May 19, 2023: Kobe Desramaults (former In de Wulf & Chambre Séparée) X Nobelhart & Schmutzig

Foto © Kobe Desramaults

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. And if you haven’t been following Kobe Desramaults, well, now you’ve heard it from us. We couldn’t be more excited, in any case. Kobe is one of the vanguardists of “vocally local” fare; so much so that Micha and Billy went to In De Wulf ahead of opening Nobelhart & Schmutzig, took the entire team on a Christmas party to Chambre Séparée, and even paid him a little visit at last year’s summer residency at Stazione Vucciria.

Kobe Desramaults – Stazione Vucciria from Menno de Jong on Vimeo.

So while Kobe’s move to Sicily certainly does change the range of ingredients available to him, his approach remains the same. And that is exactly what makes his new project so truly special. Hailing from Belgium, Kobe is delightfully unencumbered by the heavy traditions of Italian cuisine and its attendant culinary pride – and we strongly suspect this will make for a restaurant as innovative and satisfying as its legendary predecessors. 

However, as things go, opening a restaurant somewhere quite remote is no small feat. So while Kobe waits for building works to finish, he has got some time to spare, and that is lucky for all of us. For one night only, on May 19, he will be cooking up a storm with his Sicilian partner, Tiziano Franchetta, and the Nobelhart team. As for what’s on Kobe’s menu, your guess is as good as ours – this is firmly Kobe’s evening, and not just another four hands dinner. (He will of course be sure to bring some Sicilian ingredients.) Nonetheless, Micha and the team may or may not contribute a course or Kobe might do an interpretation of one of Micha’s dishes, but either way, you won’t want to miss this. 

As for the drinks: there will be wines from Sicily and beers from Belgium. Don’t expect a wine pairing, but more an array of interesting drinks to have on the side. Alexander Seiser will do his best! (One thing we can promise though: we are absolutely going to serve the crazy Spumante Terzavia Cuvée Riserva VS by De Bartoli.)

Achievements Kobe Desramaults:

In de Wulf 2005: 1 Michelin Star (age 25)

In de Wulf 2008: Award Young Chef Flanders Gault Millau

In de Wulf 2012: The World’s 50 Best Restaurants – ranking No 92

In de Wulf 2012: Award “Chef of Year Belgium 18,5/20 Gault Millau

In de Wulf 2013:  Award “Best Foreign Chef of Year Identita Golose (Milano)

In de Wulf 2014: OAD – ranking No. 1 restaurant in Europe

In de Wulf 2014:  The World’s 50 Best Restaurants -ranking No. 61

In de Wulf 2015: OAD – ranking No. 4 restaurants in Europe

In de Wulf 2016: OAD – ranking No. 3 restaurants in Europe

2017 Closure of In de Wulf

2018 Opening Chambre Séparée Gent

Chambre Séparée 2018:  1 Michelin star

Chambre Séparée 2018: OAD – ranking No. 6 

Chambre Séparée 2018: OAD award Best restaurant in Europe

Chambre Séparée 2019: 18/20 Gault Millau

2020 Closure of Chambre Séparée, Gent

Kobe Desramaults (former In de Wulf & Chambre Séparée) X Nobelhart & Schmutzig 

What: Kobe Desramaults (former In de Wulf & Chambre Séparée) X Nobelhart & Schmutzig
When: Friday, May 19 2023, there will be  two seatings from 6.00 pm to 8.30 pm and from 9.00 pm to closing time, respectively
How much: €230  | Your reservation will be confirmed once we’ve received your payment
Seats: The entire restaurant
The deal: A 6-course menu (mostly) by Kobe Desramaults (In de Wulf & Chambre Séparée) & Tiziano Franchetta in collaboration with the Nobelhart team | drinks (Five beverages) by Alexander Seiser
Where: Speiselokal Nobelhart & Schmutzig | Friedrichstraße 218 | 10969 Berlin
How to book: