restaurant TIM RAUE
Restaurant TIM RAUE is a privately-held, two-Michelin-star Asian-inspired fine dining restaurant in Berlin-Kreuzberg, founded by chef Tim Raue and partner Marie-Anne Wild. It serves tasting menus to affluent diners, hosts ticketed culinary events, and sells branded merchandise, wines, spices, and art toys via an e-commerce shop, with sub-brand extensions at Kulm Hotel St. Moritz and on TUI Mein Schiff.
- Company typePrivate
- Founded-
- HeadquartersBerlin, Germany
- Headcount11–50
- GTM typeB2C
- OfferingServices
What restaurant TIM RAUE does
Restaurant TIM RAUE is a privately-held, two-Michelin-star fine dining restaurant in Berlin-Kreuzberg at Rudi-Dutschke-Straße 26, near Checkpoint Charlie. Founded and operated by Chef Tim Raue (Geschäftsführer) and managing partner Marie-Anne Wild (Geschäftsführende Gesellschafterin) under the legal entity Restaurant Wild & Raue Betriebsgesellschaft mbH, the restaurant employs approximately 35 staff across front-of-house and kitchen operations. The cuisine is Asian-inspired, combining Japanese product perfection, Thai aromatics, and Chinese kitchen philosophy, with a signature balance of sweetness, spiciness, and acidity and the deliberate avoidance of conventional Western sides (bread, noodles, rice, white sugar). Service runs Tuesday–Thursday 18:00–24:00 and Friday–Saturday 17:00–24:00, and the restaurant has been ranked #26 on The World's 50 Best Restaurants list (2022), is a member of Les Grandes Tables du Monde, and holds the Wine Spectator Award of Excellence 2023.
The business monetizes through four primary revenue streams. First, on-site multi-course tasting menus (Kolibri, Koi, Vegan, Early Kolibri) priced per cover, plus Private Dining for groups of 6–28 guests with a dedicated KRUG Champagne Table for up to 10 guests. Second, ticketed culinary events under the 'Herr Raue reist' (Mr Raue Travels) series, such as a 4-course pizza evening at €198/person and a 7-course Japan evening with sake pairing at €498/person, hosted by Tim Raue and head sommelier Raphael Reichardt. Third, an e-commerce shop shipping branded merchandise, three cookbooks (My Way, Herr Raue reist, Ich weiß was Hunger ist), Ankerkraut co-developed spice blends, Mampe and Deutsche Spirituosen spirits, exclusive Dreissigacker wines, Cuvée Marie-Anne Sauvage champagne, FTC cashmere scarves, Forge de Laguiole knives, and Coarse KOKO art toys to Germany, the EU, Switzerland, and international destinations. Fourth, gift vouchers in denominations from €50 to €1,016, redeemable exclusively on-site. The wine program spans over 1,000 positions curated by head sommelier Reichardt (WSET Level 3).
The brand has expanded beyond Berlin into international hospitality through two sub-brands: 'The K by Tim Raue' at the Kulm Hotel St. Moritz (Michelin-starred under head chef Lion Schirmer) and 'HANAMI by Tim Raue' on the TUI Mein Schiff cruise fleet. Marketing is concentrated on the official website (tim-raue.com), Instagram (@restauranttimraue), Facebook, and earned media via PR agencies Schneiderei Berlin (for Tim Raue) and Birnbaum&Frame (for Marie-Anne Wild), with Michelin, Wine Spectator, and Les Grandes Tables du Monde badges displayed on the homepage.
restaurant TIM RAUE firmographics
Firmographics- Name
- restaurant TIM RAUE
- Legal name
- Restaurant Wild & Raue Betriebsgesellschaft mbH
- Website
- https://tim-raue.com
- Company type
- Private
- Operating status
- Operating
- Headcount range
- 11–50 employees
- Short description
- Restaurant TIM RAUE is a privately-held, two-Michelin-star Asian-inspired fine dining restaurant in Berlin-Kreuzberg, founded by chef Tim Raue and partner Marie-Anne Wild. It serves tasting menus to affluent diners, hosts ticketed culinary events, and sells branded merchandise, wines, spices, and art toys via an e-commerce shop, with sub-brand extensions at Kulm Hotel St. Moritz and on TUI Mein Schiff.
