This dish defined Tim Raue's early reputation and appears on nearly every tasting menu. The langoustine stays juicy and sweet from the frying, the wasabi delivers precise heat without overwhelming, and the green rice adds an unexpected textural contrast. Multiple reviewers call it 'one of the top five things I've eaten in a decade.'
Tips from diners
This is available as a €24 surcharge on the tasting menu. Multiple diners recommend ordering it even if you have to skip another course.
Raue uses the entire duck across three distinct presentations, each with its own sauce and flavor profile. Reviewers consistently note this as the most innovative approach to duck service they've encountered, treating nose-to-tail with precision rather than novelty.
Tips from diners
Like the langoustine, this is a €24 add-on. Request both at booking for the full Raue experience—they require specific prep.
The Koi menu is the standard tasting menu option, structured around the wasabi langoustine and Peking duck as anchors. The number of courses varies but typically runs 8–10 courses. Diners often add the two signature surcharges for a complete Raue experience.
Tips from diners
Plan for 2.5–3 hours. The pacing is faster than at three-star restaurants but allows time to savor each plate.
The Kolibri x Berlin is Raue's more locally focused option, incorporating Brandenburg and Berlin ingredients rather than exclusively Asian-inflected dishes. It's slightly more accessible than Koi for diners less inclined toward heavy spice or Asian flavor profiles.
Tips from diners
Ask which tasting menu aligns with your preferences—staff will guide you to Koi or Kolibri x Berlin based on your comfort with Asian flavors.
This dish bridges Raue's Asian focus and German heritage. The meatballs are lighter and more refined than traditional Berlin versions, but the sauce is deeply savory with capers and lemon—a reminder that Raue's cooking is rooted in place even as it travels globally.
Tips from diners
This dish sometimes appears on tasting menus as a palate interlude—ask if it's available on the day you're visiting.
Tim Raue earned his first Michelin star in 2012 and his second in 2013, establishing himself as one of Germany's most internationally recognized chefs, thanks partly to his Netflix Chef's Table appearance. His restaurant in Friedrichshain-Kreuzberg serves set tasting menus built around his signature dishes—the wasabi langoustine and Peking duck are non-negotiable for most diners.
Book 4–6 weeks in advance. Friday lunch and Saturday are most sought after, but Tuesday–Thursday dinners tend to have better availability.
The dining room is intimate and can feel noisy during peak service. Request a quieter table if you want conversation space.
Saturday lunch offers the same tasting menus as dinner at potentially lower demand. It's a smart alternative to Friday evening.
Page last updated: