Alois – Dallmayr Fine Dining **

A word from

Rosina Ostler

“The most beautiful things in life are fleeting — a perfect dish, a shared moment, a glass of Krug. Their magic lies in their transience.”

Rosina Ostler (Executive Chef)

About the Ambassade

Alois is located on the first floor of the renowned, historic Delikatessenhaus Dallmayr, in the heart of Munich. A unique setting where tradition, culture, and a passion for the finest ingredients converge, Alois honours centuries of heritage while encouraging innovation and creativity. Executive Chef Rosina Ostler collaborates closely with local producers and works with seasonal ingredients, while embracing global influences and maintaining a commitment to sourcing products of the highest quality. Her work at Alois and her connection to Dallmayr hold deep personal meaning, having grown up in Munich in a family passionate about food. For Rosina Ostler, becoming Executive Chef at Alois is a homecoming: a return to the place that first inspired her culinary path, and a space where she can fully express her vision.

About the Krug Lover

Born and raised in Munich, Rosina Ostler grew up immersed in Bavarian culinary traditions, where an early appreciation for seasonality, craftsmanship, and the emotional power of food took root. This foundation continues to shape her approach – precise, expressive, and grounded in a strong sense of place, while remaining open to global influences. Her love for art, design, and nature adds further depth and creativity to her cuisine. As Executive Chef at Alois – Dallmayr Fine Dining, she leads a two-Michelin-starred team known for bold, highly personal dishes. In 2025, she was named ‘Discovery of the Year’ by Gault & Millau and ‘Female Chef of the Year’ by Falstaff. Rosina’s cuisine is defined by freedom and intention—guided not by trends, but by memory, emotion, and the seasons. A Krug Lover, she finds inspiration in the creative dialogue between her most personal dishes and the distinct character of each Krug cuvée.

How would you describe your culinary philosophy?

My culinary philosophy is rooted in precision, creativity, and freedom. I aim to surprise with bold, vibrant flavours that are both unique and deeply personal. Unbound by national cuisines or trends, I let intuition and curiosity guide me. Inspired by nature and the seasons, I work with small, carefully chosen local producers who share my commitment to quality and authenticity. My approach is playful yet meticulous, balancing technical mastery with aesthetic sensitivity to create dishes that are as beautiful as they are flavourful.

What are your sources of inspiration?

I draw inspiration from many sources: the rhythms of nature, the purity of ingredients, the creativity of art and design, cherished memories, new places, diverse tastes, and, above all, my own imagination.

How does the location of your restaurant inspire your cooking?

Munich is my hometown, where I feel grounded and I thrive creatively. There’s a unique energy here that deeply influences the way I cook. I work closely with local farmers, foragers, and artisans whose passion and expertise shape my ingredient choices. For me, it is about creating a sense of place without borders. Munich gives me a strong foundation, but also the freedom to cook without limitations — beyond national cuisines or trends. Every dish reflects where I am, how I feel, and the journey I want to share in that specific moment, in this very special place I call home.

What role does Music play in your life?

For me, there is no day without music. It helps me tune into emotion, focus, energise, and lose myself in the craft. Music creates space to reflect, to feel, and to imagine. In the kitchen, it is the invisible energy that shapes the team’s mood — and sometimes even the plate. Like cooking, music is all about composition: contrast, harmony, timing, and silence.

How has the way you cook evolved as your career has progressed?

In the beginning, I focused on precision—mastering technique, honouring tradition, and proving I belonged. Over time, that shifted. Now, cooking feels more intuitive and emotional. I trust my instincts. I have learned that simplicity can be the boldest move, and a dish does not need to shout to be memorable. My cuisine has become more personal, reflecting my story, my mood, and my curiosity.

What makes you a Krug Lover?

Krug speaks to every part of me: as a chef, as a creative mind, and as someone who values depth and intention. I admire the Maison’s uncompromising craftsmanship and art of individuality, as well as the way every bottle tells a story. Krug is bold, complex, and precise yet full of emotion – just like the kind of dishes I aim to create.

Krug Ambassades