Tantris boasts a unique look with its bold colour scheme evoking the "red of lobster and black of truffle"! A few modern touches have been added, such as a distinctive walk-in glass wine cabinet, complementing 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 Wellington-style raw tuna with precisely crafted duxelles between two wafer-thin layers of blanched spinach, which creates a fantastic harmony with the incisive acidity of the Beaujolaise sauce. The anticipation mounts as you savour the wonderful selection of bread with French butter served beforehand. There are two set menus comprising seven courses – conventional and vegetarian – in the evening, and at lunchtime a five-course set menu – all can be expanded with specialities. The service shines with understated charm; everyone is extremely attentive and professional. The excellent sommelier team are able to 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.