The story
In a carefully restored 1901 building on the Landwehrkanal in Kreuzberg, Rutz - Zollhaus brings together the architectural charm of a former depot with the uncompromising quality of the Rutz family. The bright, clean-lined interior – with open aging cabinets and wine displays – sets the stage for a kitchen that reimagines the flavours of German home cooking.
Florian Mennicken, born in Belgium and trained at the Lorenz Adlon Esszimmer, now leads the kitchen as Betriebsleiter und Küchenchef. He works closely with Executive Chef Marco Müller, who earned Berlin’s first three Michelin stars at the original Rutz restaurant. Together, they focus on seasonal products, honest craftsmanship, and original tastes. The menu changes with the seasons, driven by close relationships with regional producers.
The à la carte menu and a surprise menu (€85 per person) offer a journey through German classics reinterpreted with modern technique. Starters include Königsberger Klops “Halb&Halb” – two or three meatballs served with potato purée, sablefish caviar, chives oil, and fried capers. Mains range from braised ox cheek with roasted topinambur and parsnip purée to Oldenburg duck with sourdough dumplings, red cabbage, and kale. For the adventurous, there is Neukölln bloodwurst with potato butter purée and pepper sauce. A generous wine list of 200 bottles pairs each course.
The building’s history as a canal toll station is echoed in the name “Zollhaus.” After extensive renovation, the space now blends English country house architecture with German timber-frame details. Helle plaster, grey sandstone, and dark-stained wood meet modern lighting and interior design. In warmer months, the terrace by the canal is a sought-after spot.
Rutz - Zollhaus has been recognized by the Michelin guide, affirming its place among Berlin’s destinations for modern German cuisine. The restaurant’s commitment to product, craftsmanship, and hospitality is evident in every dish.
Recognition
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