'Effortless complexity': Four stars for Rutz in Berlin

“It is remarkable how the best products are showcased here while retaining their authenticity – everything looks so effortless and yet is full of complexity,” the Michelin Guide writes about Rutz.

Rutz, which started out as a wine bar back in 2001, was awarded three stars in 2020. In the same year, it received the Green Star, which the Michelin Guide awards to restaurants that stand out for their commitment to sustainable gastronomy. This is undoubtedly thanks to Executive Chef Marco Müller and Head Chef Dennis Quetsch, who not only treat the fine ingredients with great care, but also attach great importance to their origin and type of agricultural production.

Dining at Rutz is an exciting journey to the regions around Berlin, where the northern climate produces magnificent vegetables and particularly aromatic fruits. Fresh fish comes from the nearby Baltic Sea and the best meat from the pastures of Brandenburg around the capital. Marco Müller clearly has an exceptionally keen eye for unique specialities, and thanks to his persistence and high standards, his suppliers have over the years become close partners who think in sync with him.

Urgent recommendation from the Michelin Guide:
“If you're in Berlin, don't miss the opportunity to try this cuisine.”

About Rutz: Living continuity and constant evolution

“At the beginning of every dish are two flavours, seemingly derived from just two ingredients of exceptional quality,” is how Marco Müller describes his culinary approach. For over 20 years, the native of Babelsberg in Potsdam has been the head of the kitchen at the restaurant, which Anja and Carsten Schmidt founded in 2001 together with the late sommelier Lars Rutz (d. 2003) as a concept combining wine bar, restaurant and wine shop. Rutz remains one of the few top-tier, family-run restaurants without a hotel or corporate sponsor in the background.

Since 2022, Rutz has operated exclusively as a restaurant in Berlin-Mitte, while its wine bar roots live on at Rutz Zollhaus in the trendy Berlin district of Kreuzberg. Following a major redesign in 2022 by acclaimed Berlin architect Prof. Gesine Weinmiller, Rutz now spans two floors and features a summer terrace, all presented in a timelessly minimalist and elegant style. The interior reflects the same uncompromising quality as the cuisine, with materials both regional and globally sourced – from natural Bavarian stone (Brannenburger Nagelfluh) to unique leather-wood chairs imported from Japan. A striking two-story shelving unit filled with preserved goods creates a visual and thematic link to the culinary art of Rutz. "Much like a tailor-made suit, we have interwoven the workshop with the kitchen and dining area," summarises Anja Schmidt.