Rutz

Becoming a Michelin-starred restaurant

Originally opened in 2001 as a wine bar, Restaurant Rutz has evolved over the years into a 3-star restaurant. Anja and Carsten Schmidt, the owners of Rutz, continued to develop the restaurant after Lars Rutz’s untimely death in 2003. They redesigned the restaurant in 2022 on their own, without the support of investors.

Executive chef Marco Müller constantly refines the cuisine and service in order to continue offering, as the Michelin Guide puts it, ‘distinctive cuisine that goes its own way’.

Marco Müller, known to some as a jury member on the ZDF TV show ‘Die Küchenschlacht’, has been head chef at Restaurant Rutz in Berlin-Mitte since 2004. Initially, he aspired to be an artist, but now he creates culinary works of art on plates instead of canvases. In 2020, the Michelin Guide awarded Restaurant Rutz 3 stars. In the same year, Müller became head chef at the ‘Rutz Zollhaus’ in Berlin-Kreuzberg, which is also owned by Anja and Carsten Schmidt.

Under the leadership of head chef Marco Müller, a two-person management team recently took over: Luca Mathes and Tim Gronemeier, both long-standing members of the team. Before joining Rutz, they had already worked in Michelin-starred kitchens, Tim Gronemeier at Haus Stemberg in Velbert and Luca Mathes at Söl’ring Hof on Sylt.

Host Falco Mühlichen is another key factor in ensuring guests’ well-being. Combining a relaxed manner with professionalism, he strikes just the right note with guests, sometimes loud, sometimes quiet, and occasionally unconventional.

The kitchen style

Two flavours form the basis of every dish. In the pursuit of perfection, they must be of the highest quality to achieve the best possible taste. Vegetables, meat and fish are sourced mainly from the region—from a network of fishers, farmers, breeders, gatherers and suppliers.

Together with them, the chefs often plan the cultivation and visit their partners on site. Forests, meadows and dunes offer further treasures such as pine cones and wild herbs, which chef Marco Müller often collects himself during his runs.Modern, but also almost forgotten methods are used in the kitchen. They have been refined and adapted, and combined with classic culinary techniques.

The restaurant’s now unmistakable signature style plays with the unexpected: even though the ingredients have their roots in Germany, guests are surprised by the lactic acid notes in fermented dishes or the smoky charcoal notes from the Japanese grill. A transcendental umami depth runs through the vinaigrettes, sauces and essences.

The kitchen team and sommeliers work hard to find the perfect wine pairing for each dish—which wine could enhance or elevate the flavours? For a long time now, the restaurant has been collaborating with exciting wineries on its ‘Rutz Rebell’ project: they explore the boundaries of everyday taste and venture into new styles.

But the dishes are not only accompanied by alcoholic beverages: perfectly balanced juices, extracts, infusions and kombuchas are prepared daily.

A minimalist yet unexpected setting

At Rutz, the workshop, kitchen and dining area are intertwined. Even the pantry has been integrated into the restaurant’s interior and put on display. Here, lacto-fermented rhubarb or kohlrabi, sour mushrooms and potato peelings are presented like valuable exhibits, drawing the interest of guests.

Elaborately crafted natural stone walls made of Brannenburger Nagelfluh conceal service rooms on both floors. The strikingly rough surfaces allow both levels to visually merge with one another.

Opposite the serving hatch, a bar table invites guests to watch the kitchen team prepare the food. The restaurant attaches great importance to regionality, sustainability, attention to detail and artistry, not only in terms of food, but also in its interior design.

Details

Opening hours

Mon–Fri from 6 p.m.
Last reservation at 7:30 p.m.

Website

Restaurant Rutz