We’ve done away with the head chef position. From now on, we will refer to Micha Schäfer as our creative culinary director.

But worry not, we’ll continue to satisfy your cravings for radishes in lovage cream or smoked butter breadcrumb-topped baby kohlrabi in exactly the way that you’re used to. Micha will continue to create our menus, develop new signature dishes, work closely with our fantastic producers and mentor our trainees…

As of April 1st, 2024, we’ll be changing our concept. But worry not: our philosophy remains the same…

If you’re smart, you’re going to do what Billy does to put his mother-in-law in a good mood come Christmas Eve: crack open a bottle or three of something properly old and fortified…

We’re quite serious about a few things: food and politics, for example. And there’s certainly no cutting corners for us where music is concerned either. Billy has been an avid record collector for years. More recently, Elena Scheer has stepped up her music curation game and …

The price for our supper is going up this January. Transparency has always been important to us and that’s why we’d like to share the numbers behind our decision with you …

So let’s be clear: Things are just a little different in 2023. That’s why we’ve got two options for you to spend a properly Nobelhart New Year’s Eve…

The days grow shorter and the birds grow fatter. Join us for a feast of Peking duck, courtesy of Northern Germany’s Godfather of Feathered Fowl, …

Call it what you will: your company Christmas party, the annual piss up, etc. Either way, the year is nearly over, and that calls for a celebration. Gather your colleagues, family or friends and join us for an uncomplicated but satisfying…

Turkish cuisine is one of the most exciting, vibrant food cultures we have been able to sample in the past few years. Sadly, very little of that has trickled down to Berlin …

In the often staunchly traditionalist world of Italian wine, elderly gentlemen with red noses and a sense of “we’ve always done it like this” still reign supreme. But new, exciting things are on the rise–even in a region that likes to pair “tradition” with a side of “convention.”

If you were going to watch your cholesterol, don’t expect us to help. It’ll be worth it though, promise: from the 4th of October, we’d love for you to join us for a deliciously juicy pork roast….

Sundays are sacred to Billy, but with Benoît Tarlant in town, we thought we might as well open the whole restaurant. So if you’re usually busy between Tuesdays and Saturdays, here is your opportunity to come and spend a Nobelhart evening. We’ll be charging 175 EUR for the menu…

Don’t tell anyone, but Billy does play favourites where drinks are concerned. Champagne–winemaker’s champagne to be exact–holds a very special place in his heart…

We’re honestly not sure what you–as one of the international recipients of this email–may or may not know about Brandenburg…

So, at this point you’ve figured out that we’re closed for our summer break. Chances are we’re at the beach or enjoying an ice cream – perhaps both. None of which is very helpful for you, we know. You’re probably hungry and looking for someplace to get a bite to eat and maybe something nice to wash it down with.

The restaurant industry has backed itself into a corner.

Hundreds of thousands of employees left the industry during the pandemic, not many returned, and too few have joined. The reasons are well known …

There are breast people and there are leg people. We don’t play favourites – at least not when it comes to Odefey + Toechter chicken, easily the best this side of the Republic …

On June 20th 2023 this year’s World’s 50 Best Restaurants list was announced in Valencia. We are incredibly happy to report that we once again made it into the top 50 …

You’d be forgiven for frowning at the annual German asparagus craze if you’ve never tasted anything other than the industrially farmed wood…

The juicy pork schnitzel served on our beautiful KPM plates on Fettschnitzel Wednesday was once a pig. Yes, that much might be obvious, …

If you’ve been following Kobe Desramaults, you may or may not have heard that he is presently working to open his new restaurant in the Sicilian mountains…

Micha Schäfer, head chef at Nobelhart & Schmutzig and Ann-Sophie Raemisch are starting a pop-up series. First edition: French cuisine, …

Starting March 22, 2023 and through the entire month of April (extended to May 3rd & 10th!), we’ll be offering Schnitzel at the restaurant on Wednesdays…

With EssKulturWandel, Die Gemeinschaft e.V. has created Germany’s first cross-sectoral and practice-oriented educational program for culinary actors. The program aims to bring about sustainable change in the food system in Germany…

This video exhibition details life on the Erdhof Seewalde over the course of a whole year. It is based on a documentary by the artists Pujan Shakupa and Stefan Stark,…

Normally you’d have to splash out on a whole supper in order to get to enjoy our drinks menu, featuring Ganevat, Allemand, Collier, Leroy, Bini, Rinaldi, Müllen and co…

Some people ask us why we celebrate making The World’s 50 Best list – shouldn’t we be distancing ourselves from it? Learn more in this video.

