Kochfreunde.com

Kochfreunde.com is the culinary magazine of Oliver Wagner. Here, everything revolves around the almost most beautiful thing in the world: good food. The focus ranges from reports on exciting restaurants to recipes from his own kitchen, cookbooks and culinary gadgets.

Kochfreunde.com

Kochfreunde.com ist das kulinarisches Magazin von Oliver Wagner. Hier dreht sich alles rund um die beinahe schönste Sache der Welt: Gutes Essen. Dabei reicht der Fokus von Berichten über spannende Restaurants bis hin zu Rezepten aus der eigenen Küche, Kochbücher und kulinarische Gadgets.

Tim Raue, Berlin (2013)

During three sensational days at re:publica, probably the most exciting and largest conference on digital topics in Germany at the moment, you’re in the best of spirits anyway and constantly busy absorbing and processing new impressions. Culinarily, however, there is not much to get there besides bratwurst and hot dogs.

The situation is quite different a few kilometers away on Rudi-Dutschke-Strasse. Here, too, in the Tim Raue restaurant, there were many new impressions for us to gain last week, but here, fortunately, at the very highest culinary level.

Photo: Dirk Mathesius
Photo: Dirk Mathesius

At the latest after reading My Favorite Things. Berlin & Hong Kong a visit to Raue’s place of business, which has since been awarded two Michelin stars, was at the top of my culinary wish list.

For our business lunch, we chose the small three-course lunch menu (38,- EUR), but if you have a little more time, you can of course indulge in four (48,- EUR), five (58,- EUR) or six courses (68,- EUR). And how I wish, in retrospect, that we had scheduled more than 90 minutes – or best reserved another table for the evening…. Because, this much is revealed at this point: I am already looking forward to the next visit and then to one of the great menus.

We started with a small selection of different greetings from the kitchen(Pork Belly Sechuan, Cashew Seeds with Thai Curry, Yellow Radish with Japanese Mustard) while we put together our menus. It should be noted very positively that our request for vegetarian dishes was answered with a separate, additional vegetarian menu. Perfect.

And the first courses continued just as perfectly. Already on the menu, the Blue Lobster with Pomelo and Lemon Leaf smiled at me, it belongs to the dishes with a slight surcharge, but justifies it immediately at first bite.

Blue lobster with pomelo and lemon leaf
Blue lobster with pomelo and lemon leaf

Not look. Because opposite me, parallel to my lobster, two extraordinarily beautiful and appealingly composed dishes were served, which I would have loved to order as well:

Green asparagus, violet & mango
Green asparagus, violet & mango
Appetizer from the vegetarian menu
Appetizer from the vegetarian menu

The next course also looked almost more visually appealing than my choice on the other side of the table:

Beef, romanesco & morel
Beef, romanesco & morel
Pike perch, yuzu & pak choi, Kamebishi soy sauce
Pike perch, yuzu & pak choi, Kamebishi soy sauce

But I deliberately chose a fish course with the Kamebishi soy sauce already discussed in various places. Together with the jam from the yuzu, it makes a very interesting and contrasting base for the pike perch cooked just right and very tender.

Dim Sum
Dim Sum “Guinea Fowl, Périgord Truffle & Hazelnut”

While my colleagues have already arrived at dessert, I make a small excursion in the direction of traditional Chinese cuisine, i.e. in the dim sum department of Tim Raue. Of course, the combination of guinea fowl with Périgord truffles and hazelnut is a very unique interpretation – but a truly fabulous, very round and, compared to all the previous dishes, very autumnal creation. But by far the best dim sum that I have tried so far, despite the ongoing and quite laudable trend.

Raspberry, Lychee & Trevisano
Raspberry, Lychee & Trevisano

It is the impression of a really coherent, honest and very own concept that one feels at Tim Raue, the pleasant feeling of an extremely high-quality and very product-focused kitchen, in the truest sense of the word, without balast and a great, very natural and self-evident modernity without trying to stage oneself in the trend.

I am very much looking forward to the next visit, to one of the great menus and the then much more intensive look into the extensive wine list.

Restaurant Tim Raue
Rudi-Dutschke-Strasse 26
10969 Berlin
Tel: +49 (30) 259 379 30
Mail: office@tim-raue.com

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