Tim Raue is an asian fusion restaurant in Kreuzberg, Berlin.
Tim Raue's two-Michelin-star room near Checkpoint Charlie in Berlin Kreuzberg cooks a chef-led Asian-French tasting; the Peking duck is the city's defining.
Editorially verified May 19, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Wasabi langoustine, Peking duck
Must order: The Peking duck, the wasabi langoustine and whichever pork-belly course is on; Raue's signatures stay on the carte.
Tip: Lunch tasting at €178 is the easier entry vs the €248 dinner. Book four weeks ahead at minimum.
Address: Rudi-Dutschke-Strasse 26, 10969 Berlin
Sebastian Frank's two-star Horvath on Berlin's Paul-Lincke-Ufer cooks a vegetable-led Austrian tasting; the canal-side terrace runs the summer.
Signature: Carinthian dumplings, Goat tartare
Order: The Carinthian-style cheese dumplings and whichever goat course is on; both stay on the tasting year-round.
Tip: The terrace at lunch in summer is the room's best seating. Bookings open eight weeks out at 10:00 Berlin time.
Maximilian Strohe's one-star Tulus Lotrek in Berlin Kreuzberg cooks a French-rooted modern-European tasting in a former corner kneipe with 20 covers and one.
Signature: Foie gras with rhubarb, Whole-roast pigeon
Order: The seven-course tasting at €165; the foie gras and the pigeon course are the signatures.
Tip: Closed Sunday and Monday. Bookings open three months ahead via the website and burn the first day.
Long March Canteen in Berlin Kreuzberg is the city's dim-sum reference, with hand-folded dumplings from an open kitchen and a long bar pouring tsingtao.
Signature: Dim sum platter, Mapo tofu
Order: The dim sum platter for two, mapo tofu, and the steamed-fish special of the night.
Tip: No reservations. Arrive before 19:00 on weekdays or expect a 45-minute wait at the bar.
Sarah Hallmann and chef Rosa Beutelspacher's Hallmann und Klee on Berlin's Boehmische Strasse holds a Michelin star on a vegetable-led tasting that pulls.
Signature: Smoked carrot, Brandenburg pike-perch
Order: The five-course tasting; the smoked carrot and the seasonal pike-perch are the signatures.
Tip: Closed Monday and Tuesday. Weekend brunch from 09:00, evening tasting from 18:00; book three weeks ahead via the website.
Sebastian Frank's two-star Horvath on Berlin's Paul-Lincke-Ufer cooks a vegetable-led Austrian tasting; the canal-side terrace runs the summer.
Signature: Carinthian dumplings, Goat tartare
Order: The Carinthian-style cheese dumplings and whichever goat course is on; both stay on the tasting year-round.
Tip: The terrace at lunch in summer is the room's best seating. Bookings open eight weeks out at 10:00 Berlin time.
Tisk Speisekneipe on Berlin's Neckarstrasse in Neukoelln holds a Michelin Green Star on a farm-to-table menu sourced from its own farm in Brandenburg.
Signature: Farm vegetable plate, Brandenburg pork
Order: The six-course menu at €75 with the seasonal vegetable plate.
Tip: Closed Sunday and Monday. The four-course set at €55 is the easier weekday entry; book two weeks ahead via the website.
Maximilian Strohe's one-star Tulus Lotrek in Berlin Kreuzberg cooks a French-rooted modern-European tasting in a former corner kneipe with 20 covers and one.
Signature: Foie gras with rhubarb, Whole-roast pigeon
Order: The seven-course tasting at €165; the foie gras and the pigeon course are the signatures.
Tip: Closed Sunday and Monday. Bookings open three months ahead via the website and burn the first day.
Bandol sur Mer on Berlin's Torstrasse is the 20-cover French neo-bistro that helped invent Mitte's natural-wine grammar; one chalkboard tasting changes.
Signature: Sea-bream crudo, Veal sweetbreads
Order: The four-course tasting; the sea-bream crudo and whichever offal main is on are the signatures.
Tip: Closed Sunday and Monday. Walk-ins for the counter seats from 19:00; tables need a booking two weeks ahead.
Long March Canteen in Berlin Kreuzberg is the city's dim-sum reference, with hand-folded dumplings from an open kitchen and a long bar pouring tsingtao.
Signature: Dim sum platter, Mapo tofu
Order: The dim sum platter for two, mapo tofu, and the steamed-fish special of the night.
Tip: No reservations. Arrive before 19:00 on weekdays or expect a 45-minute wait at the bar.
