Restaurant Tim Raue
Kreuzberg
Two Michelin stars and Asian-modern technique behind Checkpoint Charlie.
Two Michelin stars and Austrian-modern technique on the Landwehrkanal.
Sebastian Frank runs Horváth on the Kreuzberg side of the Paul-Lincke-Ufer, the canal-edge block that holds the Saturday-afternoon Berlin photograph. He cooks an explicitly Austrian-modern programme, celeriac, beetroot, fermentation, the vegetable-first conviction that has shaped the kitchen since he took over in 2011, and holds two Michelin stars consistently. The room is small, low-lit, deliberately quiet. Frank's vegetable-led tasting menu is the marker order; the wine pairing leans into Austrian Grüner Veltliner and Burgenland reds.
The vegetable tasting menu reads as the most coherent argument in Berlin's two-star tier for what regional kitchen cooking can be. Book four weeks ahead.
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