Restaurant Tantris, Munich, 10/25/18

building
building

Tantris is a large restaurant with 2 Michelin stars.  The interior and exterior feature dragons and plays on their logo.  The dominant color is orange with waitstaff even wearing coordinating floral prints.  The large tables are well spaced on a gray carpet with a reddish orange carpet-like covering on the ceiling.  Along with the well padded chairs noise level is not a problem even though there is music in the background.  Each cloth covered table is equipped with a service table and set with a dragon and really narrow flatware.  It is a striking place and one you’ll remember, especially the large gold light fixture that hangs near the entrance, between the bar and dining areas, and the large lighted replica of their logo on one wall.  Don’t miss a trip to the bathroom, both are  impactful in their design.   Service was excellent, friendly and insightful.  Pacing and portion control were terrific.

looking inside
looking inside
Frankie played out front
Frankie played out front
Tantris car
Tantris car

The wonderful server we had thought of things we’d like before we even mentioned.  Chef Hans Haas was in the house, as he has been for more than 26 years.   He was very personable and even sent some lovely apricot preserves with us as a personal present.  They serve great food here in a fun surrounding so put this place on your list.  The menu offered two tasting options of 5 or 8 courses with optional wine pairings.  You could also just order individual dishes from the 8 course tasting but go for the entire menu, you won’t want to miss a bite.

interior
interior
interior
interior
light fixture
light fixture
table set up
table set up
Frankie shared the restuarant details
Frankie shared the restaurant details
menu cover
menu cover
5 course menu
5 course menu
8 course menu
8 course menu
menu 3
menu 3
menu 4
menu 4

 

Bread service offered 2 kinds, white and spelt with a nice butter.  Both types had a good crisp crust and a nice doughy interior.

bread
bread
butter
butter
inside
inside
Frankie studied the charger plate
Frankie studied the charger plate

 

An amuse bouche of fried pike dumpling on Chinese cabbage was wonderful.  The great crisp on the warm fish was well complimented by the cool marinated cabbage.  A delicious way to start the meal, with great contrasts and large flavors.

Fried Pike Dumpling
Fried Pike Dumpling
closer
closer
wine
wine
wine
wine
Mona and Frankie
Great server Mona and Frankie

 

Poached duck liver terrine was plated with fig, radicchio purée and pink duck breast.  The liver had been poached in red wine and some frozen confit liver was shaved on top of one option.  The duck breast was paired with the radicchio  and curry and a slice of housemade brioche was also served.  It was a plate of wonderful tastes and texures – one you wanted to lick clean.  The figs added a sweet fruit to pair with the liver and the various sauces offered more options for taste pairings.  It all was great.

Poached Duck Liver Terrine, Fig, Radicchio puree, Pink Duck Breast
Poached Duck Liver Terrine, Fig, Radicchio puree, Pink Duck Breast
clsoer
closer
from the side
from the side
from the side
from the side
inside
inside
radicchio puree
radicchio purée
pink duck breast
pink duck breast
brioche
brioche
Frankie made a friend
Frankie made a friend

 

Lukewarm char was served with fregola sarda, peas and smoked eel fond.  The Sardinian pasta (pasta fregola) was paired with a purée of peas, that exuded ultimately fresh pea taste and went great with the fish.  Strips of smoked eel had wonderful flavor and did not overpower the other ingredients, as they easily could have. Instead they blended great with the pasta and peas and perfectly prepared char.  Everything was terrific on its own but also when mixed together.  This dish really sang and burst with tremendous flavor.

Lukewarm Char, Fregola Sarda, Peas, Smoked Eel Fond
Lukewarm Char, Fregola Sarda, Peas, Smoked Eel Fond
closer
closer
another side
another side
turned
turned
one more
one more
Frankie was amazed at the long thin flatware
Frankie was amazed at the long thin flatware

 

Roasted lobster was served with lobster tartar, broad beans, parsnip purée and curry.   It arrived with a terrific aroma and sauce was poured and then left at the table.  The tartar was cool and and added a fun temperature contrast and was really tasty. The perfectly cooked lobster was wonderful and the sauce incredible.  A chip decorating the dish almost seemed lobster flavored and added a nice textural component as did the dark pieces in the middle.  This was perfection in my book and lick the plate great.

