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Dallmayr is a name that has always been synonymous with good taste and quality, and you will experience this firsthand at Alois. Head through the bar to a staircase that leads you up to the first floor of the iconic delicatessen. This is a chic, elegant setting in which to savour Rosina Ostler's classic cuisine with a contemporary twist. The menu comprises an array of cleverly conceived and logically composed dishes. A skilful interplay of acidic notes, for example, is on display in the sea buckthorn and carrot sorbet with a hint of orange and ginger. The kitchen also successfully experiments with different temperatures, without ever losing sight of the ingredient. 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 service team is supported by the chefs, who talk diners through their dishes, making for a refreshingly relaxed atmosphere.