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Tantris boasts an undeniably distinctive look, showcasing a bold orange and black colour scheme. A few modern touches have been added, such as a striking walk-in glass wine cabinet, complementing the restaurant's legendary style without compromising its iconic 1970s charm. The culinary artistry of Benjamin Chmura and his team shines through in their masterful balance of textures and flavours, often incorporating playful bursts of acidity. This is beautifully exemplified in dishes such as "Printemps" (green asparagus, almonds, anise) and "Petit Bateau" (brill, mussels, vadouvan). The anticipation mounts as you savour the wonderful selection of bread with French butter served beforehand. There is a set menu comprising six or eight courses in the evening and one with four or six courses at lunchtime. 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! Tip: Rare gems from the hotel's wine cellar are also available by the glass to accompany the set menu.