The restaurant La Soupe Populaire timraue is open from Thursday to Saturday,
for lunch from 12 pm - 3 pm.
For dinner there are two seatings, 6 pm and 8 pm, you can make reservations for.
The table at 6 pm is available for 90 minutes.
For reservations use our online reservation system please.
If you want to do a reservation for a party of 5 or more people please sent an email to email@example.com
or call +49 30 44 319 680.
Do not wonder, the restaurant is often packed for weeks in advance!
Bötzow Berlin GmbH & Co. KG
Prenzlauer Allee 242, 10405 Berlin
Sitz in Berlin | AG Charlottenburg HRA 45562 B
PhG: Bötzow Berlin Verwaltungs GmbH
Sitz in Berlin | AG Charlottenburg HRB 135161
B Executive Director: Prof. Hans Georg Näder
T: +49.(0)30. 206 03 98-80
F: +49.(0)30. 206 03 98-79
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The concept for La Soupe Populaire combines art and the culinary arts: as part of what is known as the Studio House, where changing exhibitions of contemporary art will be shown, La Soupe Populaire enters into a fascinating symbiosis with its environment. Simple vintage furnishings, minimalist table settings, and warm lighting direct the focus to the exhibited artworks in the Studio House and of course to that which is being served. The menu is part of the overall concept – Tim Raue’s creations are inspired by and complimentary to the works being exhibited, with four appetisers, four main courses, and two desserts.
Along with the focus on the essentials, what is special about the dishes is that each course is served on white Urbino porcelain, a design from the 1930s produced by the Royal Porcelain Factory, Berlin (KPM). With this, Time Raue pays tribute to his idea of a ‘people’s cuisine’ which prioritises uncomplicated dishes made from the best, freshest ingredients. The prices for one course run between nine and 22 euros. There will also be ten white and ten red wines on offer, as well as several choice rarities.
Information about the exhibits: boetzowberlin.de
The culinary concept bears the signature of top chef Tim Raue. Born in 1974 in Berlin’s Kreuzberg neighbourhood, Raue initially worked as chef de cuisine at Swissôtel before being named Culinary Director for Adlon Collection in 2008. He opened his Restaurant Tim Raue in Kreuzberg in 2010. He was awarded two Michelin stars as well as nineteen Gault-Millau points for his cuisine’s quality and originality. In addition, he is also responsible for Sra Bua by Tim Raue in Adlon. La Soupe Populaire is his third restaurant in Berlin.
Tim Raue’s longstanding colleague Michael Jäger will be responsible for implementing the culinary ideas. Born in Berlin, he worked with Tim Raue at Swissôtel from 2003 to 2007 and was subsequently chef de cuisine for Adlon Holding’s FELIX ClubRestaurant. This was followed by almost three years as chef de cuisine at Berlin’s Grill Royal plus a year working freelance before he accepted the position as chef de cuisine on Bötzow. Katharina Bambach is responsible for service. After complete training as a hotel manager at Land & Golfhotel Stromberg, Katharina, a Rhineland-Palanitate native, subsequently worked in Restaurant Tantris Munic and Facil. Before joining the La Soupe Populaire team she was employed at the Restaurant Tim Raue.