Overview
Restaurant Views: 2,625
Awards
- MICHELIN Guide
- OAD
-
European Restaurants 2024, 119
European Top New Restaurants 2024, 8
- The World’s50 Best
-
World`s 50 Best Restaurants 2024, #88
- Elite Collection
-
Elite Collection Top 100 2019, #62
- La Liste
-
La Liste, #332
- Restaurant Ranking
-
Restaurant Ranking 2024, #169, PRO #19.00, USER #18.00
Chef
Benjamin Chmura
Cuisine
French Contemporary, Classic Cuisine
Foodle Reviews
Lobster Red & Truffle Black!
Enjoyment & feeling!
Without any doubt it is the most historic restaurant in the country!
Grateful & humble for such outstanding experiences with the best possible company! Movingly beautiful!
❤️🙏😘🫶
•
Tantris - ⭐️⭐️
Munich, Germany
#miguelontour #mcculinarylife #youdinner #youdie #michelinrestaurant #maitre #mystorywithmichelin #food #foodie... More
Lobster Red & Truffle Black!
Enjoyment & feeling!
Without any doubt it is the most historic restaurant in the country!
Grateful & humble for such outstanding experiences with the best possible company! Movingly beautiful!
❤️🙏😘🫶
•
Tantris - ⭐️⭐️
Munich, Germany
#miguelontour #mcculinarylife #youdinner #youdie #michelinrestaurant #maitre #mystorywithmichelin #food #foodie #potd #worlds50best #picoftheday #foodporn #instafood #instalike #photooftheday #foodgasm #instadaily #foodblogger #emotion #beautifulcuisines #traveller #chefsofinstagram #chefslife #tantris #munich #benjaminchmura Less
Fröhlich | Freudig | Feurig
🫶🙏❤️
•
Tantris - ⭐️⭐️
Munich, Germany
#miguelontour #mcculinarylife #youdinner #youdie #michelinrestaurant #maitre #mystorywithmichelin #food #foodie #potd #worlds50best #picoftheday #foodporn #instafood #instalike #photooftheday #foodgasm #instadaily... More
Fröhlich | Freudig | Feurig
🫶🙏❤️
•
Tantris - ⭐️⭐️
Munich, Germany
#miguelontour #mcculinarylife #youdinner #youdie #michelinrestaurant #maitre #mystorywithmichelin #food #foodie #potd #worlds50best #picoftheday #foodporn #instafood #instalike #photooftheday #foodgasm #instadaily #foodblogger #emotion #beautifulcuisines #traveller #chefsofinstagram #chefslife #tantris #munich Less
Tantris Hunger Liebeshunger
Bärenhunger Bellender Magen
Lukullisch Barbarisch Dionysisch
Tantris Affendurst Weinselig Whiskyselig
Schlummertrunk
Tantris singt Tantris
Fröhlich Freudig Feurig
❤️❤️❤️
•
Tantris - ⭐️⭐️
Munich, Germany
#miguelontour #mcculinarylife #youdinner #youdie #michelinrestaurant #maitre #mystorywithmichelin #food #foodie #potd #worlds50best... More
Tantris Hunger Liebeshunger
Bärenhunger Bellender Magen
Lukullisch Barbarisch Dionysisch
Tantris Affendurst Weinselig Whiskyselig
Schlummertrunk
Tantris singt Tantris
Fröhlich Freudig Feurig
❤️❤️❤️
•
Tantris - ⭐️⭐️
Munich, Germany
#miguelontour #mcculinarylife #youdinner #youdie #michelinrestaurant #maitre #mystorywithmichelin #food #foodie #potd #worlds50best #picoftheday #foodporn #instafood #instalike #caviar #photooftheday #foodgasm #eggs #instadaily #foodblogger #emotion #beautifulcuisines #traveller #chefsofinstagram #chefslife #tantris #tantrismaisonculinaire #tantrisdna Less
The wizardry unfolds inside this understated French city sanctum where two changing multi-course prix-fixe meals are available four days a week for lunch and dinner at #tantrisrestaurant
Our afternoon “lunch “ was a meal to remember.
The wine list is appropriately extensive, featuring both famous and obscure producers.
Thanks for your interpretation of #koenigsbergerklopse as on of the many extra dishes we received. My favorite dish was ENCRE | Sepia · Lardo · Parmesan
The wizardry unfolds inside this understated French city sanctum where two changing multi-course prix-fixe meals are available four days a week for lunch and dinner at #tantrisrestaurant
Our afternoon “lunch “ was a meal to remember.
The wine list is appropriately extensive, featuring both famous and obscure producers.
Thanks for your interpretation of #koenigsbergerklopse as on of the many extra dishes we received. My favorite dish was ENCRE | Sepia · Lardo · Parmesan
@tantris_maison_culinaire by @benjamin_chmura + @monaroethig
PRINTEMPS
Grüner Spargel · Bärlauch · Räucheraal
ENCRE
Sepia · Lardo · Parmesan
PETIT BATEAU
Wolfsbarsch · Brunnenkresse · Herzmuscheln
FERME
Taube · Puntarelle · eingelegte Kirschen
POTAGER
Kopfsalat · Wacholder · Zitronenthymia
BABA
Grapefruit · Estragon · Honig
#tantrismaisonculinaire #tantris #twomichelinstars #benjaminchmura #thechefsstoriesontour
.
.
.
