The story
Tisane sits at Augustinerhof 1 in Nürnberg, where a 16-seat chef's counter serves modern cuisine and holds one Michelin star from 2026. The kitchen is open to guests, so each course is cooked and plated in full view of the table.
Chef René Stein builds his dishes on two pillars, the product and the sauce. He trained with Juan Amador and Heiko Antoniewicz, and time in the USA gave him the relaxed manner he brings to the counter. Guests are invited into the kitchen, and the conversation is part of the meal.
Menu 03 for 2026 lists kale, lentils, egg yolk, sturgeon, tepache, Duroc and yuzu among its ingredients. Der Feinschmecker describes a cauliflower course lifted by lemon zest and an N-25 caviar "sea breeze," set against purée, couscous and sorbet. Main courses have included wagyu and braised beef cheek with vinaigrette and anchovy emulsion on a crisp lettuce heart. The finale is a buttery yeast cake with an almond crust, served with berries and vanilla cream.
Sixteen front-row seats wrap around a concrete U-shaped counter where the cooking happens in plain sight. The wine list offers around 70 selections, from light to complex, including natural and orange wines and a sake selection. Wine pairing is available, and guests who prefer no alcohol can book a non-alcoholic pairing with advance notice.
Recognition
Ambience
Details
History
High quality cooking
Concept Right in the action rather than just watching, in an extravagant interior with an open cooking laboratory. 1 menu, 8 courses. Culinary Style A minimalist stage for finely balanced plates that delight with their aroma through a consciously reduced palette. Lemon zest and an N-25 caviar "sea breeze" strip the cauliflower of any cabbage-like flavor at the outset and give a refreshing boost to the play of textures and temperatures between purée, couscous, sorbet, and fried cabbage leaves. The main courses are less artificial but cleverly accentuated. Wagyu and braised beef cheek, for instance, served with vinaigrette and anchovy emulsion on a crisp lettuce heart. A sweet running gag in the finale: an irresistibly rich and buttery yeast cake with an almond crust à la Bienenstich, accompanied by berries and vanilla cream. Wine 70 selections ranging from "light" to "complex". Natural/orange wines, sake selection. Atmosphere 16 front-row cooking seats surrounding a spectacular concrete U-shaped structure, delivering a high level of culinary pleasure. Conclusion A contemporary sensory experience of the highly interactive kind.
Right in the old town: Take a seat at a chef's table counter and watch the chefs prepare and plate a nine-course menu, which is then served. A fantastic experience!
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