Despite the slightly dramatic exterior, which is adorned by three concrete animals, few restaurants in Germany can match the Michelin-starred Tantris. Select the menu of the day and accept the suggestions of the sommelier or choose from the à la carte options and you'll be in for a treat, for example: variation of char with marinated white asparagus and orange hollandaise, followed by roast lamb fillets with spinach, beans and fennel-curry puree, superbly complemented
by stuffed semolina dumpling with raspberries and curd cheese ice cream. It surprises few that head chef Hans Haas has kept his restaurant at the top of the critics' charts in Munich for so long. Look out for the Tantris Standl, a small outlet at the city-centre Schrannenhalle, selling spirits, wines, coffees, chutneys, and sweets.