Restaurant Tantris

The Tantris followed from the beginning highest culinary demands. In the first few years, these were sometimes even too high to be able to cope with the goods available here. For the desired product quality was often sought in vain in Munich and Germany back then. For this reason, the then Tantris chef Eckart Witzigmann with friendly cooks carpooling, for example, fish, herbs or Bressehühner directly from the Parisian market to Munich. Unimaginable today! But not only the procurement of high quality products was a real one in the beginning Hurdle, but also the culinary agility of some guests. So many could not explain at first, why the duck "pink" instead of "beautiful through" landed on their plates. But that did not spoil the joy of experimentation and the eagerness of the chefs, because the critics of the Guide Michelin appreciated Witzigmann's creations: just one year after the opening, the Tantris received its first Michelin star. Another year later even two stars became out of it. Thus Eckart Witzigmann's kitchen was the highest awarded in the Federal Republic - and the guests enjoyed their duck henceforth without further questions. In retrospect, what has been done here can be described as the initial spark of the West German gastronomy movement. The Herald Tribune wrote, based on the "Economic miracle", even from the "German kitchen wonder". The Tantris immediately sat down at the spearhead of this movement. No other German restaurant has been consistently awarded two or three stars under Tantris chef Heinz Winkler. After the opulence of the 1980s, a new style entered the Tantris in the early nineties. Hans Haas cooks regionally and seasonally, of course Tantris-like at the highest level. What is celebrated today as a sustainable lifestyle in the kitchens of New York, Copenhagen or Berlin, was already implemented daily by Haas. "When I hear that there is suddenly a trend among young chefs to fully utilize the animal, I have to smile," explains the current chef. "Nose-to-tail has always been a matter of course for me. waste I simply could not afford it. " Haas researched and tried a lot in the Bavarian countryside and built up a close network of high quality suppliers. Since then, the lamb no longer comes from the wholesale market in Paris, but from Lower Bavaria, and the smoked eel from the vicinity of Augsburg. With the first sommelière of Germany, Paula Bosch, the Tantris shapes the top-notch general far beyond the country's borders. In 2011, the next step took place, which decisively further developed the Tantris culinary. Because with Justin Leone, a young chef sommelier could be won, who already had plenty of experience with international star kitchen. After all, he previously worked in top restaurants in Chicago and London. His extraordinary knowledge not only immediately inspired the guests of Tantris, but also the jury of the Rolling Pin, who honored him in 2013 as "Leader of the Year". His secret? Leone tries to provide the guests with much more than just a pleasant evening with his wine accompaniment. "The wines selected by me are not only intended to round off the dishes, but to sharpen the senses of the guest and intoxicate them. Of course, without too much in the foreground to play, "said the 35-year-old. And also with the service one sat down on a new style: Instead of the beskrckten head waiter one is now served by smiling service and cared for. Dealing with the guests is less stiff, but more personal and cordial - since the summer of 2016 Maître Boris Häbel leads the team.