Nobelhart & Schmutzig

General information

WHAT?

We want to introduce the people of Berlin to the full range of locally sourced products in and from the region. We see it as our responsibility to support the producers in Berlin and its environs. "Vocally Local," one might say.

Eating is an act bound up in emotion. Food is "(ful)filling" — at an emotional and physical level. That rush is what we're all about. Our most intense experiences are almost always tied to food that was simultaneously sumptuous and simple. In today's world of globalization and excess, where few things can't be had at a moment's notice, we are focused on old-fashioned techniques for preservation and preparation. We've styled our fare around a carefully selected mix of modern and traditional methods. We've sought out farmers and fishermen, foresters and hunters for help in building a menu that emphasizes not just the sustainable pleasures of the table, but which truly opened our eyes to the beauty of Berlin and the surrounding region.

WHY?

For the first time in human history, the consumer is well separated from the product and its producer. In a world of obscene excesses, we have lost our link to our environment and the unique characteristics of the things within it. The quality of life has changed tremendously in Berlin since the Wall fell. Brandenburg, Mecklenburg-Vorpommern and the Baltic Sea were for many years as distant as Provence, Brittany and Burgundy. Today, the city of Berlin, with its vibrant restaurant scene, continues to develop as a crucial partner to the region's farmers and producers. 25 years after the fall of the Wall, the areas in and around Berlin are in full bloom.

WHAT ELSE?

It's easier to say what this isn't: a restaurant with a classic à la carte concept. Nobelhart & Schmutzig is a holistic eating experience. We will set our table with one 10-course menu, carefully selected for internal harmony, and that's it. The prime directive is seasonal products, sourced locally. If Mother Nature doesn't offer it here in our region, then we won't either. It's really that simple. To let the tastes inherent to the products better speak for themselves, Chef Micha Schäfer has tailored his recipes to highlight no more than two to four dominant flavors per dish. We call this approach "Vocally Local." And we accept no compromises on this point. If you carry the thought out to its logical extreme, you need to rethink not just the core ingredients, but every element of the meal as well: no olive oil, pepper, nutmeg, or citrus fruits, no vanilla, cinnamon or natural chocolate. If it’s not local, it’s not on the table.

In addition to authentic wines, artisanal beers, naturally produced juices, the finest herbal and infusion teas and freshly brewed filter coffee, we are proud to offer eaux de vie made in Germany and her neighboring countries.

HOW?

Nobelhart & Schmutzig integrates the kitchen seamlessly into the dining area. 26 guests are seated at a long counter that wraps around the food prep area in the middle. There are no secrets here at our virtual kitchen table. The guests are positioned at the center of the action, and can watch the meal emerge from its individual ingredients. A large oval table for up to 14 guests will also be available for groups.