A (not quite) new Nobelhart – we’re changing our concept as of April 1st
As of April 1st, 2024, we’ll be changing our concept. But worry not: our philosophy remains the same.
The core of this change is that we’re reducing the complexity of our set menu – and with that we’re also able to lower the price considerably. Right now, our supper consisting of 10 small courses costs you € 195.00 from Tuesdays to Thursdays and € 225.00 on Fridays, Saturdays and as well as the evening before bank holidays. Instead of this, we’ll now be serving six slightly larger courses, costing € 115.00 and € 130.00 respectively. (As always, this includes 19% VAT and Brita-filtered sparkling or still water.)
We’ll remain as vocally local and true to Micha Schäfer’s signature style as ever. However, things are going to be quite a bit more down-to-earth, a little more rustic. With only six courses, each course has to speak for itself. We’ll also make sure to change up the menu frequently so that you can come by more often and still discover something new.
Why are we taking this step?
Well, we’ve been around for nine years now and we’ve just renewed our lease for another five. So we decided to use this occasion for some introspection and to ask ourselves a really essential question: who are we actually cooking for?
Unfortunately, right now the answer is: the few who can afford it in these times of inflation and ever-rising prices. Of course, an evening at Nobelhart & Schmutzig will never be cheap – that just isn’t possible given the standards to which we hold ourselves in matters of sustainability, responsibility, good working conditions and fair pay. Nonetheless, we would like to be more accessible to more people. We want our long-term guests to still be able to visit us. And not in spite of our commitment to our standards, but precisely because of it.
We believe in what we do and we want to share that with you. Over the past few years, we have continuously developed and advocated for what we like to call “values-centric gastronomy”. Along with our work in advocating for better agricultural policies, giving a platform to our amazing producers and fighting the defamation of East Germany, we have created better working conditions at our restaurant. We now have a 4-day work week; our rotation is structured in such a way that we no longer need to employ a dishwasher. Together with our team, we developed our Guide of Conduct so as to define what our values mean for the way we work together every day.
We find none of this to be optional or even redundant. On the contrary: we believe that these are the keys to a sustainable, future-proof kind of gastronomy, where not just guests benefit but also everyone else. Just like excellent produce, this simply costs more. So to make the numbers work for us regardless, we’ll be working with multiple seatings. You’ll be able to arrive any time between 6 and 9.30 pm to enjoy your six courses, including our Brotzeit, a dessert and our trademark “parting provisions”. This should now take only two hours instead of three, so it’s quicker, cheaper and you’ll still go home full, having enjoyed a true Nobelhart experience.
We’re looking forward to your visit!
As ever,
Micha Schäfer & Billy Wagner
and the entire Nobelhart team
A (not quite) new Nobelhart – we’re changing our concept as of April 1st
As of April 1st, 2024, we’ll be changing our concept. But worry not: our philosophy remains the same.
The core of this change is that we’re reducing the complexity of our set menu – and with that we’re also able to lower the price considerably. Right now, our supper consisting of 10 small courses costs you € 195.00 from Tuesdays to Thursdays and € 225.00 on Fridays, Saturdays and as well as the evening before bank holidays. Instead of this, we’ll now be serving six slightly larger courses, costing € 115.00 and € 130.00 respectively. (As always, this includes 19% VAT and Brita-filtered sparkling or still water.)
We’ll remain as vocally local and true to Micha Schäfer’s signature style as ever. However, things are going to be quite a bit more down-to-earth, a little more rustic. With only six courses, each course has to speak for itself. We’ll also make sure to change up the menu frequently so that you can come by more often and still discover something new.
Why are we taking this step?
Well, we’ve been around for nine years now and we’ve just renewed our lease for another five. So we decided to use this occasion for some introspection and to ask ourselves a really essential question: who are we actually cooking for?
Unfortunately, right now the answer is: the few who can afford it in these times of inflation and ever-rising prices. Of course, an evening at Nobelhart & Schmutzig will never be cheap – that just isn’t possible given the standards to which we hold ourselves in matters of sustainability, responsibility, good working conditions and fair pay. Nonetheless, we would like to be more accessible to more people. We want our long-term guests to still be able to visit us. And not in spite of our commitment to our standards, but precisely because of it.
We believe in what we do and we want to share that with you. Over the past few years, we have continuously developed and advocated for what we like to call “values-centric gastronomy”. Along with our work in advocating for better agricultural policies, giving a platform to our amazing producers and fighting the defamation of East Germany, we have created better working conditions at our restaurant. We now have a 4-day work week; our rotation is structured in such a way that we no longer need to employ a dishwasher. Together with our team, we developed our Guide of Conduct so as to define what our values mean for the way we work together every day.
We find none of this to be optional or even redundant. On the contrary: we believe that these are the keys to a sustainable, future-proof kind of gastronomy, where not just guests benefit but also everyone else. Just like excellent produce, this simply costs more. So to make the numbers work for us regardless, we’ll be working with multiple seatings. You’ll be able to arrive any time between 6 and 9.30 pm to enjoy your six courses, including our Brotzeit, a dessert and our trademark “parting provisions”. This should now take only two hours instead of three, so it’s quicker, cheaper and you’ll still go home full, having enjoyed a true Nobelhart experience.
We’re looking forward to your visit!
As ever,
Micha Schäfer & Billy Wagner
and the entire Nobelhart team