German chef Tim Raue talks about popping up at Soneva Fushi, his Netflix debut, and building reputations in the culinary world.

A cool interplay of spiciness, sweetness and acidity, menus at acclaimed Michelin-recognised chef Tim Raue’s eponymously named restaurant are a highlight of Berlin’s burgeoning dining scene. However, they’re also the fruition of a career spanning decades and innovation and dedication. He speaks with Helen Dalley about highlights, changing expectations and awards.

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You’re currently in residency at Soneva Fushi’s Flying Sauces restaurant, where diners ride a zipline to access their table. What’s the culinary approach?

At Soneva Fushi (below), it’s not about individual producers; rather, it’s about embracing an overarching philosophy envisioned by founders Sonu and Eva that revolves around the belief that food should nourish every individual while respecting the natural world.

With this guiding principle in mind, we source our ingredients, including vegetables and edible flowers, from the lush Soneva gardens with the aim to create a menu that prioritises light and nutritious dinners. We consciously avoid ingredients like gluten, white sugar, and dairy products as much as possible. Our menu is crafted to provide guests with a dining experience that not only revitalises them but also lifts their spirits.

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What can diners expect if they come to eat at Restaurant Tim Raue, and how would you describe your cuisine?

Our restaurant boasts three distinctive menus, including a vegan menu that caters to plant-based preferences, and the KOI menu, featuring dishes developed over the past 13 years that showcase my distinctive Asian-influenced culinary style and highlight a fusion of local and Asian ingredients.

Lastly, there’s the KOLIBRI x Berlin menu, in which we reimagine traditional Berlin and Prussian heritage dishes in a contemporary manner, using locally sourced ingredients.

How have you built up a reputation as one of Germany’s most celebrated chefs?

Achieving recognition is a gradual process, akin to constructing a three-story house. It begins with local awards, progresses to national honours, and culminates with international accolades. We genuinely appreciate every award and star we receive, and dedicate ourselves to crafting exceptional experiences for each guest.

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You currently rank 40th on the World’s Best Restaurants. What does that accolade mean to you?

It’s remarkable that for the eighth consecutive year, we’ve earned a place on this prestigious list, one on which I never even dared to dream of being included. This recognition provides people from all around the world with a compelling reason to visit us, and that’s amazing.

You are the only German chef to have been featured on the Netflix show Chef’s Table. Tell us about that experience and what it did for your profile.

Fortunately, director David Gelb provided me with an episode that I will forever be grateful for [it covers Raue’s past as a member of a Berlin street gang and his straight-talking approach in the kitchen]. It was this opportunity that unlocked the doors for tens of thousands of guests to discover our Berlin restaurant. It’s remarkable how it brought visibility to our establishment among countless people, something I never could have anticipated.

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Your restaurant is based near the old Checkpoint Charlie in Freidrichstadt. How would you characterise Berlin’s dining scene?

Vibrant, distinctive, and well worth the journey. Over the past 25 years, Berlin has undergone a remarkable transformation, going from three Michelin-starred restaurants to 23. This culinary evolution has been fuelled by the growing interest of visitors, making Berlin a magnet for artists, creative thinkers, and individuals with a unique spirit.