What makes it special: In a two-story building in an unfashionable district of the German capital, close to the working-class neighbourhood where Tim Raue grew up, the chef serves up a fusion of flavours inspired by Japan, Thailand and China. Raue fell in love with elements of Asian cuisine when traveling as a young man and brought them back to Berlin, where his eponymous restaurant opened in 2010. The dining room is overseen by business partner Marie-Anne Raue, who specialises in relaxed but high-level brand of hospitality.
On the menu: Raue’s classics include the chef’s interpretation of Peking Duck as well as pikeperch with kamebish soy and leek. The current menu includes hare Sichuan royale, wasabi king crab and Ikarimi salmon with tomato, star anise and green Thai chill. Diners can choose from a la carte or two tasting menu options.
Healthy outlook: 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.
A place in history: 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.