Restaurant Alois - Dallmayr Fine Dining

We had the lunch menu, which offers slightly fewer courses than the dinner version, but it was still an absolutely outstanding experience—especially with the wine pairing. I particularly loved the red wines, which stood out even more than the whites for me. Every dish was both visually stunning and delicious. Even something as simple as kale was transformed into a work of art. The attention to detail and creativity in the presentation and flavors was truly impressive. The service was exceptional—warm, professional, and exactly what you’d hope for in a place like this. Overall, it was a wonderful and memorable lunch. I’d love to return for the full dinner menu, which I imagine must be even more incredible. Highly recommended!

Really one of the best two-stars I’ve been to. Service was amazing, food was incredible! Special shout out to the sommelier, too! One of the best!

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 price you pay!

Incredible setup, the fine dining experience is elevated to New Levels when visiting Alois. I’ll warmly recommend to book well in advance and go for the excellent tasting menu, it is costly but it’s worth it!

Wonderful restaurant, excellent service and a charming chef from Munich and for Munich -Bravo!

What a catastrophe, twice yes twice the chicken arrived with blood! Sent it back paid and left simply dangerous to eat raw chicken. They should know and DO better. The lax was good only to open a package, the tuna was tasteless for me the salsa does not work with it and it needs more. At 75€ for one starter one main and two sides (yes they credited the raw chicken but charged the side) this place needs urgent attention by a manager we did not see one and we were not approached by one.

Lunch set menu at about €200 per person. Good mix of ingredients for a fun flavor. Dress code seems to be casual for lunch.

Once again a fantastic meal at Restaurant Alois. Creative wine pairing from home Somelier.