Since I went to Tantris on my own, these are the notes I wrote up between courses. It’s interesting to see the difference between other reviews which are often done much later.

The restaurant is beautiful and the staff have so far done well to tolerate my complete lack of German. I’ve started with an aperitif of prosecco and mango. It is good!

Unlike some other Michelin starred venues, they do offer the ability to choose between a set menu and a la carte. It has been a tough choice but I’ve decided to go for the set menu. 

A little more on the restaurant decor. Key colours are black, red and orange. It’s very elegant in a 1970’s kind of way. Low rounded lights, black leather, red laquer. Thankfully I’m not the only person dining on my own with an older lady next to me and a business man on the other side. I wish they had bar seating though. The rest of the clientele is very well to do. Even in the Fat Duck there was an element of casualness which could only exist in England. The older lady sitting next to me is drinking a nice half of German beer, whilst most sip champagne. She appears to be a regular customer. 

First was an amuse-bouche of sorts, Tuna Tartare with a Rolled Quinelle with Mushrooms and a Boiled Quails Egg. First off, I ate an egg - ZOMG! I didn’t get a strong flavour from the tuna, nor the egg but there was a lovely flavour in the dressing and the quinelle filling which tied the dish together. I’ve just sat here for a few minutes trying to pinpoint the flavour, possibly teriyaki? It was good though.

The first matched wine is an Austrian Sauvignon Blanc which has a more mineral accent than say New Zealand wines. It also had hints of fennel and peach. Thanks to the sommelier for explaining it to me.

First course was Lukewarm Salmon with White Asparagus. The asparagus was out of this world, as you would expect from a local speciality. The salmon was very delicate, melt in your mouth. There was three dressings on the dish but none were discernable, a light mayonnaise, a herb and another light mayonnaise with perhaps pepper in it? There was also finely diced egg yolk, pancetta and onion over the dish. Perhaps not as successful as the first dish.

They gave me more of the Austrian wine so not sure the pacing of the next two. And some more! I think the next course has taken far too long and there was no word from the wait staff to reassure me, that may be due to German fail. 

Finally my Langoustines served with Pak Choy and Creamy Fish Sauce arrived. Perhaps with some coconut cream also, as the sauce was the highlight of the dish. The langoustines were a little chewy for my liking although the flavour was good.

Being on my own, it’s interesting to note who gets the most attention from the various staff. Some people clearly ate GIPs (German Important People) or at least frequent enough visitors that they get special treatment.

The next course was Venison with Chanterelles, Cabbage and Potatoes. The meat was fantastic, perfectly cooked, tender. Vegetables were good, especially the small slivers of mashed potatoes. The jus was rich, flavoured with red wine and stock. The wine served with the dish was an Italian red, heavy on the tannins with hints of vanilla. Not normally my favourite style but a good match, plus I got an extra glass. The gentleman next to me had a similar menu and is now finished so not sure why I am still quite behind. Same with the elderly lady next to me. 

Next up was Taleggio with Filo Pastry and Salad Leaves. It seemed an odd choice but perhaps replaced a more traditional cheese course. It was served with a light mayonnaise, salad leaves and a balsamic dressing. I can’t fault the dish but it felt jarring after the venison. I queried the waiter about german cheese but he didn’t really add much detail. I really wish I spoke German at this point. 

The dessert had to be the highlight. Sour Cream Ice-Cream, Raspberry, Rhubarb, a Chocolate Donut and Marshmallow Style Chocolate Cream served with an Italian Muscat with berry flavours, almost champagne like… It was so good. In fact, I’ll go out on a limb and say it was the best dessert I’ve ever had. Each individual component was perfectly executed. It was a journey from hot to cold, from chocolate to cream and then berry flavours. 

The meal finished with an exceptional selection of Petit Fours and a Macchiato, although I only tasted each of the beautifully formed baby desserts. I have felt a little neglected during the meal but I expect that is a result of my language failure more than anything. Better than Joel Robuchon but not as good as Fat Duck. 

Service including tip came to around €211 which included the five course tasting menu, three matching wines (of which I received a total of 6 glasses), aperitif and sparkling water.

Tantris Restaurant
Johann-Fichte-Straße 7
80805 München
Phone: +49(0)893619590
http://www.tantris.de/