IN CONVERSATION WITH THE TEAM OF RESTAURANT RUTZ

interview by NATALIE GAL

Restaurant Rutz, Berlin's only three-Michelin-starred restaurant, offers an exceptional culinary journey, one we had the pleasure to experience. Rutz takes a distinctive German take on modern Nordic cuisine, emphasizing meticulously sourced regional and seasonal ingredients. We had the chance to interview the team, who make this possible: Dennis Quetsch, the Head Chef, responsible for the creative direction of the menus and even the non-alcoholic beverages. Falco Mühlichen, the Restaurant Manager and host, ensures a seamless and welcoming front-of-house experience, while Sebastian Höpfner, the Head Sommelier and newest team member contributes to then acclaimed wine program. 

Rutz places great importance on local, high-quality ingredients. Can you share a moment in your culinary journey where working with regional or seasonal products deeply influenced a dish or menu concept?

Dennis Quetsch (head chef): One pivotal moment for me was during a late summer harvest in Brandenburg. A small organic farmer brought us freshly dug yellow beets—still earthy, imperfect in shape, but bursting with aroma and sweetness. Tasting them raw in the field was a reminder of how honest and expressive truly seasonal products can be. That single product inspired a dish built entirely around the beet—roasted skin-on, a light vinegar-pickled variation, and a fermented beet juice reduction as the base. We paired it with a cultured cream infused with hay from the same farm. That experience shaped how I see ingredients—not as components, but as protagonists. It’s something we live every day at Rutz: letting the product dictate the direction, not the other way around.

The kitchen at Rutz blends classical techniques with modern innovation. How do you personally approach the balance between honoring culinary tradition and embracing contemporary methods?

Dennis Quetsch: For me, tradition is the foundation—it gives us structure, discipline, and respect for the craft. But innovation allows us to speak in our own voice. At Rutz, we use both in harmony. When I approach a dish, I often start with a classical reference—say a jus, a ferment, or a preserved element—and then ask: how can we express this in a way that feels fresh, light, or surprising? It’s never about technique for its own sake. Modern methods—like koji fermentation, low-temperature infusions, or dehydration—only have value if they deepen the flavor or bring clarity to the idea. That’s how we balance the two: we borrow from the past, innovate with purpose, and let the product stay at the center.

Based on your philosophy Rutz wants dishes to create memories and emotions. Have you ever crafted a dish that told a story or evoked a specific memory — either personal or cultural?

Dennis Quetsch: That would be very similar to the answer of the first question. At Rutz, we reinterpret memory. We don´t copy the original. It´s a translation of a feeling. Many guests connect to it emotionally, even if they had different personal memories. That’s the magic: when food becomes a universal language, even if it’s deeply personal in origin.

The restaurant puts a lot of care into the deep, rich, multi-layered flavors which are a big part of the Rutz experience. What is your process for building complexity and balance in a dish’s flavor profile, while still allowing the elementary, core ingredients to shine?

Dennis Quetsch: It always begins with tasting the core ingredient in its purest form - raw, warm, fermented, charred. I try to understand its full spectrum: sweetness, bitterness, minerality, acidity. From there, we build layers not to mask, but to amplify. At Rutz, we often use subtle fermentation, vegetable reductions, roasted aromatics, and aged fats to add umami and depth. But restraint is key - we aim for intensity without heaviness. Balance comes from careful contrast: richness against acidity, warmth against freshness, crunch against creaminess. Every element on the plate must earn its place. If something doesn’t help the star ingredient shine brighter, it doesn’t belong. Complexity is never the goal for its own sake - it’s about emotion, tension, and clarity in each bite.

The team works closely with local producers. How have you cultivated meaningful partnerships with farmers, winemakers, or other artisans in your past work and here, in Rutz?

Dennis Quetsch: Throughout the time at Rutz, building direct and honest relationships with producers has always been central to my approach. At Rutz, this philosophy is lived and breathed daily. We maintain close, often long-standing partnerships with farmers, foragers, and artisans—many of whom we know personally and visit regularly. These aren’t just suppliers; they are collaborators in our creative process. What makes these relationships meaningful is the mutual respect and shared vision for quality and sustainability.

Whether it’s a biodynamic vegetable grower from Brandenburg or a trout farm close to Hamburg, we engage in regular dialogue about seasonality, soil health, animal welfare, and flavor. This close exchange allows us to plan dishes around what is truly best at the moment, rather than forcing nature into a rigid menu plan. In my past roles, I’ve taken the time to spend days on the farms, understanding the cycles and challenges of agriculture, which has deepened my appreciation and informed how we cook. At Rutz, this respect translates directly to the plate—we let the products speak, highlighting their origin and story with care and precision.

Sustainability is important at Rutz, it is a key part of your philosophy. What concrete steps have you taken to reduce waste, source responsibly, or operate more sustainably?

Dennis Quetsch: Sustainability at Rutz is not a marketing term, it’s an operational and ethical framework we live by. One of the most important steps we’ve taken is to work as seasonally and locally as possible. This drastically reduces our carbon footprint and supports the regional economy. We plan our menus around what’s available and in peak condition, and we preserve, ferment, and pickle throughout the year to extend the life of high-quality ingredients without importing them out of season. Waste reduction is a major focus: we follow a “whole product” philosophy, meaning we use every edible part of an ingredient - be it root, stem, leaf, or off-cut.

What we can’t use immediately is repurposed creatively or turned into stocks, powders, or ferments. Organic waste is composted or sent to farms that feed it back into the cycle. We also challenge ourselves to scrutinize packaging, delivery frequency, and water usage. Ultimately, it’s about integrity and long-term thinking—creating memorable food experiences today, without compromising the resources of the future.

Rutz offers a relaxed, warm but professional and precise service. How do you ensure guests feel both completely at ease and exceptionally cared for throughout their experience?

Falco Mühlichen (restaurant manager and host): I think that the work of the service team is becoming increasingly important nowadays, especially when it comes to very independent and special cuisine. Because we are the link between the creative work and craftsmanship in the kitchen and the guest. And it is up to us to inspire and touch the guest in a relaxed atmosphere. Always with the aim of creating special moments and reading each guest individually and guiding them through the evening. And this is best achieved at eye level and with empathy, but without ever losing sight of professionalism.

Beverage pairing is an integral part of Rutz. How do you approach harmonizing food and beverage?

Sebastian Höpfner (sommelier): We are aiming for a truly synergistic experience where the wine pairing isn't just an accompaniment but an integral part of the overall culinary journey. Creating a shared "dramaturgy" between the menu and the wine list through extensive discussion and continuous tasting is the most effective way to achieve this.