{"id":9191,"date":"2026-02-13T11:20:54","date_gmt":"2026-02-13T10:20:54","guid":{"rendered":"https:\/\/rutz-restaurant.de\/berlin-calling-rutz-feat-zilte-ein-kulinarisches-featuring-mit-sechs-sternen\/"},"modified":"2026-02-13T11:29:01","modified_gmt":"2026-02-13T10:29:01","slug":"berlin-calling-rutz-feat-zilte-ein-kulinarisches-featuring-mit-sechs-sternen","status":"publish","type":"post","link":"https:\/\/rutz-restaurant.de\/en\/berlin-calling-rutz-feat-zilte-ein-kulinarisches-featuring-mit-sechs-sternen\/","title":{"rendered":"Berlin Calling: Rutz feat. Zilte \u2013 A Six-Star Culinary Collaboration"},"content":{"rendered":"

Berlin. On March 8, 2026, Culinary Director Marco M\u00fcller and the Rutz team will welcome Viki Geunes and his team from the equally three-Michelin-starred restaurant Zilte in Antwerp, Belgium, to the three-star restaurant Rutz in Berlin-Mitte. Beginning at 7:00 pm, the two teams will present a collaborative four-hands dinner featuring inspirations from both kitchens at a total price of \u20ac590. <\/strong><\/p>\r\n

On the festive occasion of its 25th anniversary, Rutz is setting a special highlight: Berlin Calling \u2013 Rutz feat. Zilte brings together two distinct culinary signatures in a unique collaboration. Like a feature track on an album, experience, precision, and personal expression come together. With Viki Geunes, Berlin welcomes one of Europe\u2019s most distinguished chefs \u2013 a self-taught exceptional talent and a defining figure of contemporary Belgian cuisine.<\/p>\r\n

Viki Geunes is known for a cuisine of great precision and emotional depth. His dishes are born from memory, close observation, and a refined sensitivity to contrasts in temperature, texture, and aroma. Shaped by his connection to the sea and an uncompromising respect for product and origin, he has developed at Zilte a culinary signature that remains deliberately understated \u2013 and precisely for that reason leaves a lasting impression. Since 2021, Zilte has been awarded three Michelin stars and is considered one of Europe\u2019s leading culinary destinations.
At Rutz Restaurant, the cuisine of Viki Geunes meets the regional and sustainable cuisine of Marco M\u00fcller, whose signature style has been firmly anchored in Germany\u2019s fine-dining landscape for many years. Despite their different geographical and cultural starting points, both kitchens share a common philosophy: a focus on the essential, precise craftsmanship with a few clear flavors, and the ambition to understand taste as an expression of origin and time.<\/p>\r\n

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\u201cWe are united by the belief that great cuisine arises from reduction, depth, and conviction\u201d
\u2014 explains Marco M\u00fcller.
\u201cViki Geunes\u2019 cuisine is highly precise, emotional, and remarkably consistent \u2013 this dialogue promises tremendous excitement.\u201d<\/p>\r\n<\/blockquote>\r\n

When the Rutz classic \u201cSpring Trout & Kohlrabi, Charcoal\u201d meets Geunes\u2019 \u201cLangoustine \u2013 Smoked Eel \u2013 Radicchio \u2013 Blood Orange,\u201d or \u201cRed Mullet \u2013 Sea Cucumber \u2013 Lardo \u2013 Piment\u201d is followed by \u201cNasturtium & Rabbit, Radish,\u201d anticipation is guaranteed.<\/p>\r\n

The joint menu comprises 16 small and large inspirations, prepared alternately by both kitchen teams. The evening will be hosted by the Rutz service team under the direction of Falco M\u00fchlichen, with the corresponding wine pairing curated by Head Sommelier Sebastian H\u00f6pfner.<\/p>\r\n

The price for the event is \u20ac590 per person and includes an aperitif, 16 small and large inspirations, wine pairing, water, and coffee or tea.<\/p>\r\n

This four-hands dinner is a rare opportunity to experience two three-star kitchens in one evening \u2013 in direct exchange, on equal footing, and without the long journey between Berlin and Antwerp.<\/p>\r\n