CONTENTS
FOREWORD
Berlin doesn’t have a center—and yet, there is one.
The TV Tower has stood above everything for decades: above the neighborhoods, above decades of change, above the noise and the quiet of this city. When I look out from the Sphere, I see it every day. And at some point, I realized: Actually, everything revolves around it.
360° Berlin by Tim Raue is my attempt to capture this city in a book. Not completely—that would be presumptuous. But in one glance: all around the tower, in six segments of 60° each, showing Berlin the way I experience it. As a kitchen. As a neighborhood. As a moment.
The recipes are the heart of the book. They start in the morning and end just before sunrise – breakfast, starters, mains, drinks, desserts, midnight snacks. A city as a menu. Berlin classics, reimagined with my
own touch: direct, no detours, full of flavor.
But a cookbook alone wouldn’t do this city justice.
That’s why there are stories about producers from Berlin and Brandenburg—people whose work shows what it means to take craftsmanship seriously. That’s why there are the walks that anchor each chapter in atmosphere: streets, squares, faces. And that’s why there are the Berlin moments that bring food and life together here.
What comes out of it is more than just a cookbook.
It’s a culinary city guide, a daily routine, a portrait —of Berlin and, yeah, of me too. Take it with you. Cook from it. Walk the routes. And every now and then, look up at the TV Tower. It’ll show you where you are.
Tim Raue, Berlin
TOAST HAWAII
WITH BRIOCHE, THREE KINDS OF CHEESE, CARAMELIZED PINEAPPLE AND AMARENA CHERRY
INGREDIENTS FOR 4 PEOPLE
Brioche
8 slices of brioche (about 2 cm thick)
30 g soft butter
1 garlic clove, halved
Ham & Pineapple
4 slices Black Forest ham
4 slices cooked ham, thin
½ fresh pineapple
15 g butter
1 tsp brown sugar
1 pinch chili flakes
Cheese sauce
1 shallot, finely diced
10 g butter
100 ml white wine
150 ml cream
80 g pepper cheese, grated
60 g Gruyère, grated
Salt, white pepper
For gratinating
40 g pepper cheese, in thin slices
40 g Appenzeller, grated
40 g Emmental, grated
Preheat the oven to 220°C top heat (grill). Lightly spread both sides of the brioche slices with butter and toast them in a hot pan on both sides until golden brown. Then rub them well with the halved garlic clove and place them on a baking tray lined with parchment paper. For the pineapple, peel the slices, remove the core, and cut into rings about 5 mm thick. Melt butter in a pan over medium heat, sprinkle in the sugar and let it caramelize to a light brown. Add the pineapple rings, sauté for about 2 minutes on each side, season with chili flakes, and set aside. For the cheese sauce, sauté the shallot in butter until translucent, deglaze with white wine and reduce by half. Add the cream, reduce briefly again. Take off the heat, stir in the pepper cheese and Gruyère until you get a smooth, creamy sauce. Season with salt and white pepper. Spread the toasted brioche slices evenly with the cheese sauce. Put one slice each of cooked ham and Black Forest ham on top, then place the caramelized pineapple rings on them. Generously cover with slices of
TO SERVE
4 Amarena cherries with syrup Fleur de sel
freshly ground black pepper Nasturtium
pepper cheese, grated Appenzeller, and Emmental.
Grill for about 3–4 minutes until the cheese is bubbling and golden brown. Take out of the oven, season with fleur de sel and freshly ground pepper. Put one Amarena cherry with a little syrup in the middle of each slice, garnish with a few nasturtium leaves, and serve right away.
KÖNIGSBERGER MEATBALLS FROM VEAL
BEETROOT, CAPER CREAM SAUCE AND MASHED POTATOES
INGREDIENTS FOR 4 PEOPLE
Meatballs
600 g ground veal
1 onion, finely roasted
2 eggs
50 g breadcrumbs
4 anchovy fillets, finely chopped
1 tsp capers, chopped
Zest of ½ lemon
Salt, pepper, nutmeg
Stock
1 l veal stock
200 ml white wine
1 bay leaf
5 white peppercorns
Caper cream sauce
2 shallots, finely diced 20 g butter 100
cooking)
Juice of ½ lemon
20 g cold butter
Salt, white pepper
Beetroot
4 medium-sized beetroots
30 ml red wine vinegar
1 tsp sugar
15 g butter
Sea salt, thyme
For the meatballs, mix the roasted onion with the veal mince, eggs, breadcrumbs, anchovies, capers, and lemon zest. Season well with salt, pepper, and nutmeg, then shape into even, round meatballs of about 60 g each. Bring the veal stock to a boil with white wine, bay leaf, and peppercorns. Add the meatballs and let them gently simmer on low heat for about 18–20 minutes — they must not boil. Save the stock.
For the sauce, sauté the shallots in butter until translucent, deglaze with white wine, and reduce. Add the veal stock from cooking, reduce by half. Add cream and simmer for another 5 minutes. Stir in the capers, season with lemon juice, and finish with cold butter. Season to taste with salt and white pepper. Cook the unpeeled beetroot in salted water until soft, about 45 minutes. Peel while still warm, then slice thinly or cut into wedges. Briefly toss in butter, season with vinegar, sugar, and salt, and add thyme.
Creamed potatoes
800 g floury potatoes
120 g butter, cold and diced
120 ml milk, warm
50 ml cream, warm
Nutmeg, freshly grated
Salt, white pepper
To serve
2 tbsp capers, rinsed
Fresh horseradish, grated
Nasturtium
Beetroot powder
Fleur de sel
For the mash, cook the potatoes until soft and press them through a potato ricer. Work in the cold butter pieces, then stir in the warm milk and cream until the mash is silky and creamy. Season well with nutmeg, salt, and pepper.
To serve, place the mash on deep plates and arrange two to three meatballs on each. Loosely add the beetroot slices in between, generously cover with the caper cream sauce. Finish with freshly grated horseradish, nasturtium, beetroot powder, and fleur de sel.
ONE DAY. ONE CITY. TIM RAUE.
Tim Raue’s culinary take on the capital—from breakfast all the way to the midnight snack
Tim Raue
360° BERLIN
24 hours capital cravings
240 pages, 150 color photos
25 x 28 cm
45,00 | $ 55,00 | £ 40,00
Publication Date: October 12, 2026
ISBN: 978-3-7667-2944-6
· Tim Raue’s totally personal view of Berlin—with insider tips and favorite spots
· Recipes you can actually cook at home—from Berlin classics to everyday and modern dishes
· Cookbook, city portrait, and signature title all in one—Berlin as real as it gets
Berlin is rough, direct, and full of contrasts – and no one knows this city’s food scene better than Tim Raue. This book shows his very own Berlin: from the first coffee in the morning to the last bite late at night. Tim Raue shares his curated restaurants, real insider tips and places that shaped him, and connects them with recipes you can cook at home, inspired by Berlin classics and everyday cooking. Rounded out with strolls through the neighborhoods, producer portraits, and atmospheric city moments, it creates an authentic portrait of the capital. Down-to-earth, exclusive, and unfiltered – a Berlin book only Tim Raue could tell.