Rutz - Zollhaus

The story

Rutz - Zollhaus, Berlin: Modern German Cuisine on the Landwehrkanal

Rutz - Zollhaus serves modern German cuisine at Carl-Herz-Ufer 30 in Berlin, in a half-timbered house beside the Landwehrkanal. The Schlemmer Atlas gave it 3 Kochlöffel in 2026.

Regional cooking, reworked

Florian Mennicken runs the kitchen as head chef. He trained at Hotel Kaiserhof in Münster and later worked under Hendrik Otto at the Lorenz Adlon Esszimmer. He works with executive chef Marco Müller to give familiar home cooking a more careful, creative treatment. The menu changes with the seasons and leans on producers from the region.

What comes to the table

Königsberger Klopse arrive "Halb&Halb" with mashed potato, char roe, chive oil and fried capers. Neukölln blood sausage is pan-fried and served with vegetables and pepper sauce. The entrecôte comes from Allgäu pasture cattle, aged 42 days, and is served at a core temperature of 50 degrees, so there are no choices of doneness. Dessert might be rice pudding with sour cherry sorbet or pickled Brandenburg plum with bread pudding.

The house and the wine

Architect Ludwig Hoffmann built the house in 1901 as a depot for the city cleaning service, and it later served as a checkpoint for steamers and barges. Since its renovation in 2020 it holds light, modern rooms with open aging and wine cabinets, set against grey sandstone, dark-stained wood and red tiled roofs. The list offers about 200 wines, poured in the dining room or on the terrace. Upstairs, the Schmugglerscheune seats up to 60 for private events. The Michelin Guide lists Rutz - Zollhaus as Recommended for 2026.