The Chatelain district is like some kind of food and beverage magma, a substance that feels alive, constantly shifting. Restaurants appear and reinvent themselves there at a steady pace.

Tatar was born there nine or ten months ago. The credentials are serious and inspiring confidence…

Kamo, Nenu… nothing but quality joints. Luca Termine, the chef, happily gives some freedom to the concept, built around tartares from all corners and influences (the restaurant's name kind of gives it away).

On a menu of about ten options, you find, alongside the famous tartares, a plate of mussels with guanciale, some sashimi, a tempura of zucchini flowers or chinchard, just briefly torched. Every plate is convincing and genuinely delicious.

On the drinks side, beautifully shaken cocktails and natural wines steal the show. The service could loosen up just a tiny bit, but it's faultless: the owner, Benjamin Homsy, watches over everything with dedication.

A really nice spot where you'll definitely be coming back.