Dallmayr is a name that has always been synonymous with good taste and excellent ingredients, and that is also true of 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 such as "lobster, pumpkin, lavender" or "duck, radicchio, whisky" will linger long in the memory of diners. The quality of the ingredients 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.