- Ownership category
- akta.pro rank
restaurant TIM RAUE industry classification
Industry- Product category
- Fine Dining Restaurant
- NAICS
- Full-Service Restaurants (722511)
- SIC
- Retail-Eating & Drinking Places (5810), Retail-Eating Places (5812)
- akta.pro primary industry
- Fine Dining Restaurants (THAFACAA)
- akta.pro secondary industries
- Chef’s Table & Tasting Menu Restaurants (THAFACAG), Ethnic & Regional Cuisine Restaurants (THAFACAD), Hotel & Resort Restaurants (THAFACAH)
Keywords
Where restaurant TIM RAUE is headquartered
LocationHeadquarters
- HQ city
- Berlin
- HQ country
- Germany
- HQ region
- Europe
Offices1 record
Markets served
restaurant TIM RAUE business model
Business model- GTM type
- B2C
- Offering type
- Services
- Cost components
- Personnel, Operations, Supply Chain, Marketing or Sales, Infrastructure
Revenue model
- Fine Dining Restaurant (On-Site): Revenue from multi-course tasting menu dinners served on-site. Multiple menu formats offered (Kolibri, Koi, Vegan, Early Kolibri) plus Private Dining group menus. Dinner service Tuesday–Thursday 18:00–24:00; Friday–Saturday 17:00–24:00.
- E-Commerce Shop: Online shop selling branded merchandise including cookbooks (My Way, Herr Raue reist, Ich weiß was Hunger ist), wines and spirits, spices and seasonings (Ankerkraut collaboration), cashmere accessories (FTC collaboration), art toys (KOKO by coarse), tableware, and gift packages. Shipped to Germany, EU, Switzerland, and internationally.
- Events and Ticketed Culinary Experiences: Ticketed event dinners such as 'Herr Raue reist' (Mr Raue Travels) themed evenings with multi-course menus and beverage pairings. E.g., Pizza evening at €198/person, Japan evening at €498/person. Tickets are binding and non-cancellable.
- Gift Cards and Vouchers: Restaurant gift vouchers sold in various denominations (€50–€1,016), available as print-at-home, mailed envelope, or gift box formats. Redeemable exclusively at Restaurant Tim Raue.
Pricing tiers
| Model | Billing | Price |
|---|---|---|
| Unit Pricing | Pay-as-you-go | Early Kolibri Menu — compact 5-course dinner on Fridays and Saturdays, 5 PM start, table until 7 PM |
| Unit Pricing | Pay-as-you-go | Kolibri Menu — Berlin-inspired menu with regional ingredients and Asian spice profile |
| Unit Pricing | Pay-as-you-go | Koi Menu — most distinctively Asian-inspired dishes combining Thai, Chinese, and Japanese elements |
| Unit Pricing | Pay-as-you-go | Vegan Menu — plant-based adaptation of Tim Raue's signature flavor balance without animal products |
| Unit Pricing | Pay-as-you-go | Herr Raue reist Japan — 7-course themed dinner with sake and beverage pairing, 23 September 2026, 18:00 |
| Unit Pricing | Pay-as-you-go | Herr Raue reist PIZZA — 4-course themed dinner with beverage pairing, 29 July 2026, 18:00 |
| Unit Pricing | Pay-as-you-go | Private Dining Group Menu — uniform (optionally personalized) menu for groups of 6 or more, up to 28 guests |
Go-to-market motion3 records
Distribution channels4 records
Marketing channels5 records
restaurant TIM RAUE product offering
Product offeringCore offering
Restaurant TIM RAUE operates a two-Michelin-star fine dining restaurant in Berlin-Kreuzberg serving Asian-inspired cuisine that fuses Japanese product perfection, Thai aromatics, and Chinese kitchen philosophy. Beyond on-site dining, the company runs a private dining experience, ticketed themed culinary events, and an e-commerce shop selling branded cookbooks, spices, wines, spirits, tableware, apparel, art toys, and gift packages.
