Rutz remastered

BERLIN. The Berlin three-star restaurant is celebrating its 25th anniversary with a new edition of some of its dishes: Iconic music is not rewritten. It is remastered – with today's technology, greater clarity and a deeper understanding of what makes it timeless. Since opening on 12 March 2001 on Chausseestraße in Berlin-Mitte, Rutz has developed a culinary signature that is shaped less by trends than by attitude: by curiosity, precision and a constant desire to evolve. Many dishes from this period have become fixtures – memories of places, seasons, ways of thinking. To mark its 25th anniversary, Berlin's three-star restaurant Rutz is applying the principle of remastering consistently to its cuisine for the first time – and making its own history the starting point for an extraordinary anniversary with an iconic culinary experience.

To mark the festive occasion, further high-class events are planned throughout the year, such as four-handed dinners with top international chefs and a big birthday party. With the anniversary menu "25 Years of Inspiration", executive chef Marco Müller and his team are revisiting formative dishes. Not as a retrospective. Not as nostalgia. But as a remaster. From 19 January to 12 March 2026, Rutz will present a menu of 11 inspirations that exemplify the development of its cuisine. Each course takes up an idea from the past 25 years and transforms it with today's experience – to the level of the three Michelin stars that Rutz has been awarded since 2020.

This is not about repetition, but about condensation. About the question of what remains when you strip a dish of everything superfluous. How taste, technique and attitude are honed over the years. And how thoughts from the past become today's signature dishes.

The history of Rutz becomes tangible

To mark the occasion, head chef Marco Müller literally went into the archives, dusted off and polished his own favourites. The charming service team led by Falco Mühlichen is already serving "Roulade & Salad, Spruce Pollen" as an amuse-bouche, a dish from 2023 about which Marco Müller says: "For over ten years, we had been pondering how we could interpret one of my favourite dishes, beef roulade, in the Rutz style."

Now, a delicate yet substantial roll of grilled salad with smoked almonds and a braised garum with spruce oil and sour pine pollen, which echoes the roulade sauce, is ready to serve as an opening inspiration. A classic from 2019 is "Carrot & Chicken Skin, Tarragon". "The starting point was a carrot forgotten on the windowsill during the summer holidays, which tasted fantastic when dehydrated," recalls Marco Müller.

For the finished dish, carrots are slowly cooked in nut butter for hours and, as a highlight, are filled with tarragon cream. This is combined with the tastiest part of a chicken – the crispy skin ("a childhood memory") – topped with basil flowers and their light, floral flavour.

Top wines as part of the Rutz DNA

Of course, head sommelier Sebastian Höpfner, recently named Sommelier of the Year by the renowned restaurant guide "Gusto", offers an exciting wine pairing far removed from the mainstream in the same concise style, as well as an innovative, perfectly coordinated non-alcoholic beverage pairing – or the extensive wine list is available for individual selection.

The first four-hands dinner with Belgian top chef Viki Geunes from his three Michelin-starred "Zilte" in Antwerp will take place on 8 March 2026. Since 2011, the self-taught chef has been cooking on the top ninth floor of the Museum aan de Stroom (MAS); his cuisine impresses not only with Belgian and international top-quality ingredients, but above all with surprising flavour combinations that defy convention. Further events will be announced in good time.

The menu is deliberately designed as an album: each inspiration is a track. Each course is a precise moment. A culinary best-of – remastered.
1. POTATO & MARJORAM
2. OVEN-BAKED LEEK & aged cheese, blueberry BBQ
3. ROULADE & salad, spruce pollen
4. SPRING TROUT & kohlrabi, charcoal oil
5. AGED BEEF & marrow, mushroom tea
6. RABBIT & nasturtium, gravy
7. CARROT & chicken skin, tarragon
8. ETOUFFÉE DUCK & cabbage aromas, blossom
9. BUFFALO MILK & elderberry, dill
10. PEAR & roasted koji, oxalic acid
11. SANDALWOOD GRANITÉ & old apples, wild rose
Optional (59 €)
CAVIAR COURSE – Bread, miso & Imperial caviar, hazelnut milk
Period: 19 January–12 March 2026 (limited places)
Price: £250 per person (excluding drinks)