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.
1 Comment
1/4/2017 11:19:21 pm
Hmm! this all recipe looking very tasty and yummy if you give the pattern that how we make this in home then is very good thing but its the items of your restaurant then its possible for you so its good for us that you tell us about these food item so those wants eat them they go on your restaurant.
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