Product overview
Restaurant TIM RAUE is a two-Michelin-star fine dining restaurant in Berlin operating as both a hospitality venue and branded consumer products company. The core offering is the restaurant itself, offering multiple tasting menus (Kolibri x Berlin, Koi, Vegan, Wine List, and EARLY KOLIBRI) featuring Asian-inspired cuisine combining Japanese product perfection, Thai aromatics, and Chinese kitchen philosophy. The Private Dining area accommodates groups of 6-28 with special KRUG Table experiences. The company has expanded into a diversified consumer products business through an online shop featuring branded books (My Way, Herr Raue reist, Ich weiß was Hunger ist), gourmet spices (Spicy Tomato, Salty Szechuan Pepper, Sweet 'n Sour, Spicy Lemon, Smoky Fries, Spicy Hack), exclusive wines and spirits (Kolibri Riesling, Dreissigacker wines, Cuvée Marie-Anne Sauvage Champagne, Citrus Blast, Smokey Concrete, Mampe collaborations), collectible art toys (KOKO hummingbird series with coarse), premium kitchen accessories (Forge de Laguiole knives), apparel (FTC cashmere scarves, aprons), and gift packages (Chef's Selection, Amour fou, Geburtstag). Events include the 'Herr Raue reist' culinary travel series featuring international dining experiences.
Differentiator
Problem solved
Functional benefit
Brands
- The K by Tim Raue: Restaurant located at Kulm Hotel St. Moritz, awarded a Michelin star under head chef Lion Schirmer.
- HANAMI by Tim Raue
Products and services
- Restaurant TIM RAUE Dining Two-Michelin-star fine dining restaurant serving Asian-inspired tasting menus combining Japanese, Thai and Chinese influences. Open Tuesday-Thursday 18:00-24:00 and Friday-Saturday 17:00-24:00.
- Kolibri x Berlin Tasting Menu
Quantifiable outcome
- 2 Michelin Stars (maintained through at least 2025)
- +3 more outcomes
Companies that use restaurant TIM RAUE
Customer profileNamed customers1 record
Segments3 records
Ideal customer profiles3 records
restaurant TIM RAUE technology and API
TechnologyTechnology focussed No
API detail
- Has API
- No
- API docs
- API detail
Core technology
AI maturity
App detail
Feature4 records
restaurant TIM RAUE partnerships and signals
Strategic signalPartnerships
14 partnerships are on record, tiered core and minor.
- Coarse (Mark Landwehr & Sven Waschk)coreCo-development of KOKO, a designer toy collection (approximately 10cm vinyl figures) featuring the restaurant's Kolibri (hummingbird) logo. The collaboration translates the restaurant's mascot into artistic collectible figures. Available in five color variants sold exclusively through the restaurant's shop. Coarse is a German character design and designer toy collective.
- KRUG ChampagnecoreKRUG champagne featured as the exclusive champagne offering at the restaurant's KRUG Table — a private dining experience with a heavy oak table featuring handcrafted metal inlays for up to 10 guests. The restaurant maintains over a dozen different KRUG champagnes available for the table experience.
- AnkerkrautminorSpice collaboration resulting in branded spice blends sold through the restaurant's shop. Products include Spicy Tomato, Salty Szechuan Pepper, Spicy Lemon, Sweet 'n Sour, Smoky Fries, and Spicy Hack — all designed by Tim Raue and produced by Ankerkraut. Also sold as bundles (4-set, Genieblitz box).
