Head-to-Head · Berlin
Ernst vs Tim Raue
Two Berlin two-stars: Ernst for a twelve-seat produce counter, Tim Raue for Asian-edged precision. Book Ernst for the once-in-a-trip dinner.
The Verdict
Ernst is the cult two-star counter. Canadian chef Dylan Watson-Brawn cooks for just twelve seats in Wedding, building a long sequence of small, single-ingredient courses around produce he sources obsessively from named growers. The format is intimate and unhurried, the price is high for the city, and the kitchen has held two Michelin stars on the strength of that purity. The winter tasting runs around 250 euros, with a leaner beef menu near 175 euros. It scores 9 for food and 8 for the room, with value at 6 because the counter is a premium, low-volume experience.
Tim Raue is the established two-star with the louder voice. In a glass-walled room in Kreuzberg, Raue cooks a European menu shot through with Chinese, Thai and Japanese technique, and the signatures, from the wasabi langoustine to his interpretation of Peking duck, have anchored the menu for years. The room is larger and more buzzing than Ernst's counter, and the menus run from a five-course early Kolibri near 212 euros to the Koi and Kolibri menus at 292 euros, with a vegan option at 258. It scores 9 for food and 7 for value.
Scores, Side by Side
| Score | Ernst | Tim Raue |
|---|---|---|
| Food | 9 / 10 | 9 / 10 |
| Atmosphere | 8 / 10 | 8 / 10 |
| Value | 6 / 10 | 7 / 10 |
Which One for Which Occasion
| Occasion | Editorial Pick |
|---|---|
| Once-in-a-trip dinner | ErnstThe twelve-seat counter and single-ingredient sequence make the most singular meal in the city. |
| Bigger table | Tim RaueThe Kreuzberg room seats a proper group, where Ernst's twelve seats cannot. |
| Adventurous eater | ErnstWatson-Brawn's produce-first courses reward a diner who wants ingredient over spectacle. |
| Signature dishes | Tim RaueThe wasabi langoustine and Peking-duck courses are Berlin classics you can plan a night around. |
| Vegan diner | Tim RaueA dedicated vegan menu near 258 euros where Ernst's produce counter runs a single set path. |
Price Comparison
Both sit at the top of Berlin's price ladder, and the menus land close. Ernst is roughly 250 euros for the winter tasting and 175 for the beef menu, before pairings. Tim Raue runs from a 212-euro early five-course up to 292 euros for the Koi or Kolibri menus, with a 258-euro vegan path. Tim Raue gives more menu length and more entry points, including the earlier, cheaper seating; Ernst gives a single, deeper experience for a similar top number. On flexibility Tim Raue edges it; on focus Ernst does. Weigh both against the wider field in our best fine-dining restaurants guide.
How to Book
Ernst is the harder seat: twelve covers a night means tables open about four to six weeks out and go quickly, so book the moment your dates are set. Tim Raue takes reservations through its own site and OpenTable, and the early Kolibri seating before 7pm is the easier slot to land. Start the wider map from the Berlin dining guide, and read the Ernst review and the Tim Raue review in full before you choose.
For occasion fit beyond this pairing, weigh them against our guides to the best anniversary restaurants and tables to impress clients. For more Berlin match-ups see Facil vs Golvet and Cordo vs Nobelhart & Schmutzig, and browse the full set on the compare index.