When I travel, I allot myself budget for one really delicious, spectacular, bamf, unique meal. In Berlin, it was dinner at Restaurant Tim Raue.
Whatever traditional, monochromatic, heavy German cuisine is, Tim Raue is the opposite. The food, served either prix-fixe or a la carte, is exceptional. Each dish is beautiful and refined, with strong flavors from Japan and Thailand woven into French execution. Flavors rarely repeat, yet they all relate to each other to create a smooth, comprehensive meal from start to finish.
A key way in which chef Raue integrates each course into each other is through his use of spice. No dish uses the same type of spice, so you get to taste the subtle differences between a sansho pepper, jalapeno, and more. He also introduces spiciness in other ways, using ginger and parsley for various layers.
My favorite dish of the evening was the black truffle duck noodles served with hazelnuts and grapes. I could taste every single ingredient in every bite, from the savory truffles, gamey duck, crunchy nuts, and sweet grapes. I’ve never experienced a flavor combination like that before and it blew my mind. It’s a dish that speaks to chef Raue’s deep knowledge of food and skillset in sharing it with his diners.
Restaurant Tim Raue is not an inexpensive meal. But given its caliber, it is a meal worth spending on if you have the capacity to do so in Berlin. It is a culinary icon that is sure to continue to evolve.
Restaurant Tim Raue
Open for lunch and dinner
Must have reservations