Tim Raue, Berlin

Arrival

Stepping into Tim Raue felt like crossing an invisible threshold between Berlin’s raw urban grit and its refined culinary soul. It’s tucked away on Rudi-Dutschke-Straße, just a few blocks from Checkpoint Charlie. The walk there, past Kreuzberg’s mix of street art, cosy coffee spots, and a few places still wearing the patina of Berlin’s tumultuous past, gave me time to wonder: would this famed two-Michelin-star restaurant live up to its hype?

The entrance itself was understated, almost easy to miss, as if Tim Raue wanted the curious and determined to find him, rather than those simply wandering by. A host greeted me at the door with a warm, genuine smile—the kind that instantly takes the edge off any first-time nerves. Before I could say much more than my name, a glass of sparkling riesling was in my hand. It wasn’t just a drink—it was a gesture, a moment to decompress and get into the spirit of what was about to unfold.

Marie-Anne Wild, the restaurant’s co-owner and Maître D’, came over to say hello. She’s one of those people who makes you feel like an old friend even if you’ve just met. After a quick chat about Berlin’s unpredictable weather—standard icebreaker material—I was escorted to my table, where I found myself people-watching. Some diners seemed like seasoned regulars, chatting comfortably with the staff, while others had the same wide-eyed, “pinch me, I’m here” look I probably did.

Design & Layout

The first thing that hit me was how calm the space felt. Tim Raue doesn’t overwhelm you with opulence or flashy details; instead, the design leans into a sleek minimalism that invites you to focus on what really matters: the food. The dining room—dubbed the “White Cube”—was softly lit, with cool blue walls and polished walnut tables. It felt chic but welcoming, like the kind of place where you could laugh too loudly without getting side-eye from your neighbours.

The decor had a quiet thoughtfulness. I noticed the texture of the oiled walnut beneath my fingertips—a deliberate choice, the server told me, to add warmth to the otherwise streamlined aesthetic. Overhead, gallery-like lighting highlighted each table, subtly preparing you to see every dish as an artwork.

Downstairs, I caught a glimpse of the Black Box, a cosier lounge-like space. It had a more playful energy, with bright pops of colour in the carpeting and softer lighting. If I come back, I’ll book the Krug Table—a semi-private setup in the corner that offers a front-row seat to the culinary action. Watching the chefs through the glass-fronted kitchen was hypnotic; it was like seeing a perfectly choreographed dance where every movement had purpose.

Philosophy

As I browsed the menu, I discovered something unexpected: Tim Raue’s food isn’t just about flavour; it’s about energy. There’s no bread, rice, or refined sugar to be found—not as a nod to fleeting trends but as a deliberate philosophy. Raue wants his dishes to invigorate, not weigh you down. It’s a refreshing approach that immediately sets the tone for the meal. As I sipped my crisp riesling, scanning the tasting menus, I found myself wondering how this philosophy would play out on the plate.

The restaurant’s logo, a hummingbird, reflects lightness, creativity, and individuality—an ethos that resonates with every bite. But it’s the koi fish, a recent addition to the branding, that tells an even more personal story. Koi symbolises strength and perseverance, a perfect mirror to Tim Raue’s journey. Born and raised in Kreuzberg, one of Berlin’s grittier neighbourhoods, Raue overcame a tough upbringing to carve out a Michelin-starred career. His dishes embody a rebellious, unapologetic energy, but they’re grounded in precision, discipline, and an almost obsessive attention to detail.

The menu itself is a testament to Tim Raue’s eclectic influences. The flavours draw heavily from Asia: the purity and restraint of Japanese cuisine, the heady aromatics of Thai cooking, and the bold traditions of Chinese dishes. Yet, there’s an undeniable Berlin edge to everything—a swagger, if you will—that anchors the dishes to their city of origin. Berlin’s culinary heartbeat pulses through the menu, blending international inspiration with the grit and creativity that define this ever-evolving metropolis.

What really struck me was the thoughtfulness that extended beyond traditional fine-dining norms. Unlike many Michelin-starred establishments that treat vegan dishes as an afterthought, Tim Raue’s vegan menu is every bit as luxurious as its omnivorous counterpart. There’s no compromise in flavour, complexity, or presentation. The inclusivity felt genuine—like a hand extended to every diner, regardless of dietary preference.

