Marco Müller is Berlin’s best chef, at least according to the Michelin Guide. His chef’s jacket and the “Rutz” restaurant are decorated with three stars. Now the cook breaks a lance for the regional fish. Because this is still often underestimated in the German gastronomy scene. For example, Müller experiments with carp with different approaches – he serves it like tuna or bakes the scales until they are crispy.
Several restaurants are now also focusing on regionality with regard to the environment and climate. When he started cooking, they worked a lot with French products and had little appreciation for regional things, Müller said at the beginning of Berlin Food Week.
In the past, this was also due to the water quality of rivers and lakes when it came to fish in Germany, but this is no longer the case. Instead, Müller sees an opportunity to do something about overfishing in the seas with a regional alternative. “If I can get a carp like this from the Müritz, then I don’t need any tuna from the Mediterranean.”
Every year, his grandmother happily processed carp for Christmas Eve, said Müller on Monday evening. But carp are not only good for Christmas and New Year’s Eve. You have to know how to cut around the bones, then you get a lot of great meat. At the beginning of the Berlin Food Week he served up a “Dry Aged Carp”.
One question for the festival this year is what nutrition may look like in the future and what alternatives there are to meat consumption. For example, a venison bratwurst, about half of which consists of roasted vegetables, and a meat-free variant of Königsberger Klopsen were presented at the start.
