Silvester 2022

12 course menu

aperitif, water, sparkling pairing, coffee.

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A CHEF’S TABLE RESTAURANT

16 SEATS AT OUT KITCHEN COUNTER, CASUAL CHAT WITH THE TEAM AND RELAXED ATMOSPHERE. GET DIRECT INSIGHT INTO HOW WE PREPARE OUR MENU AND SPEND A UNIQUE EVENING WITH US.

 

I. Restaurant
Tisane: an extract, the essence of something
A place created by the ideas, vision and craftsmanship of highly diverse artists and actors. People who share the same motive – to create a meeting place that offers space for: Eating. Drinking. Quality. Craftsmanship. Enjoyment. Hospitality. Reduced to the essentials...

A place created by the ideas, vision and craftsmanship of highly diverse artists and actors. People who share the same motive – to create a meeting place that offers space for: Eating. Drinking. Quality. Craftsmanship. Enjoyment. Hospitality.

Reduced to the essentials: the product and the dialogue, being together. The most communicative, social and emotional place in any home. We invite you to take a seat in our kitchen. To be part of proceedings. No front of house, no back of house. We want to include you in our activity, have you take part. To rethink structures and remove boundaries. We invite you to join us in focusing purely on the essentials. Not on formal clothing and white tablecloths. But on the food, the mood, the atmosphere and the company.

“The sauces are the most important assets in cooking. The saucier is the enlightened chemist, the creative genius and the cornerstone of good cooking.” Auguste Escoffier, master of cuisine

Auguste Escoffier taught us this fundamental truth of cooking. We continue to be inspired by it and create our own interpretations, with this component forming the basis of our dishes. Simple. Reduced. Tisane.

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II. The Chef
René Stein
Training to be a chef initially seemed a good choice – a solid trade that offers a challenge and is enjoyable. However, something changes during the second year of his apprenticeship. It is a book that opens up new horizons: Dieter Müller’s “Geheimnisse aus meiner Drei-Sterne-Küche"...

Training to be a chef initially seemed a good choice – a solid trade that offers a challenge and is enjoyable. However, something changes during the second year of his apprenticeship. It is a book that opens up new horizons: Dieter Müller’s “Geheimnisse aus meiner Drei-Sterne-Küche” [Secrets from my three-star kitchen]. René’s teacher showed a keen instinct in giving him this book. Cooking is a craft; high-end cooking is an art. And this particular art is enthralling. His interest is roused. His path leads him into the world of star cookery. He learns from the best in the business. Juan Amador and Heiko Antoniewicz become his mentors and long-time friends. They soon recognise René’s talent. He is an attentive pupil and works in a structured way and with plenty of passion. He is especially capable of combining his knowledge with his intuition, and creates his very own style in which the product takes centre stage.

His experiences in the USA broaden his horizons. He learns about their products and preparation styles and, in particular, acquires the easy-going manner of the Americans. He loves conversing with his colleagues and guests. That goes down well in Franconia, too. It is there at the “Schwarzer Adler” that he earns his first Michelin star.

And it soon becomes clear: René’s perfect restaurant doesn’t separate the kitchen from the dining area. Contact with the guests is not only via the plates but through personal dialogue. Communicative cooking has pride of place here.

The guests are brought into the kitchen.

“You can’t even put my kitchen in five pigeonholes, let alone one. The keystones are the product and the sauce. That is the foundation. I tread the traditional path. What’s on the menu will also be on the plate in front of you. You see it, you taste it.”

Renés Profile
Position
Head Chef.
Motivation
I love working in the kitchen. I’m a big fan of mise en place because I love service that functions simply. And it makes me happy when I get the food on the plate as it should be.
Style
Direct. Clear. Intuitive.
Hobbies
Drumming. Hiking. Being a dad.
Strengths
Honest and direct. Very structured.
Motto
Open to new ideas and change.
Drink in the kitchen
Restaurant: Wasser, still. In private: Beer. Vermouth.
Favorite Tisane
Beef tea made from dry-aged bones. This offers a direct note of ripeness in the nose and a wonderful flavour on the palate. To me, this is better than liquid gold because you can enjoy it with all the senses.
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III. The Sommelier
Martina Prenn
Her roots come from the “host country” South Tyrol, but she was born and raised in Franconia. After her training as a hotel manageress, she lives in Switzerland for quite some time. There she works in different types of restaurants in the upscale gastronomy to learn all service styles. Her passion for wine develops....

After studying Sommelière at the “Académie du Vin” in Zurich, her curiosity leads her back to Germany, where she also completes her “IHK Sommelière” at the “German Wine and Sommelière School” in Koblenz.
It’s in Austria where she becomes acquainted with the concept of a Chef’s Table Restaurant and develops a great passion for excellent food-wine-pairing. She has been bringing this enthusiasm to Tisane since summer 2022.

“My goal is to create a small wine list in which all styles of wine are well balanced. Without the usual mainstream, but still something for every taste. The wine list and accompaniment are flexibly aligned to the current menu, which allows me to offer our guests an exciting and varied wine selection.”

Martinas Profile
Position
Hostess | Sommelière
Motivation
My own high demands on myself and the opportunity to be able to live creatively to the fullest. This motivates me every day to offer high performance in order to inspire our guests.
Style
Outside the Box thinking
Hobbies
Snowboard, Yoga, Hiking and Travel
Strengths
I’m helpful, resilient, flexible and structured
Motto
Only together you can achieve great things
Getränk in der Küche
Restaurant: Green tea with ginger and lemon In private: always looking for the new kick 😉
Favorite Tisane
 . . . honestly, I can’t and don’t want to choose. EVERYTHING      together makes Tisane special!
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Dinner

Wednesday to saturday

Doors 6:45 pm / Start 7 pm

In regards to accessibilty
please contact us

Due to our open kitchen

dogs are not allowed

post@restaurant-tisane.de

+49 (0) 911 37 67 66 276

phone hours Tu 10 am-4 pm/ we-sa 1 pm-6pm

TEAM

René Stein

Cemile Yilmaz

Mohammad Alshehawe

Maryia Aliakseyenkava

Martina Prenn

TISANE — a member of

OJ Cuisine GmbH