Not plant-based, just plants – Nobelhart goes vegan
Attention:
Of course, we’ll also have our regular menu available if that‘s what you prefer. Check out the reservation page.
We’re honestly not sure what you–as one of the international recipients of this email–may or may not know about Brandenburg. But we can tell you what many if not most (West) Germans think of it: there’s a few pretty lakes, sure, but mostly it’s a depressing backwater full of AfD voters with not much in the way of opportunity or culture. (Hence the AfD voters.) Either way, the clichés abound, and few of them are good.
From when we first opened our doors back in 2015 it has been our ambition to set the record straight. We want to show you a different Brandenburg: an exciting culinary destination that is home to some of the best small-scale farmers and food producers, providing us with a bounty of amazing produce.
Well, what better time to sample the latter than the late summer days. Every day, we receive deliveries of just about the best vegetables you can get your hands on in these parts, fresh and fully ripe, and so we thought we might try something new. Between Tuesday and Thursday in September, we’ll be cooking up a vegan storm. But be warned: you’ll be looking in vain for “plant-based” foods. We’re serving up “just plants.” The original is what’s best, after all.
We’re hoping you’ll not just walk out having thoroughly enjoyed your vegan supper, but having learnt something about a much-underrated area. If we, in turn, can contribute to its flourishing, that would leave us pretty content. And who knows: maybe one day the rest of the West Germans will catch on, too.
WHAT:
A vegan supper – not plant-based, just plants
(Might change daily)
To start the evening
Brotzeit with “Beutebrot” sourdough from Florian Domberger
20,00 Euro per person
Spaghetti squash / hazelnut oil / thyme Sabine Schwalm & Georg Rixmann
Tomato broth / pearl onion
Juliane Winkler & Jens Wylegalla
Carrot / sea buckthorn Foraged
Potato / Horseradish Markus Heyermann
Pear / caramel / buckwheat Isak Gumpert
Parting Provisions:
Plums / Blossom sugar May Kutschenreuter
€70.00 per person including Brita filtered water – sparkling & still
When:
Tuesday to Thursday all throughout September
6.30 & 9.00 p.m.
September 5 – 7, 6:30 & 9 p.m.
September 12 – 14, 6:30 & 9 p.m.
September 19 – 21, 6:30 & 9 p.m.
September 26 – 28, 6:30 & 9 p.m.
How much:
€70.00
including Brita filtered water – sparkling & still
Registration:
At the latest by the afternoon of your chosen day, but you’re welcome to book before. Reservation is by email only, at .
Attention:
Of course, we’ll also have our regular menu available if that‘s what you prefer. Check out the reservation page.
Drinks:
Our drinks menu is vast, our cellars full, and we’re always happy to recommend something – we’ve got our choice of bottles lined up and ready! There are alcohol-free options too.
Not plant-based, just plants – Nobelhart goes vegan
Of course, we’ll also have our regular menu available if that‘s what you prefer. Check out the reservation page.
We’re honestly not sure what you–as one of the international recipients of this email–may or may not know about Brandenburg. But we can tell you what many if not most (West) Germans think of it: there’s a few pretty lakes, sure, but mostly it’s a depressing backwater full of AfD voters with not much in the way of opportunity or culture. (Hence the AfD voters.) Either way, the clichés abound, and few of them are good.
From when we first opened our doors back in 2015 it has been our ambition to set the record straight. We want to show you a different Brandenburg: an exciting culinary destination that is home to some of the best small-scale farmers and food producers, providing us with a bounty of amazing produce.
Well, what better time to sample the latter than the late summer days. Every day, we receive deliveries of just about the best vegetables you can get your hands on in these parts, fresh and fully ripe, and so we thought we might try something new. Between Tuesday and Thursday in September, we’ll be cooking up a vegan storm. But be warned: you’ll be looking in vain for “plant-based” foods. We’re serving up “just plants.” The original is what’s best, after all.
We’re hoping you’ll not just walk out having thoroughly enjoyed your vegan supper, but having learnt something about a much-underrated area. If we, in turn, can contribute to its flourishing, that would leave us pretty content. And who knows: maybe one day the rest of the West Germans will catch on, too.
WHAT:
A vegan supper – not plant-based, just plants
(Might change daily)
To start the evening
Brotzeit with “Beutebrot” sourdough from Florian Domberger
20,00 Euro per person
Spaghetti squash / hazelnut oil / thyme Sabine Schwalm & Georg Rixmann
Tomato broth / pearl onion
Juliane Winkler & Jens Wylegalla
Carrot / sea buckthorn Foraged
Potato / Horseradish Markus Heyermann
Pear / caramel / buckwheat Isak Gumpert
Parting Provisions:
Plums / Blossom sugar May Kutschenreuter
€70.00 per person including Brita filtered water – sparkling & still
When:
Tuesday to Thursday all throughout September
6.30 & 9.00 p.m.
September 5 – 7, 6:30 & 9 p.m.
September 12 – 14, 6:30 & 9 p.m.
September 19 – 21, 6:30 & 9 p.m.
September 26 – 28, 6:30 & 9 p.m.
How much:
€70.00
including Brita filtered water – sparkling & still
Registration:
At the latest by the afternoon of your chosen day, but you’re welcome to book before. Reservation is by email only, at .
Attention:
Of course, we’ll also have our regular menu available if that‘s what you prefer. Check out the reservation page.
Drinks:
Our drinks menu is vast, our cellars full, and we’re always happy to recommend something – we’ve got our choice of bottles lined up and ready! There are alcohol-free options too.