And then there’s Kreuzberg itself, a neighbourhood that feels baked into the DNA of the restaurant. Known for its rebellious spirit and cultural melting pot, Kreuzberg seems to echo in Tim Raue’s food. His dishes aren’t confined by tradition or convention; instead, they’re a fusion of global ideas, rooted in the freedom to create something entirely new. It’s this blend of Kreuzberg’s grit and Berlin’s unrelenting push forward that makes the restaurant feel so alive.

As the meal unfolded, I found myself reflecting on the ingredients, each one a deliberate choice in a larger narrative. Tim Raue doesn’t just cook; he curates. The spices sing, the textures surprise, and every plate feels like an invitation to explore a new corner of the culinary world. It’s more than a meal—it’s a story, told one meticulously crafted bite at a time.

Culinary Experience

The first bite was enough to silence every doubt I had about the hype. It wasn’t a full course, just an amuse-bouche: a wafer-thin slice of game ham topped with a tiny dollop of currant gel. It looked like a jewel on the plate, and the taste—sweet, tangy, and umami-rich—was a perfect opening act.

Next came the cucumber with trout caviar mousse. I almost didn’t want to disturb its symmetry, but curiosity won out. The mousse was smooth and briny, balanced by the tang of pickled cucumber. If I closed my eyes, I could almost imagine myself by the sea.

Then came the dish I’d been anticipating most: the Wasabi Langoustine. The aroma hit me before the plate even touched the table. It was warm, almost earthy, with a hint of citrus. The langoustine was tender and sweet, its natural richness lifted by the sharpness of the wasabi. For a moment, I stopped listening to the conversation at the next table; all my focus was on the interplay of flavours.

For me, though, the standout was the Duck ‘Anne-Marie’, a riff on traditional Peking duck. The presentation was minimalist—no unnecessary garnishes, just beautifully crisped skin, tender meat, and small bowls of sauce. But when I wrapped it all together in a thin pancake, it was magic: smoky, savoury, and just sweet enough to round out the bite.

Vegan dishes weren’t an afterthought here, either. My dining companion opted for the coconut green curry and the wasabi carrot, and I couldn’t resist stealing a bite of each. The carrot was a surprise—its crispy caramelised exterior gave way to a creamy, herbaceous centre.

Dessert was unconventional: a small, intricately plated creation featuring yuzu, white chocolate, and an unexpected kick of chilli. It wasn’t overly sweet, but it didn’t need to be. It was the perfect punctuation mark to a meal that kept me guessing at every turn.

Notable Facts

Tim Raue’s journey is as captivating as the dishes he creates. Born in Kreuzberg, Berlin’s rough-and-tumble district, Raue turned a challenging childhood into a driving force behind his success. His story is symbolised in the restaurant’s twin logos: the hummingbird, representing creativity and lightness, and the koi fish, a nod to strength and perseverance. These personal emblems aren’t just decorative—they embody the spirit of the restaurant itself.

Achieving two Michelin stars is no small feat, and Tim Raue has held onto them with unwavering consistency since 2012. The restaurant earned its first star within months of opening in 2010, cementing its reputation as a trailblazer in Berlin’s culinary scene. This recognition is well-deserved, with Raue’s innovative approach balancing bold Asian influences and a focus on energy-boosting, carb-free dishes that defy traditional fine-dining conventions.

Even the plates at Tim Raue tell a story. The chef collaborated with ASA Selection to design the Kolibri porcelain series, ensuring that every element of the dining experience reflects his artistic vision. The “Kolibri x Berlin” tasting menu is the centrepiece of the restaurant’s offerings, an adventure through Raue’s signature flavours. Vegans aren’t left out, either—the plant-based dishes are just as meticulously crafted and flavorful, showcasing his dedication to inclusivity.

There are several reasons why Tim Raue stands out in a city of great flavours. The location, for one, adds a layer of intrigue to the experience. Nestled near Checkpoint Charlie, the restaurant sits at the intersection of history and modernity, a fitting spot for a place that continually redefines Berlin’s dining culture. For those hesitant to commit to a full evening meal, the Saturday lunch option offers a condensed tasting menu—an excellent way to dip your toes into the Tim Raue experience without diving in headfirst.

Signature dishes like the Wasabi Langoustine and Duck ‘Anne-Marie’ are legendary for good reason. The langoustine, with its delicate sweetness and sharp wasabi kick, is a masterclass in balance, while the duck pays homage to Peking-style traditions with a luxurious twist. And let’s not forget the desserts—each plate offers unexpected combinations that linger in your memory long after the last bite.

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