A CHEF’S TABLE RESTAURANT

14 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.

More Close
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.
More Close

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

Evangelos Kostopoulos

Cemile Yilmaz

Martina Prenn

TISANE — a member of

OJ Cuisine GmbH