Experience the culinary world of Tim Raue
and look behind the scenes ...
The culinary highlight of the city – 19 points in the Gault Millau
What an honour! Thanks to the 19 points awarded to us by the renowned gourmet guide Gault & Millau, we are this year top of the table when it comes to eating out in Berlin The jury justified their decision with the words: “Tim Raue’s love affair with Asia has intensified. His creations have a more focused, intelligent and emotive feel to them. Every dish contains a delicate blend of spices and flavours from China, Japan and Thailand. Sweet, sour, spicy and salty notes all complement one another as is typical in the cuisine of the Far East. He was awarded 19 points for the “inspiring combination of flavours” in his Jasmine Pigeon on a bed of smooth peanut butter with pickled figs, or the Diamond Label Beef with mild Sichuan pepper, pearl onions in port and green herb sauce. Only four chefs in Germany have received a higher rating.” Thank you!
New team member: Our chef de cuisine Christian Singer
He is young, he is talented and he is (almost) new in our team: although Christian Singer has been with us as a sous chef since summer last year, he is our new chef de cuisine since September. The 27 year old has been the sous chef of restaurant Landhaus Bacher, awarded with two Michelin stars, for three years before he started to work with us. Christian follows Steve Karlsch who is now chef de cuisine at the Grand Tirolia in Kitzbuehel after working with Tim for almost eight years. But no worries, we will see Steve soon again in Kitzbuehel....However, we are happy to welcome Christian in our team!
... about Tim Raue
A year after the opening of the restaurant Tim Raue the chef was awarded the renowned gourmet magazine "Der Feinschmecker" in the current issue as "Chef of the year 2011". In addition the gourmet magazine also titled his restaurant "best trend kitchen" as well they gave 4 of 5 fs in "Der Feinschmecker"
Follow us – on Facebook
You have no idea how many letters we receive from guests, young chefs (or those who would become one), gourmets and wine enthusiasts on a daily base. Mostly, they only have a quick question, but others would like to learn more about our food, some have a culinary tip for us and others purely want to speak to us. We appreciate this feedback and interest but cannot answer as often and good as we would like to due to time reasons. We have therefore implemented a Facebook page, which we have majorly optimized in the last weeks. If you are interested, have a look yourself at http://www.facebook.com/restaurant.tim.raue?ref=ts and join our small fan base. We are posting news almost every day and share insights from our kitchen, our trips around the world and our favorite wines.
tuesday - saturday
lunch kitchen 12.00 am to 01.30 pm | restaurant closes at 03.00 pm
dinner kitchen 19.00 pm to 21.30 pm | restaurant closes at midnight