The story
Restaurant Tim Raue sits at Rudi-Dutschke-Straße 26 in Berlin, a few meters from the old Checkpoint Charlie, and holds two Michelin stars (2026) for its Asian fusion cooking. Tim Raue's flagship keeps its cooking tied to Berlin, and its flavors tied to Asia.
Sweetness, acidity and heat run through every plate. Kolibri x Berlin recasts childhood dishes from the chef's hometown: a shrimp cocktail named after KaDeWe, suckling pig knuckle "Oma Gerda", chicken fricassee with black truffle, wagyu beef borscht. Koi follows a different route, with Thai aromatics and Chinese and Japanese ingredients in dishes such as coconut with green curry, or dashi with braised cucumber. A vegan menu gives the house creations a plant-based version.
Chief sommelier Raphael Reichardt oversees a list of more than 1,000 positions, chosen with Marie-Anne Wild and Tim Raue. Pairings are offered with or without alcohol. The restaurant has also appeared repeatedly on The World's 50 Best Restaurants list, reaching number 26 in 2022.
Clean lines, refined materials and plenty of Prussian blue define the dining room. Downstairs, the private dining area sits under more than 300 light bulbs arranged to recall the Hong Kong skyline. It seats groups of up to 28, and the KRUG Table there takes ten guests for a menu built around the house's Champagnes.
Recognition
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History
Excellent cooking
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.
Just a few meters from the old Checkpoint Charlie, Tim Raue's pan-Asian-inspired cuisine is presented in an urban and minimalist-chic setting. A vegan menu is also available.
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