Tim Raue launches Spizza Pizza travel-retail concept

Chef Tim Raue and entrepreneur Nils Hölterhoff have launched Spizza Pizza, a premium travel-retail concept designed for airports and train stations. The business model focuses on high-quality ingredients and gourmet recipes that can be baked in high-performance convection ovens in under three minutes.

The first location is scheduled to open at Berlin Brandenburg Airport (BER) in December 2026, followed by a second site at Hamburg-Dammtor station in the first quarter of 2027. Raue is responsible for the culinary direction and recipes, while Hölterhoff manages business development, financing, and site acquisition.

The production process involves dough that rests for 48 hours, manufactured by Roberto di Frosty in Erftstadt. The dough is pre-baked in a stone oven, topped according to Raue’s recipes, and shock-frozen to maintain quality. The menu features 13 varieties, including savory options like Margherita Supreme and Spicy Berlin, as well as two breakfast pizzas.