New York Times critic Pete Wells reviews Germany's dining scene, focusing on Munich, Frankfurt, and Berlin. He chooses Weinsinn, Lohninger, Geisels Werneckhof, Restaurant Tim Raue, and Mogg & Melzer for in depth reviews. He calls chef Tim Raue "perhaps the most dynamic chef in Berlin" with a Chinese-style suckling pig that left Wells "almost ready to moonwalk." [NYT]
Restaurant Tim Raue, Berlin. [Photo: Facebook]
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