The restaurant was only opened in October
was opened in Dingolfing, Bavaria, where one of the largest BMW plants is located. Originally, Managing Director Magdalena Mitterhuber envisioned a wine bar and bistro, a gap in the market at the location: "I had easy drinking in mind, maybe Tyrolean cuisine," she says. Then one thing led to another, as life sometimes does. She was able to recruit Sinar Tayyara as head chef, who had been at the stove at Bobby Bräuer or the Mural. He serves carabinero and ama ebi raw, dried, as a broth and ice cream - crustaceans in the fifth dimension. Jochen Benz, Falstaff Sommelier of the Year 2023, pours a 2023 Sauvignon Blanc Reserve from the Aldinger winery. A wine that lifts the iodine-sweet dish with its self-confident acidity. The white wine-dominated wine list, comprising around 300 items, is still being developed, but already offers an impressive depth of vintages. Tayyara and Benz work hand in hand: the chef brings out the warm umami depth of quail with meaty broth and roasted breast, while Benz brings an earthy 2021 Pinot Gris from Bettina Schumann to the glass. And when Tayyara gives the onion roast a fine-dining upgrade with pink entrecôte, pickled, fried and pureed onions and chives, a 2022 Teroldego Morei from Foradori in Trentino-Alto Adige playfully captures the rustic nuances. Tayyara's cooking style is clearly defined, which favors precise wine pairing. But even steep dishes need to be transformed - and here he succeeds masterfully.
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