Tantris

Tantris Maison Culinaire in Munich is a landmark of German gastronomy since 1971, recently renewed and reframed as a culinary maison that unites a Michelin-starred menu restaurant, an à‑la‑carte restaurant (Tantris DNA) and a bar under one roof. The house presents a philosophy of craft, great cookery and lived hospitality with a focus on working with the best seasonal products, respect for people, animals and the seasons, and using ingredients whole. It presents itself as both a historical institution and a forward-looking atelier of haute cuisine with a strong emphasis on craftsmanship, provenance and hospitality. The dining spaces breathe the generous spirit of their era across three connected venues—Restaurant Tantris, Tantris DNA and Bar Tantris—that share a distinctive interior. The day wine cellar occupies a central position, creating an intimate, wine-centred atmosphere in a refined, elegant setting. Cooking follows modern French haute cuisine focused on seasonal excellence, technical precision and deep respect for ingredients. Menus range from composed multi-course tastings to changing tasting menus that emphasise precise technique and the taste of a perfect sauce, and dishes are paired with considered wine accompaniments. Benjamin Chmura is Executive Chef. Specialties include a vegetarian tasting menu at Restaurant Tantris; MENU DERNIÈRE MINUTE, a five-course spontaneous tasting with drinks pairing; Truffe Noire, a four-course black winter truffle menu at Tantris DNA sourced from the long-standing partner family Ayme; Dîner au Passe, a private kitchen dinner for up to six guests cooked personally by the chef and pastry chef; and Menu Jeune, a special multi-course menu for guests under 35.