Our Awards

The MICHELIN Guide is one of the most recognised hotel and travel guides in the world. It has been published by the French tyre manufacturer Michelin since 1900. The original purpose of the guide was to provide important tips for car owners. These included the location of petrol stations and car workshops at that time, but also recommendations for sights, hotels, and restaurants. Nowadays, there are two types of MICHELIN guides: the 'Green MICHELIN', a general tourist guide, and the 'Red MICHELIN', a globally known and respected hotel and restaurant guide. It is the latter that is generally referred to when speaking of the 'MICHELIN Guide'.

The 'MICHELIN Stars' are the highest and most famous accolades of the MICHELIN Guide. Finest restaurants and their chefs are awarded with one to three stars. The meaning of the star ratings is based on the original function of the MICHELIN Guide as a touring guide: While one star signifies 'a kitchen full of finesse – worth a stop!', two stars describe 'an excellent cuisine, worth a detour'. Three stars are the absolute top category. Restaurants awarded with this offer a 'unique cuisine' and are therefore 'worth a journey'.

About the restaurant Brasserie Colette Tim Raue in Berlin, the MICHELIN Guide writes:

„Tim Raue - well known in the gastronomy scene - has created a modern, friendly and uncomplicated brasserie that you would expect to find in Paris. The appealing menu with classics is complemented by a monthly menu. Tip: inexpensive lunch. Feel free to browse through Raue's cookbooks.“

The restaurant Brasserie Colette in Munich has the following comment from the MICHELIN Guide:

„With this concept, Tim Raue hits the nerve of the times: you feel like you're in a French brasserie, the atmosphere is cozy and pleasantly informal, the cuisine is really good and tasty. How about 'Chicken in puff pastry, truffle jus, Jerusalem artichokes', for example? High-quality products are a matter of course.“

And the Brasserie Colette Tim Raue in Constance has also received a positive rating from the MICHELIN Guide:

„Both the atmosphere and the cuisine are very much in the style of a French brasserie, with typical classics such as oysters and steak frites. The highlight here is the terrace on the first floor facing the pedestrian zone - but seating is limited! Inside, you can sit at the retractable windows above the hustle and bustle of the city.“

The “Gault&Millau” gastronomy guide (often referred to as “Gault-Millau”) is one of the most influential gastronomy guides in the world. First published in 1969 by the journalists and food critics Henri Gault and Christian Millau, it awards restaurants with chef's hats (“toques”) and points. A special feature of Gault-Millau is that the points and toque ratings relate exclusively to the chefs and their culinary achievements. Statements on service, ambience or wine selection can be found in the Gault-Millau guide in the sometimes detailed texts of the restaurant reviews. The evaluation basis is the French school grading system, which ranges from 0 to 20. However, the Gault-Millau guides do not award any marks below 11 points. Even the maximum score of 20 is not normally awarded, as the two founders are convinced that “only God, but no man, can determine perfection”.

In 2021, the rating system of the restaurant guide was changed: Point ratings are now only awarded to the top 500 restaurants. A further 500 excellent addresses will receive a rating without points. With this pure rating, Gault&Millau Germany aims to provide a reliable guide to which restaurants offer interesting cuisine at a high level.

In the years 2015 to 2020, each location of Brasserie Colette Tim Raue was awarded 14 Gault-Millau points each year. In 2021 and 2022, the Brasserie Colette locations were recommended and crowned with a black chef's hat.