Marco Müller cooks regional three-Michelin-star food at Rutz on Chausseestraße, and he does it without fanfare.
The idea is restraint without loss — few ingredients, long-standing producers, the chef's own chickens and bees, wild herbs from the countryside. A house-made fish sauce from trout and beef matures in the kitchen into its own tradition. The inspiration menu walks Brandenburg across the plate: sourdough with blood sausage, kombu-cooked cod, spring trout, green strawberries with mussels, a forest-inspired dessert. Pouring alongside are the Rutz-Rebels — exclusive bottlings from small German wineries.
