Committed to an absolutely sustainable farm-to-table concept, executive chef Timo Fritsche and his team are in tune with the times. They source their ingredients locally and use them in their entirety, and they also do their own fermenting and pickling. In their creative set menu, they combine, for example, a perfectly cooked and briefly flame-grilled char from Schliersee with pickled white asparagus from the previous season, a finely emulsified white dressing with slightly acidic notes and a subtly sweet herb sauce. Vegetarian and pescetarian versions of the set menu are also available. An all-you-can-drink water option is offered with the set menu. The wines are organic and biodynamic. Housed in Sendling's WunderLocke hotel, À LA CARTE and FINE DINE form a trendy and stylish dual dining concept. Incidentally, MICHELIN-starred mural is its sister restaurant.