The fine dining restaurant Alois is part of the Alois Dallmayr complex in the city centre of Munich. The company Dallmayr has more than 300 year of culinary history and is still in family ownership today. The company is a true leader in the field of quality delicacies and their stylish ‘stammhaus’ shop in Munich has a wide range of artisan and luxury products. On the first floor of the prestigious building one can find the Alois Dallmayr fine dining restaurant which reopened September 2018 after a full renovation.
The interior design of the restaurant incorporates Dallmayr heritage and boasts an innovative and artistic design concept. The restaurant has space for 30 guests in two different connecting dining rooms. Spacious tables and several design details on one hand but still a contemporary feel-good atmosphere in which guests will feel easy at home on the other hand. Special elements include a modern interpretation of the chinoiserie style from the colonial era. These establish a connection with items on the ground-floor delicatessen shop, for example the hand-painted Nymphenburg porcelain coffee and tea vases.
At Alois, guests will experience a personal service combined with top-quality cuisine. Head chef Christoph Kunz has enjoyed extensive training at some of Europe’s best culinary houses. Among them, the young chef of ‘Alois’ was at the stove in the restaurant of Alain Ducasse ‘Le Jules Verne’ and in the top restaurants Vendôme of Joachim Wissler and in the Schauenstein Castle with Andreas Caminada. Most recently Kunz was the sous-chef with Diethard Urbansky at Dallmayr before being promoted Head chef at Alois Dallmayr. He serves a light and product driven cuisine with a minimalistic approach. The essence throughout his dishes is the product and respect for the origin of the ingredients. He gained two stars Michelin and 17 points with Gault&Millau.
The high-level tasting menu is accessible and Alois even blocks daily a table for ‘Young Gourmets’. Under 30-year olds can enjoy a four-course menu including aperitif, wine accompaniment, table water and coffee at an attractive fixed price. The aim is to give younger guests the opportunity to get to know top cuisine better. The menu mixes local and international produce but the chef always tries the use of local products if they are the best available. The tasting menu includes dishes such as calf tongue combined with oyster and horseradish or scallops with caviar, broccolini and lovage. Roast beef from black angus is served with a barbecue sauce fortified with piment d’espilette and cabbage on the side.
Restaurant Manager and sommelier Julien Morlat offers superb wine pairings from his recommendations of over 800 top wines in Dallmayr generously stocked wine cellar. He and the entire service team ensure a laid-back, yet very professional and smooth dining experience.
Christophe Kunz’ cuisine is a unique combination of refined yet intense flavours, combining local as well as worldly influences. A creative cooking style with product-oriented dishes that surprise and ask for more. Relax and indulge in a range of culinary highlights!
Chef & Kitchen
Written by Sven & Frank