Tantris Munich

Hello Munich 🇩🇪! The first meal I had on this visit was at the culinary temple @tantris_maison_culinaire which has been opened since 1971 and has held 2 Michelin Stars for over 4 decades. The first thing I noticed about the restaurant was the striking oriental decor with a bold black and orange color theme - it was certainly memorable and unique. The current Executive Chef is @benjamin_chmura who had extensive experience working in top restaurants in France before taking the helm in 2022. Serving modern French cuisine, the tasting menu is dedicated to the best seasonal ingredients available at the moment.

Our menu:

Caramelised Onion · Apple · Chives
Celery · Pumpkin · Walnut
Spinach-Crustillant · Navette · Lovage
Beet Root · Smoked Bottarga · Horseraddish
Cannelé · Mullet · Grapefruit
Champignons · Shiitake · PX-Vinaigrette

JARDIN - Lobster • Bearnaise • Verveine
PETIT BATEAU - Sole • Peas • Saffron
GALETTE - Crab • Norway Lobster • Fingerlime
ENCRE - Red Mullet • Sepia • Capers
FERME - Sweet Bread • Trevisano • Sauce au Poivre
CHASSE - Deer • Berries • Juniper
MONTAGNE - Fresh Herbs • Chartreuse • Fennel
FÔRET - Pine • Wild Strawberries • Rice Pudding
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2*, Tantris
Munich, Germany
#supermelGermany
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#germany #munich #munichfood #munichrestaurants #finedining #finedininglovers #michelin2stars #2michelinstars #worlds50best #tantris #tantrismünchen #tantrismaisonculinaire #restauranttantris #benjaminchmura Less

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!
❤️🙏😘🫶
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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
🫶🙏❤️
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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
❤️❤️❤️
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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

@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
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#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 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

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.

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