The Dallmayr delicatessen in Munich is one of the most famous delicatessen stores in Munich. Year after year, it attracts more than 1.4 million tourists from all over the world, and it is also very popular with the locals. Dallmayr does not only sell gourmet foods, but it also produces a wide range of items, like amazing chocolate, coffee and salmon. A lot of these items are also used in the restaurant located on the second floor. Now the Restaurant Dallmayr isn't your typical delicatessen cafe, it is an excellent one Michelin-star restaurant serving modern and elegant food The Chef Diethard Urbansky runs his kitchen on two principles: - Form follows function. He only ever uses produce that he has rigorously inspected, and does not tolerate any unusual changes in taste, aroma, or texture. - Less is more. Nothing is merely decorative; taste is everything. When you enter the building, you have to ring a doorbell (our dinner started at 8 pm), which almost made it feel like a private club. You enter the delicatessen store and the aromas are amazing. After taking the stairs to the second floor, you sit down in a very simple and neutral dining room. Sommelier Julien Morlat ensures that guests at Restaurant Dallmayr also have the perfect selection of wines during their visit. He offers knowledgeable and passionate advice, helping people choose from more than 600 wines on a perfectly ordered wine list. The service throughout the dinner is also on point. We ordered the 8 course tasting menu with a great selection of wine. We started the dinner with three amazing Amuse Bouches - I especially liked the final one - a bone marrow broth that was so elegant and rich, I could have asked for a gallon of it. After the appetizer, the menu started with a pork chin and sardine combination, that just melted in your mouth. It was followed with maybe the best course of the night, a lake trout with an onion-stock that was simply mind blowing. It was so good that everybody at the table just sat in silence and enjoyed the food. The trout was cooked perfectly and rested on some marinated dandelion that added a very unique flavor to the dish. The next course was a piece of ray, with an interesting birch sauce with elder blossom flowers. The elder blossom created a very elegant flavor profile and made this dish a standout. The kefir also gave the dish a sharpness and a balance that was needed. Before the main course we enjoyed a huge king prawn with my new favorite fruit, white peach. I have had it quite a lot over the last couple of weeks and it is a great compliment to a lot of dishes. We also had a nice palette cleanser consisting of melon and cold mozzarella. The main course was one of the better lamb dishes that I have had. A sous-vide cooked lamb saddle with white beans and tomatoes - i know it doesn't sound very exciting but it was delicious. To finish off a wonderful meal, the menu ended with goat cheese, a green apple dessert, a medlar (a form of rosebush) dessert and finally some petite fours. They were all great but my favorite was the green apple, with mint and PEAS....yeah, peas...and it work as a dessert!!! To summarize, Dallmayr is an excellent restaurant. Meals are served on the finest hand-painted Nymphenburg porcelain plates. Wine can be savored from hand-blown glasses made to order from Theresienthal crystal glass factory. It is luxurious, it is very tasty, and it is the finest gourmet dining in Munich. Don't miss it!!
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Hans Haas and his restaurant Tantris in Munich has two Michelin stars and makes this restaurants one of only a few in Munich that can boast truly world class dining experiences. It has an extraordinary dining room, decorated in the style of a 1970s disco lounge. Orange is a dominant color, and when I say dominant color, I mean, it is everywhere. Walls, ceilings, flowers...everywhere!! It is tacky beyond reason, but somehow it works. It might be because Tantris can back up the flamboyant interior with some serious food. After soaking in the atmosphere, I settled on the 8 course degustation menu. The food offered includes some interesting and imaginative combinations. It is modern international cuisine with some strong German influences. Beautiful plating, decent size servings and impeccable service. The course started strongly with a flavorful Amuse Bouche. Just enough to get the taste buds going. It was followed up by one of the best courses of the night, a duck liver terrine with foie gras. Intense, extremely rich and with so many flavor combinations it almost made your head spin. A fantastic dish!! After the amazing start the chef served us a lobster with a rich, deep broth/Madeira sauce with flavors that lingered in your mouth for a long time. Rich, generous, and tremendously rewarding. The vegetable puree had vibrant colors and was silky smooth. After the lobster, we had the best course of the evening. A butter-confit turbot that was cooked to perfection. It is easy to abuse a delicate fish like the turbot, but the chef managed to serve a magnificent fish. It came with a rich broth that I could have enjoyed by itself, but together with the fish and and the artichokes - WOW!!! After the fish we enjoyed a great glass of 2007 Vin de Pays des Bouches du Rhones. It worked great together with the next two courses, an oxtail consomme and a venison. Both courses were good but faded somewhat after the turbot. The venison was served with a curd Spätzle, not my favorite but it was interesting The venison marked the ending of the savory part of the dinner. We transitioned to the sweet section with a wonderful goat curd. I am not a big fan of goat cheese but this was rich, with some crunchy croutons and sweet honey to balance the sharpness of the goat cheese. We then enjoyed a perfectly cooked pistachio souffle with plums. Great combination. Before we ended a wonderful meal with some petite fours, the chef served the best dessert of the day. A Chocolate creme brulee with banana ice cream. When reading the menu it felt too simple and to be honest, not very exciting. But the course served was vibrant, rich and beautiful. A complete surprise and a great way to end a dinner. Tantris is a wonderful experience and the food was constantly outstanding. Hans Haas and his team has done a tremendous job and the service is perfect. If you are up for a special treat and not looking for too much of an experimental kitchen, than visit Tantris and enjoy a solid dining experience. Because of the size of the restaurant, it is pretty large, they also have an excellent wine collection. It is not cheap, but the quality and the service makes it worth a visit. Especially if you are tired of the drunk tourists in the beer halls.
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