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Restaurant Tim Raue

Berlin

German capital’s hometown hero uniting East and West flavours

On the Pass

Tim Raue

What’s the story? In a two-storey building in an unfashionable district of the German capital, close to the working-class neighbourhood where he grew up, Tim Raue serves up a fusion of flavours inspired by Japan, Thailand and China. The chef fell in love with elements of Asian cuisine when travelling as a young man and brought them back to Berlin, where his eponymous restaurant opened in 2010. The restaurant is managed by Raue’s business partner Marie-Anne Wild, who specialises in a relaxed but high-level brand of hospitality.

On the plate: Raue classics include the chef’s interpretation of suckling pig with dashi and ginger, as well as langoustine served with lime and nuoc mam dipping sauce. The current menu also includes Raue’s green curry, Sichuan-style hare with cabbage and a course of dim sum classics featuring scallops and bamboo mushrooms. Diners can choose from à la carte or two tasting menu options, the latter of which serves as his homage to Berlin through the inclusion of more regional and local dishes and ingredients.

Eating clean: Always ahead of the curve, Raue has long advocated dishes that release energy to the body instead of stressing it, so there are no supplements such as bread, pasta or rice. Refined sugar, dairy products and gluten are also absent.

Historical landmark: Restaurant Tim Raue is located near Checkpoint Charlie, Berlin’s most famous crossing point between the former East and West Berlin and now a popular tourist stop.

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