Alois is upstairs over a busy delicatessen – the Dallmayr.  The entrance was a little hard to find in the busy store.  The red carpeted stairs were at one end without much marking.  The restaurant was made up of two rooms both with the same bird wall paper, but in different colors.  The bird motif was also used on their menu cover. The small stone tables have a metal binding around the edge and are widely spaced.  The windows along one wall overlook the busy street below and the color scheme is pink and purple.  All the chairs are set with an extra pillow and extra lamps in the windowsills have fringed shades.  Wall sconces had a mirrored reflector and music was in the background.  It was very stylized but with the lower ceiling and carpet noise level was not a problem.  They have been awarded 2 Michelin stars.  For lunch they only offered a 3 course menu, that did have 2 options for the first course.   Pacing was okay and portions were fairly small.  We ordered a glass of their rose champagne which was nice but 24 euros a glass.  They did start off each table with a warm moist cloth. 

 

The first amuse bouche was a brioche spread with egg white cream and a confit yolk.  The brioche was nicely chewy and the topping mild but tasty.

 

Next was a potato salad on a potato cracker.  The ultra thin cracker was stuffed with the pleasant tasting filling for a nice effect.

 

Bread service was a rye bread and butter.  The bread had a light crisp crust and a dense interior but needed a little salt.

 

Tartar of beef with soy and edamame was the first course.  A thin crisp cracker was a nice addition to the tender tartar that was covered with a gel and some cream.  The edamame worked nicely with the cream – everything blended well but overall it was mild in flavor.  Good textures in the dish, though.

 

Next was Black Feather Chicken with mustard seed and salsify.  The salsify was roasted and the mustard seed was in a purée.  The Black Chicken was accented with little red berries that were preserved in house.  The chicken was moist and tender with the nicely reduced sauce being added at the table.  This course had much more intense flavors, especially the sauce and bits of crisped chicken skin.  A tasty plate and the berries added good touch of color.  It left a pleasant aftertaste.

 

Laurel, plum and cashew was the dessert.  The laurel leaf was in the ice cream (tasted like bay leaf) for a not too sweet effect.  The little cake underneath had some sweetness with a nice creamy topping.  It was acceptable.

 

Last treats were coated hazelnuts and chocolates.  The dark chocolate had a crispy something in the creamy sweet interior.  The white chocolate was filled with a mild lemon flavor filling.  The milk chocolate was filled with a lighter chocolate perhaps with a cherry addition.