Born from a kitchen
in Patagonia
It started with a plate of Sorrentinos in Patagonia. In a tiny restaurant called La Tapera in El Chaltén, founder Alex discovered handmade pasta with a wild mushroom sauce that changed how he thought about food forever.
He did what he always does when a dish moves him — he asked to speak with the chef. They talked about ingredients, technique, the mountains outside. Back in Germany, he tried to recreate it. It was good. But never that good. And that's the point.
The magic of travel is in those moments — when a dish connects you to a place, a culture, a person. When you bring a recipe home, you carry a piece of that world with you. It starts conversations, builds bridges, creates memories.
Inspired by shows like Kitchen Impossible — the idea that you can discover a dish somewhere in the world and try to recreate it — TSTE was born. An app that does exactly what Alex has done his whole life: arrive somewhere new, find the best local food, learn how it's made, and bring that knowledge home.