Restaurant Tim Raue

Crispy Brandenburg duck, served with kumquat, ginger, and a delicate five-spice jus. A modern take on a classic.

Sweet langoustine gently poached, presented with a clear dashi broth and a luxurious topping of imperial caviar. An umami explosion.

Finely seared A5 Wagyu beef, thinly sliced and dressed with a citrusy ponzu sauce and fresh black truffle shavings. Rich and aromatic.

Flaky cod filet, infused with bold Sichuan peppercorns and fermented chili, creating a harmonious balance of heat and flavor. A fiery delight.

Tender artichoke heart, paired with crunchy macadamia nuts and a vibrant green curry foam. A surprising vegetarian composition.

Light and airy shiso-infused mousse, topped with fresh raspberries and a delicate raspberry consommé. A refreshing and elegant dessert.