Tim Raue is inspired by Asian cuisine, he combines Japanese products, Thai flavours and the Chinese kitchen philosophy to make meals that release energy and joie de vivre to the body, instead of stressing it. Hhe abandons supplements such as bread, pasta and rice, as well as white sugar, dairy products and gluten. His menu features Raue classics such as “Red Prawn with Rose Liquor and Shiso” as well as “Peking Duck Interpretation” or “Diamond Label Beef with Beetroot and Madagascar Pepper”.

  • 2 Michelin stars
  • 19 Gault-Millau points

Tim Raue Restaurant

Pictures © Wolfgang Stahr