{"id":6517,"date":"2024-02-09T12:00:00","date_gmt":"2024-02-09T11:00:00","guid":{"rendered":"https:\/\/rutz-restaurant.de\/lots-to-celebrate-thank-you-menu-at-restaurant-rutz\/"},"modified":"2024-03-16T01:53:17","modified_gmt":"2024-03-16T00:53:17","slug":"lots-to-celebrate-thank-you-menu-at-restaurant-rutz","status":"publish","type":"post","link":"https:\/\/rutz-restaurant.de\/en\/lots-to-celebrate-thank-you-menu-at-restaurant-rutz\/","title":{"rendered":"Lots to celebrate: thank-you menu at Restaurant Rutz"},"content":{"rendered":"\n

Berlin. Restaurant Rutz in Berlin-Mitte is offering its guests a six-course menu including accompanying drinks at a special price of 300 euros from 12.02.-12.03.2024. As well as celebrating its 23rd birthday, Rutz is also celebrating Marco M\u00fcller’s 20th anniversary in the business, numerous awards for the team and its top position in the restaurant rankings as the best restaurant in Germany.<\/strong><\/p>\n\n

As every year, Restaurant Rutz, Berlin’s only restaurant to be awarded three stars by the Michelin Guide, would like to celebrate its birthday with its guests. This year, the Rutz is proud to be 23 years old.<\/p>\n\n

Limited in time and space, a 6-course menu by Marco M\u00fcller and Dennis Quetsch including matching drinks by sommelier Nancy Gro\u00dfmann will be available for a special price of 300 euros between February 12 and March 12, 2024. Guests can expect the typical Rutz style, for example with North Sea squid with sea flavors and Spreewald cucumber, accompanied in the glass by a seaweed extract with cucumber.<\/p>\n\n

In addition to a birthday, there are other reasons to enjoy a party together. Chef Marco M\u00fcller is celebrating an anniversary: he has been working at Rutz for 20 years. Tireless perseverance and constant development have led to the renowned gastronomy portal Restaurant-Ranglisten listing Rutz as the best restaurant in Germany since the beginning of the year*.<\/p>\n\n

In addition, at the end of January, Marco M\u00fcller as “National Chef of the Year” and restaurant manager Falco M\u00fchlichen as “Host of the Year” were presented with their awards as “Favorites of the Year” by the Frankfurter Allgemeine Sonntagszeitung at a gala ceremony at Schloss Bensberg by gastronomy luminary J\u00fcrgen Dollase. Previously, sommeli\u00e8re Nancy Gro\u00dfmann was delighted to receive the “Sommeli\u00e8re of the Year” award from the gourmet magazine Der Feinschmecker, in addition to other awards from specialist publications. In the March issue of Der Feinschmecker, chef Dennis Quetsch is featured in the article “The stars of the future” among young chefs and sous-chefs from top kitchens.<\/p>\n\n

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“We are incredibly proud of our team! It is their incredible achievements that ensure that the Rutz achieves the highest awards and top places and consistently makes guests happy”<\/p>\n– owner couple Anja and Carsten Schmidt are delighted.<\/cite><\/blockquote>\n\n

About the Restaurant Rutz in Berlin:<\/strong>The concept of a wine bar with restaurant and wine sales, which opened in 2001 with Lars Rutz (\u2020 2003), developed into today’s top restaurant Rutz, which is still family-run by owners Anja and Carsten Schmidt. Executive chef Marco M\u00fcller has been in charge of the kitchen since 2004, with Dennis Quetsch as head chef. In 2020, the Michelin Guide awarded Rutz three stars as the only restaurant in Berlin to date, as well as the green star for particularly committed sustainable gastronomy. Almost all other restaurant guides also award top ratings. Since 2022, the Rutz has also presented itself visually in a new, timelessly purist and elegant guise following a major redesign under the direction of Berlin architect Prof. Gesine Weinmiller.<\/p>\n\n

* tied on points with the “Schwarzwaldstube” in the ranking of 4,766 German restaurants selected by restaurant guides on the Restaurant Rankings portal<\/small><\/p>\n\n

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Nature & flavors inspiration menu in birthday garb<\/h2>\n\n

Roasted cabbage & pickles – Smoked eel & rhubarb – Pork chin & rutabaga<\/em><\/p>\n\n

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  1. Spring trout & kohlrabi, charcoal In addition 2019 Rutz Rebell Pinot Blanc, Odinstal Winery, Wachenheim, Palatinate, Germany<\/li>\n\n\n\n
  2. “Our signature – pure” North Sea squid & sea flavors, Spreewald gherkinWith algae extract & cucumber<\/li>\n\n\n\n
  3. Coalfish & wadden mussels, scented nettle Served with Cuv\u00e9e No. 203 Brut Nature, Christmann & Kaufmann, Gimmeldingen, Palatinate Germany<\/li>\n\n\n\n
  4. Onion & beef, potato In addition 2022 Elfeinhalb Saint Laurent, Wagner-Stempel Winery, Siefersheim, Rheinhessen, Germany<\/li>\n\n\n\n
  5. Deer & autumn trumpet, blackberry – quince & marigold, spruce<\/em> Plus 2020 Terres Rouges Saumur Champigny AOP, Arnaud Lambert, Saint-Just sur Dive, Loire, France<\/li>\n\n\n\n
  6. Plum & wild rose, oxalic acid – red cabbage & sheep’s yogurt<\/em> With rose & rosehip<\/li>\n<\/ol>\n\n

    Only from 12.02.-12.03.20246 courses 300 \u20acincl. Accompanied drinks (0.1 l per glass)Limited places per day<\/em><\/p>\n\n

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    If you have any questions or require further information, please do not hesitate to contact us.<\/p>\n\n

    Press contact & photo requests <\/h2>\n\n

    Anja Schmidt anja.schmidt@rutz-restaurant.de<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

    Berlin. Restaurant Rutz in Berlin-Mitte is offering its guests a six-course menu including accompanying drinks at a special price of 300 euros from 12.02.-12.03.2024. As well as celebrating its 23rd birthday, Rutz is also celebrating Marco M\u00fcller’s 20th anniversary in the business, numerous awards for the team and its top…<\/p>\n","protected":false},"author":1,"featured_media":6259,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[148],"tags":[],"class_list":["post-6517","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-press"],"acf":[],"_links":{"self":[{"href":"https:\/\/rutz-restaurant.de\/en\/wp-json\/wp\/v2\/posts\/6517","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/rutz-restaurant.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rutz-restaurant.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rutz-restaurant.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rutz-restaurant.de\/en\/wp-json\/wp\/v2\/comments?post=6517"}],"version-history":[{"count":0,"href":"https:\/\/rutz-restaurant.de\/en\/wp-json\/wp\/v2\/posts\/6517\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/rutz-restaurant.de\/en\/wp-json\/wp\/v2\/media\/6259"}],"wp:attachment":[{"href":"https:\/\/rutz-restaurant.de\/en\/wp-json\/wp\/v2\/media?parent=6517"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rutz-restaurant.de\/en\/wp-json\/wp\/v2\/categories?post=6517"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rutz-restaurant.de\/en\/wp-json\/wp\/v2\/tags?post=6517"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}