Tradition meets avantgarde,
belly cuisine meets intellect Philosophy - that sounds like Socrates, Aristotle and Wittgenstein or even Precht. Pompous and pretentious, yet we want to be grounded and unpretentious. And yet this generic term - literally translated as "love of wisdom" - describes the Rutz DNA of eating, drinking and hospitality. We always add enjoyment and well-being to the philosophical cornerstones of thinking, recognizing and taking responsibility.

Love of nature meets food culture It always starts with two flavors, seemingly created from just two ingredients. To achieve this, the quality of the ingredients must be excellent. The food comes - without dogmatic compulsion - preferably from the region and from Germany. We know where vegetables, meat and fish come from. For years, we have been working closely with a network of partners: fishermen, farmers, growers, collectors and suppliers. We look for perfection, the best possible taste; we often plan the cultivation with our partners, visit and encourage them. But we also find natural resources such as cones and wild herbs in forests, meadows and dunes.

An inexhaustible universe of inspiration opens up, triggering creative processes to explore new aromatic territory full of taste-seeking questions: What dishes can we prepare from it? What childhood memories are triggered, what can we use? How do we use the best foods to create inspiring food that feeds the head, touches the heart and warms the belly? When preparing our dishes, we rely on the most modern and at the same time almost forgotten methods, which we develop and adapt again and again. We combine these with classic cooking techniques. This has resulted in an independent, now unmistakable signature. Our cuisine often challenges and plays with the unexpected. We create exciting dishes with ingredients and flavors that are rooted in Germany, without clinging to dogmatic blinders. A brief smoky charcoal heat accent from the Japanese grill. The lactic acid freshness kick of fermented food. The multi-layered finishing touch of home-made garum. Executive chef Marco Müller and head chef Dennis Quetsch and their team always have their eye on a transcendental umami depth in sauces, vinaigrettes and essences - the Rutz way.

This also includes the right thing in the glass. When it comes to our drinks, we go the extra mile for new facets. The Rutz's roots as a wine bar alone are a commitment. The kitchen team and our sommelier Nancy Großmann are constantly tinkering with the most harmonious wine pairings: What goes with the dish? How can the flavors be enhanced or elevated? The same fervor applies to non-alcoholic accompaniments. Every day, an employee prepares perfectly matched juices, extracts, infusions, kombuchas and broths for each dish.

But can you enjoy yourself without hospitality? We believe that passionate, empathetic service rounds off the restaurant experience and hopefully makes the evening unique. Host Falco Mühlichen is a master at conveying the pleasure pillars of the Rutz DNA. But together with his team, he is another pillar of the guests' well-being. Sometimes loud, sometimes quiet and occasionally unconventional, he always strikes the right guest-oriented tone between casualness and professionalism.

We have been cooperating with exciting wineries for the "Rutz Rebell" project for a long time. For unique wines in which the wineries also show a new style and explore the boundaries of everyday taste, while still retaining the character of the grape variety. The wines, which are conceived exclusively with us and vinified and bottled for us, are only available from us.