Tantris

Excellent cooking

High quality cooking

The menu is a tribute to the restaurant's past, featuring classics such as suckling lamb leg, veal sweetbreads, and more. A retrospective spanning five decades of Tantris (est. 1971). Head chef Benjamin Chmura.

Four days a week, for both lunch and dinner, the grand opera is celebrated at this top-tier cult venue, featuring a striking contrast of "lobster red" and "truffle black" – with head chef Benjamin Chmura.

Concept Iconic restaurant featuring grand French cuisine, reimagined for today. Two menus (one vegetarian), five courses at lunch, seven in the evening. Culinary Style Benjamin Chmura stands for the finest ingredients, masterful craftsmanship, and grand French cuisine for the 21st century; his range is enormous – for example, with Breton sole stuffed with hake forcemeat, served on peas and broad beans, accompanied by watercress, the iodine-rich delicacy of sea urchin, all topped off with a creamy mousseline sauce. Masterful technique is showcased with the red mullet, thinly sliced and stuffed with cuttlefish, then grilled skin-side over charcoal. It is served on a house-made pesto, accompanied by pickled caper leaves, preserved lemon, and cuttlefish sauce. For the meat course: veal sweetbread pan-fried in nut butter, and veal tongue, first braised, then glazed and grilled over an open flame. Served with pine nuts, date cream for a touch of sweetness, and au poivre sauce. To finish, Maxime Rebmann’s creative desserts with minimal sugar. Wine The new sommeliers, Ilka Seitner and Noris Conrad, draw from one of Germany’s finest cellars, specializing in French wines with exceptional vintage depth. Atmosphere The lobster-red and black interior design is legendary; comfortable armchairs and attentive service. Verdict Grand, contemporary culinary art meets spectacular ambiance.

Concept In the second restaurant of Tantris Maison Culinaire, classic French cuisine is reinterpreted – as a tasting menu or à la carte. Culinary Style Benjamin Chmura increasingly expresses his passion for craftsmanship, exceptional product quality, and grand French tradition. Fish and seafood arrive directly from Brittany; the repertoire is impressive, even for preparations for two (whole sea bass, calf sweetbread Rumohr). A highlight is the game dishes, such as pâté en croûte made from seven different types of game, including pheasant, partridge, and deer, accompanied by forest mushrooms and duck liver jus. His wild hare “Façon Senateur Couteau,” based on an 1830 recipe, is excellent: the roasted saddle served with beetroot, chard, cherry, and sauce à la Royale, alongside buttery mashed potatoes with a ragout of offal and braised shoulder. Wine Here too, the extensive Tantris wine cellar is at your disposal, with a focus on France and remarkable depth of vintages. Atmosphere More intimate and relaxed than next door, featuring polished marble tables and lobster-red upholstery. The team led by Lukas Reitzenstein delivers refined service with a touch of humor. Large summer terrace. Conclusion An extraordinary dining experience in a stylish setting.