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It's like Harrods' food court in London or Lafayette gourmet in Paris, a haven for foodies with a restaurant up on the first floor. It's a large Parisian-style cafe with another dining area up front located in a small square room surrounded by wooden burgundy boards and covered with wood parquet.
Alois Dallmayr, which is usually abbreviated to Dallmayr, is the largest delicatessen business in Europe, and one of the best-known German coffee brands: The company Dallmayr can look back on an over 300-year history and is still in family ownership today. The corporate group has meanwhile been divided into four business units: "Delicatessen and Gastronomy" (which also includes the Stammhaus (original store) in Munich, attracting around 2.8 million visitors per year), "Party & Catering", "Coffee & Tea", and finally "Vending & Office", i.e. the sale of drinks and snack vending machines.
The menu, a small booklet wrapped in leather, offers breakfast and lunch. Soups, starters, pasta and main dishes. What caught my attention are the refined choices like shrimp cocktail, fried duck liver, Dallmayr salmon selection, pumpkin ravioli and venison.
The main area is the cafe where drinks, bites and cakes are served, tables aren't covered with tablecloths and there are no table napkins. This restaurant has one Michelin Star, but only opens at night.
With a view on the Marienhof Square, a few meters away from Marienplatz, we came here for lunch. So the main area is for everyone and the small dining space is -as I noticed- for aged clientele.
Lunch was majestic:
- Fried duck liver with caramelized walnuts, foie gras, quince chutney and crunchy bread bites; a piece of art. Extremely tender duck liver with a light crunchy envelope, no oil whatsoever and no feeling of fattiness. A ball of foie gras and diced quince accompany this lovely plate. Take a piece of liver, add some sweet quince, lettuce and finish it with the caramelized walnuts.
- Excellent salmon quality, it is served with sweet mustard and raifort sauce.
- Fried scallops and king prawn on fig carpaccio, leaf salad and celery. My father in law tells me it's a delicious plate.
- They also have a one of kind Cesar salad.
- If cafe food is that good, I would have loved to try their starred restaurant. Now for the main courses.
- Venison meat with a cranberry-port wine sauce served with potato crepes, Brussel sprouts and pomegranate seeds. A super tender meat bathing in a light sauce with a subtle sweetness. Potato, thinly prepared like a crepe, is stuffed accompanying well those fresh sprouts. Yum, yum, yum.
- Fried filet of char with lemon risotto, carrot leak spaghetti and white wine foam. It is indeed refined and delicious.
- Pumpkin ravioli with walnuts, radicchio and Parmesan sauce. Very aromatic and tasty.
- Green tagliolini with crayfish tails and romanesco broccoli in a light tarragon cream sauce.
Don't skip dessert; choose from their cake display and enjoy a great last impression. Cakes prepared by a master pastry chef.
Highly recommended it is.
