Rutz Restaurant - Berlin's Easiest Star Rated Cuisine
For years now Rutz Restaurant, situated close to Berlin's most popular culinary neighborhood on Torstraße, has been laying on star rated cuisine. And while they do take their cooking seriously, they're not all too serious themselves.
After former head Ralf Zacherl moved on to become a TV Chef, Marco Müller who has been awarded one Michelin Star and 17 Gault Millau points has been head chef since 2004. Last week, I paid my first visit to the Rutz and was truly impressed by the experience, not least by the brilliant wine pairings that came along with our courses.
The aperitif alone could tell that there is enough ambition at Rutz to try new things yet the bond with traditional German culinary art is being highly valued. We're being handed locally brewed beer from Heidenpeter's Brewery of Markthalle Neun. While the sun sets on this beautiful summer evening, rays fall through the wooden slats on Chausseestraße, you could hear the city's urban white noise in the background and inside of us you could hear pure joy of the 10 course menu that was awaiting us throughout the following hours. What a perfect start!
Sipping on a cool beer and fresh water from a local bottler, we started off with crispy potato shavings dipped in dill creme whose mise-en-scène was enough to leave a lasting impression.
After some more amuse-gueules we were served potato bread au gratin with Parmesan and gluten-free bread with a fennel seed butter that we found to be an absolute flavor bliss. Following "Calamary & Cloud" comes an unbelievably tender cut of shoulder clod on beet root and a course called "Scent of the Sea" which was the only one I couldn't get to like.
Among the following culinary creations were highlights such as Langostino served with crunchy pig's ear and a purée of cauliflower. Something we were explicitly advised to use our hands for, and which in combination with a glass of sparkling Cavas culminated in an ecstasy of taste. Sommelier Billy Wagner's revelatory wine suggestions were so on point, our attention slowly but surely began to move from the food to the exquisite list of delectable wine pairings.
But even without the wine, our menu still had potential favorites in petto such as "Sea Bass on Beef Marrow and Jerusalem Artichoke" and "Braised Celery with Spinach and Truffles" or "Wagyu Brisket cooked for 72 hours, served with Turnips and sautéed Romaine Lettuce". We also especially liked the aromatic sauces that were rich in both, texture and flavor and kept calling memories of classic Swabian cuisine to mind.
Finally, we were actually overwhelmed by all the courses leaving us unable to try the desserts that looked stunning nevertheless.
Taking the way out over the beautifully illuminated Onyx staircase, we summed up: outstanding food with rarely excellent wine pairings and a service so nonchalant and always at hand to take care of any special requests or substitutions.