The story
Nestled on Rudi-Dutschke-Straße in the heart of Berlin, Restaurant Tim Raue has earned its place among the world's finest dining destinations — ranked in The World's 50 Best Restaurants every year from 2016 to 2024, reaching as high as No. 26. The guiding philosophy here is disarmingly honest: "In the end, it's simply about wanting to lick the plate."
That philosophy belongs to chef and namesake Tim Raue, whose culinary identity is rooted in a lifelong fascination with Asia. Alongside his partner Marie-Anne Wild, Raue has built a restaurant that is as personal as it is precise — a place where bold Asian-inspired cuisine and an unmistakable Berlin spirit collide with joyful intensity.
At the heart of the experience are two tasting menus, each a distinct expression of Raue's cooking. The Koi menu is a culinary melting pot of Thai aromatics, Chinese and Japanese ingredients, drawing on years of travel and inspiration. Almost exclusively sourced from Europe and the region — Norwegian crustaceans, Sicilian mandarins, local miso from Mimi Ferments — it delivers the restaurant's trademark trio of sweetness, heat and acidity with full intensity.
The Kolibri x Berlin menu is a love letter to the city itself. Regional ingredients — trout from Mecklenburg-Vorpommern, zander from the Müritz, apricots from Brandenburg — are reinterpreted through Raue's Asian-inspired lens, meeting childhood memories like prawn cocktail, Eisbein and Borscht in unexpectedly refined form. A vegan menu, equally rooted in the same bold flavour language, ensures no guest is left without an exceptional experience.
Chef Sommelier Raphael Reichardt oversees a wine list of over 1,000 positions, curated alongside the personal tastes of Tim Raue and Marie-Anne Wild — a testament to the care that runs through every element of the evening.
Below the main dining room lies the Private Dining space — a basement illuminated by over 300 filament bulbs evoking the glittering skyline of Hong Kong. Ideal for groups of six to twenty-eight, it offers the full menu alongside bespoke beverage pairings. For the most intimate gatherings, the KRUG Table — a handcrafted solid oak table with metal inlays — seats up to ten guests for a custom menu paired with a curated selection of Krug Champagnes.
Dinner is served Tuesday through Saturday, from 18:00 until midnight.
Recognition
Ambience
Details
History
Concept The blend of Asian flavors and Berlin's straightforward attitude makes the flagship restaurant of this renowned chef so unique. Three menus, each with seven courses (also available vegan), with signature dishes offered as upgrades. Bread and white sugar are omitted to prioritize lightness and pure flavor. Culinary Style A cuisine of aroma-rich elegance: heat, acidity, and sweetness are finely balanced, each menu meticulously composed. The tribute to the capital, "Kolibri x Berlin", reimagines childhood classics like shrimp cocktail, pickled pork knuckle, and chicken fricassee. "Koi" features Asian-inspired creations such as pollock with dashi and braised cucumber, or yuzu cheesecake. Optional additions include the signature courses "Wasabi Royal Red Mullet" or "Duck Marie-Anne". Wine Boasting over 1,000 selections, the wine list offers impressive variety. Pairings (including non-alcoholic options) thoughtfully complement the kitchen's flavors and unlock additional dimensions. Atmosphere Clean lines, refined materials, and abundant Prussian blue create a stage for culinary enjoyment. Under host and sommelier Raphael Reichardt, the service is attentive, striking a charming balance between professionalism and relaxed ease. Verdict Asian refinement meets Berlin character – defined by precisely composed flavors, an exceptional wine selection, and polished service.
Excellent cooking
Location
Facebook
Instagram
X