Across from KaDeWe, Tim Raue oversees a French brasserie as culinary advisor — nothing like his two-Michelin-star flagship; here it runs on relaxed comfort cooking.
The interior is a statement of mosaic floors, marble tables and smoked-oak parquet, with wall panelling from old apothecary cabinets and benches from a former French train carriage. On the menu: Garnele Marocain with pistachio and rose water, tuna tartare with passion fruit, a club sandwich with tempura-fried lobster. Show-stopper is the pulpo, braised butter-soft, with Sauce Bernaise alongside gem lettuce and Jerusalem artichoke purée. The wine list leans French.
