Tisane

Located in the chic Augustinerhof building complex in the old town, this is a cool and trendy chef's table restaurant. Interaction between chefs and diners is a key part of the concept: the open kitchen is the centrepiece, and diners sit at a striking natural stone counter. You experience first-hand how René Stein (previously at Schwarzer Adler) and his team prepare a modern, creative set menu comprising pleasantly pared-down dishes made from first-rate ingredients – pre-order the vegetarian version.

What makes it distinct

• A 16-seat kitchen counter, no behind-the-scenes separation
• A sauce-led philosophy in a modern, stripped-back setting
• Strong drinks identity, from grower Champagne to rare bottles and a broad spirits list

Signature ingredients and anchors

• Dry-aged bones, used for a beef tea-style broth
• Sauce work, the defining component across the menu
• Riesling, Silvaner and grower Champagne, central to the pairing culture

Format

• Michelin-starred chef's table dining, 16 seats at the kitchen counter
• Open kitchen, built for direct conversation with the team

Cooking style

• Product-first plates with sauces as the backbone
• A serious wine and drinks programme, including Champagne, German and French whites, and a deep spirits list

Practical notes

• Dogs not allowed due to the open kitchen