Anyone who’s eaten Max Natmessnig’s food will know he’s one to watch, and it was no surprise to hear the Vienna-born chef announced as the new head chef of Alois, the fine dining restaurant of Dallmayr delicatessen in Munich. He joined in October and serves a 17-20 dish menu in amuse-bouche portions, plenty to get the true sense of each plate and Natmessnig’s outstanding skill. His style has its roots in the classical but reaches beyond in terms of flavor - he pairs langoustine with satay and pandan, char with chives and buttermilk - breaking boundaries even in cooking of this level, and showing off the fruits of his impressive CV, which includes Steirereck, Oud Sluis, Chef's Table at Brooklyn Fare, and Lech’s Rote Wand.
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