THREE-STAR SYSTEM Michelin launched its guide in 1900, in- spired by a trip across France, while the three-star system was established in 1926. The company’s annual guide is available in almost all of the world’s co- untries, with the exception of the U.S., where it can be found only in a few ci- ties. One star indicates a very good re- staurant in its category, two stars deno- tes great cuisine worth traveling for and a restaurant that’s first class in its ca- tegory. Three stars are reserved for ex- ceptional cuisine, worth travelling huge distances to sample.
Zadovoljan samo najboljim: Marko Miler ( Vienbar Rutz ) Satisfied only with the best:
Marko Müller (Vienbar Rutz)
that can boast two stars. This year’s other star went to the most modern, minimalist shrine Eins Unter Null, which won its first award just a year after opening. Berlin is yet to boast a restaurant worthy of three stars, but we will take you to the two that deserved to find themselves recommend- ed by Michelin this year. EINS UNTER NULL “Life is not merely black and white; it is not what it seems at first glance. Contrasts are what make it exceptional. When the new meets the classic, the result is usually something unexpected: inimitable, filled with the taste of real life.” So say co-owners Ivo Ebert, Andreas Rieger and Benjamin Schmid about their restaurant. Their culinary journey began a little over a year ago, but they have al- ready earned a Michelin star. They claim that their success is the result of the skill of combining taste and new varieties of
culinary gifts of nature. Ivo Ebert tells El- evate that their restaurant is a place for slowing down. - Our focus is on the food, but also on the guests. We want everyone who comes here to forget about the time, their daily routine, and feel all the magic of the artis- tic skills of our chefs. The cuisine represents
unique tastes served on a plate in unusual combinations. We only use products that come from local areas. Traditional meth- ods of preparing food are fused perfect- ly with new flavours – says Ivo. VEINBAR RUTZ Speaking about the philosophy hid- den behind 15 years of success, the Rutz restaurant and wine bar quotes Oscar Wil- de:“I have the simplest tastes. I am always satisfied with the best”. They claim that their secret is only in the quality of produce, but also authenticity bordering on art. The fa- mous Marko Müller says that behind every dish there is deep consideration... - Curiosity and ideas lead to inspi- ration. Deep in our world, you will see how creativity fits perfectly into tradition. Quality is of exceptional importance at Rutz, and our menu emphasises local pro- duce and unique food – they say at this restaurant.
Restoran Veinbar Rutz odavno je već simbol Berlina Restaurant Veinbar Rutz has long been a symbol of Berlin
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