Tisch & Thymian // Munich
“Body and bones tired, but the heart so saturated. Saturated because nothing appeases hunger better than creating something beautiful and making dreams come true…”. What sounds like poetry is how Stephanie describes her state of mind after one of the recent Tisch & Thymian (Table & Thyme) events. Stephanie is one of the organizers, in total a team of 5 that furthermore includes Ines, Justyna, Vivian and Manuel. An evening with Tisch & Thymian is supposed to touch not only the palate, but heart and soul, like poetry. To make the guest leave fully saturated with delicious pleasure and with the feeling of having lived something special that goes far beyond the edge of the plate – reason why Stephanie finds the term ‘supper club’ doesn’t really match the idea of Tisch & Thymian. Every 2 months, the team works out a new concept for a new location, based on the idea of making their guests share some unforgettable moment, not just a meal – which is always vegetarian by the way, with everything being home-made from regional and as far as possible seasonal products.
So far 6 events have taken place: In a winery, underneath a huge chestnut tree in a hidden backyard, in private homes, in a concept store on Munich’s posh Maximilian street and lately in The Stu, a creative arts studio. This place where new ideas have room to grow was chosen for ‘New Seed’: A sumptuous feast with asparagus, artichokes, rhubarb, strawberries and young sprouts on the plates and blooming lilacs on the table to celebrate springtime and cast out the winter blues for good. The location always decides about the number of places available, sometimes it’s 15, sometimes 40. But with Tisch & Thymian’s fan base growing pretty quickly in and also outside Munich, the number of reservation requests does regularly exceed the number of seats. Offering more dates isn’t possible unfortunately, given that it takes so much more than tasty food alone to set up a Tisch & Thymian event, each one unique and a one-off experience.
Not surprisingly, all team members have day jobs that don’t give them endless freedom for living their culinary dedication. Starting with Ines, she is heading a restaurant kitchen and is also running a catering service. The Tisch & Thymian menus do primarily carry her personal culinary handwriting – with the exception of bakery and patisserie: That is Stephanie’s passion. Outside of her job as Head of Marketing & Innovation, Stephanie puts all her love and creativity into her wonderful Stepanini blog and into the bread, macarons or ice creams for Tisch & Thymian, always with that special ‘Stephanie touch’ that some people say they can taste blindly. Vivian, a photographer by profession, is Tisch & Thymian’s visual memory, capturing the spirit of each event with her camera. Manuel works as graphic designer and is responsible for the artwork as well as for the logistics, i.e. getting tables, chairs, plates and cutlery and other equipment in place. The coordination of each Tisch & Thymian project is with Jystina. Thanks to her talent for decoration and design she also transforms even the most uninspired location into something unique that underlines the characteristics of the specific event.
All in all, Tisch & Thymian is the brainchild of 5 creative minds who love to entertain guests and decided one night to just do it instead of killing the spontaneous idea by thinking too long about all the ifs and whats and buts. They set a date, invited people, decided about the location – and did it, all 6 times successfully, regardless even of obstacles like sudden electricity cuts or a desperately needed dishwasher going on strike. If you want to be part of the next Tisch & Thymian community, join them on Facebook. The contribution per person moves around €40 for 4 courses including wine and a small souvenir to take home (a little less without alcohol), but may vary slightly from time to time. However, €50 is the cap they have set themselves to keep the price at an affordable level for a maximum of people.