Roasted Lobster, Lobster tartar. Broad Beans, Parsnip Puree, Curry
Roasted Lobster, Lobster tartar. Broad Beans, Parsnip Puree, Curry
turned
turned
closer
closer
closer
closer
underneath
underneath
Frankie looked at the cookbook
Frankie looked at the cookbook

 

Hokkaido pumpkin soup was accented with curry flavor and topped with roasted pumpkin seeds.  The seeds were ever so tasty and added a fun crunch to the lovely soup.  Some pumpkin oil from Austria was in this very good soup.

Hokkaido Pumpkin Soup
Hokkaido Pumpkin Soup
closer
closer
peek at the broth
peek at the broth
Frankie thought a crooked spoon might be hard to use
Frankie thought a crooked spoon might be hard to use

 

Lamb chops au gratin was plated with beans, pak choi, tomato polenta and eggplant sauce.  The chop was coated with a thick layer of herbs and the piece of lamb fillet (cut more like loin) was topped with the eggplant sauce.  Both pieces were nicely medium rare, very tender and moist.  The tomato polenta was good but strange in that I kept thinking it was something else and then tasted like polenta.  They again left the extra meat sauce which was thoughtful and you bet I helped myself.

Lamb Chops au Gratin, Beans, Pak Choi, Eggplant Sauce
Lamb Chops au Gratin, Beans, Pak Choi, Eggplant Sauce
closer
closer
turned
turned
closer
closer
chop closer
chop closer
inside chop
inside chop
detail
braised meat detail
inside braise
inside braise
Frankie played around
Frankie played around

 

Cîteaux from Burgundy, France was the cheese course served with cauliflower, raisins, almond and verjus.  The raisins were soaked in grappa, the cauliflower marinated and the celery root in a purée.  Some buttermilk, lime, sour cream and pepper made up the other sauce.  It was presented with some potato bread.  This course was not over the top but still very fine.

Cîteaux, Cauliflower, Raisins, Almonds, Verjus
Cîteaux, Cauliflower, Raisins, Almonds, Verjus
closer
closer
bread with cheese
bread with cheese
Frankie found orchids
Frankie found orchids

 

Marble soufflé was served on roasted plums, blackberries and raspberries with sour cream.  The fruit was good and the soufflé very nice.  It was a good combination of tastes where everything goes together well.  I loved that the plate had no smears or dots.

Marble Soufflé, Roasted Plums
Marble Soufflé, Roasted Plums
from the side
from the side
closer
closer
turned
turned
Frankie checked out the ladies room
Frankie checked out the ladies room
And the other side
and the other side

 

The second dessert was semolina, almonds and Austrian apricots.  The semolina was in a panna cotta  and the almonds were a crunch on a chocolate mousse alongside an Austrian apricot sorbet.  Lastly was an almond cookie.  A great combination of textures and tastes and a perfect sweet fix.    It was fruity and some parts tart so it was best when all the parts were mixed together.  An excellent end.

Semolina Almonds, Austrian Apricots
Semolina Almonds, Austrian Apricots
closer
closer
side
side
one more angle
one more angle
inside
inside
Frankie found a pile of fish skeletons
Frankie found a pile of fish skeletons

 

Final sweets came on a tiered tray and included a chocolate banana pie (tasted mostly chocolate), vanilla cream with caramelized almonds (creamy and nice cake), a nougat crisp with chocolate (very light), a cocoa coffee cream (nice strong coffee flavors) and  a white chocolate with mango cream (nice filling).  They were all really good.

final treats
final treats
tunred
turned
turned
turned
Frankie wanted some of the apricot preserves chef sent wiht us
Frankie wanted some of the apricot preserves chef sent with us
cookbooks
cookbooks
Did Frankie sneak in the men's room?
Did Frankie sneak in the men’s room?
scultpure
gold light fixture/sculpture
interior
interior
interior
interior
interior
interior
interior
interior
Chef and Frankie
Chef Hans Haas and Frankie

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