Hiding discreetly in a hidden nook, culinary maestro Tim Raue maintains a low profile, avoiding direct gaze. - Chef Tim Raue expresses his precarious situation, gripping onto the wall while averting his gaze.
In the heart of Berlin, nestled 203 meters above the city, Tim Raue's latest culinary venture, "Sphere," has taken the iconic revolving restaurant in the Berlin TV Tower by storm. The high-volume, focused dining concept, reopened under Raue's direction on June 3, 2025, has breathed new life into the historical venue, attracting both locals and tourists alike.
Despite his acrophobia, Raue manages to serve around 850 guests daily at "Sphere." The restaurant's operation is structured to handle large numbers efficiently, with fixed-time table reservations and a single service lift to the top. The revolving dining room presents practical limitations, but under Raue's leadership, the kitchen staff has adapted, producing technically competent food consistently despite the unusual setting.
Raue's vision for "Sphere" is to redefine German cuisine, serving dishes like the traditional Königsberger Klopsen for 28 euros. The kitchen, a mere 22 square meters, does not allow for cooking, only heating food to boiling point. This innovative approach, combined with Raue's culinary flair, has earned "Sphere" a reputation for serving dishes that reconnect Berliner cuisine with the tower’s unique experience.
Tim Raue's business empire extends beyond Berlin, encompassing ten restaurants, TV shows, and even cruise ships. The strategic move to the TV tower a year and a half ago was a bold one, but Raue now questions its worth. He expresses concerns about the venue becoming a tourist trap, a sentiment shared by some critics who have voiced concerns about service and wait times.
However, initial criticism seems to have been overshadowed by the restaurant's success. Guests have not yet reported noticing the restaurant's rotation, and the cash register system hiccups of the opening night, due to poor preparation and inadequate German digitalization, have been smoothed out.
Raue's wife believes his extreme drive to perform makes him 10-15% too much for some, but Raue's aim for "Sphere" is to become a place where people say the Soljanka and broiler are the best. As he stands in his restaurant, always eating while standing up, Raue seems to be well on his way to achieving this goal.
Despite the challenges, Raue believes that Germans have a problem with their culinary identity due to historical reasons. He aims to change this narrative, one dish at a time, in his quest to revitalise German cuisine and make it a culinary destination for all.
- Tim Raue, despite his acrophobia, manages to serve approximately 850 guests daily at his restaurant, "Sphere," located in the Berlin television tower.
- Raue's restaurant, "Sphere," redefines German cuisine by serving dishes like the traditional Königsberger Klopsen for 28 euros, despite the practical limitations of the revolving dining room.
- Tim Raue's business empire includes not only restaurants but also TV shows, cruise ships, and his latest venture, "Sphere" in the Berlin television tower.
- While Raue's extreme drive to perform may be too much for some, his aim for "Sphere" is to become a place where people say the Soljanka and broiler are the best, contributing to his quest to revitalize German cuisine and make it a culinary destination.
