Natur & Aromen @rutz_restaurant_berlin part II
- N25 caviar, hazelnut, crustaceans -
- Lobster, black currant, butter -
- Tomato, maple, pike perch caviar -
- Wagyu, kohlrabi, bone marrow -
- Lamb, morels, wild garlic, yogurt, onion -
- Knotweed, strawberry, wild roses, milk -
Local products, foraging, great flavours by @marco_mueller_rutz ✨
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