craftsmanship,
great culinary skill,
and committed
hospitality.
Craftsman-
ship,GREAT
culinary skill,
and
committed
hospitality.
Making an impact was always our goal. With a gentle renewal, we continue to write a history of nearly 50 years. Tantris is now a Maison Culinaire: Under one roof we unite our prix-fixe restaurant Tantris, à la carte restaurant Tantris DNA and the Tantris Bar. Connected through the atmosphere of a very special place and a philosophy that is both our past and our future. We strive to change the meaning of indulgence through craftsmanship, great culinary skill, and committed hospitality. We strive to shape a Tantris that will continue to have its culinary impact in the 50 years to come. To achieve this, we have embarked on a journey. And we have arrived where our origins lie: in France.
Tantris thrives
ON people, ON its
exceptional Team.
TANTRIS
thrives ON
PEOPLE, ON ITS
exceptional
TEAM.
As well as the French culinary culture through which Tantris and its legendary chefs Eckart Witzigmann, Heinz Winkler and Hans Haas have shaped the vision of sophisticated gastronomy in Germany over the past five decades.

Matthias Hahn carries on with this vision as executive chef, alongside the owners, Sabine and Felix Eichbauer. Matthias Hahn also lives and breathes French cuisine: As a skilled chef, he spent 16 years working with Alain Ducasse, developing numerous internationally renowned culinary concepts for the French gastronome. Matthias Hahn will now manage the entire Tantris culinary department.

Benjamin Chmura joins as the new head chef at the Tantris restaurant. The 32-year-old most recently held the position of head chef at the three-star Troisgros in Roanne. He studied traditional French cuisine at the Paul Bocuse Institute in Lyon before advancing his skills in leading establishments in both France and London. His profound respect for food, its production and its preparation will leave its mark on the Tantris restaurant.

Virginie Protat is the head chef at the new Tantris DNA restaurant. The 29-year-old is from Lyon, the birthplace of French culinary art. She completed her education together with Benjamin Chmura at the Paul Bocuse Institute and subsequently worked in several acclaimed restaurants across France, Australia, and New Zealand. Virginie Protat and Benjamin Chmura share a common philosophy behind their cooking: using the best products and bringing them to life with understanding, craftsmanship, and passion.

Mona Röthig, our longstanding service manager at the Tantris restaurant, will now assume responsibility for the entire service and training operations throughout the establishment. Nicolas Spanier is the head of the entire wine division as wine director. Mathieu Mermelstein, as the restaurant manager and sommelier, is responsible for service at Tantris DNA.

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A growing family: The core team of Tantris Maison Culinaire with owners Felix Eichbauer (fifth from left), Sabine Eichbauer (sixth from left) and executive chef Matthias Hahn (right) is looking forward to the reopening, with restaurant Tantris, the new restaurant Tantris DNA and the Tantris Bar under one roof.
A growing family: The core team of Tantris Maison Culinaire with owners Felix Eichbauer (fifth from left), Sabine Eichbauer (sixth from left) and executive chef Matthias Hahn (right) is looking forward to the reopening, with restaurant Tantris, the new restaurant Tantris DNA and the Tantris Bar under one roof.
Tantris is
changing, the
FOCUS more intense.
TANTRISIS
changing,
the FOCUS
more intense.
Tantris is changing, the focus more intense. We reflect on our roots, the red of lobster and the black of truffles, indulgence and emotion. We focus on our architecture, the seasons, the origin of food, the people we work with. On sauces that take their time. On the intensity of flavours that only unfold over an open fire.
Restaurant Tantris

The Tantris restaurant features changing menus, focussed on the best seasonal products. A flavourful journey in four, six or eight courses. For lunch and for dinner. Read moreclose
Restaurant Tantris DNA

The new Tantris DNA is an à la carte restaurant for lunch and dinner, focussing ever still on our roots in French cuisine.
With classics such as the leg of suckling lamb, prepared whole in our own rotisserie and dishes from five decades of Tantris like the Rumohr sweetbreads, which themselves have long been classics. With the architectural extension to the garden, the space, planned by Tantris architect Justus Dahinden as a garden salon, regains its original purpose.
Two restaurants means two kitchens, two Molteni stoves, two passes. The same products. A joint team. Tantris will be, more than ever, a manufactory, one that makes use of every ingredient in its entirety. Complete with a prep kitchen in the basement, an in-house bakery and patisserie.

Restaurant Tantris DNA | menu
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DNA
The experience breathes once again the generous spirit of the 1970s, when Tantris was born. The wine cellar now takes centre stage at Tantris restaurant, where the grilling used to take place. Because of this the Tantris Bar reclaims its original standing as a destination in its own right. Read moreclose
BAR