Tantris

Tantris boasts a unique look with its bold colour scheme evoking the "red of lobster and black of truffle"! A few modern touches, such as a distinctive walk-in glass wine cabinet, complement the restaurant's legendary style without compromising its iconic 1970s charm. The cuisine of Benjamin Chmura and his team strikes a masterful balance of textures and flavours, often incorporating playful bursts of acidity. This is beautifully illustrated, for instance, by the charcoal-grilled and delicately spiced melt-in-the-mouth pigeon breast, accompanied by a red berry sauce with beautiful depth and matching fresh acidity. The anticipation mounts as you savour the wonderful selection of bread with French butter served beforehand – the latter is sourced from a small-batch producer in Brittany who supplies only a handful of restaurants. In the evening, there is a pair of seven-course set menus (omnivore and vegetarian), and at lunchtime, a five-course set menu – all can be expanded with specialities. The service sparkles with understated charm; everyone is extremely attentive and professional. The excellent sommelier team can provide outstanding wine recommendations and presentations. Rare gems from the house's wine cellar are also available by the glass to pair with the set menu. Tip: The bar in the entrance area is perfect for an aperitif or digestif.