THE TABLE
Tantris: Fifty Five Years in the Same Building
Open since 1971 and never moved, in the purpose built house it opened in. Munich has rebuilt itself around Johann-Fichte-Strasse 7. The address has not changed once.
Read the review →Two chefs opened Ox on Oxford Street in 2013 and hold a Michelin star, cooking from Northern Irish and Ulster-coast produce with a precision the region had no equivalent of before them.
The kitchen
Stephen Toman and Alain Kearney opened Ox on Oxford Street in Belfast in 2013 and hold a Michelin star. The kitchen cooks from Northern Irish and Ulster-coast produce with a precision the region had no equivalent of before it. The tasting menu changes continuously with what arrives from the surrounding farms and the coast.
The approach
The wine list is independent and deep on natural and low-intervention growers. The sourcing credits the field rather than the chef: the cooking is not modest or qualified, it is simply very good, built on what the place can provide.
At a glance
- Cuisine
- Northern Irish and Ulster-coast produce
- Recognition
- One Michelin star
- Setting
- Oxford Street, Belfast
- Menu
- Changing tasting menu
- Wine
- Independent, low-intervention growers
- Pairs with
- Mourne Textiles, 30 minutes south
The TGC view
Ox is the evening before the Mourne Textiles morning, the pairing that turns a craft visit into a coherent two-day route. TGC books the table and the sequence.
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We hold the relationships, the rooms and the access. Tell us the dates and we handle the rest.
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Browse the Journal →THE TABLE
Broeding: No Menu, One Room, and an Austrian Wine List Sold by the Case Next Door
A Munich restaurant with no choice on the menu, a new set menu every night, and a wine shop attached. The wine list is built by people whose day job is selling the bottles, which changes what ends up in the glass.
Read the review →THE TABLE
Le Doyenné
Two Australian chefs left the Paris kitchens for the stables of a château thirty-six kilometres out, and cook almost entirely from a market garden that was already there. The garden is the restaurant, not its supplier.
Read the review →