Tantris boasts an undeniably distinctive look, showcasing a bold orange and black design that runs through both the exterior and interior. A few modern touches have recently been added, such as a striking walk-in glass wine cabinet. All the originality of the restaurant's legendary 1970s style has nevertheless been preserved. Benjamin Chmura and his kitchen team conjure up bold dishes that present interesting contrasts in their exploration of sharp and tangy flavours. A shining example is their "Petit Bateau" (turbot, mussels, saffron) with its full-bodied seafood aromas. "Fin d'été" (plum, shiso, rice) pays tribute to the stint of chef patissier Maxime Rebmann in a Japanese restaurant. The lunchtime set menu comprises four or six courses, while in the evening diners opt for either a six- or eight-course set menu. The charming waitstaff impress with their efficiency and knowledge. The wine list is a delight for connoisseurs – the recommendations made by the sommelier team are spot-on!