Dallmayr is a name that has always been synonymous with good taste and excellent ingredients, and the same can be said for Alois. Head through the bar to a staircase that leads you up to the first floor of the iconic delicatessen. This is a chic and elegant setting in which to savour Rosina Ostler's cuisine, which skilfully blends classic French and Nordic styles with her Bavarian roots. This gives the array of dishes on the menu a unique hallmark: cleverly devised, thoughtfully structured and at the same time delicate creations. Allow plenty of time in order to immerse yourself completely in this experience – dishes such as "lobster tail, dark beer, chanterelles" or "roe deer, wild fig, Swiss chard – malt brioche & port wine butter" don't disappoint! The quality of the produce is second to none. At lunchtime, there is a pared-down version of the set menu. Seek out Julien Morlat for judicious recommendations from a wine list that leaves nothing to be desired, especially when it comes to "Old World" wines. The charming waitstaff is supported by the chefs, who talk diners through their dishes, making for a refreshingly relaxed atmosphere.