Tantris Munich

Awards

MICHELIN Guide

Two stars restaurant, 2022

All Michelin stars in Munich All Michelin stars in Germany All 2 stars Michelin in Munich All 2 stars Michelin in Germany

OAD

European Classical Restaurants 2022, Highly Recommended

All OAD European Classical in Munich All OAD European Classical in Germany

The World’s

50 Best

World`s 50 Best Restaurants 2022, #98

All World`s 50 Best in Munich All World`s 50 Best in Germany

Elite Collection

Elite Collection Top 100 2019, #62

All Elite Collection Top 100 in Munich All Elite Collection Top 100 in Germany

Chef

Benjamin Chmura

Cuisine

Französisch-klassisch, Klassische Küche, French

• 2022
• 2021
• 2020
• 2018

Dinner at Tantris

on 05 May 2022

by Lars Ammer

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... More

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

6 / 10

Lunch at Tantris

on 01 Dec 2021

by Gerhard Huber

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

3 / 10

Dinner at Tantris

on 05 Nov 2021

by Guido Betz

Visited the new Tantris “a la carte restaurant” - really disappointing- “far from one star” … :-(
We miss Hans Haas …

Dinner at Restaurant Tantris

on 25 Oct 2021

by Clark Parkin

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

9 / 10

The final year of Hans Haas at Tantris

on 19 Feb 2020

by Gerhard Huber

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.

Less

9 / 10

Dinner at Tantris

on 24 Aug 2018

by Maurice Diaz

Contemporary European
Michelin 2*

9 / 10

The Old Classic in Munich, dinner at Restaurant Tantris

on 22 Jun 2018

by Gerhard Huber

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.