The story
Sphere Tim Raue serves a refined Berlin cuisine from the Fernsehturm, where the entire dining space completes two full rotations every hour. Guests watch the capital shift beneath them while enjoying meals recognised by the Schlemmer Atlas with two culinary spoons. The steady motion pairs with a quiet service rhythm that keeps attention firmly on the plate rather than spectacle.
Chef Tim Raue anchored the kitchen to regional Berlin and Brandenburg produce, pulling directly from recipes linked to his grandmother Gerda and early childhood memories. He removes decorative layers to highlight ingredients that are straightforward, confident, and deeply rooted in the surrounding districts. This approach to Berlin cuisine works without pretence, letting precise preparation and honest sourcing carry the weight of each dish.
The menu turns familiar staples into sharp statements, starting with veal Königsberger Klopse accompanied by beetroot and potato puree, or blood sausage matched with apple compote and green tabasco. The Berliner Schweineschnitzel arrives draped in mushroom cream sauce and parsley spätzle, while cold starters feature marinated beetroot with truffle mayonnaise and a spicy kaDeWe prawn cocktail. Desserts maintain the same practical elegance, offering apricot-sauce bienenstich, red berry compote with raspberry sorbet, and Florida ice cream cups finished with balsamic strawberry or yuzu mascarpone.
Recognition
Ambience
Details
Location
Facebook
Instagram