth and is very easy to cut with all the sauce and ingredients around it, everything goes together very well and is very pleasant in the mouth, the dish is not too heavy and sits firmly in place

Eleventh course Strawberry sorbet with lemon served with different types of strawberries from Germany in an excellent dessert strawberry sauce with many combinations of textures and flavors, soft and cold crispy. The flavors combine excellently, the dessert is quite large and sums up the meal in an excellent way

ending 2 small bites of desserts that go with the espresso, one with crackling in the mouth after and one with whipped cream and light cream Excellent espresso

Overall this restaurant is not cheap but I would 100% recommend coming here to experience an amazing fine dining. I would consider this an attraction more than just a dinner so really worth the...

"Two Stars? More Like Two Out of Ten."

I recently dined at Restaurant Alois, expecting an evening of culinary excellence and impeccable service. Sadly, what unfolded was a masterclass in how not to run a fine-dining restaurant.

From the moment I arrived, the experience was baffling. I waited 15 minutes at the entrance, utterly ignored by staff who seemed to have perfected the art of looking through guests. It was a seafood bar on the ground floor (from the same company). The staff did not let us enter and find the entrance and told us "Hey wait!" (in a pretty loud tone). We respected that and they kept working on their stuff. We waited for 15 minutes seeing them walking through us many times. We simply needed to walk a few steps away to the staircase connecting to the second floor. Or should the staff allocate one person to stay downstairs for this simple duty? Greet the guests and show them the way to entrance.

Once seated, we opted for the wine pairing. The sommelier, Julien—who, in a delightful twist, also served as receptionist, bill presenter, and tip solicitor—never once graced our table to introduce the wines. Instead, another (clearly untrained) floor staff served them without explanation. The first wine was poured for 6 courses, though no one bothered to mention this until the seventh course, when a new wine finally arrived. At that point, I had given up trying to understand the logic—if there was any.

The executive chef made rounds to greet guests, though only those who spoke German. As a non-German speaker, I suppose I was deemed unworthy of acknowledgment. How refreshing to be reminded that in a world-class restaurant, inclusivity is optional.

The 16-course menu started promisingly but descended into a parade of overpowering sauces, drowning out any subtlety in the ingredients. By the end, I couldn’t tell if I was eating haute cuisine or an experiment in how much reduction one plate can endure.

The grand finale? Julien himself reappeared—not to ask about our experience (heaven forbid!)—but to present the bill and request a tip. Bold move, considering his sole contribution to our evening was ensuring we paid for the privilege of being neglected.

At these prices, one expects attention to detail, respect for guests, and at least a pretense of hospitality. Restaurant Alois delivered none. Having dined at Michelin-starred restaurants worldwide, I can confidently say this was the most disappointing experience by a wide margin.

If you’re considering a visit, I’d advise saving your time and money—or at least lowering your expectations to subterranean levels. Two stars? I’m still trying to...

Für "Faule": Ein wunderbares Restaurant mit hervorragendem Essen, herzlichem Service, einem wunderbaren Sommelier, einer tollen Atmosphäre und grotesk-needy anmutendem Wasserpreis.

Die Langform: Das "Alois" ist unter der Führung von Rosina Ostler ein kulinarisches Paradies, welches ich aus Sicht der Speisen und der Weine uneingeschränkt empfehlen kann. Man spürt bei vielen Gängen, dass Rosina mehrere Jahre in Oslo, konkret im "Maaemo", verbracht hat. Zum Beispiel zieht sich das Thema Preserving/Fermentation durch das Menü durch. Nicht zu viel, nicht verkrampft gewollt, sondern wunderbar passend eingeflochten in einen phantastischen Abend. Dieser Abend wird von einem perfekt eingespielten Team begleitet. Sowohl Rosina als auch das gesamte Service-Team sind ebenso wenig verkrampft, sondern spürbar gut gelaunt und motiviert, den Gästen einen schönen Abend zu bereiten. Wer auf weiße Tischdecken bei Fine Dining besteht, sollte einen Bogen ums "Alois" machen - hier darf das Mobiliar selbst strahlen ohne (pardon) depperte weiße Tischdecke. - Die Gerichte sind modern, sehr schmackhaft, eine Mischung aus nordisch angehauchten Gerichten (z.B. ein wunderbarer Hummer), die aber "lokalisiert" werden (der Hummer z.B. aus Helgoland - womit sich bei mir eine Bildungslücke schloss) - und natürlich bayrischen Klassikern (der Rehbock.. mhm, hervorragend!).

Die "Sommelier Special" Weinbegleitung war absolut passend mit so mancher Überraschung, für die wir sehr dankbar waren. So ein Abend ist perfekt geeignet, um sich auf Juliens (der Sommelier!) Rat zu verlassen und von ihm auch so manche wirklich seltene Kostbarkeit ins Glas gießen zu lassen.

Aus Sicht von Wein und Küche: Volle Punktzahl! Weiter so! Das "Alois" tut München mehr als gut. Die zwei Michelin-Sterne sind wohl verdient, der dritte wird mE folgen.

Aber wir müssen über das Thema Wasser sprechen: Es ist ja bekannt, dass in Deutschland über Flaschenwasser wunderbar Marge generiert werden kann. Undenkbar im Osloer "Maaemo", wo selbstverständlich kostenfrei bestes Leitungswasser auf dem Tisch landet. Doch diese skandinavische Inspiration floss nicht ins "Alois" ein. Stattdessen wird für 9 Euro pro Flasche Südtiroler "Plose" Wasser serviert. Es schmeckt eh fein, aber der Preis ist eine Sünde. Der Online-Supermarkt "Knuspr" liefert in München 12 Flaschen für 13,99 Euro nach Hause, auch in den obersten Stock des Altbaus - also für 1,17 Euro pro Flasche. Würde das "Alois" wenigstens ein wirklich schwer zu beziehendes Wasser auf den Tisch stellen, z.B. "Eira", um bei Norwegen zu bleiben... so könnte man 9 Euro mit "die haben ja so viel Mühe das Wasser nach München zu karren!" verdauen. Aber so bleibt's leider nur eins: Eine peinliche, leider "margen-needy" wirkende Nummer. Unwürdig eines "Alois"....