- Mampe Spirituosen-Manufaktur BerlinminorBerlin-based spirit manufacturer collaborating on branded aperitif and liqueur products. Collaborations include Citrus Blast Blossom (citrus and spice aperitif-liqueur, 33.5% ABV) and Tim Raue x Mampe Winterapfel (apple liqueur with poppy and roasted walnut notes, 25% ABV). Handcrafted with organic ingredients.
- FTC (Fair Trade Cashmere)minorCashmere fashion collaboration producing branded scarves and bags. Products include Sparkling Butterfly Lemonade Yellow, Sky High Blueberry Blue, Tangerine Tantalizing Orange, and Spicy Sichuan Untamed Red cashmere scarves (€729 each). FTC is a 2003-founded family company with vertically integrated cashmere supply chain.
- Forge de LaguioleminorExclusive collaboration on branded table knives. Forge de Laguiole x Restaurant TIM RAUE sets feature Jean-Michel Wilmotte-designed colorful handles (dacryl) with the restaurant logo engraved on high-polished stainless steel. Available in 2-piece sets (€224) and 6-piece sets (€672).
- Knalle Popkornditorei BerlinminorLimited edition popcorn collaboration. 'Extrakaramell Chipotle Chili Zitrone Popcorn – limitierte Tim Raue Edition' (€8) — caramel popcorn with chipotle chili and lemon, handcrafted in Berlin.
- ASA SELECTIONminorPorcelain collaboration. Tim Raue co-developed the Kolibri porcelain series with ASA SELECTION, featured in the restaurant's interior and sold through the shop.
- Jochen Dreissigacker (Dreissigacker Winery)minorExclusive wine bottlings for the restaurant. Products include 2021 Kolibri exklusiv RTR (Riesling Spätlese), 2018 Dreissigacker Koi (Chardonnay Burgundy Cuvée), and 2022 Dreissigacker Lotusblüte — all exclusively filled for Restaurant Tim Raue from Rheinhessen.
- Markus Schneider (Pfalz Winery)minorExclusive wine: 2019 Rough Cut Exklusiv RTR — a powerful Bordeaux Cuvée created collaboratively, exclusive to Restaurant Tim Raue.
- Deutsche Spirituosen Manufaktur Berlin MarzahnminorSpirit production partner for in-house distillates. Products include Citrus Blast (distillate #985, grapefruit and blood orange with lemongrass and pink pepper, 42% ABV) and Smokey Concrete (distillate #986, quince, apple, and orange with cardamom, ginger, and incense, 42% ABV).
- Schneiderei Berlin (PR Agency)minorPR agency representing Tim Raue and the restaurant for all media enquiries. Contact: Regine Schneider at die-schneiderei-berlin.de.
- Birnbaum&Frame Artist Management & Public RelationsminorPR agency representing Marie-Anne Wild for media enquiries. Contact: Paula Birnbaum at birnbaum-frame.de.
- RESERViSiON MediaminorDigital agency responsible for the restaurant's online shop concept, design, and implementation (reservision.world).
Scale indicators6 records
Recent moves6 records
Expansion highlights5 records
restaurant TIM RAUE competitors and assessment
Company assessmentBroad incumbents
- Dinner by Heston Blumenthal: Two-Michelin-star London restaurant with a chef-driven narrative concept and cookbook/brand extension. Comparable fine dining positioning, branded products and global recognition.
- Restaurant Bareiss: Three-Michelin-star German fine dining restaurant with strong branded product and gift ecosystem. Comparable German fine dining tier and branded merchandise business model.
Direct peers
- The Jane: Antwerp-based Michelin-starred fine dining restaurant in a converted church. Comparable chef-led tasting menu model at European Michelin tier.
- Restaurant Nobelhart & Schmutzig: Michelin-starred Berlin fine dining restaurant operating at a similar culinary-caliber tier and price point. Most direct local competitor for the affluent Berlin fine dining guest.
