The story
Alois - Dallmayr Fine Dining occupies the first floor of the Dallmayr delicatessen at Dienerstraße 14 in Munich, where the modern French kitchen earned two Michelin stars in 2026. The restaurant sits just behind Marienplatz and takes its name from Alois Dallmayr, the former owner of the family group.
Executive chef Rosina Ostler was born in Munich in 1992 and returned home in December 2023. Her training includes the Hotel Traube Tonbach, the three-star Schwarzwaldstube in Baiersbronn, einsunternull in Berlin, and Maaemo in Oslo, where she worked as chef de cuisine. The menu runs to 16 to 20 small courses, with a condensed version offered at business lunch.
The meal opens with mini tacos made from sweet peppers filled with chamois leg ragout. Lamb belly arrives as a honey-caramelized terrine with green unripe currants and a lamb jus finished with pumpkin seeds. Vegetables carry real weight, as in a duet of yellow beetroot and quince with roasted hazelnuts, and homemade almond milk is poured at the table. The main course is pigeon, cooked on the bone and grilled over an open flame, served on kale in several textures.
Julien Morlat leads the service and the wine list, and his pairings are a central part of the evening. Two salons with elegant wallpaper and plush carpeting frame the room, and the chefs serve alongside the guests. Private dining and outdoor seating are also available.
Recognition
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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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