Get ready for the brand new year’s first wine event at Nobelhart, hosted by none other than our intrepid sommelier Andreas Seiser. What comes to mind when you think of Piedmont? Perhaps hazelnuts, truffles or arneis. Arneis? Yes, indeed – that’s one of the Langhe’s local white grape varieties…

Written by Josh Ong: Nobelhart & Schmutzig has been at the heart of a fine dining renaissance within Berlin and …

New Year’s Eve costs more. It just does. That’s what happens when even the amateurs are out looking for a good pour. It’s one of the few times of the year when seats are reliably scarce and restaurant owners really have something to toast.
We’re no different…

1% for the climate and for better food – We are part of the movement. Will you join too? Find out how the Zero Foodprint concept works in this video…

It’s old news by now: last week, we made an incredible 17th place on this year’s The World’s 50 Best Restaurants list. And when we say incredible, we mean it…

We are by no means the only restaurant in Germany focussing on local, high quality produce and practising close cooperation with farmers, artisans, and producers…

So, at this point you’ve figured out that we’re closed for our summer break. Chances are we’re at the beach or enjoying an ice cream – perhaps both.

When amateurs talk about “old” wines, they’re talking perhaps five or ten years. We’re talking 50, give or take. We’d have closed shop by now if we weren’t pros, but when it comes to old wines, there is a different level of expertise entirely…

We’ve hosted dinners to celebrate all sorts of drinks. However, there is one class of spirit we’ve sorely neglected thus far: fruit brandy, a.k.a. eau de vie.
On occasion of this year’s Berlin, we’ll finally pay our dues to the rightful rulers of the alcoholic kingdom, for that is what spirits are.

You’re looking for a pleasant buzz along with your dinner but would prefer to abstain from alcohol? If so, consider our alcohol-free dinner on occasion of this year’s Eat! Berlin…

Wilmars Gaerten is a special place where Maria Giménez and her team rethink (and above all advance) agriculture. In addition to measures to diversify the landscape or Warré beekeeping, there is the Market Garden, from which …

From July, we’ll be adjusting our prices. On Tuesday and Wednesday, our supper will cost €135, from Thursday to Saturday and before public holidays we’ll be charging €155…

Our supper costs you €120 on Tuesdays and Wednesdays; from Thursday to Saturday and before public holidays, our menu is €145…

You know what’s really easy to do at Nobelhart & Schmutzig, beyond having a great evening? Spending your hard-earned cash.

Our supper costs you € 195.00 on Tuesday, Wednesday and Thursday; on Friday and Saturday and before public holidays, our menu is € 225.00…

No fluff, no kitsch, no industrial chocolate: This lovely Bauhaus easter bunny is a very special collaboration between pars pralinen, Omer Polak and Nobelhart & Schmutzig…

You haven’t heard of Kyiv’s Mirali? Well, you should have. After all, Mirali Dilbazi and his team are doing something that is stellar in its own right and, beyond that, mostly unheard of in their native Eastern Europe: a product-focussed, agriculturally-oriented take on Ukrainian cuisine, straddling tradition and innovation.

In January 2020 Billy travelled to Beirut, just on the heels of the peaceful protests that had gripped the country for months. The tension was still palpable, says Billy – but what truly impressed him was the people’s joie de vivre in the face of difficulty…

An Silvester trinken auch Amateur*Innen gerne außerhäusig. Zum Jahresabschluss haben irgendwie immer alle Durst – und nach letzten zwei Jahren sowieso. Wer da nüchtern ins Bett geht, dem*der ist auch nicht zu helfen.

If you follow us on social media, you might already have heard the amazing news: we’ve been awarded number 45 on the The World’s 50 Best list…

Henrik Möbitz is one of those precious few winemakers whose work has been a constant source of inspiration (and libation) to Billy Wagner throughout the past 15 years …

In the spring of 2021, the exhibition in our shop window will be dedicated to the artist Malte Zenses, who was born in Solingen and lives in Berlin…

In the spring of 2021, the exhibition in our shop window will be dedicated to the artist Malte Zenses, who was born in Solingen and lives in Berlin…

So let’s be clear: New Year’s Eve costs more. It just does. That’s what happens when even the amateurs are out looking for a good pour. And Lord knows it’s needed after this year…

Das Symposium 2020: the only online event you really want to join. Together with Restaurant Horváth, we initiated Die Gemeinschaft to drive our vision of a new food culture forward…

It’s an odious cliché that crises represent opportunities. And yet we’ve found it to be true. Covid, for us, has been a much needed kick in the backside.

To some it might only be a restroom sign. To others – ourselves included – it’s a stubborn artefact of a society badly in need of change. Read more about how (and why) we’re bringing inclusivity to Nobelhart’s bathroom.

