77 Unter den Linden
After Tim Raue left the Swissôtel Berlin, the city hungrily anticipated his next venture. Now the provocative young chef is back: He and his talented sommelier wife have opened a sleek Asian-inspired restaurant inside the famed Hotel Adlon. After just half a year, the black jewel box of a dining room has attracted a glossy crowdand snagged a Michelin star. And no wonder, with Raue's passion for top-quality ingredients (ask about the $180 melon from Japan), his healthy take on innovative cuisine (the luscious Catalan sea cucumber with cream of cèpe and nut butter foam is, remarkably, dairy-free), and his habit of dropping by the tables to personally greet his guests (entrées, $58$112).