Even those of us who had visited the Dallmayr premises, which consists of a spectacular food hall/bakery/delicatessen/fish market and a great cafe and a wonderful oyster bar previously, did not realize that it also housed a world class restaurant. I knew there was a restaurant but didn't focus on it until searching the Michellin guide prior to our latest visit to Munich.
This led to a visit and one of the best meals we have ever eaten. Overall this restaurant rates way up there in our comparisons to high end meals in Paris, New York and elsewhere.
The premises themselves are formal. Service is flawless.
The menu consisted of two price fixed offerings but, you can choose between the two menus and you can order fewer courses than on the price fixed offerings. Portion sizes for the morsels are what one might expect but the "main course" item was actually quite a generous size. This is especially so since we had numerous amuse bouches. In fact, there were more extras than I have ever encountered in any restaurant. It is difficult to describe the highlights since everything was so good. I particularly liked the king prawn and a sole concoction with sea urchin and avacado Additionally, the deserts are spectacular.
Up to the time of eating here I would have said that molecular dishes with foams were trendy but often not worth the fanfare or, one taste was enough. Well, whatever chemistry chef Diethard Urbansky is toying with has converted me. A number of our all different choices might be considered molecular. Every bite had me wanting more.
As we had cocktails elsewhere prior to arriving at the restaurant we had a glass of champagne and a wine by the glass each. If there was on thing I would do differently I would have perused the cocktail and wine glass list before ordering the champagne.
Yes world class food is expensive but, except for the champagne prices, given the spectacular quality I feel the prices are justified.
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