Food in Berlin: Tim Raue

Green asparagus with violet meringue and thai mango

I am rarely lost for words, but when it comes to describing my very fine dining experience at Tim Raue a couple of weeks back, I find myself rather wordless. Maybe it’s because his food is about more than just filling the stomach with something dainty, maybe it’s because of the highly conceptualized menu, and maybe it’s because of the price. Nevertheless, I’m gonna try.

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Just the starters before the starter.

Eating here is clearly more about experiencing new tastes and textures, than merely the process of getting your stomach filled with something good. Starting with a variety of small dishes with pickled tomatoes, roasted sea weed, spicy nuts, radish and so much more, we were up for a menu with six courses, all slowly building up a taste scope settled somewhere between Europe and Asia. All courses are based upon each other, continue and enhance the previous dish.

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Silky tofu with sansho pepper and green paprika puree.

Of course, everything was amazing. What else can you expect of a restaurant decorated with 2 Michelin stars and 19 Gault Millau points and a chef who has won all cooking prices imaginable.

The portions are small but every piece on the dish is bursting with flavor, may it be the dots of paprika puree, the cute violet meringue or the pieces of bubble chocolate made from white Valrhona Dulcey.

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Broccoli in wasabi with mango, carrot, wasabi mayonaise and fried green rice

Eating at Tim Raue’s is not only a feast for your taste buds, service is exceptionally friendly and professional and goes well with the occasional showings of Raue himself, either freshly slicing the truffles onto the palm’s hearts of your next course or ambitiously discussing a dish with a guest, who wasn’t agreeing. Still this high class restaurant is lacking any of the stiffness or arrogance often met in other establishments of this rank.

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Cooked Palm’s heart and water chestnut, red chili and topinambur foam, topped with Australian truffels.

In case getting a full dinner menu will give your wallet the chills, try the lunch menu with three courses starting at 38 Euros. Raue has two other restaurants in Berlin, he is the head chef of Sra Bua, the Japanese-Thai cuisine restaurant at Adlon and he just recently opened La Soupe Populaire, where a variety of German classics like Königsberger Klopse, shrimp cocktail and bee sting cake is served in the very beautiful and raw structure of Bötzow brewery.

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Spicy tofu with cilantro, watermelon with pomegranate.
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Side to the main course, a salad of pickled radishes.
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Apricot sorbet with pepper, basil, cream and bubble Valrhona Dulcey chocolate.
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Some smaller desserts following dessert. As in: yes, sure!

Tim Raue
Rudi-Dutschke-Straße 26
10969 Berlin Kreuzberg

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Subway: Kochstraße
+49 30 25937930
email
visit website

Opening Hours:
Tue–Sat
Lunch 12:00–13:30,
Dinner 19:00–21:30

Comments

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  1. Tommy on

    Reply

    Hallo Mary,

    es wäre hilfreich, wenn Du bei den Angaben zum Öffentlichen Nahverkehr, der zu den besprochenen Orten führt, nicht alleine nur “Subway: Kochstrasse” schreiben würdest, sondern auch die jeweilige Linie mit angibst. Also hier z.B. “U6 Kochstrasse”. Berlin hat über 170 U-Bahn-Stationen und da weiß nicht jeder sogleich, um welche Linie es sich handelt.

  2. Helle Møller on

    Reply

    Tommy: May I recommend Google Maps?
    Mary: Have you (or anybody else who reads this) tried “Sra Bua by Tim Raue” in Hotal Adlon? I will be eating there when I am back in Berlin next month.

  3. Dustin on

    Reply

    die bilder sind cool !:DD

  4. Jens Dono on

    Reply

    Essen für Leute, die lieber gucken als zu essen… ;-)

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