The team at Alois
At Alois, you’ll be served by a young, international and down-to-earth team of food enthusiasts. Our team is united by a passion for their profession – along with the opportunities and working environment associated with a top restaurant in a delicatessen. Because here, the combination of top quality and know-how are second nature, for we have always sourced the world’s finest products for preparation in our kitchens.
Julien Morlat will continue to manage the service at Alois. Julien Morlat, long-time restaurant manager and sommelier, will continue to be the host at Alois and will be responsible for both wine selection and advising guests on wines.
In the kitchen, Rosina Ostler can work with a young team of chefs who bring with them a wealth of experience from top international gastronomy. They have already gained experience in France, Switzerland, Portugal, Norway, Austria and many other countries, which can now be found on the plates at Alois.
With an impressive gastronomic career and experience in first-class restaurants such as the Schwarzwaldstube*** in Baiersbronn, einsunternull* in Berlin and most recently the three Michelin-starred Maaemo*** in Oslo, the Munich-born chef brings a new perspective and her own culinary approach to the Alois.
This creates a special place of exchange, friendship, warmth and joie de vivre at Alois.