The story
Since its founding, Tantris has been a landmark of fine dining in Munich. The restaurant, located in the Schwabing district, is a destination for those seeking classic French cuisine executed with precision and artistry. The house itself is a testament to a philosophy of understated elegance, where the focus remains squarely on the plate.
The dining experience at Tantris is built on a foundation of meticulous technique and respect for ingredients. The kitchen, recognised with two Michelin stars for its excellent cooking, presents a cuisine that is both refined and deeply satisfying. The menu changes with the seasons, offering a series of courses that demonstrate a mastery of French culinary tradition. The restaurant's website speaks of the "Vielfalt und Kreativität unserer Küche" – the diversity and creativity of their kitchen – a promise that is evident in every dish.
Beyond the main restaurant, Tantris offers a more relaxed, a-la-carte option called Tantris DNA, which also holds a Michelin star. For younger guests under 35, the "Menu Jeune" is a thoughtful invitation to discover the world of haute cuisine, offering a multi-course menu with wine pairing. The restaurant also features a bar, perfect for a pre-dinner drink or a nightcap in a sophisticated setting.
The atmosphere at Tantris is one of quiet luxury. Guests are requested to dress in elegant attire, a detail that underscores the restaurant's commitment to a formal, respectful dining environment. The service is attentive and professional, ensuring that every aspect of the meal runs seamlessly. With its interesting wine list and the option for wine pairing, Tantris provides a complete and memorable gastronomic experience.
Recognition
Ambience
Details
History
Concept In the second restaurant of Tantris Maison Culinaire, classic French cuisine is reinterpreted – as a tasting menu or à la carte. Culinary Style Benjamin Chmura increasingly expresses his passion for craftsmanship, exceptional product quality, and grand French tradition. Fish and seafood arrive directly from Brittany; the repertoire is impressive, even for preparations for two (whole sea bass, calf sweetbread Rumohr). A highlight is the game dishes, such as pâté en croûte made from seven different types of game, including pheasant, partridge, and deer, accompanied by forest mushrooms and duck liver jus. His wild hare “Façon Senateur Couteau,” based on an 1830 recipe, is excellent: the roasted saddle served with beetroot, chard, cherry, and sauce à la Royale, alongside buttery mashed potatoes with a ragout of offal and braised shoulder. Wine Here too, the extensive Tantris wine cellar is at your disposal, with a focus on France and remarkable depth of vintages. Atmosphere More intimate and relaxed than next door, featuring polished marble tables and lobster-red upholstery. The team led by Lukas Reitzenstein delivers refined service with a touch of humor. Large summer terrace. Conclusion An extraordinary dining experience in a stylish setting.
The menu is a tribute to the restaurant's past, featuring classics such as suckling lamb leg, veal sweetbreads, and more. A retrospective spanning five decades of Tantris (est. 1971). Head chef Benjamin Chmura.
Four days a week, for both lunch and dinner, the grand opera is celebrated at this top-tier cult venue, featuring a striking contrast of "lobster red" and "truffle black" – with head chef Benjamin Chmura.
Concept Iconic restaurant featuring grand French cuisine, reimagined for today. Two menus (one vegetarian), five courses at lunch, seven in the evening. Culinary Style Benjamin Chmura stands for the finest ingredients, masterful craftsmanship, and grand French cuisine for the 21st century; his range is enormous – for example, with Breton sole stuffed with hake forcemeat, served on peas and broad beans, accompanied by watercress, the iodine-rich delicacy of sea urchin, all topped off with a creamy mousseline sauce. Masterful technique is showcased with the red mullet, thinly sliced and stuffed with cuttlefish, then grilled skin-side over charcoal. It is served on a house-made pesto, accompanied by pickled caper leaves, preserved lemon, and cuttlefish sauce. For the meat course: veal sweetbread pan-fried in nut butter, and veal tongue, first braised, then glazed and grilled over an open flame. Served with pine nuts, date cream for a touch of sweetness, and au poivre sauce. To finish, Maxime Rebmann’s creative desserts with minimal sugar. Wine The new sommeliers, Ilka Seitner and Noris Conrad, draw from one of Germany’s finest cellars, specializing in French wines with exceptional vintage depth. Atmosphere The lobster-red and black interior design is legendary; comfortable armchairs and attentive service. Verdict Grand, contemporary culinary art meets spectacular ambiance.
Excellent cooking
High quality cooking
Location
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