#mystoriewithmichelin #michelinplate
#michelinfood #deliceous #eeeeeats #food
#foodie #foodgsam #foodpics #foodporn
#foodstagram #igdaily #instagood #instafood #instapic #larsammer #picotheday #travelinstyle
#willtravelforfood #worthajourney #yummy
#antoniawien #thechefsstories Less
Second part of Tantris - the fine dining restaurant under Chef Benjamin Chmura. Chef Chmura has an illustrious CV, Haeberlin,, Le Cinq and Troigrois.
The new menu was slightly shortened due to the raising Corona numbers. It contained some highlights and some bad disappointments. The start, caviar with cauliflower, was fresh with subtle layers of flavors. A very good start, the subsequent scallops with beetroot and nage, was excellent. The softness and sweetness of the scallops was perfectly balanced... More
Second part of Tantris - the fine dining restaurant under Chef Benjamin Chmura. Chef Chmura has an illustrious CV, Haeberlin,, Le Cinq and Troigrois.
The new menu was slightly shortened due to the raising Corona numbers. It contained some highlights and some bad disappointments. The start, caviar with cauliflower, was fresh with subtle layers of flavors. A very good start, the subsequent scallops with beetroot and nage, was excellent. The softness and sweetness of the scallops was perfectly balanced by the acidity and crunchiness of the beetroot. A great dish, certainly a keeper. The savory brioche served with the pigeon was stunningly prepared by the Pâtissier Maxime Rebmann. The texture of a brioche but the flavor of a bread, one wanted to order seconds and thirds!
The disappointment was the highly anticipated Lievre, a completely useless course. Dried out with an uneatable texture. Unfortunately my companion ate most of it before I tasted it, so I would have sent it back immediately. What a catastrophe. The person who sent this out should be punished by eating this dish every dinner for the rest of his/her life.
Overall, I think the concept is good, the execution mostly very good with the occasional disaster. Less
Still salivating over this sweatbread with a coffee infused sauce by new chef @benjamin_chmura and the excellent wine pairing throughout at @tantris_maison_culinaire #fantasticlunch#foodie#foodgasm#foodtraveller#threemichelinstars in the making
Tantris is an institution. The first restaurant to be custom built in 1971 to be a restaurant. The first restaurant to get three stars from the Guide Michelin outside France. It had only three Chefs - Eckart Witzigmann, Heinz Winkler (who also received three stars there) and jetzt seit fast 30 Jahren Hans Haas, all three of them Austrians.
I have not seen the menu for decades, I actually don't remember ever looking into it. When I call to make a reservation the Team around Hans Haas knows what... More
Tantris is an institution. The first restaurant to be custom built in 1971 to be a restaurant. The first restaurant to get three stars from the Guide Michelin outside France. It had only three Chefs - Eckart Witzigmann, Heinz Winkler (who also received three stars there) and jetzt seit fast 30 Jahren Hans Haas, all three of them Austrians.
I have not seen the menu for decades, I actually don't remember ever looking into it. When I call to make a reservation the Team around Hans Haas knows what to do, Create for me an extended menu of whatever they think is best on this given day. I must have more than 80 of Hans' handwritten menu at home.
The cuisine is classic French with excellent ingredients and luckily (or ironically for me) with hardly any Japanese influence. In fact only one course had one Japanese component, the Yuzo in the first dish, the variation of Crustaceans. The execution is always perfect and the temperature is correct. The Variation was served almost like a seafood salad and the Arctic char (Saibling) was just hand warm, just melting in your mouth. Hans Haas is also one of the few people who know how to cook big pieces of meat, his lamb côtelette was so flavour full and just perfectly cooked to the point. This food does not surprise you, it does not wow you, but it is like coming home. It leaves you deeply satisfied.
I deeply regret the decision of Hans Haas to retire at the end of this year, after standing in the kitchen of Tantris with its 50 year old equipment for almost 30 years, to stop cooking and apply himself to his other interests. This announcement made a table at Tantris the hottest commodity in Munich. Luckily, I have already booked as many as I could for the remainder of this year.
The old classic in Munich, going strong since 1972. Hans Haas cooks astonishing food for a lot of people. When you get his personalised menus you get a 3 star experience. I have about 75 of these menus at home and I loved everyone of them.
Recommended in Munich
-
- WERNECKHOF by Geisel
- Werneckstraße 11, 80802 München, Germany
-
5 Meals
-
- Atelier
- Promenadepl. 2-6, 80333 München, Germany
-
nOAD 72EC #94LL #532RR #413RR PRO #18.33RR USER #19.00
-
5 Meals
-
- Werneckhof Sigi Schelling
- Werneckstraße 11, 80802 München, Germany
-
mOAD 372RR #426RR PRO #18.33RR USER #18.67
-
2 Meals
-
- Tohru in der Schreiberei
- Burgstraße 5, 80331 München, Germany
-
nOAD 141LL #368
-
2 Meals
-
- EssZimmer
- Am Olympiapark 1, 80809 München, Germany
-
nLL #332RR #254RR PRO #18.67RR USER #18.75
-
1 Meal
Address
Johann-Fichte-Straße 7, 80805 München, Germany
Hours
Tuesday: Closed
Wednesday: 12:00 - 16:00; 18:30 - 00:00
Thursday: 12:00 - 16:00; 18:30 - 00:00
Friday: 12:00 - 16:00; 18:30 - 00:00
Saturday: 12:00 - 16:00; 18:30 - 00:00
Sunday: Closed
Phone
+49 89 3619590