You need to ask, communicate. And respond with empathy if other people’s boundaries are different from your own. Now on @theworlds50best – @billywagnerwirt on the challenges of reopening during coronavirus…

A full meal prepared by Micha Schäfer and his team, inspired by whatever is cooking at Nobelhart & Schmutzig at the moment. For pick-up or delivery, for you alone or as many people as you’d like to invite. We’ve done all the prep work, so you won’t even need grumpy Micha in your kitchen.

Your very own Nobelhart care package comes with a full meal prepared by Micha Schäfer, a bottle or two from our well-stocked cellar and everything else you you need to get that Nobelhart feeling…

Please note: It’s German Mother’s Day on May 10th! Get your supper delivered on Saturday the 9th to treat your mother to a fabulous Nobelhart dinner on Sunday.

All ingredients used are available for purchase in our Hausgemachtes shop.

Please note: It’s German Mother’s Day on May 10th! Get your supper delivered on Saturday the 9th to treat your mother to a fabulous Nobelhart dinner on Sunday.
Your very own Nobelhart care package comes with a full meal prepared by Micha Schäfer, a bottle or two from our well-stocked cellar and everything else you need to get that Nobelhart feeling going in your own home. 

For pick-up or delivery, for you alone or as many people as you’d like to invite. We’ve done all the prep work, so you won’t even need grumpy Micha in your kitchen. 

From the beginning of the year, we are showing new works by the Berlin artist Torben Giehler at Nobelhart & Schmutzig. We invite you to a glass of Petitant Natural from the winery Brand Bros on February 22, 2020 from 2:00 p.m. to 4:00 p.m.

It all started back in 2016 when the power went out in Copenhagen. Matt Orlando and the team at Amass had 60 guests to feed but no power. Instead of giving up, they leaned in and ended up creating a truly memorable dining experience…

What, you’ve never been to Albania? That means you probably don’t know Mullixhiu, run by Bledar Kola. You’ve got to go there, Ursula Heinzelmann told me. We listened, and on our way to Greece we took a detour through Albania, …

Domaine Julien Guillon is visiting Germany for the first time. The director of this festival isn’t a fan of natural wines, or at the very least is highly skeptical of them. Wagner, the owner here at Nobelhart & Schmutzig, doesn’t much like absolutes…

We stand behind the things we do. Our eatery: vocally local, working closely with local farmers, cooking recipes that heavily feature veg…

Don’t have rich parents? Your big-shot lawyer aunt from the US isn’t planning to visit anytime soon? We get it: KONAK GRILL – iZMiR KÖFTECiSi’s extra spicy köfte plate is great every once in a while, but sometimes you just find yourself wanting to have something special. And so you should. Even if you’re on a student budget…

We were in Istanbul last year, cooking with Mehmet Gürs from Mikla. Not long before that, the superb Hans Haas and Siggi from Munich’s Tantris journeyed to cook with us here in Berlin. We and others travel regularly, seeking out contact and dialog to help…

Kristiane Kegelmann to take over the space between the glass and curtains of their shop window. During this period, the restaurant’s traditional small treat for the way home will be a praline of Kegelmann’s label PARS Pralinen. Head-Chef Micha Schäfer and…

What’s the world we want to live in in 5, 10 or 50 years? And what does our food culture have to do with it? Everything, it turns out.

Check out Billy’s talk at TEDxTUBerlin …

If you’re reading this, then you more than likely have already been our guest here at Nobelhart & Schmutzig. And so you know that we don’t do the cheese trolley thing. Which is not to say that we’re not huge cheese fans. In fact, we do something special each year…

The show must go on, even on Sunday, 1 December — the day of the RAW Wine Fair at Markthalle Neun. We for our part intend to drain quite a few extra bottles in its honor at Nobelhart & Schmutzig. As every year, we’ll be taking a few days off for Christmas (24 – 26 December). Otherwise we’ll be…

It’s been a while since we last gave ourselves over completely to one single winegrowing estate.
It’s time, and mama mia! What an estate we’ve chosen.
It’ll cost you a whopping 830 euros per head to sit in with us, meal and water included. There are precisely 14 seats.

We are once again tremendously fortunate to have been named to the list of the world’s best restaurants. One of the major sponsors of…

It all started back in 2016 when the power went out in Copenhagen. Matt Orlando and the team at Amass had 60 guests to feed but no power. Instead of giving up, they leaned in and ended up creating a truly memorable dining experience.
The following March, Amass decided to launch his first Black Out Dinner, inviting guest chefs from Brighton, Paris and Copenhagen to take part…

I’ve known Uwe Schiefer for a long time. In fact, back when I first met him, people were maybe aware that there were some decent wines in the Wachau and Kamptal regions. Beyond that, Austrian reds were, with very few exceptions, terra incognita. If people did happen to know about red wine from…

