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The hype around the Berlin restaurant "Nobelhart & Schmutzig" continues. This year it was voted place 88th among the "Worlds Best Restaurants". The sustainable hotspot is run by the award-winning sommelier Billy Wagner, chef is Micha Schäfer, who once cooked in Frankfurt's "Villa Merton".
Only dishes made with ingredients from the region are served, the menu depends on what is currently in season.
Particularly important to the owners, is their close relationship with the producers, who supply fresh goods of unique quality from the surroundings of Berlin, Brandenburg, Mecklenburg-Western Pomerania, and the Baltic Sea. Exceptions to this are vinegar and salt - the vinegar comes from Hessen and the salt from Göttingen. Pepper, lemon, or vanilla? Not in the "Nobelhart & Schmutzig". Only a 10-course menu is served - you sit at a cozy wooden counter, which is built around the open kitchen, so you can watch the chefs at work. A genuine experience - not only on the culinary level (Friedrichstr. 218, www.nobelhartundschmutzig.com).
Ja, ich habe die Datenschutzerklärung zur Kenntnis genommen und bin damit einverstanden, dass die von mir angegebenen Daten elektronisch erhoben und gespeichert werden. Meine Daten werden dabei nur streng zweckgebunden für die Nutzung der Kommentarfunktion verwendet.
