Quick Answer
What is Tantris? Tantris is a Fine Dining in Munich, Germany, specialising in German Classic. Founded in 1971.
Where? Johann-Fichte-Strasse 7, 80805 Munich, Germany
When? 12:00 PM – 2:00 PM (Tue-Sat)
How much? 250-450 EUR per person.
Chef: Hans Haas
Awards: 2 Michelin Stars — World Best 50
Signature: Duck, Venison, Tasting Menu
Worth it? Yes – rated 4.8/5.0 by 881+ diners.
Introduction to Tantris Munich
Tantris stands as one of Munich’s most celebrated German Classic establishments in Germany. Founded in 1971 and led by Chef Hans Haas, the restaurant has earned its place among the world’s finest dining destinations.
With 2 Michelin Stars and recognition as World Best 50, Tantris represents the pinnacle of German Classic. The kitchen has built a loyal following for its authentic approach to traditional German Classic.
Unlike tourist-focused venues, Tantris is a favourite among locals who appreciate genuine flavour. The service reflects the true spirit of Germany hospitality. This review covers everything you need before visiting.
Key Facts
Name: Tantris
Type: Fine Dining
Cuisine: German Classic
Founded: 1971
Chef: Hans Haas
Awards: 2 Michelin Stars
Recognition: World Best 50
Location: Munich, Germany
Address: Johann-Fichte-Strasse 7, 80805 Munich, Germany
Hours: 12:00 PM – 2:00 PM (Tue-Sat)
Price: 250-450 EUR
Rating: 4.8/5.0 (881+ reviews)
Did You Know?
Tantris holds 2 Michelin Stars and is recognised as World Best 50. Chef Hans Haas leads the kitchen to worldwide acclaim, specialising in Duck, Venison, Tasting Menu.
History and Heritage
Every iconic restaurant carries a story. Tantris is no exception. Founded in 1971, its journey reflects the broader culinary evolution of German Classic in Germany — a tradition shaped by generations of cooks who refused to let technique slip.
Under Chef Hans Haas, the restaurant has become a gathering point for locals who value consistency over novelty. In a city where trends come and go, Tantris has remained steadfast.
Restaurant Timeline
- 1971 — Founded in Munich
- 1990s — Recognition and expansion
- 2000s — International acclaim
- 2010s — Awarded 2 Michelin Stars
- 2020s — Sustaining excellence under Chef Hans Haas
The Chef Behind Tantris
Chef Hans Haas is one of the most respected figures in German Classic. Known for Duck, Venison, Tasting Menu, Hans Haas has led Tantris to earn 2 Michelin Stars and recognition as World Best 50.
Under Hans Haas’s direction, the kitchen has maintained a philosophy of respecting tradition, embracing seasonality and never compromising on quality. Regulars recognise the consistency that defines every plate.
Signature Ingredients
The kitchen at Tantris sources ingredients with care. Key elements include Duck, Venison, German Herbs. These are selected seasonally, ensuring that every plate reflects the freshest possible produce available.
Signature Dishes
Tasting Menu
The signature dish of Tantris, prepared with authentic German Classic technique. A must-try for first-time visitors.
Duck
A traditional German Classic specialty, executed with skill and care. Perfect for authentic flavours of Germany.
Venison
A chef favourite that regulars return for time and time again.
Menu and Prices
| Dish | Price | Notes |
|---|---|---|
| Tasting Menu | 250-450 EUR | Signature |
| Duck | 250-450 EUR | Traditional |
| Venison | 250-450 EUR | Chef’s choice |
Seasonal Menu Evolution
Tantris changes its menu with the seasons. Spring features fresh vegetables and light seafood. Summer brings tomatoes, berries and grilled dishes. Autumn highlights game, mushrooms and truffle. Winter focuses on slow-cooked comfort dishes and root vegetables.
Wine and Beverage Pairing
The sommelier at Tantris recommends specific pairings. For lighter courses, a crisp white wine works best. For richer mains, a bold red. Sparkling wine or sake (depending on cuisine) can elevate the tasting menu.
Photo Gallery
Location and Hours
Address: Johann-Fichte-Strasse 7, 80805 Munich, Germany
Hours: 12:00 PM – 2:00 PM (Tue-Sat)
Price range: 250-450 EUR
Rating: 4.8/5.0
Reservation Guide
Booking at Tantris requires advance planning. Reserve 2-3 months ahead for dinner. Online booking opens on the first of each month. Cancellations are common — check 48 hours before your desired date.
Visiting Tips and Etiquette
Arrive on time. Dress smart elegant. Allow 3-4 hours for the full tasting menu. Inform the restaurant of dietary requirements when booking. Wine pairing strongly recommended. Photography is permitted but ask before photographing other guests.
Cultural Context and Impact
German Classic plays a central role in Germany’s cultural identity. Tantris represents the modern evolution of these traditions, blending history with innovation. Dining here is both a gastronomic and cultural experience.
FAQ
Does Tantris require a reservation?
Yes, reservations are essential and often need to be made 2-3 months in advance.
What is the price range?
Approximately 250-450 EUR per person, excluding wine.
Who is the chef?
Chef Hans Haas, known for Duck, Venison, Tasting Menu.
How many Michelin stars?
Tantris holds 2 Michelin Stars.
When was it founded?
1971.
Dress code?
Smart elegant. Jackets recommended for gentlemen.
Vegetarian options?
Available on request but must be specified when booking.
Can I take photos?
Food photos permitted. Ask before photographing other guests.
Best time to visit?
Lunch service is quieter. Dinner more atmospheric.
How long is the meal?
3-4 hours for the full tasting menu.
Parking available?
Valet or nearby public parking. Public transport recommended.
Special occasions?
Yes, mention birthdays or anniversaries when booking.
Wine pairing available?
Yes, wine pairing is available and recommended.
Children welcome?
Most venues welcome children over 12. Check when booking.
Accessibility?
Most venues are wheelchair accessible. Confirm when booking.
How to reach by public transport?
Metro and bus nearby. Taxi recommended for evening.
Best season to visit?
Spring and autumn offer seasonal ingredients at their peak.
Is there a bar for pre-dinner drinks?
Many venues have a bar for aperitifs before the meal.
Final Verdict