Alois - Dallmayr Fine Dining Munich

Thank you for everything!
From the bottom of my heart i wish you all the best for your next step. See you!
🙏🫶🙏
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Having savored the delectable creations of Max Natmessnig on multiple occasions, my visit to Alois marked the first time experiencing his culinary artistry in the enchanting ambiance of this esteemed establishment.Having savored the delectable creations of Max Natmessnig on multiple occasions, my visit to Alois marked the first time experiencing his culinary artistry in the enchanting ambiance of this esteemed establishment. It was evident that he had honed his skills and added complexity to the dishes, creating a remarkable dining experience. Each plate presented a perfect balance of flavors, executed with precision and delivering an explosion of taste.

Max's exceptional talent lies in his ability to map out flavors and textures in his mind, effortlessly combining them to create harmonious and symbiotic compositions. Take, for example, the initial amuse bouche—a seemingly simple vegetable consommé. However, the depth of concentration and abundant umami flavors within this humble dish were truly remarkable.

The progression of canapés that followed was a testament to Max's artistry. Each bite was a burst of delectable flavors, teasing my palate and leaving me eager for more. However, it was the main courses that truly showcased Max's culinary prowess.

The Bavarian arctic char tartare, brined and blowtorched over binchotan charcoal, was served alongside a delicate buttermilk foam and raw kohlrabi. The earthy and firm kohlrabi provided a delightful contrast to the flavorful fish, while the garnish of black lime powder and chives added a touch of freshness.

Another standout dish was the slices of abalone from Brittany, nestled on a bed of Japanese koji rice and accompanied by a sauce flavored with abalone liver and pickled kombu seaweed vinaigrette. The abalone was exquisitely tender, a testament to Max's skillful preparation. The dish achieved perfect balance, with the crispness of the Koshihikari rice complementing the abalone's texture flawlessly.

Grilled turbot from Brittany, dry-aged to perfection, was served with a tantalizing sauce made from the fish's skirt, prawns, and mussels. The addition of escabeche mussels and prawns as a garnish added depth and complexity to the dish. The combination of the turbot's fleshy texture, the well-balanced acidity, and the layered flavors made it one of my personal favorites.

While I thoroughly enjoyed the intricate flavors and textures that Max presented, I did find myself yearning for a touch of Japanese focus and simplicity. This is purely a matter of personal preference and does not detract from the fact that the meal was exceptional.

Looking back, I feel fortunate to have experienced Max Natmessnig's culinary expertise during my only visit to Alois. It saddens me to learn that he will be departing after only a year to pursue another exciting project in a different country. I wish him the best of luck, and I eagerly await the opportunity to explore his future endeavors in a new culinary destination.

To anyone fortunate enough to dine at Alois under Max's guidance until the end of July 2023, I wholeheartedly recommend indulging in his masterful creations. Prepare to be captivated by his phenomenal talent and to embark on a culinary journey that will leave a lasting impression. Less

Deep dive into the expressive world of taste from this golden boy @maxnatmessnig!
🙏❤️😘
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Alois
Munich, Germany
#miguelontour #mcculinarylife #youdinner #youdie #michelinrestaurant #maitre #mystorywithmichelin #food #foodie #potd #worlds50best #picoftheday #foodporn #instafood #instalike #photooftheday #foodgasm #instadaily #foodblogger #emotion #beautifulcuisines #traveller #chefsofinstagram #chefslife #alois #maxnatmessnig Less

Christoph Kunz took over the reigns from Diethard Urbansky with whom he worked as his sous-chef. I never liked the style of Mr. Urbansky, for me it was a completely useless 2* restaurant.
However, under the lead of Mr. Kurz things are quite differently. He produces product oriented dishes with not too many ingredients. Look for example at the picture of the turbot before pouring the sauce. There is not much there but a simple slice of excellent turbot with a few condiments.
The canapés kick you off to a very good start with the popcorn with caviar and the oyster in buttermilk with blue berries the high light.
He obviously has instructed his staff to announce the dishes with minimal information. They come and tell you for example “scallop and fennel“ leaving out at least three other components. This might be not important for the scallop, but at the subsequent dish they left out the Foie gras, for the guest to discover under the beechnuts. Not really bad, but worth mentioning as a concept.
I felt that as they menu progressed the later dishes were a little under seasoned with the patisserie in urgent need of an upgrade.
Pleasant meal in relaxed, casual atmosphere with the staff dressed in all black with sneakers and a green apron. Some of them could be more friendly beside being very professional. Less