Restaurant Tim Raue

Tim Raue Restaurant at Berlin. They really understand Asian cuisine, and have achieved perfection by integrating Chinese and Western cuisine. It is worthy of being one of the top 50 restaurants in the world. And the environment here is very good. Although the price is a bit expensive, it is definitely worth it.

Restaurant Tim Raue, I give full marks to the taste of the restaurant, which is quite to my liking, and the service and environment are also remarkable, which is pretty good. The overall evaluation is good!

It is a Michelin restaurant in the city center with a nice environment and many antique vases. The environment is very comfortable, the dishes are good, and the appetizers are also delicious. It is very suitable for couples to eat.

From a balance perspective, not at all, there is only one taste, and the seasoning is mainly yuzu and lettuce itself. This is very sushi logic. Another example is the wasabi lobster, this dish highlights the diversity in taste, the tenderness of the lobster, the softness of the tempura wrapped in wasabi sauce, and the crispy cauliflower slices on top, the taste is rich. However, the wasabi is strong and choking, and it has a strong aftertaste. After the plate is cleared, it is refreshing and very wonderful. The reconstructed Peking duck, in my opinion, has some seasoning errors and is not so ideal. The dessert is very ordinary, and yuzu appears again. In this way, Tim Raue's dishes are not very subtle, but direct and strong. There is a phenomenon of repetition in ingredients and flavors. The basic skills are generally fine, but the side dishes such as fried cashews can obviously be better. Tim Raue certainly does not want to express all of Asian cuisine. But when these are extracted and concentrated for people to experience, it is a completely different feeling. I can imagine the struggle Michelin had in rating this place. If it weren't for the documentary or the world's 50 best ratings, it would probably only give it one star.

The caviar was excellent, paired with pancakes, pigeon eggs and onions, it was indeed a delicacy that only French aristocrats would enjoy.