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Hans Haas |
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| Born |
1957-04-02 Born: Oberau, Wildschönau, Tirol, AT |
| Apprenticeship/training |
1975: Gasthof Kellerwirt, Oberau, Wildschönau,Tirol, AT |
| Career |
1979: Hotel-Restaurant Bachmaier, Weissach (Chef de partie)
1980 - 1982: Restaurant Erbprinz, Ettlingen & Restaurant Auberge de l'ill, Paul Häberlin, Illhäuser (Chef de partie)
1982 - 1987: Restaurant Aubergine, Eckart Witzigmann, Munich (Sous-chef)
1987 - 1991: Restaurant Brückenkeller, Frankfurt (Chef de cuisine)
since 1991: Tantris, Munich (Chef de cuisine) |
| Philosophy |
Professional with honest enthusiasm |
| Awards |
1987: 3rd Bocuse d'Or World Championships for new cooks
1995: Chef of the year, Gault et Millau
1999: European Culture Award |
| Interesting tidbits |
For recreation and stress relief Hans Haas values his family and his hobbies which include skiing, mountain biking and working in his workshop producing sculptures in wood, stone and a variety of other materials. He signs himself Jean Lapin. |
| Publications |
1: Tantris-Kochbuch.
2: Lust auf Genuss. |
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Tantris |
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| Address |
Johann-Fichte-Str. 7 - Schwabing
80805 München
Germany > Bayern > Oberbayern > München City
number of seats: 90
number of employees: 40
SKZ (Service Index) 0.444
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| Staff |
Haas, Hans (Chef de Cuisine)
Bosch, Paula (Sommelier)
Eichbauer, Fritz (Patron)
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Phone
fax |
+49 (89) 3619590
+49 (89) 36195922 |
email
Homepage |
info ( at ) tantris.de
www.tantris.de |
| Opening times |
Sunday & Monday closed
12:00 h - 15:00 h & 18:30 h - 1:00 h
Closed: 1. week in January |
| Prices |
Ala carte 35,- € - 44,- €
Menu 60,- € - 128,- €
8 course menu 160 €
price per course = 20.000 |
| Credit cards |
American Express, Diners Club, EC/Debit Card, MasterCard, VISA |
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2007 |
2008 |
2009 |
2010 |
2010
(Pts.) |
| Volkenborn Ranking |
Rank Germany
Total points |
9
96.3
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97.2
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10
96.4
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10
97.5
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| Restaurant guides |
Feinschmecker "points"
GaultMillau "points"
gusto "pans" (no ranking)
Michelin "stars"
Restaurant Gd. "toques"
Schlemmer Atlas "spoon"
Varta "startip" |
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(20.2)
(18.0)
(17.0)
(18.5)
(19.5)
(19.5)
(17.5)
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| Europe Restaurant Ranking (ERR 2009/10) |
| current quality |
19.00 |
| class |
First Class |
| ERR Toques |
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| ERR Rank |
41 |
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| Guest Rating |
| current quality | 18.24 |
| class | Outstanding |
| user Toques | |
| Number of reviews | 5 |
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| Culinary highlights |
Famous for his bretonic lobster. |
| Starter |
Flusskrebse auf Mango-Apfel-Salat,
Lauwarme Austern mit Portwein-Verjus-Marinade |
| Main dish |
Rote- und Weiße-Bete-Ravioli mit Gänseleber im Ochsenschwanzsud
Geschmorten Ziegenkitz in Rotwein |
| Dessert |
Beuscherl mit dem wolkenleichten Knödel, mit Sauerrahm gefüllt
Marillen-Palatschinken mit marmoriertem Sauerrahmeis |
| Number of bins |
650 |
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