Restaurant in Berlin, Germany
Reliable French brasserie, no tasting-menu commitment.

Brasserie Colette Tim Raue is a Michelin Plate-recognised French brasserie in Berlin's Charlottenburg-Schöneberg district, rated 4.6 across 1,250 Google reviews. At a €€ price point with easy booking, it is the most accessible way to eat within the Tim Raue restaurant group. A practical choice for a business dinner or relaxed special occasion where consistent kitchen quality matters more than a tasting-menu format.
Brasserie Colette Tim Raue is one of the more accessible entry points into the Tim Raue restaurant group, sitting at a €€ price range that makes it a practical choice for a business lunch or a relaxed special occasion dinner without the full-commitment pricing of a tasting-menu destination. It carries a Michelin Plate in both 2024 and 2025, which signals consistent kitchen quality without the fanfare of a starred venue. Booking is easy by Berlin fine-dining standards, so the question is not whether you can get in — it is whether French brasserie is the format you want.
Located at Passauer Str. 5-7 in the Charlottenburg-Schöneberg district, the restaurant occupies a room that reads as a classic European brasserie: the kind of space where the layout supports both a quick lunch at a two-leading and a longer dinner for a group. The physical design favours conversation over spectacle, which matters for the special-occasion diner who needs the room to do some of the work. Tables are set apart enough for privacy, which is the baseline expectation for a venue at this tier and price point.
For groups considering a private dining arrangement, the brasserie format is worth thinking about carefully. A full private room separates your event from the ambient energy of the main floor, which at a brasserie can be an advantage — you get the kitchen's output without needing to compete with a louder main room. If a private or semi-private configuration is available at Colette, it would suit a corporate dinner or a celebration of eight to twelve far better than most of the city's €€€€ tasting-menu venues, where private rooms often feel like a separate product rather than an extension of the main experience.
At €€, Brasserie Colette sits well below Berlin's constellation of four-symbol fine dining rooms. The Michelin Plate recognition across two consecutive years confirms that the kitchen is operating at a credible level , this is not a celebrity-name vanity project running on reputation. For a French brasserie format, that consistency at this price tier is the core value proposition. You are not paying for a tasting menu with fifteen courses and a wine pairing. You are paying for a properly executed French menu in a comfortable room with the quality floor that a Michelin-tracked kitchen provides.
If you are deciding between this and Brasserie Lamazère or Diekmann for a similar occasion, Colette's tie to the Tim Raue group gives it a quality signal those venues do not carry in the same way. For a more immersive expression of Tim Raue's cooking, Restaurant Tim Raue is the reference point , but it is a different cuisine, different price tier, and a harder reservation.
Booking difficulty is rated easy, which is one of the more useful facts on this page. You do not need to plan weeks ahead, which makes this a realistic option for a business dinner arranged mid-week or a birthday dinner that comes together on short notice. For the leading experience, avoid peak Friday and Saturday dinner service if your priority is a quieter room for conversation , a Tuesday or Wednesday dinner, or a weekend lunch, will typically give you more space and a less pressured pace from the floor team.
For a special occasion, a mid-week dinner booking made two to five days ahead is a reasonable approach. Groups larger than six should contact the restaurant directly to confirm seating configuration rather than assuming a standard reservation will accommodate the table size.
This venue suits a business dinner where the room and food need to be reliable but the format should not be a marathon tasting menu. It also works well for a date or a celebration where French brasserie cooking lands better than the more conceptual menus at Berlin's €€€€ tier. If you are a solo diner who wants a proper French meal without the occasion-dressing of a starred room, this is a practical choice , the brasserie format traditionally supports solo dining at a bar or counter position better than most fine-dining formats.
For context on where this sits in the broader German fine-dining picture, the leading end of the country runs through rooms like Schwarzwaldstube in Baiersbronn, Aqua in Wolfsburg, and Vendôme in Bergisch Gladbach. Colette is not competing at that level , nor is it priced to. Within the French restaurant category internationally, rooms like Les Amis in Singapore and Hotel de Ville Crissier in Crissier set the ceiling. Colette operates in a more accessible register, and it is better for it , the format fits the price and the price fits the occasion.
See also: our full Berlin restaurants guide, our full Berlin hotels guide, our full Berlin bars guide, our full Berlin wineries guide, and our full Berlin experiences guide.
Quick reference: French brasserie, Charlottenburg-Schöneberg, €€, Michelin Plate 2024–2025, easy to book, suits business dinners and special occasions, Google rating 4.6 across 1,250 reviews.
| Venue | Price | Value |
|---|---|---|
| Brasserie Colette Tim Raue | €€ | — |
| CODA Dessert Dining | €€€€ | — |
| Rutz | €€€€ | — |
| Nobelhart & Schmutzig | €€€€ | — |
| Horváth | €€€€ | — |
| FACIL | €€€€ | — |
A quick look at how Brasserie Colette Tim Raue measures up.
Yes, and the brasserie format makes it one of the more practical group options in Berlin at the €€ price point. The classic European room layout supports larger tables without the rigidity of a set tasting-menu format. Booking ahead is straightforward given the easy reservation difficulty, so groups should have no trouble securing a table. For very large parties, check the venue's official channels to confirm room configuration.
Bar seating availability is not confirmed in the venue data, so do not assume it as a walk-in option. The brasserie format typically supports counter or bar dining, but verify directly before planning around it. If a casual solo seat is the priority, a table reservation is the safer move given the easy booking difficulty.
Yes. The €€ price range keeps a solo visit from feeling financially punishing, and the brasserie format does not require a dining companion to make sense of the menu. Booking is easy, so last-minute solo reservations are realistic. Compare this to Nobelhart & Schmutzig, where the counter-only format is also solo-friendly but the format and price commitment are considerably higher.
At €€, yes. Two consecutive Michelin Plate awards signal a kitchen operating at a consistent standard, and the price sits well below Berlin's full fine-dining tier. You are paying for reliable French brasserie cooking with the backing of the Tim Raue group, not a destination tasting experience. If your budget extends further and you want that level, Rutz or FACIL are the more appropriate targets.
For a step up in ambition and price, FACIL (two Michelin stars) and Rutz (two Michelin stars) are the clearest comparisons. Nobelhart & Schmutzig offers a strong-identity counter format at a similar or higher price. Horváth brings Austrian-inflected modern cuisine with Michelin recognition if French is not a requirement. CODA Dessert Dining is a different format entirely, focused on a dessert-led tasting menu, and only makes sense if that concept appeals to you specifically.
It works for a special occasion where the priority is a reliable, comfortable room and solid French cooking rather than a theatrical dining event. The Michelin Plate recognition across 2024 and 2025 confirms consistent quality. If the occasion demands more ceremony, FACIL or Horváth would deliver a stronger sense of occasion at higher price points. Colette is the better call when the event matters more than the meal format.
Tasting menu specifics are not confirmed in the available venue data, and the brasserie format suggests the core offering leans toward à la carte rather than a set progression. Do not book here expecting the omakase-style commitment you would get at CODA or Nobelhart & Schmutzig. If a multi-course set menu is what you want, verify the current format directly before booking.
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