Despite the change in kitchen leadership, the commitment to the absolutely sustainable farm-to-table concept remains unwavering here. Executive chef Timo Fritsche and head chef Maximilian Huber are in tune with the times, sourcing their ingredients locally and using them in their entirety. They also do their own fermenting and pickling. In their creative set menu, they combine, for example, a perfectly cooked, wonderfully tender salmon trout from Schliersee with a full-bodied hay beurre blanc rounded off with tarragon butter and delicately seasoned, resulting in an intensively flavoured dish. The wine list features a wide selection of organic and biodynamic wines. Housed in Sendling's WunderLocke hotel, À LA CARTE and FINE DINE form a trendy and stylish dual dining concept. Incidentally, its sister restaurant is the MICHELIN-starred mural.