Tantris Munich

Fifty years ago, Fritz Eichbauer, the founder of a Munich-based construction company, was so enamoured with French fine dining that he'd make regular pilgrimages to Alsace - because Munich had nothing that came close. Tired of the culinary commute, he decided to change that. In 1971, he transformed a former nightclub into Tantris. Today, his son Felix carries forward his vision.

Tantris is a playground for the palate. Begin with the house-baked baguette - crisp, warm and the perfect prelude. The duck foie gras with rhubarb vinaigrette is a standout opener. Then comes the showstopper: a glistening layer of Petrossian oscietra caviar hiding lemon-zesty mullet and ginger, with raw mushrooms keeping things delightfully fresh.

But the real star might be the confit salmon trout encased in brioche. For meat lovers, the venison loin with cherries and a grand veneur sauce - slow- simmered over 48 hrs and finished with bitter chocolate and cognac - is majestic. Even the vegetarian and pescatarian alternatives are anything but an afterthought. And only a braveheart could forget the strawberry dessert - a playful composition of Bavarian strawberries in various forms, including ice cream and sorbet.