Tantris

Absolutely tremendous decor, this is the most stunning restaurant I've been lucky enough to visit. The creative design and bright colours are truly a work of art. It's when Asian architecture meets modern retro and bold colours, tantris would be the love child. Sadly i am quite uneducated with art, me being me I was more interested in things you could eat growing up. But there was some wonderful pieces both on the wall and on the ground, some great pieces appearing to be made from multi coloured fish bones. It just all felt like you was in a special place, everything there had a purpose and every member of staff played there part in this exquisitely run team, none more so than the head sommelier in a bright purple blazer and turquoise shoes. You then start to get an idea of the artistic influences that went into the creating of this breathtaking room.

We opted for the 8 course tasting menu, staring with poached duck liver and smoked duck breast which was a very rich creamy way to start such a large menu, parsley cream and truffle marinade some what adding to my concern, although this was truly delicious. Followed by roast lobster with snow peas and sepla noodles, my god the paella stock it was swimming in had a tremendous depth of flavour, like a salty hit of lobster bisque to bring this glorious dish together. Although sadly there was small pieces of shell accompanying mine which was unpleasant. My favourite dish of the evening was definitely the confit Dover sole, so beautifully cooked, melt in the the mouth but what I love about sole is it doesn't loose its integrity and flake on your fork, it's like the perfect balance between the cod family and a halibut steak and I just love it. The salty little chewy morels with a seafood foam and punchy wild garlic purée really gave this dish my nod of approval. Although it peaked at the 3rd, the oxtail essence with celeriac and a butter dumpling subtly prepared your palate for the coming meat course. 'Lamb chops au gratin' with tomato polenta, soft pink chop's gratined with eggplant, not my favourite of the evening but still a well accomplished dish. Sadly after the meat the time between courses seemed to be a little excessive especially when the caramel soufflé really needed a lift of flavour, for me I would have preferred something other than the Thai mango accompanying, although this was maybe the hero of the dish and i really don't think that was the intentions. The jelled rhubarb soup with buttermilk and sour cream-banana ice cream was fantastic, tart from the rhubarb, crunch from the buttermilk crisp and creamy banana ice cream. It was refreshing and indulgent and a perfect way to end. I must add the level of knowledge of wine, grapes and vineyards of the sommelier was inspiring, this guy could have wrote books. Every word spoken payed homage to the wines you was receiving. So much so I got the feeling this was just as much a winery as it was a restaurant. Either way well worth it's 2 Michelin stars and stature as one of Germany's leading restaurants. 

With love 

The food scene