The Cheese Berlin festival at Markthalle Neun (2 – 4 November 2018) will culminate with a grand showdown on 5 November 2018 at Nobelhart & Schmutzig. Some of the world’s best cheesemakers will be in our fair city. That’s right, here in Berlin — in a region not particularly known for its local cheesy…

It was only a matter of time before we hosted an evening focused on Spanish wine. And it was equally clear that R. Lopez de Heredia Vina Tondonia would be the only winegrowing estate we could possible start with. It’s taken us two years to wheedle the family that runs the estate into a YES — we’ll come to Berlin…

As every year, we’ll be taking a few days off for Christmas (24 – 26 December). Otherwise we’ll be welcoming guests as normal, Tuesday through Saturday, during the Advent season. Sundays we’re either at church or at Berghain, or maybe both, and Mondays are…

The world’s best restaurants — you know the list. On June 12, a jury of almost 1,000 voters from The World’s 50 Best Restaurants awarded Nobelhart & Schmutzig a spot in their rankings, namely: number 88 out of 100…

We are what we eat. In fact, eating itself is a political act, and what we consume impacts our society. These considerations drive us to champion the consistent use of natural products from our region and inform our position against standardized foodstuffs. We reject mass production based exclusively on price, not origin, that floods local markets with…

Normally we take Sunday off. Packing the pews, of course. But on May 13, Berghain will just have to get by without us. Sunday or not, we’ll be welcoming guests to our eatery. Why? The RAW wine weekend is returning to Berlin. Please note that on Saturday, May 12 Nobelhart & Schmutzig will be hosting a special…

We’ve made many new investments into Nobelhart & Schmutzig in recent months. Investments in the employees who’ve shown us long-term loyalty and in equipment for the restaurant — at this point our kitchen is almost exclusively using stainless steel and clay instead of plastic. We’ve also invested in the quality of the products, especially in the wine…

Wagner’s been drinking le vin since 2001. He trained under Ivan Jakir, at the time the restaurant director and sommelier at one of Germany’s best restaurants, Essigbrätlein in Nuremberg (2 stars, 18 points blah blah blah, just trust us you should go). And the lessons Wagner learned there continue to shape him even today…

It’s easy for Billy to pinpoint his Eureka moment, when a fundamental part of his understanding of wine fell into place. It came during his visit to Dominik Huber, a former potager from Munich now running the Terroir al Limit estate in the lovely Catalonia district of Priorat. That same weekend happened to bring the young Eichbauers, also from Munich,…

New Year’s Eve costs more. It just does. That’s what happens when even the amateurs are out looking for a good pour. It’s one of the few times of the year when seats are reliably scarce and restaurant owners really have something to toast. But tried-and-tested ain’t our thing. What better time than the end of the year to pull a few unusual corks. We’re exiling…

Our last seating of the summer will be on Saturday, 29 July 2017. First day back: Friday, 1 September 2017. In between: records, books and all the things that we barely get around to once…

Unfortunately, la dolce vita comes at a price… Topic: “Italy – The New France” Wagner says it all the time: France is the benchmark when it comes to wine. Except Riesling. That’s Germany’s gig. So where does that leave Italy? Berlin’s got tons of Italians, but no place to get…

The recipe was inspired by Sebastian Frank. Sebastian Frank is the owner and head chef at Restaurant Horváth on Paul-Lincke-Ufer in Berlin Kreuzberg. His version involved cooking the celeriac in a salt crust. The idea stayed with us, and we were moved to come up with our own interpretation. Wash and dry the celery root and bury it completely in salt…

White asparagus has come to represent German cuisine like no other product. We are proud to draw our share of this “white gold” from Teltower Rübchen. This farm works solely with the rhythms and products of nature: no plastic wrapping to speed up the process, and nothing but horse dung as fertilizer. We keep our role to a minimum as well by adding only a…

The distinguished ladies and gents in the world’s oldest profession have seen it all. So we have to admit a certain pride when the pros at Hetaera and Wayfare Escorts give our eatery their blessing. If you want real rare air, though, you’ve got to go for the improbable. Like, say, building an atmosphere where escorts and their dates can dine happily right next to Millennials trying to impress…

We opened Nobelhart & Schmutzig just under two years ago knowing we were a bit different from other restaurateurs. It’s given us the freedom to embrace and explore some unconventional ideas…

Monday, 28 November 2016 | 200.00 EUR per cover | Menu of Micha Schäfer | Wines by »Emidio Pepe« | You list to Chiara …

Last year during December we welcomed guests six days a week. It was a bit much. Here’s our new schedule through the end of the year: Sunday, 27 November 2016 – OPEN BECAUSE OF THE RAW WINE FAIR, Monday, 28 November 2016 – OPEN – SPECIAL EVENT WITH EMIDIO PEPE…