Overview

• Sphere Tim Raue is now fully operational after its cash system failed on opening night, with all guests receiving full refunds and vouchers for future meals.
• Signature dishes include Oma Gerdas Eisbein vom Spanferkel, Königsberger Klopse vom Kalb and Berliner Schweineschnitzel interpreted with Raue’s modern twist.
• Head chef Rolf Gerz, a native Berliner, leads the kitchen and shapes the menu around Berlin and Brandenburg culinary traditions.
• Raue declared sweet-and-sour kidneys “horrible” and said he avoids Nierchen süßsauer despite its presence on many local menus.
• While filming in Munich, Raue praised Bavarian taverns and urged the establishment of similar casual guesthouses in northern Germany to enrich national food identity.