Exclusive openings outside of our regular opening hours are available on request.
We are closed on Mondays, Tuesdays, Sundays and public holidays (Bavaria).
Owing to statutory regulations, dogs are not permitted on our premises.
In short, at Alois we want our guests to feel at home while experiencing top-quality cuisine.
Sommelier Julien Morlat also offers recommendations from a selection of over 800 superb wines in Dallmayr’s generously stocked wine cellar. Morlat uses his extensive expertise and great sense of style to delight guests time and again, creating unique and memorable moments that make a visit to Alois all the more special.
“My goal is to create product-oriented dishes that inspire our guests and make them want to ask for more,” explains Head Chef Christoph Kunz.
The young head chef can boast many years of experience in Europe’s finest kitchens. The 32-year-old has worked with top chefs such as Alain Ducasse in Paris and in the 3-star restaurants of Joachim Wissler and Andreas Caminada. His most recent position was as sous chef under Diethard Urbansky (2 stars). Now, as Head Chef at Alois, Kunz can express his creativity to the full. He offers both a light and straightforward style of cuisine, always prepared to the highest standards.
Young gourmets can now enjoy fine dining at Alois at a special table of their own. With an advanced booking by telephone, gourmets under 30 can savour a four-course meal including aperitif, wine, water and coffee at an attractive set price.
The fine use of space and beautifully designed details lend Alois a contemporary, feel-good atmosphere that perfectly complements the elegance of the Dallmayr Delicatessen. Design elements include a modern interpretation of the chinoiserie style from the colonial era. These establish a connection with items on the ground-floor Delicatessen, for example the hand-painted Nymphenburg porcelain coffee and tea vases. Alois consists of two connected guest areas with 13 tables and space for 30 guests.