{"id":93866,"date":"2026-10-13T14:07:03","date_gmt":"2026-10-13T12:07:03","guid":{"rendered":"https:\/\/www.horecatrends.com\/?p=93866"},"modified":"2026-10-13T14:07:03","modified_gmt":"2026-10-13T12:07:03","slug":"spizza-pizza-chef-tim-raue-brings-premium-pizza-to-airports-and-train-stations","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/spizza-pizza-chef-tim-raue-brings-premium-pizza-to-airports-and-train-stations\/","title":{"rendered":"SPIZZA PIZZA | Chef Tim Raue (**) brings premium pizza to airports and train stations"},"content":{"rendered":"

The famous German chef Tim Raue (**) eats pizza wherever he travels, from the Maldives to Capri. Yet at airports and train stations, where he spends more than 200 days a year, he never found one that convinced him. So he teamed up with Berlin entrepreneur Nils H\u00f6lterhoff to create SPIZZA PIZZA, a travel retail concept for places where people only stay briefly. Raue developed the recipes and leads the culinary direction, while H\u00f6lterhoff builds the company, from site development to financing. The first branch opens at BER Airport (Berlin) this December, followed by Hamburg Dammtor station in the first quarter of 2027.<\/p>\n

3 minutes read<\/p>\n

<\/p>\n

Fast, but not fast food<\/strong><\/h3>\n

The dough, made from wheat flour, yeast, salt and a little rapeseed oil, rests for 48 hours at partner Roberto di Frosty in Erftstadt<\/a>. The crust is fluffy and Neapolitan-style, the base crispy and Roman-style. Only the base is pre-baked in a stone oven, then topped to Raue\u2019s recipes and flash-frozen to preserve flavor and texture. In the SPIZZA PIZZA <\/a>stores, high-performance conveyor ovens bake each pizza to order at around 316 degrees in under three minutes. Cheese and toppings bake for the first time, so every pizza arrives oven-hot, and waiting times stay the same even at peak hours.<\/p>\n

\"SPIZZA

SPIZZA PIZZA by Tim Raue – credits Nils Hasenau<\/p><\/div>\n

The menu at SPIZZA PIZZA<\/strong><\/h3>\n

There are 13 varieties, eleven savoury and two breakfast pizzas, in 18 cm for a quick bite or 30 cm for sharing. Highlights include the Margherita Supreme with basil pistou, the Truffle Shuffle Bianco with Piedmont truffle cheese cream, the Spicy Berlin with sucuk and sambal, the Spicy Salmon & Pickles, and the vegan Sunny Holidays in Sicily with caponata. All reflect Raue\u2019s signature play of sweet, sour and spicy. Mornings bring cornetti and a custom Melrose Coffee blend, while desserts include tiramisu, panna cotta and two exclusive ice cream flavours from Berlin\u2019s Florida Eis. Prices range from \u20ac8.90 to \u20ac23.90 at the airport and \u20ac6.90 to \u20ac21.90 at train stations, depending on size and variety.<\/p>\n

The experience<\/strong><\/h3>\n

Guests order and pay at digital terminals at SPIZZA PIZZA, saving precious seconds at the counter. The interior, designed by Katharina Raue<\/a>, gives the classic Italian trattoria a pop twist, with bold red and green, checkered patterns, striped awnings and pink neon lettering. Flexible layouts and stackable ovens make everything possible, from a small platform counter to a full terminal store with seating.<\/p>\n

The founders<\/strong><\/h3>\n

Chef Tim Raue<\/a> runs a two-star restaurant in Kreuzberg, the Colette Tim Raue brasseries and Sphere in the Berlin TV Tower, and creates restaurant concepts for TUI Cruises. Nils H\u00f6lterhoff<\/a> founded a delicatessen at 24 that grew into a catering company serving clients such as Google and Mercedes-Benz, and later advised and invested in food and hospitality brands. Together, they plan to establish SPIZZA PIZZA at airports and train stations across Germany. More details on their website<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

The famous German chef Tim Raue (**) eats pizza wherever he travels, from the Maldives to Capri. 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