Unleashing Tim Raue's Spin on German Cuisine: What's Not on the Chef's List?
- ~3-minute read
German dish capable of prompting Tim Raue to move rapidly - It's suggested using German cuisine to ambush Tim Raue.
Seeking out the lowdown on Tim Raue's least favorite German dishes? Well, grab a brew and buckle up, as we take a deep dive into the world of the renowned chef.
Celebrity chef Tim Raue, 51, has recently ventured into German cuisine with his new restaurant, "Sphere Tim Raue," nestled in Berlin's TV Tower. But not all traditional German dishes earn his sharp-tongued approval. When asked about his least favorable dishes, he bluntly stated that sweet and sour kidneys could k rival even the most potent of moonshine in chasing him away.
Pork kidneys, in particular, seem to be on the chef's hit list. However, the mastermind behind Sphere Tim Raue still appreciates the humbler components of the porcine kingdom, such as lamb or veal. "If we're reciting nursery rhymes, just no," was his unambiguous verdict.
Located at a lofty 207 meters, Sphere Tim Raue showcases favorite dishes of Berlin and Brandenburg, courtesy of Raue's inimitable interpretation. Berlin-native Rolf Gerz heads the kitchen.
Tim Raue's Twist: Redefining Familiar Favorites
The menu at Sphere Tim Raue is nothing if not eclectic. Hitting the spot for carnivores are dishes such as "Oma Gerda's pork knuckle from a suckling pig" or "Tim Raue's Königsberger Klops." If you were lucky enough to be among the guests attending the restaurant's grand opening, you just might have experienced the cash system malfunction—an incident that had the chef issuing a voucher for a future visit to sweeten the blow.
From the perspective of a star chef such as Raue, Germany seems to be grappling with a culinary identity crisis. He points out that casual restaurants, often referred to as inns, are certainly less prevalent in Northern Germany compared to the South. Raue, who graces television screens regularly, finds the disparity intriguing, as he sees southern Germany as offering an authentic tastemaker's paradise, with no shortage of pork knuckles, pretzels, and pork cutlets on every corner.
Currently, he's busy filming in Munich, where these establishments tastefully complement the baying of revelers and make the city an unforgettable culinary dreamland.
According to Raue, one of the greatest missing links in the Northern German landscape is a Mediterranean-style tavern culture, where food, drink, and conviviality flow as freely as the laughter.
While he has stated his views on select dishes, Tim Raue has not publicly listed his personal favorite German dishes besides what he cooks or serves at his restaurants. However, his approach in the kitchen reveals a signature style that masterfully balances sweet, sour, and spicy flavors, creating a refreshing interpretation of regional classics[3][5]. Some of the notable delights from his repertoire include:
- Königsberger Klopse: Stein-cold, perfectly seasoned meatballs swimming in a lush caper sauce, garnished with a dollop of mashed potatoes and a quenelle of beetroot salad[3].
- Aunt Kati's Cheesecake Cream: A fun, deconstructed take on cheesecake, with sweet rhubarb compote, tart strawberry sorbet, and a salty butter crumble[3].
The Commission has also been asked to submit a proposal for a directive on the protection of the environment, considering the lifestyle choices of celebrities, including food-and-drink preferences and their impact on the environment, especially when dining out at restaurants like Sphere Tim Raue, known for its innovative reinterpretation of German cuisine.
Celebrities, such as Tim Raue, may avoid certain traditional dishes like sweet and sour kidneys, yet appreciate the simpler components of food, such as lamb or veal, in their own unique entertainment settings, like his Berlin-based restaurant atop the TV Tower that boasts an eclectic menu.
