Dinner
Wednesday to saturday
Doors 6:45 pm / Start 7 pm
Closing times 2025
05.01. – 12.01.
21.04. – 27.04.
04.08. – 24.08.
You will find our wines and drinks here.
Drinks can be chosen freely on the spot, for the Non-Alcoholic Pairing we ask for advance notification.
Our Partnerhotel “Karl August” is located directly opposite.
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.
Awards 2024
Guide Michelin 1 Star
Gault&Millau (ttt)
Gusto (8+/10)
Feinschmecker (FFF)
Falstaff (88-89)
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.”
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.”
Dinner
Wednesday to saturday
Doors 6:45 pm / Start 7 pm
Closing times 2025
05.01. – 12.01.
21.04. – 27.04.
04.08. – 24.08.
In regards to accessibilty
please contact us.
Due to our open kitchen
dogs are not allowed.
phone hours Tu 10 am-4 pm/ we-sa 1 pm-6pm
located at:
Augustinerhof 1 | 90403 Nürnberg
Method of payment in the restaurant:
Cash, EC, Maestro, Visa and MasterCard.
TEAM TISANE
René
Jonas
Miguel
Luigi
Martina
TISANE — a member of
OJ Cuisine GmbH & jb Company Nürnberg
For press inquiries please contact:
Daniela Heykes
ROOM426.Relations
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