Forty-some years ago, property developer Fritz Eichbauer laid the foundation for Tantris, creating the perfect stage for a non-conformist culinary concept. Setting the scene was the building itself, which bragged a then-revolutionary open kitchen and an eclectic space spread across several levels. Hans Haas, who has been the creative mind behind the kitchen for over two decades, is no follower of Lucullan methods. His cooking is characterised by a down-to-earth undertone that consistently yields gourmet bliss. For the uninitiated: the four-course menu on Saturday afternoons, including wine pairings, is the perfect introduction.

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