The story
Alois – Dallmayr Fine Dining sits on the first floor of the historic Dallmayr Delikatessenhaus, just behind Marienplatz in central Munich. Named after Alois Dallmayr, the former owner of the company, the restaurant is both a tribute and a promise: a place where exceptional ingredients and hospitality converge. The atmosphere is deliberately light and welcoming – the team wants guests to relax, enjoy themselves, and feel genuine pleasure in the food and wine. It is a living room for conversation and celebration, not a stiff temple of gastronomy.
Since December 2023, Executive Chef Rosina Ostler has led the kitchen. Born in Munich in 1992, she trained under some of Europe’s finest: Torsten Michel at the three-star Schwarzwaldstube in Baiersbronn, the team at einsunternull in Berlin, and most recently as Chef de Cuisine at the three-star Maaemo in Oslo. In Norway, she also opened the à la carte fine dining restaurant Mon Oncle. Now back in her hometown, Ostler brings a passion for high-quality ingredients, bold flavours, and surprising combinations. Her approach is rooted in classical technique but shaped by her Nordic experience – a modern cuisine that feels both precise and spontaneous.
The kitchen is guided by a young, international team whose experience spans France, Switzerland, Portugal, Norway, and beyond. In the dining room, Julien Morlat – longstanding restaurant manager and sommelier – oversees service and curates an interesting wine list. The setting is elegant yet relaxed, with air conditioning for comfort and outdoor seating available in season. Each evening is built around lightness, enjoyment, and the simple joy of excellent food shared with people who matter. This philosophy, paired with the quality and know-how that Dallmayr has cultivated for centuries, has earned Alois two Michelin stars – a recognition of the restaurant’s consistent excellence in modern cuisine.
Recognition
Ambience
Details
History
Excellent cooking
Behind the impressive facade of the traditional Dallmayr house, Rosina Ostler provides culinary delights of the finest kind. The menu features 16 to 20 small courses, with a condensed version available as the Business Lunch.
Concept Gourmet restaurant of the Dallmayr delicatessen. A menu featuring 16 (small) courses, with a reduced version available at lunch. Culinary Style Rosina Ostler’s menu deliberately breaks with convention, beginning with a cascade of refined bites, foremost mini-tacos made from sweet peppers filled with chamois leg ragout. Lamb belly is served as a terrine, caramelized with honey, accompanied by green unripe currants and a rich lamb jus with pumpkin seeds. Vegetables play a prominent role, such as in a duet of yellow beetroot and quince prepared in various ways, garnished with roasted hazelnuts, while homemade almond milk is poured at the table. For the main course: pigeon, gently cooked on the bone and grilled over an open flame. Served atop kale presented in multiple textures (including kimchi, pickled and marinated), with acidic notes from green and white tomatoes, alongside a classic pigeon jus. On the side: skillet bread stuffed with pigeon thigh, accompanied by an offal parfait. Wine An exceptional wine list and a top-tier sommelier: Julien Morlat delivers exciting pairings. Atmosphere Two atmospheric salons, elegant wallpaper, and plush carpeting – in this stylish setting, the chefs serve alongside guests. Conclusion A captivating, all-around experience of the highest caliber.
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