Restaurant Tim Raue

In the former gallery space on Rudi-Dutschke-Straße, Tim Raue cooks Asian-inspired dishes, without bread, pasta, or rice, but instead with the triad of sweetness, acidity, and spiciness. Only menus are served, from the Kolibri X Berlin to the vegan version. Among Berlin's gourmet restaurants, this establishment is the address for two stars with a Berlin signature.

Restaurant Tim Raue in Kreuzberg: Star Cuisine Behind the Courtyard

Restaurant Tim Raue is located at Rudi-Dutschke-Straße 26 in Kreuzberg, just a few minutes’ walk from Checkpoint Charlie. The entrance does not lead directly from the street into the restaurant, but rather through the building’s inner courtyard, which immediately gives the visit a sense of seclusion. The nearest station is U-Bahnhof Kochstraße on the U6 line. The premises formerly housed the Crone art gallery, and this character was deliberately preserved during the renovation by Bruzkus Greenberg in 2010. The ground floor is designed as a bright space, while the basement acts as a dark counterpart with a lounge for aperitifs. It features oiled walnut tables, a polished cast asphalt floor, a bar counter made of white Carrara marble, and benches in Prussian blue. From the bar, one can look into the show kitchen. For larger gatherings, the KRUG Table, with handmade metal inlays, is available for up to ten guests, as well as a basement room for up to 28 people, whose ceiling, with over 300 lamps, is reminiscent of the Hong Kong skyline.

Asian-Inspired Menus at Gourmet Restaurant Tim Raue

The restaurant’s cuisine is Asian-inspired: Japanese product precision, Thai aromatics, and Chinese culinary philosophy define the dishes, while bread, pasta, rice, and white sugar are rarely used. The work revolves around the triad of sweetness, acidity, and spiciness. There is no à la carte menu; only set menus are served. The Kolibri X Berlin menu takes guests on a seven-course journey through German classics reinterpreted, from KaDeWe Shrimp Cocktail to Bee Sting Cake with apricot and almond, and costs 292 Euros. The Koi menu focuses more on the restaurant’s Asian side, for example with coconut and green curry or Kreuzberg Fried Chicken. In addition, there is a seven-course vegan menu for 258 Euros. The signature dishes Wasabi Imperial Prawn and Duck Marie-Anne à l’Orange can be incorporated into both menus. The Head Chef is Lion Schirmer, Executive Chef is Phillip Bendel, and Head Sommelier Raphael Reichardt oversees a wine list with over a thousand entries. The Guide Michelin awards the establishment two stars.