慕尼黑酒店

Tantris boasts a unique look with its bold colour scheme evoking the "red of lobster and black of truffle"! A few modern touches, such as a distinctive walk-in glass wine cabinet, complement the restaurant's legendary style without compromising its iconic 1970s charm. The cuisine of Benjamin Chmura and his team strikes a masterful balance of textures and flavours, often incorporating playful bursts of acidity. This is beautifully illustrated, for instance, by the charcoal-grilled and delicately spiced melt-in-the-mouth pigeon breast, accompanied by a red berry sauce with beautiful depth and ma