Last weekend an older dream finally came true: I finally went to the restaurant of the famous Tim Raue. I first came across his name when I moved to Berlin and I was checking out the most amazing culinary experiences this city can offer. Soon after I also watched the episode about him on Netflix's Chef's Table and got very very intrigued by the concept and the flavors he was experimenting with. We cannot say we are experts in Asian Cuisine, but we did travel to South Korea and China and more than that, Berlin offers quite a diverse range of Asian restaurants and that gave us a good base.
My husband and I had never been to only one other 2-star Michelin restaurant before and we were extremely nicely surprised by how friendly and unpretentious the staff was and the relaxed atmosphere that surrounded us from the beginning until the end of the 4 hours experience. Maybe this is Berlin, being pretentious here is just different than France and we love it like this!
The choice was rather simple, with 2 menus of 7 courses each and the possibility to add some extra signature dishes if desired. We of course took the chance and upgraded to the 8 course menu. I was quite sure I wanted to go for the wine pairing, but from previous experience at other fine dining restaurants, I was afraid there will simply be too much alcohol and I wouldn't enjoy it all. When we asked if we could possibly share the wine pairing, we were immediately given the option to each receive half portion of each wine (as the pairing was completely different for each menu). I must say that the openness to do so really conquered me and I think many restaurants can learn from this attitude.
We started with a welcome drink, namely a 2014 Pinot Noir Brut Nature from J. Dreissigacker Rheinhessen. Each menu came printed (the extra dish was added in a certain order). What followed was an insane succession of amazing dishes, beautifully presented without exception, paired with an incredible choice of wine and sake. We were familiar with a few wines already, but not so much with sake and I can say only 1/16 pairings were not my taste. The rest was impecable and we enjoyed every bite, every sip, every second. Plus the extra mini dishes that came from time to time.
KOLIBRI Menu
The Kolibri Menu and the proposed pairing with each dish were:
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2019 Erdödy from Groszer Wein (cuvée from Welschriesling-, Chardonnay- and Sauvignon Blanc) + Imperial Kaviar
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2010 Alsace Grand Cru Hengst (Gewurtztraminer grapes) Jos Meyer + Hake
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2021 Kolibri Riesling Exclusive for Tim Raue from Dreissigacker Wein + Langoustine
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2022 Sake Katsuyama Lei + Saté Chicken
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Jerex-Xérès-Sherry Oloroso Blend Medium Sweet bottled for Bodegas Barbadillo + Dim Sum Rice Dough
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2017 Chardonnay from Omina Romana + Wagyu Beef
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2018 Sake Daruma Masamune, 2017 Nero Sanloré from Gulfi & Vermouth di Torino from Cocchi + Peking Duck (in 3 different shapes) - this signature dish was absolutely insane and enjoying each "shade" of duck with a different pairing was an absolute highlight
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2018 Riesling Auslese from Fritz Haag + Pecan
KOI Menu
The Koi Menu (and my personal favourite) was brought next to the following sips:
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Krug Champagne Grand Cuvée 170th edition (and most recent) + white kim chi
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2015 Paradies Riesling Trocken in Magnum bottle from Weingut Korrell + Sangohachi Pikerperch
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2019 Jurancon Sec (Gros Manseng, Petit Manseng, Courbu and Camaralet grapes) from Camin Larredya + Dim Sum Bamboo Mushroom
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2020 Exceptional Harvest 100% Pedro Ximénez from Ximénez-Spínola + Wasabi Langoustine
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2015 Savagnin from Bénédicte & Stéphane Tissot + Eel
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2015 Bandol Cuvée Antoinette (Mourvèdre) from Domaine Gros Noré + Suckling Pig
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2019 Éclat de Calcaire (Bourgogne Pinot Noir) from Pierre Girardin + Hare Sichuan
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Likör Urakasumi Miyagi Ume (Sake and Plum based) + Nam Dok Mango
We would love to go back to this restaurant and I think we will definitely do so, but after we try Tim Raue's other culinary ventures in Berlin. I would highly recommend this experience to all of you food and wine lovers, you will not be disappointed. I know myself that my palate will never forget these memories.