- Frantzén: Stockholm-based Michelin-starred fine dining restaurant regularly listed on The World's 50 Best. Comparable chef-driven, multi-sensory tasting menu model at the highest European tier.
- Eleven Madison Park: New York City Michelin-starred and World's 50 Best-listed fine dining restaurant. Comparable operating model at the top tier of global fine dining with branded merchandise and cookbook IP.
- Lyle's: London-based Michelin-starred, World's 50 Best-listed restaurant. Comparable chef-driven concept, tasting menu structure and international fine dining guest base.
- Lorenz Adlon Esszimmer: Two-Michelin-star fine dining restaurant at Hotel Adlon Kempinski Berlin, overlapping with Restaurant TIM RAUE on luxury hotel clientele, tasting menus and Berlin Michelin positioning.
- Restaurant Atelier Crenn: San Francisco Michelin-starred and World's 50 Best-listed restaurant with a chef-driven tasting menu concept and strong brand identity similar to Restaurant TIM RAUE.
Regional players
- Cookies Cream: Berlin Michelin-starred vegetarian fine dining restaurant. Overlaps with TIM RAUE's vegan menu offering and Berlin Michelin-starred ecosystem, but different cuisine concept.
Market position
Strengths5 records
Weaknesses4 records
Competitive moat4 records
Key risks5 records
Key highlights7 records
Customer concentration
restaurant TIM RAUE social profiles
Digital presencerestaurant TIM RAUE compliance and trust
Trust signalCompliance5 records
restaurant TIM RAUE financial estimates
Financial estimateRevenue estimate
Valuation estimate
restaurant TIM RAUE leadership team
Management profileNumber of profiles
Profiles8 records
restaurant TIM RAUE funding detail
Funding detailFunding overview
Funding rounds
Investors
Funding detail is available on the Subscription and Enterprise plan.Contact sales →
restaurant TIM RAUE M&A and investment
M&A and investmentM&A
Investments
M&A and investment is available on the Subscription and Enterprise plan.Contact sales →
Frequently asked questions about restaurant TIM RAUE
What does restaurant TIM RAUE do?
Restaurant TIM RAUE operates a two-Michelin-star fine dining restaurant in Berlin-Kreuzberg serving Asian-inspired cuisine that fuses Japanese product perfection, Thai aromatics, and Chinese kitchen philosophy. Beyond on-site dining, the company runs a private dining experience, ticketed themed culinary events, and an e-commerce shop selling branded cookbooks, spices, wines, spirits, tableware, apparel, art toys, and gift packages.
Is restaurant TIM RAUE a public or private company?
restaurant TIM RAUE is a private company. It is classified as founder individual operated bootstrapped and is currently operating.
When was restaurant TIM RAUE founded?
restaurant TIM RAUE was founded in -1. It employs 11 to 50 people.
Where is restaurant TIM RAUE based?
restaurant TIM RAUE is headquartered in Berlin, Germany, in the Europe region.
How does restaurant TIM RAUE make money?
Four revenue lines are on record. Fine Dining Restaurant (On-Site) is the primary driver. The others are E-Commerce Shop, events and Ticketed Culinary Experiences and gift Cards and Vouchers.
Who are restaurant TIM RAUE's main competitors?
Broad incumbents on record are Dinner by Heston Blumenthal and Restaurant Bareiss. Direct peers are The Jane, Restaurant Nobelhart & Schmutzig, Frantzén, Eleven Madison Park, Lyle's, Lorenz Adlon Esszimmer and Restaurant Atelier Crenn. Cookies Cream is listed as a regional player.
Does restaurant TIM RAUE have an API?
No public API is recorded for restaurant TIM RAUE.
What industry is restaurant TIM RAUE in?
restaurant TIM RAUE's product category is Fine Dining Restaurant. Its primary akta.pro industry code is THAFACAA, Fine Dining Restaurants, with a secondary code of THAFACAG, Chef’s Table & Tasting Menu Restaurants. Its NAICS code is 722511 and its SIC code is 5810.