Nobelhart & Schmutzig once again claims spot on list of the top restaurants. This time around we placed number 57 out of 120 restaurants.
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 “The World’s 50 Best Restaurant List” is a major producer of mineral water and happens to be turning 120 years old this year. In its honor the list was expanded to include an extra 20 establishments. Whether that’s a permanent or one-off change remains to be seen.
Our name stands alongside such luminary restaurants as Aqua , Vendome, Tim Raue and Ernst (newly ranked 118 out of 120). As such, three restaurants from Berlin alone have made it onto the list. This is good for us, but also for Berlin as a site of culinary innovation. A bigger spotlight benefits us all. Our eatery remains full and that lets us continue putting money where we think it is most needed. And by that we mean into a set of relationships that we see as critical for the future: between Berlin and Brandenburg, and between professional kitchens and passionate small-scale agriculture. We call this project “Die Gemeinschaft“. Our colleagues from around the city and we are planning a symposium on September 9 to deepen contact between chefs and farmers.
Our goal is to raise awareness about the need for a new food culture. This can only emerge through real dialog between producers, restaurateurs, artisanal food makers and chefs, as well as students, apprentices and interested parties from realms such as politics and business. We want to engage a greater global perspective in our ideas and inspiration, to draw energy from what is already happening and to move forward with a newfound appreciation for the long-term consequences of our choices. By bringing these different groups into contact and establishing real networks, we believe we can build a movement that is greater than its individual parts. A fresh and distinct identity centered on new collaboration, communication and foodstuffs, and smarter ways of putting those products in the hands of those who want them.
All the Best,
Billy Wagner
Nobelhart & Schmutzig once again claims spot on list of the top restaurants. This time around we placed number 57 out of 120 restaurants.
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 “The World’s 50 Best Restaurant List” is a major producer of mineral water and happens to be turning 120 years old this year. In its honor the list was expanded to include an extra 20 establishments. Whether that’s a permanent or one-off change remains to be seen.
Our name stands alongside such luminary restaurants as Aqua , Vendome, Tim Raue and Ernst (newly ranked 118 out of 120). As such, three restaurants from Berlin alone have made it onto the list. This is good for us, but also for Berlin as a site of culinary innovation. A bigger spotlight benefits us all. Our eatery remains full and that lets us continue putting money where we think it is most needed. And by that we mean into a set of relationships that we see as critical for the future: between Berlin and Brandenburg, and between professional kitchens and passionate small-scale agriculture. We call this project “Die Gemeinschaft“. Our colleagues from around the city and we are planning a symposium on September 9 to deepen contact between chefs and farmers.
Our goal is to raise awareness about the need for a new food culture. This can only emerge through real dialog between producers, restaurateurs, artisanal food makers and chefs, as well as students, apprentices and interested parties from realms such as politics and business. We want to engage a greater global perspective in our ideas and inspiration, to draw energy from what is already happening and to move forward with a newfound appreciation for the long-term consequences of our choices. By bringing these different groups into contact and establishing real networks, we believe we can build a movement that is greater than its individual parts. A fresh and distinct identity centered on new collaboration, communication and foodstuffs, and smarter ways of putting those products in the hands of those who want them.
All the Best,
Billy Wagner